Beef Stroganoff Made Easy: Tender Beef, Silky Sauce
Tender beef in a creamy mushroom-onion sauce with a little tang for balance—this stovetop beef stroganoff keeps steps clear and ingredients simple while delivering a silky, sour-cream-finished sauce.
Equipment
- Large pot
- 12-inch skillet
- Paper towels
- Whisk
- Small bowl
- Colander
- Measuring cups and spoons
Ingredients
- 12 oz wide egg noodles for serving
- 1 1/4 lb beef steak thinly sliced across the grain into 1/4-inch (6 mm) strips (sirloin, tenderloin, or skirt)
- 1 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil (canola or avocado)
- 2 tbsp unsalted butter divided
- 1 large yellow onion thinly sliced
- 12 oz cremini (baby bella) or button mushrooms sliced 1/4 inch (6 mm)
- 2 cloves garlic finely minced
- 1 tbsp all-purpose flour
- 1 cup low-sodium beef stock
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup full-fat sour cream room temperature
- 2 tbsp fresh parsley or dill chopped, to finish
Instructions
- Bring a large pot of salted water to a boil for the noodles. Pat the beef dry, then season with salt and pepper.
- Heat oil in a 12-inch skillet over medium-high until shimmering. Sear beef in batches in a single layer, 45–60 seconds per side, until browned at the edges but still pink inside. Transfer to a plate and repeat.
- Reduce heat to medium. Add 1 tablespoon butter. Add mushrooms and cook undisturbed 2–3 minutes, then stir and continue cooking until their liquid evaporates and they are deeply browned, 6–8 minutes total; season lightly with salt.
- Push mushrooms to the side. Add remaining 1 tablespoon butter and the sliced onion; cook 5–7 minutes until translucent with golden edges. Add garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir 30 seconds. Gradually whisk in beef stock, scraping up browned bits. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken.
- Stir in Dijon mustard and Worcestershire sauce. Taste and adjust salt; add a splash more stock if the pan looks dry.
- Cook egg noodles according to package directions until just tender. Reserve 1/2 cup (120 ml) noodle water, then drain.
- Temper the sour cream: whisk sour cream in a small bowl, then slowly whisk in a few spoonfuls of hot sauce until warm and fluid.
- Turn skillet heat to low. Stir tempered sour cream into the sauce until smooth. Return any beef juices, add seared beef, and fold just until warmed through, 30–60 seconds (keep the sauce below a simmer).
- If needed, loosen with reserved noodle water. If too thin, simmer very gently for about 1 minute to reduce. Finish with chopped parsley or dill and serve over egg noodles.
Nutrition
Calories: 620kcalCarbohydrates: 55gProtein: 36gFat: 28gSaturated Fat: 12gCholesterol: 135mgSodium: 780mgPotassium: 780mgFiber: 3gSugar: 6gVitamin A: 450IUVitamin C: 6mgCalcium: 110mgIron: 4.5mg
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