Quick and Perfect Classic Beef Stroganoff
- One pound of thinly sliced top sirloin steak tips (see notes)
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion finely chopped
- 1/2 pound brown mushrooms thickly sliced
- 1 clove garlic minced
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp fresh parsley, or chives finely chopped (optional)
- 1 Tbsp fresh dill instead of the parsley, optional
- Heat a large deep skillet over medium-high heat. When the oil is extremely hot, add the thinly sliced beef strips and cook in a single layer for one minute on each side without stirring. Cook until just browned and no longer red. If required, sear the beef in two batches to prevent overcrowding. Remove beef to a plate and cover to keep warm.
- Add the butter, chopped onion and sliced mushrooms. Saute for 6–8 minutes, or until the liquid has evaporated and the mushrooms and onions are tender and have a light brown color.
- Saute one minced clove of garlic for one minute, or until fragrant. Add 1 Tbsp flour and saute another minute stirring constantly.
- Add one cup of beef broth, making sure to scrape up any bits from the pan’s bottom. After adding the whipping cream, simmer for an additional one to two minutes, or until it thickens slightly.
- To prevent the sour cream from curdling, temper it with a few Tablespoons of the sauce. Add it to the pan while stirring constantly.
- Stir in the Worcestershire, and Dijon mustard. Taste and season with salt and pepper. Season to taste and continue simmering until sauce is creamy. Return the beef to the pan with any collected juices, and heat it just to a simmer or until it is thoroughly heated.
- Serve over cooked egg noodles– buttered, if desired.
Easy Beef Stroganoff Recipe | 1-Minute Video
First, a few quick notes about ingredients. (Amounts are included in the full recipe below. ) Include the following items on your shopping list for the best beef stroganoff recipe:
- For this recipe, I especially like to use baby bella mushrooms, but you can use almost any kind or combination of mushrooms.
- Steak: Any stir-fry-friendly cut of steak will do, but I suggest flank steak. To ensure that the steak is tender, thinly slice it against the grain. (Alternatively, if you would rather, you can use ground beef to make beef stroganoff. ).
- Ingredients for the sauce: Traditional beef stroganoff sauce is made with butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour, and plain Greek yogurt (or sour cream). Feel free to substitute a little extra beef stock in place of the wine if you would rather not cook with it.
- Egg Noodles: While rice, polenta, quinoa, zoodles, or any other type of noodles would be excellent, I always grew up eating stroganoff served over egg noodles.
- Last but not least, feel free to add some chopped fresh parsley for a vibrant garnish. In addition, I always like to add a dash more black pepper.
How To Make Beef Stroganoff:
Full instructions are included in the recipe below. But to give you a quick rundown, to make this beef stroganoff recipe, we will just
- Cook the noodles: Bring the water to a boil for the pasta, then cook and drain until the pasta is al dente. (For best results, I suggest adding the pasta and beef stock in Step 4 at the same time.) ).
- The steak should be sautéed in a single layer (you might need to do this in two batches) until it is browned, then it should be transferred to a clean plate while the pasta water is heating.
- Next, add the onions, mushrooms, and garlic to the pan and sauté them until browned. Next, in order to deglaze and loosen up all of those delicious brown bits that have adhered to the pan’s bottom, some wine will be added.
- Complete the sauce: Next, whisk together the flour, Worcestershire sauce, and beef stock while the wine deglazes the pan. Next add the steak and Greek yogurt to the mixture in the sauté pan, let it simmer for a little while, and adjust the seasoning with salt and pepper.
- Finally, serve it hot over noodles, rice, or poleta. Garnish with a little parsley, if you’d like, and dig in!
Feel free to alter the ingredients in this traditional beef stroganoff recipe to your liking! For instance, you could also
- Add more vegetables: Feel free to add to the veggie sauté any additional stir-fry-friendly vegetables that you enjoy. Broccoli, bell peppers, and asparagus, for instance, would all be delectable additions.
- Add more heat: Crushed red pepper flakes can be added to the sauce to give it a little more oomph.
- Use ground beef: If you wanted to make this a ground beef stroganoff recipe, you could also substitute ground beef for the steak.
- Alternate protein: If steak isn’t your thing, you could also enjoy this recipe with chicken, pork, or tofu.
- Make it gluten-free: You can either replace the all-purpose flour with a 1-to-1 gluten-free flour to make gluten-free beef stroganoff. Alternatively, you could decide to add a tablespoon at a time to the sauce while it’s simmering to achieve the desired thickness of a cornstarch slurry (equal parts cornstarch and cold water that have been whisked together).
- Turn it vegetarian: This recipe for vegetarian mushroom stroganoff is a favorite of both my spouse and me.
