Savory Beef Stroganoff

Savory Beef Stroganoff

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A slow-cooker dish like this will have you asking how you can possibly make it in 20 minutes. By replacing the chuck roast beef with skirt steak, you can get your same buttery goodness way faster.

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Time needed

5 min preparation + 15 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 3/4 lbs. skirt steak, cut into 1/4 inch slices
  • Salt
  • Pepper
  • 1/2 Tbs. cornstarch
  • 2 Tbs. butter
  • 1 shallot, thinly sliced
  • 8 oz. cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 tsp. garlic powder
  • 1 tsp. thyme leaves
  • 1 1/2 C. beef stock
  • 1 C. sour cream
  • 1/4 C. half and half

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Directions

Season skirt steak with salt and pepper, and coat with cornstarch. Heat butter in skillet and add steak. Cook until completely browned. Set aside when done. With same skillet, add shallots and cook until softened. Add mushrooms and continue cooking until shallots are translucent. Add in garlic and cook for 1 more minute. Mix in thyme and garlic powder. Add beef stock to mixture and bring skillet to a boil. Return steak to pan, and add sour cream and half and half. After bringing skillet to a boil, bring it down to low and let simmer for 5 minutes. Serve over cooked egg noodles.

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