Quick Beef Stroganoff
A rich and creamy beef stroganoff packed with tender beef and savory mushrooms in a flavorful sauce. Quick to make and perfect for weeknight dinners, this protein-rich dish pairs beautifully with egg noodles or mashed potatoes for a comforting meal the whole family will love.
Equipment
- 1 large skillet or Dutch oven
- 1 chef’s knife
- 1 cutting board
- 1 Measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 1½ pounds sirloin steak or ribeye
- 3 tablespoons all-purpose flour divided
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small onion diced
- 8 ounces mushrooms white or cremini, sliced
- 1 clove garlic minced
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
- Egg noodles or mashed potatoes for serving
Instructions
- Prepare the Beef: Begin by patting the steak dry with paper towels to remove excess moisture, which helps the beef sear properly. Slice the steak into strips about half an inch thick or into 1-inch cubes for even cooking. Season evenly with seasoned salt and black pepper. Sprinkle one tablespoon of flour over the beef, then gently toss to coat, shaking off any excess flour to avoid clumps in the pan.
- Sear the Beef: Heat a large skillet or Dutch oven over medium-high heat and add two tablespoons of olive oil. Once the oil is shimmering, add the beef in small batches to avoid overcrowding, which can prevent proper browning. Sear each batch for about one minute on each side until a golden-brown crust forms. Remove the beef and set it aside on a plate, keeping any juices for later.
- Cook the Aromatics: Reduce the skillet heat to medium and add two tablespoons of salted butter. When melted, add the diced onion and cook for four to five minutes until soft and translucent, stirring occasionally. Add the sliced mushrooms and cook for another four minutes until they release their moisture. Stir in the minced garlic and cook for about one minute, taking care not to burn it.
- Build the Sauce: Sprinkle the remaining two tablespoons of flour over the mushroom mixture and stir for about one minute to cook out the raw flour taste. Gradually pour in the beef broth while stirring to prevent lumps. Add Worcestershire sauce, Dijon mustard, and dried thyme. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Let cook uncovered for about five minutes to allow the flavors to blend and the sauce to thicken.
- Return Beef to Sauce: Add the browned beef and any juices from the plate back into the skillet. Stir gently to coat the beef in the sauce. Cook for an additional two minutes over low heat to warm the beef through without overcooking, preserving a tender texture.
- Finish with Sour Cream: Remove the skillet from the heat to prevent curdling and stir in the sour cream until the sauce becomes creamy and smooth. Taste and season with additional salt and pepper as needed. This final step adds richness and balances the flavors.
- Serve the Stroganoff: Prepare your preferred base, such as egg noodles or mashed potatoes. Spoon the beef stroganoff generously over the base. Optionally garnish with fresh parsley for color and a subtle fresh note. Serve immediately while warm to enjoy the best flavor and texture.
- Store Leftovers: Allow any leftovers to cool completely, then transfer to an airtight container. Refrigerate for up to four days or freeze in portioned containers for up to four months. Reheat gently over low heat, adding a splash of beef broth if needed to restore sauce consistency.
Notes
- For the best flavor and tenderness, choose high-quality sirloin or ribeye steak.
- Brown the beef in small batches to ensure a rich sear without steaming.
- Use fresh mushrooms for the most earthy flavor; cremini or white mushrooms work equally well.
- Avoid boiling sour cream to prevent curdling — always stir it in off the heat.
- Adjust the sauce thickness by making a cornstarch slurry with equal parts cornstarch and water if desired.
- This dish pairs perfectly with egg noodles, mashed potatoes, or even cauliflower rice for a low-carb option.
