Easy Beef Stroganoff
This beef stroganoff is comfort food in its purest form, and the kind of thing you can pull off on any random weeknight. It’s ready in 30 minutes, start to finish. Tender beef, mushrooms, a good glug of red wine, and a tangy finish of sour cream come together into something rich and warming. The kind of sauce you want to pile generously over egg noodles and just sit with for a while.
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 tablespoon butter
- 1/2 medium yellow onion, thinly sliced
- 8 oz mushrooms, sliced I like using baby bella
- 1 teaspoon 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 tablespoon all purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Better Than Bouillon beef base Optional, but it adds so much flavor
- 1 teaspoon 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
- Cook the egg noodles according to the package directions. (I usually start boiling the water after searing the meat in step 3.)
- Place the fillets on a cutting board, cover with wax paper or parchment, and pound with a meat mallet until ½ inch thick. Season them with a generous amount of salt and pepper. Slice against the grain into ½-inch strips, then cut crosswise into bite-sized pieces and set aside.
- Heat a skillet over medium-high heat. Melt a tablespoon of butter, and once it’s foaming, add the beef and sear for 30 seconds on each side—no more. Use a slotted spoon to transfer the meat to a paper towel-lined plate; set aside.
- Add the remaining butter to the skillet. Add the onions and sauté until soft (about 5 minutes).
- Add the thyme and mushrooms, and sauté until the mushrooms are tender (5 to 7 minutes). Stir in the garlic and sauté just until fragrant (about 1 minute).
- Pour the wine into the skillet. Bring it to a low simmer, scraping up any browned bits from the bottom of the pan as it cooks down.
- Meanwhile, whisk together the beef broth, mustard, Worcestershire, and flour in a small bowl until smooth, stirring in the Better Than Bouillon if you’re using it. Add this to the skillet and let it simmer for about 5 minutes, until thickened.
- Bring the seared beef back to the pan and stir to coat. From here, you can toss the cooked egg noodles right in with everything or plate the noodles and spoon the stroganoff over top.
Notes
Cutting steaks: freeze them for about 15 minutes. This will slightly solidify them and make them much easier to slice without the meat sliding around and increasing the risk of cutting yourself.
Tempering cream: full-fat sour cream can take the heat, but if you've had a bad experience before and want to play it safe—or if you’re using a low-fat variation (not recommended)—spoon about ¼ cup of the hot gravy into the sour cream. Stir to warm it through, then stir that mixture back into the pan.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 12g | Protein: 40g | Fat: 31g | Fiber: 1g | Sugar: 5g
