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This Beef Stroganoff recipe is a family favorite
Not only is this recipe easy, it feeds a crowd and it’s super budget-friendly! You have some flexibility in selecting what cut of meat you want to use. Also, even though ‘beef’ is right there in the name, you can leave it out entirely and this makes a delicious and hearty meatless dish!
This is one of the sure-fire recipes for family dinners, because – in our family at least – everyone loves beef stroganoff! Classics like meatloaf, pot roast and beef stroganoff don’t need a lot of special innovation to reach near-perfection. This simple beef stroganoff recipe keeps things simple and traditional, but simplifies the steps for a fast and easy dinner.
My new favorite
I’ve tried many versions of beef stroganoff recipes, ranging from the ‘ground beef and mushroom soup’ version, to the ‘more marsala than is probably wise’ version, all the way to the ‘wait how did tomato paste make it in there?’ version. This one is by far my favorite. Once you finish browning the meat, you are really only 15-20 minutes away from serving. No long simmer is needed.
Choosing your cut of beef
This beef stroganoff Recipe can be made with just about any cut of beef you like or left meatless! For me, the precut stew meat at the grocery store always ends up as tough as rubber bands. This is, in part, because it is so lean. You need a bit of fat marbled throughout the meat to ensure tenderness. That leaves roasts and steaks. A small boneless chuck roast would be great. Top and bottom round will be too lean. As for steaks, well, it depends on your taste and budget. My go-to is always a good ribeye, but that’s not necessary here. We just want something with enough fat to render and soften. I found that top sirloin is a good option, and since it is frequently on sale at our local supermarket, even better!
Slice it thin!
One key to ensuring the meat in this beef stroganoff recipe is tender and succulent is to slice it thin, and slice it across the grain of the meat. A sharp knife is all you need – but placing your steak in the freezer for 15-20 minutes will also help it hold its shape while you slice. Regardless, take your time with this step and you will be glad you did.
Sear it up!
“Searing” just means cooking something very quickly at a very high heat. With meats, it is used to get a nice crust of flavor, and not meant to cook the meat all the way through.
Use an oil with a high smoke point (the temperature at which the oil will burn or smoke). Canola, avocado, or safflower oil is better than butter or olive oil for this.
Heat the oil in a large skillet or dutch oven. When the oil just begins to smoke, add HALF of the sliced beef to the pan and sprinkle with a pinch of salt and a grind or two of black pepper. Use tongs to spread the pieces out, ensuring good contact with the pan. Cook for around 30 seconds on each side, or until there is a good amount of color. A small amount of pink is OK – you will be cooking it through in a bit when we finish off this beef stroganoff recipe.
Remove the seared beef to a bowl, and repeat the process with the second batch of beef.
Use that fond!
With the pan OFF the burner, turn the heat down to just above medium, and give the pan a few minutes to cool down before going on to the next step. Once the pan has ‘mellowed’ for 2-3 minutes OFF the heat, return it to the just-above-medium burner, and add the butter, onions and mushrooms to the pan.
Cook the onions and mushrooms, stirring every minute or two, until they are reduced in volume, the onions are translucent and the mushrooms are a rich golden brown. All of that great color that’s now on the pan is called ‘fond‘, and it will add great flavor, so you want to keep scraping it up as you cook!
Flour will help thicken
Once the onions and mushrooms in this beef stroganoff recipe are reduced and soft, sprinkle the flour over them and stir to combine. Cook for 1 minute or so, stirring constantly, to cook the flour.
Add about ½ of the broth and scrape up the bits on the bottom. Once it is all incorporated, add the remaining broth and bring everything back up to a simmer.
Once the broth simmers, add the mustard, sour cream and Worcestershire sauce. Stir to combine and return to a simmer. Once things simmer, reduce to medium low and add the beef back into the pan, along with all its juices. Simmer for 3-5 minutes to cook the beef through, and get to your preferred thickness.
Too thick? Too thin?
Too thick: Add broth or water 2 tablespoons at a time until you reach desired thickness
Too thin: Continue simmering on medium low until sauce thickens.
Taste the sauce, and decide if it needs more salt or pepper. Remove the pan from heat and add the chopped parsley. Stir to combine.
Serve immediately over buttered egg noodles, pasta of your choice, or even rice!Print
Your New Favorite Beef Stroganoff Recipe
This simple Beef Stroganoff recipe will be your new favorite! Creamy mushroom sauce and tender sirloin, ready in 30 minutes!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- 1 lb beef sirloin steak
- 2 tbsp canola or avocado oil
- 1 large onion, sliced
- 12 oz mushrooms , sliced (not too thin)
- 3 tbsp butter
- 2 tbsp flour
- 2 cups beef broth , preferably salt reduced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup sour cream
- ¼ cup fresh parsley, chopped
- Salt and pepper
- 1 package wide egg noodles
- Chopped parsley for garnish, optional
- Heat 1 tablespoon oil in a large skillet or dutch oven over high heat (Use a high-heat oil. Butter and olive oil will burn at this temperature)
- Place ½ of the sliced beef into the pan, spreading out with tongs. sprinkle with salt & pepper
- Sear the beef on both sides, using tongs to move and flip pieces until all have a nice crust – it is not necessary to cook all the way through
- Remove seared beef from the pot to a bowl and set aside
- Add 1 tablespoon of oil to the skillet and repeat the searing process with the other half of the beef, removing it from the pan and setting aside along with the rest of the beef
- Reduce heat to medium-high or a bit under
- Add the butter, onions and mushrooms to the pot and cook, stirring every minute or so, until the onions are soft and translucent and the mushrooms are golden brown. Be sure to scrape up the cooked bits on the bottom of the pot – these have great flavor! If these bits begin to burn, turn down the heat slightly.
- Add the flour, stir to coat, and cook, stirring frequently, for 1 minute
- Add half of the broth, and scrape up all the good bits. Once incorporated, add the rest of the broth and bring to a simmer
- Add the sour cream, mustard, and Worcestershire sauce. Stir to combine – cream will incorporate as it heats through
- Bring to a simmer and reduce heat to medium-low. Stir occasionally 3-5 minutes, or until the sauce thickens to your liking
- Add the beef back to the pot, along with all the juices – stir to incorporate
- Add a pinch of salt and a few grinds of pepper. Taste and add more as needed
- Simmer 1-2 minutes to finish cooking the beef. If the sauce is too thick, add broth 2 tablespoons at a time to thin out. If the sauce is too thin, simmer longer
- Remove the pot from heat, add chopped parsley and stir to combine. Serve immediately over egg noodles or your desired pasta