Beef Stroganoff

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A quick and cozy weeknight meal, this beef stroganoff can be made in 30 minutes. Tender strips of beef are seared and tossed with mushrooms and onions in a creamy sour cream sauce. Serve over egg noodles or mashed potatoes for a complete meal.

Prep Time10

Cook Time30

Course: Main Dish

Cuisine: American

Servings: servings

Author: Kristin Maxwell

Ingredients

1 tablespoon neutral cooking oil
1 ½ pounds sliced steak *see notes
2 tablespoons salted butter
8 ounces baby bella mushrooms sliced
1 small yellow onion sliced thin
3 cloves garlic pressed or minced
2 tablespoons all purpose flour
¼ cup dry white wine or additional ¼ cup beef broth
1 tablespoon beef base
2 cups plus ¼ cup low sodium beef broth divided
½ cup sour cream
Salt and pepper to taste
Cooked egg noodles or mashed potatoes for serving.
Fresh minced parsley for serving optional.

Instructions

Have all ingredients prepped and ready to go, this dish comes together quickly. Whisk the sour cream in a measuring cup with ¼ cup beef broth to loosen it up and make it easier to incorporate. Set aside.
Heat a large cast iron or stainless steel skillet over medium high heat until hot, add oil. Add beef in batches, being careful to not crowd the pan. Leave undisturbed for about 30 seconds to develop some color, flip each piece and leave for another 30 seconds, remove to a plate. The beef will not be cooked through, this is what you want. Repeat with remaining beef.
Add the butter, mushrooms and onions, saute until deep golden brown, about 5-8 minutes. Add garlic and cook for an additional 30 seconds.
Reduce the heat to medium low, add the flour and whisk, cooking for 1-2 minutes. Add the wine and deglaze the pan, scraping up any bits on the bottom of the pan and reducing the wine slightly. Quickly add in beef base and remaining 2 cups broth, whisking to combine.
Bring to a boil, then reduce to a simmer. Whisk in the sour cream. Add the beef back in and cook 1 minute to warm it and cook it through.
Taste and adjust seasoning as desired with salt and pepper.
Serve immediately, garnished with fresh parsley, if desired.

Notes

Leftovers can be stored in an airtight container for up to 5 days.
Reheat on the stove or in the microwave.
You may want to add a splash of beef broth when reheating to thin down the sauce.
We used a NY strip steak for this recipe. You could also use thinly sliced flank steak, flat iron, tenderloin, or sirloin. Please don't overcook the steak in step 2.
This is a quick-cooking stroganoff; you do not want to stew the meat.
You can use any fresh mushrooms, like shiitakes, buttons, or morels. A mushroom mix would be nice here as well.
We used Better than Bouillon beef base for this recipe. It is a high-quality beef base that has a smooth texture. Because it is so salty, we recommend adding salt to taste after the dish has been cooked. If you do not have the beef base, you can skip it, but it does offer a nice, rich beef flavor.
You can skip the white wine and use a red wine if desired, or replace the wine with an equal amount of beef broth.
To avoid curdling, avoid bringing the dish to a rolling boil after adding the sour cream. Thinning out the sour cream before adding it also helps prevent this.
To make this in a slow cooker: Use chunks of stew meat instead of sliced steak. Sear beef, sauté mushrooms, onion, and garlic as directed, omitting the flour, deglaze the pan, and add pan liquid to slow cooker. Add 2 cups beef broth, beef base, beef, and veggies to the slow cooker and cook on low for about 6 hours. Mix two tablespoons of cornstarch with just enough cold water to dissolve it, whisk into the slow cooker, and cook an additional 30 minutes, stirring once halfway through. Whisk in the sour cream and serve.

Nutrition

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