Why You’ll Love This Beef Stroganoff Recipe
There’s something irresistibly comforting about a plate of rich, creamy beef stroganoff. This classic recipe transforms simple ingredients into a luxurious dinner that tastes like you spent hours in the kitchen—when really, it comes together in just half an hour! Perfect for busy weeknights when you need something satisfying but don’t have time for complicated cooking, this beef stroganoff has become a family favorite in countless homes. The tender beef strips and savory mushroom sauce create a symphony of flavors that will have everyone asking for seconds.
Ingredients
- 1 pound beef sirloin or ribeye, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 8 ounces egg noodles
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Beef Stroganoff
Step 1: Prepare the Ingredients
Season the beef strips with salt and pepper. Bring a large pot of salted water to boil for the egg noodles.
Step 2: Sear the Beef
Heat 1 tablespoon of oil in a large skillet over high heat. Working in batches to prevent overcrowding, quickly sear the beef strips until browned but still slightly pink inside, about 1 minute per side. Transfer to a plate and set aside.
Step 3: Cook the Vegetables
In the same skillet, add the remaining oil and butter. Add onions and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
Step 4: Create the Sauce
Sprinkle flour over the mushroom mixture and stir for 1 minute. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 3-4 minutes. Stir in the Dijon mustard.
Step 5: Finish the Dish
Meanwhile, cook the egg noodles according to package directions. Reduce the heat of the sauce to low, then stir in the sour cream until fully incorporated. Return the beef and any accumulated juices to the skillet. Gently simmer until warmed through, about 2 minutes (do not boil or the sour cream may curdle). Season with salt and pepper to taste. Serve over drained egg noodles and garnish with fresh parsley.
Serving Suggestions
Beef stroganoff is traditionally served over egg noodles, but it’s equally delicious over rice, mashed potatoes, or even zucchini noodles for a low-carb option. For a complete meal, pair it with a simple green salad dressed with lemon vinaigrette or some steamed green vegetables like asparagus or broccoli. A slice of crusty bread is perfect for soaking up every last bit of the delicious sauce.
Storage Instructions
Refrigerator
Store leftover beef stroganoff in an airtight container for up to 3 days in the refrigerator. It’s best to store the noodles separately from the stroganoff to prevent them from absorbing too much sauce and becoming soggy.
Freezer
You can freeze the beef and sauce (without noodles) in a freezer-safe container for up to 3 months. The texture of the sour cream may change slightly upon thawing, but the flavor will remain delicious.
Reheat
Gently warm leftovers in a skillet over medium-low heat, stirring occasionally. You may need to add a splash of beef broth to thin the sauce. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.
Helpful Tips
- Freeze the beef for 15 minutes before slicing to make it easier to cut into thin, even strips.
- Pat the beef dry with paper towels before searing for better browning and to prevent steaming.
- Don’t overcook the beef during the initial sear—it will continue cooking when returned to the sauce.
- Temper the sour cream by stirring in a spoonful of the hot sauce before adding it all to the skillet. This helps prevent curdling.
Recipe Variations
- Swap beef for chicken to make a lighter chicken stroganoff.
- Add caramelized shallots or leeks for a more complex flavor profile.
- Make it gluten-free by using cornstarch instead of flour as a thickener and serving over gluten-free pasta or rice.
- Try Greek yogurt instead of sour cream for a tangier, higher-protein version.
FAQs
Can I use a different cut of beef?
Yes! While sirloin and ribeye are ideal for their tenderness, you can also use flank steak, strip steak, or even beef tenderloin. Just make sure to slice it thinly against the grain.
Can I prepare this ahead of time?
You can prepare the beef stroganoff up to the point of adding the sour cream, then refrigerate. When ready to serve, gently reheat the sauce, then stir in the sour cream and cooked beef to finish.
Is this recipe gluten-free?
Not as written, but it’s easily adapted by substituting cornstarch for flour (use half the amount) and serving over gluten-free pasta or rice.
How can I make it more flavorful?
For deeper flavor, add a teaspoon of Worcestershire sauce, a splash of beef bouillon, or fresh herbs like tarragon or dill. You could also sauté the mushrooms longer to develop a richer taste.
Conclusion
This 30-minute beef stroganoff recipe proves that incredible, restaurant-quality meals don’t require hours in the kitchen. With its creamy texture, tender beef, and savory mushroom sauce, it’s the ultimate comfort food that’s both elegant and approachable. Whether you’re cooking for your family on a busy weeknight or impressing guests at a dinner party, this beef stroganoff is guaranteed to become a staple in your recipe collection. Make it tonight and discover your new favorite quick dinner!
For more delicious recipes that combine ease and incredible flavor, check out my collection of quick weeknight meals on Pinterest – you’ll find endless inspiration for your next culinary adventure!