Beef Stroganoff Recipe

I finally perfected an Easy beef stroganoff with steak using a one pan no fail method plus a surprising pantry swap that gets dinner on the table faster.

I never expected dinner to flip my whole week but this Beef Stroganoff did. Creamy Beef Stroganoff with tender strips of beef and a rich sour cream gravy will absolutely change your life for the better.

When i started tweaking things the moment the beef sirloin hits the hot pan I knew I had something. The sour cream adds that slightly tangy lift that makes people stop talking mid bite, and yet it feels easy not fussy.

I even call it Easy Beef Stroganoff With Steak because somehow it’s comfort food that still surprises you. Trust me you want to try this.

Ingredients

• Rich in protein, iron and B vitamins, gives meaty savory depth, can get chewy.
• Low calorie, earthy umami, adds moist texture and depth, some fiber and minerals.
• Creamy, tangy, high in fat and calories, it makes sauce rich and silky.
• Adds sweet sharpness when cooked, provides flavor, small amount of fiber and carbs.
• Carbs for energy, tender bite soak sauce, not much fiber, filling comfort food.
• Adds richness and mouthfeel, saturated fat so use moderate amounts for balance.
• Tiny splash brings savory, tangy umami punch, low calories, but strong salty flavor.

Ingredient Quantities

• 1 1/2 lb (680 g) beef sirloin or tenderloin thinly sliced into strips
• Salt and freshly ground black pepper to taste
• 2 tbsp all purpose flour
• 2 tbsp unsalted butter divided
• 1 tbsp vegetable oil or olive oil
• 1 medium onion thinly sliced
• 8 oz (225 g) cremini or white mushrooms sliced
• 2 cloves garlic minced
• 1 cup (240 ml) beef broth or stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp paprika optional
• 1 cup (240 ml) sour cream full fat
• 1 tsp lemon juice optional
• 8 oz (225 g) wide egg noodles uncooked
• 2 tbsp chopped fresh parsley optional

How to Make this

1. Slice the beef thinly, season with salt and freshly ground pepper and toss with the flour so it’s lightly coated, shake off any excess, set aside. A quick tip: stick the beef in the freezer for 15 minutes first and it slices way easier but dont let it freeze solid.

2. Bring a large pot of salted water to a boil and cook the egg noodles until just al dente, drain and reserve about a cup of the pasta water, dont rinse the noodles.

3. Heat 1 tablespoon butter and the oil in a large skillet over medium high heat until shimmering, then sear the beef in batches 1 to 2 minutes per batch just to brown the outside, dont crowd the pan, transfer browned strips to a plate and keep any juices.

4. Add the remaining 1 tablespoon butter to the pan, add the sliced onion and cook until soft and starting to brown, then add the mushrooms and cook until they release their moisture and get golden, stir in the garlic and cook about 30 seconds until fragrant.

5. Sprinkle in the optional paprika if using, pour in the beef broth, add the Worcestershire sauce and Dijon mustard, scrape up the browned bits from the bottom of the pan and bring to a simmer.

6. Return the beef and any collected juices to the skillet, simmer gently for 2 to 3 minutes until the beef is cooked through and the sauce starts to thicken, if it seems too thin whisk a small spoon of flour with cold water and stir in a little at a time until it coats the back of a spoon.

7. Remove the pan from the heat and stir in the sour cream and the optional lemon juice until smooth, taste and adjust salt and pepper, dont let it boil after adding the sour cream or it can split.

8. Add the drained egg noodles to the sauce and toss to coat, or spoon the beef and sauce over the noodles, use reserved pasta water a splash at a time to loosen the sauce if needed.

9. Sprinkle with chopped fresh parsley if you like and serve right away, this reheats well so leftovers are great for next day lunch.

Equipment Needed

1. Large cutting board and sharp chef’s knife, to slice the beef thinly (stick it in the freezer 15 mins so it slices easier)
2. Large pot for boiling the egg noodles
3. Colander or strainer to drain noodles and reserve pasta water
4. Large heavy skillet or sauté pan for searing and simmering the sauce
5. Tongs or slotted spoon to turn and transfer the beef
6. Wooden spoon or silicone spatula to scrape browned bits and stir
7. Shallow bowl or plate for dredging the beef in flour
8. Measuring cups and spoons plus a small whisk or fork for the flour slurry and measuring liquids

FAQ

Beef Stroganoff Recipe Substitutions and Variations

• Beef sirloin or tenderloin: swap with thinly sliced pork tenderloin, boneless chicken thighs, or hearty mushrooms like portobello for a vegetarian option; cook pork/chicken just until browned so it stays tender.
• Sour cream: use full fat Greek yogurt, crème fraîche, or cream cheese thinned with a bit of milk; if using yogurt, take pan off the heat before stirring it in so it won’t split.
• Wide egg noodles: pappardelle or fettuccine work great, or serve over mashed potatoes, rice, or cauliflower rice if you want a low carb option.
• Worcestershire sauce: replace with soy sauce plus a splash of red or white wine vinegar, or use a teaspoon of balsamic with a pinch of sugar, or a few drops of fish sauce for extra umami.

Pro Tips

– Chill the beef in the freezer for about 10 to 15 minutes so it firms up, then slice across the grain real thin, this makes it tender and easier to slice without tearing. dont let it freeze solid though or youll have a mess.

– Dust the strips very lightly with flour and shake off excess, that thin coat helps both browning and thickening the sauce, but too much makes it gummy. If the sauce still seems thin later, whisk a teaspoon of flour with cold water and add a little at a time until it coats the back of a spoon.

– Never crowd the pan when searing, do it in batches and keep the juices from the plate to deglaze the pan later, those browned bits give so much flavor. Use a mix of oil and butter so the butter wont burn but you still get that nice flavor.

– When you add the sour cream take the pan off the heat and stir it in slowly, or temper the sour cream with a spoonful of hot sauce first so it wont split, and use reserved pasta water or a splash of broth to loosen the sauce if it gets too thick. For leftovers reheat gently with a little water or broth, dont boil it or the sour cream will separate.