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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This Beef Stroganoff with Perogies is a hearty and comforting meal that combines tender beef striploin, sautéed mushrooms, and a creamy sour cream and beef broth sauce, all served over soft and delicious perogies. The dish is seasoned with garlic, onions, and a splash of white wine for depth of flavor, then garnished with fresh green onions and parsley for a touch of brightness. Perfect for a cozy dinner, this recipe is ready in under 30 minutes and promises to satisfy your comfort food cravings. Consider topping with chives for an extra layer of flavor. —AlexH
Ingredients
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454 grams
Perogies
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1 tablespoon
Oil
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Salt and fresh ground pepper
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650 grams
eef striploin (sliced ¼ inch thick crosswise)
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2 tablespoons
Unsalted butter
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8 ounces
Cremini or white mushrooms (¼ inch sliced)
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1
Medium red onion (thinly sliced)
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1
Large garlic clove (minced)
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1 teaspoon
All-purpose flour
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1/4 cup
White wine
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1 cup
Low sodium beef broth
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1/2 cup
Sour cream
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Green onion (thinly sliced)
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2 tablespoons
Italian flat leaf parsley (finely chopped)
Directions
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Heat the oil in a large sauce pan over medium-high heat. Season beef with salt and pepper.
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Add beef and cook, stirring often until it just browns, 1 -2 minutes. Transfer to plate.
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Reduce heat to medium and melt butter. Add mushrooms and sauté until they have released their liquid, 5-6 minutes.
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Add garlic and onions, season with salt and pepper. Sauté for 3-4 minutes until liquid has evaporated.
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Sprinkle four and stir until well incorporated. Add wine to deglaze pan, cook for 2-3 minutes. Add broth and bring to a simmer, about 5 mins. Stir in beef and sour cream and simmer for 5-6 minutes.
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Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in sauce.
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Garnish with green onions and parsley, serve immediately.
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