Easiest Creamy Beef Stroganoff // With Mashed potatoes or noodles ❤️

#beef #stroganoff #dinner
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https://www.youtube.com/channel/UCWZ_8BX5HpmKN4iTgLQGalw

“Alright, who doesn’t love a one-pot wonder?! 🙌 This dish is my ultimate comfort food — it’s rich, cozy, and the best part? Minimal cleanup! YES, please! 😍
Today, we’re using juicy, tender ribeye steak — because let’s be real, no one wants to bite into tough, chewy meat. But hey, if you’ve got sirloin or even ground beef on hand, go for it! Make it work for you. Now picture this: melt-in-your-mouth beef, perfectly caramelized onions and mushrooms, all wrapped up in a creamy, dreamy mix of sour cream and cream cheese… Are you drooling yet? ‘Cause I am. 🤤
This dish is even better the next day, so it’s perfect for meal prep or busy weeknights. I love serving it over buttery noodles or fluffy mashed potatoes, and here’s a little twist — top it with sliced pickles for that extra tangy kick. Trust me, it’s a game-changer! 🥒✨ Let’s get cooking Step by Step!”

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1 1/3 Lb Ribeye (thin sliced)
1 C. Onions (julienned)
8 oz thick sliced Baby Bella Mushrooms
2 Tbsp. bacon grease or other
3 Tbsp. Butter
2 Tbsp All purpose flour
Black pepper (as needed)
1 tsp Salt or (as needed)
2 – 2 1/2 C. Beef Stock
3 Tbsp. Sour Cream (room temperature)
2 oz. Cream Cheese (room temperature)
1 Tbsp Dijon Mustard
2 Lrg Finely Minced Garlic Cloves
Chopped Parsley as needed
2 Tbsp Worcestershire Sause
1/2 tsp Sweet Paprika
1/2 tsp Onion Powder

Sides / Extras:
Mashed Potatoes (as needed)
Buttered Noodles (as needed)
Chopped Pickles (as needed)
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH OR DRINK TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH OR DRINK.

