Easy Beef Stroganoff
When I want comfort food without a long cooking time, this beef stroganoff recipe is one of my top choices. I make it with sliced beef, buttery sauteed mushrooms and onions, and then finish it with a creamy, rich sauce.
There is a reason this recipe has been around for over a hundred years and been passed on through generations. It is creamy, rich, satisfying and ready in 30 minutes. It gets even better when served over buttered egg noodles.
Why You Will Love This
- One skillet for the sauce and one pot for noodles for an easy cleanup and no fuss dinner.
- Sirloin tip steak is a less expensive cut of beef. The mushrooms, onions and egg noodles expand it into more servings.
- The sauce is creamy and rich but not heavy.
- It is a quick 30 minute meal to make dinner on a weeknight, and with simple, straightforward steps.
Key Takeaways
- Slice the steak across the grain into 1/2 inch strips. Sear in batches so you don’t crowd the pan, which helps sear the meat, instead of steaming it.
- Cook the onions and mushrooms until soft and lightly browned, about 8 to 10 minutes. That builds the fond which adds loads of flavor to the sauce.
- Make the sauce in the same pan. Deglaze the pan with Worcestershire sauce and broth, adding depth to the sauce.
- Finish with sour cream off the heat so the sour cream doesn’t break.
- Boil wide egg noodles while the sauce cooks so both are ready at the same time.
Ingredient Summary
Here is what matters most and how to treat each part so the sauce turns out smooth and beefy.
- Sirloin Tip Steak: You may find this sirloin called round tip steak, sandwich steak, or just plain tip steak. (Source: Beef It’s What’s For Dinner) It’s a budget-friendly cut of beef, which also means it is tougher. Follow the steps of how to prepare it.
- Mushrooms: Cremini or white both work. Buying pre-sliced cuts prep time.
- Onion: Use yellow, white or sweet and slice thinly.
- Beef Broth: Use low sodium. You can season with salt later if needed.
- Sour Cream: Full fat works best. Do not overheat it so it doesn’t separate.
- Dijon Mustard: This wakes up the sauce without overpowering it.
- Worcestershire Sauce: Adds depth and umami.
- Egg Noodles: Wide noodles catch the sauce and pair well with the weight of the other ingredients.
Top Tips
- Pat the beef dry and slice against the grain for tender bites.
- Don’t crowd the pan. If necessary, sear in batches so the steak browns nicely.
- Sauté the onions and mushrooms slowly so they caramelize and turn sweet.
- Add broth gradually while stirring so the sauce stays smooth.
- Turn off the heat before adding sour cream, and do not boil after that.
What Makes This Version Work
- Batch searing builds flavor instead of steaming the meat.
- Deglazing with Worcestershire and broth pulls every bit of fond into a beefy pan sauce.
- Sour cream is added off heat for a silky finish with no curdling.
- Seasoning at the end lets you balance salt with the tang of Dijon.
Leftovers and Reheating
Refrigerate leftovers in a tightly sealed container for up to 3 days. Warm over low heat with a splash of broth until just hot. If the sauce thickens, loosen it with more broth and finish with a spoonful of sour cream.
Easy Beef Stroganoff
When I want a comfort food dinner that comes together quickly and easily, this beef stroganoff is the perfect solution. Tender strips of beef, sliced mushrooms and onions are simmered in a rich beefy sauce.
Ingredients
- 1 tablespoon olive oil
- 2 pounds sirloin tip steak sliced into thin (1/2 inch) strips
- 3 tablespoons all-purpose flour divided
- ¼ cup butter
- 16 ounces sliced mushrooms
- 1 medium onion sliced
- 1-1/2 teaspoons minced garlic
- 2 teaspoons Worcestershire sauce
- 3 cups beef broth
- 1 teaspoon Dijon mustard
- 1-1/2 cups sour cream
- Kosher salt and freshly ground black pepper
- 12 ounces egg noodles
Instructions
- Dust the sirloin slices in 1 tablespoon of flour to lightly coat. Shake off any excess flour and set aside.
- In a large heavy skillet over medium-high heat, add the oil and heat until glistening. Working in batches, add the sirloin slices and cook, about 2 minutes per side or until lightly browned. Transfer them to a plate and set aside.
- Add the butter to the skillet and heat until melted. Add the mushrooms and onions. Sauté slowly until softened, about 8 to 10 minutes. Add the garlic and cook 1 minute more or until fragrant.
- Meawhile, cook the egg noodles according to package directions. Drain. (see Tip)
- Add the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the skillet. Slowly stir in the remaining flour until combined.
- Transfer the beef slices, including any residual liquids, back into the skillet. Continue simmering, stirring until thickened, about 3 to 4 minutes.
- Remove from the heat and stir in the sour cream and Dijon until combined. Season to taste with salt and pepper.
- Serve hot stroganoff over the egg noodles.
Cooks Tips
Other names for Sirloin Tip Steak include: Round Tip Steak; Sandwich Steak; Tip Steak (source: Beef It’s What’s for Dinner)
- Most egg noodles take 9 to 11 minutes to boil. If you start boiling the water and cooking the noodles around the time the mushrooms and onions are sauteing, they will be done when the stroganoff is ready.
- Take your time sauteing the onions and mushrooms. Slower cooking allows them to develop a richer flavor.
- Use a large skillet so everything caramelizes nicely.
- Leftovers can be stored in a tightly sealed container for up to 3 days. To reheat, add stroganoff to a medium-sized saucepan with a little bit of beef stock and cook over low heat until warmed through.
Nutrition
Calories: 580kcalCarbohydrates: 49gProtein: 46gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 172mgSodium: 651mgPotassium: 1101mgFiber: 3gSugar: 4gVitamin A: 393IUVitamin C: 3mgCalcium: 66mgIron: 6mg
Visited 6 times, 1 visit(s) today
Summarize or save this post:
