Easy Beef Stroganoff
This easy beef stroganoff is as comforting as it gets—and you can whip it up on any weeknight because it's ready in 30-minutes! Tender beef, mushrooms, rich red wine, aromatic herbs, and tangy sour cream make up this creamy, warming dish. Pile it all over egg noodles and enjoy!
Servings: 4 servings
Ingredients
- 1.5 lb fillets of beef I suggest Scotch fillet (boneless ribeye) or boneless sirloin
- Sea salt and cracked black pepper
- 3 TBSP butter
- 1/2 medium yellow onion, thinly sliced
- 8 oz mushrooms, sliced I like using baby bella
- 1 tsp fresh chopped thyme
- 2 cloves of garlic, smashed and minced
- 1/2 cup red wine I go for a pinot noir
- 1 cup beef stock
- 2 TBSP all purpose flour
- 1 TBSP Worcestershire sauce
- 1 tsp Better Than Bouillon beef base Optional, but it adds so much flavor
- 1 tsp Dijon mustard
- 1/2 cup full fat sour cream
- Fresh chopped chives, for garnish
- 12 oz egg noodles, cooked as per the directions on the package
Instructions
- Place your fillets onto a cutting board. Cover them with plastic wrap and pound them with a meat mallet until they are 1/2-inch thick. Season them with a generous amount of salt and pepper.
- Carefully slice the fillets, against the grain, into 1/2-inch thick strips, then cut the strips into bite-sized pieces; set aside.
- Get a cold pot of water on the stove and start heating it over high heat. Once it's boiling, throw a generous pinch of salt into the water and add the egg noodles; cook them as per the packages instructions.
- Heat a skillet, preferably cast iron, over medium-high heat and melt a tablespoon of butter into it. Once the butter has melted and is foaming, add your meat and sear the pieces for only 30 seconds per side. Don't get a full cook on your steak or it will be overdone.
- With a slotted spoon, transfer the meat to a paper towel-lined plate; set aside.
- Add the remaining butter to the skillet. Add the onions and sauté them until they've softened, about 5 minutes.
- Add the mushrooms and thyme, and cook for another 5-7 minutes or until the mushrooms have browned and become tender. Now, stir in the garlic and sauté for a minute. (Note that the water for your egg noodles will likely be boiling at this point, so now is a good time to get your noodles going.)
- Pour the red wine into the skillet; bring it to a low simmer and deglaze the pan as the wine cooks down, scraping all of the crispy bits from the bottom of the pan into the wine. This should take about 3 minutes.
- In a small bowl, whisk the beef broth, mustard, Worcestershire, and flour until smooth. Mix in the Better Than Bouillon beef base if you're using it. Add the mixture to the skillet and let it simmer for about 5 minutes or until it thickens up.
- Finally, stir the sour cream. Stir constantly until the sour cream has melted into the sauce and the mixture is cohesive. Give it a taste and season with some more salt and pepper if needed.
- Give it a taste and season with some more salt and pepper if needed.
- Bring the beef back to the pan; stir to coat. Add the cooked egg noodles and toss them in with everything, coating them with gravy. Another option is to plate the egg noodles and scoop the beef stroganoff over the noodles. It's up to you!
- Garnish with some fresh cut chives and serve.
Notes
Tip: To help you with slicing your steaks, freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice into without the meat sliding around and increasing the risk of cutting yourself.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 12g | Protein: 40g | Fat: 31g | Fiber: 1g | Sugar: 5g