[Music] Hi everybody, welcome back. Now, I wasn’t raised eating beef stroenoff. My mama prepared Mexican food most of the time. Now, when I was in my 20s, I learned how to make beef strogenoff sometime in my 20s, and I’ve been preparing it ever since. My Ron absolutely loves beef stroenoff because that’s something his mama prepared a lot. Now I’ve got 1 and a3 lb of ribeye steak right here. Now you can use top sirloin. You can even use ground beef. You can use your favorite cut of meat. Now I love the ribeye steak because it’s got great marbling and it’ll come out super tender. Now I’m slicing it pretty thin as you can see. Just like this. See? And this way we can sear it and cook it quickly. Now, I put this meat in the freezer for just a few minutes so it can get nice and firm, and it’s easier to cut that way. I’m going to continue the process until I get it all done. [Music] I’m ready to season now. I’m going to season it lightly with just salt and pepper. I’m going to add some kosher salt right here. And I’m going to add my pepper. This is the way I like to season it because all the meat gets some of the seasoning. Now, I’m going to get all the beef and put it in here. And I’m going to toss it around. I’m going to be using this brazer right here. And it’s nice and hot. I’ve got the heat set on about medium high. And I’m going to be using bacon grease. Now, the reason I’m using bacon grease is because it gives this dish a beautiful flavor. Now, the bacon grease is not going to dominate. It’s just going to give the dish a beautiful flavor. I’m going to start adding my meat in here. And you don’t want to overcrowd them. You want to give them enough room so that they don’t get steamy. You might have to prepare this in a couple of batches. Now, the reason you don’t want to overcrowd it is because when you get all those pieces of meat together real nice and tight, it’s going to start producing steam and then it releases a lot of water and you’ll never get that beautiful golden sear. That’s why you want to give it space. Now, I’m just going to wait until it gets nice and golden before I flip it over. And that’s going to be quick. Now, I’m just going to toss it around. I’ve got all my meat seared. Oh my gosh. And it smells heavenly. Look at all these bits down here in the bottom. This is what’s going to give the dish a beautiful flavor. Now I’m ready to add my butter. I have 3 and 1/2 tablespoons of butter. Now I’m going to add my onions. I have 1 cup of onions. Now you can cut them up any way you want. I like a lot of texture in my dish, so I like to cut them julian style like this. But you can dice them nice and small. Cut them up into big pieces however you want. Now, I’m going to be moving my onions around until they get a beautiful color and they get nice and soft. Now, the more they caramelize, the more they release their sugar. That means that it’s going to add the dish a beautiful flavor. So, you want to give the onions just a couple of minutes for them to get a beautiful color and to caramelize a little bit. Now, I’m going to add my mushrooms. I have 8 oz of mushrooms. These were little baby bellas and I sliced them. Now, I sliced them thick because you know that mushrooms are mostly water. And once they cook a little bit, they shrink. I’m going to be moving them around for about 3 or 4 minutes so they’ll get a beautiful color, giving my onions a little bit more time to caramelize. Now I’m going to add my garlic. I grated my garlic with my microplane. I didn’t want the pieces of garlic to show. Now this is going to be quick cuz you don’t want to burn your garlic. Just move it around. Now I’m going to add my flour. Two tablespoons of allpurpose flour. This is what’s going to give us that beautiful sauce. Somewhat like a gravy. I’m going to move it around so we can lose the raw flavor of the flour. Now I’m going to add my beeftock. I’m going to add half a teaspoon of onion powder. And I’m going to add half a teaspoon of paprika, sweet paprika. This is going to give it a beautiful flavor and color. I’m going to move it around slowly. I’m going to lower the heat. Now, I’m going to give it about 10 minutes. And you do want to taste it as you go along. So, you can adjust the salt. And you can add as much salt as you want. Oh man, that’s delicious. Now, it’s been about 10 minutes and it’s nice and thick, just the way we want it. Got rid of all the lumps. Now, I’m ready to add my sour cream. Now, I set my sour cream out here so that it could get room temperature. You don’t want to add cold sour cream in here because it’ll curdle. So, I’m going to temper it by adding just a little bit of the sauce and mixing it in here. So, it’ll get just a little bit warm to match what’s inside the brazer. Now, I’m going to turn it off all the way. And I’m going to add my sour cream in here. And you want to mix it up real quick, non-stop. And I’m going to add 2 tablebspoon of worsture sauce. Continue stirring it. And I’m going to add some cream cheese that’s room temperature, real nice and soft. And I’m going to add 1 tbsp of Dijon mustard. And you want to be stirring it nonstop. Ooh, this looks scrumptious. And it’s nice and velvety smooth. Now I’m going to add all the beef back in the brazer. Juices and all. And I’m going to add some parsley. Look at this. Velvety smooth. Now I’m ready to serve. Ron, you want to do the taste test with me? Yes, of course. Of course he does. Now I’m going to be serving this with mashed potatoes and with noodles because my Ron loves the noodles and I love the mashed potatoes. So, here are the mashed potatoes. M. Now, our beef stroganov right on top. Beautiful. And my buttered noodles. Delicious. Yum. Mhm. Oh, that looks good. It does. Now, I’m going to add just a little bit of parsley right on top and a little bit on mine. Now, there’s another ingredient that my Ron absolutely loves and so do I. He’s the one that introduced me to it. Now, these are little girkens. You can use any kind of pickles that you want. And I’m going to slice them. Just cut them up into little pieces. It doesn’t matter because the acidity of the girkens goes beautiful with this dish just like this. And then I like to just put them on top. These are of course they’re optional, but I think that if you’ve never tried it and you try them, you’re going to love them. Now we’re ready for the taste test. Are you ready, Ron? Yes, of course. I’m ready. Okay, here we go. [Music] Is yours good? Mhm. M. Cheers. M. You did it again. I did. And today I didn’t make an afresca. We’re having a Coke Zero. Every now and then I’ll have a Coke Zero. This is heavenly delicious, isn’t it, honey? It is. So, this is my delicious beef stroganov. If you like my recipe, give us a thumbs up, send me a comment, and tell me how you prepare yours and tell me where you’re from. And if you haven’t subscribed, please do. Thank you.