This Beef Stroganoff is a paradigm of gourmet convenience – delivering a balance of luxurious flavors and comforting textures, all achieved in one pot within 30 minutes. Combining succulent rib eye steak, earthy mushrooms, and robust egg noodles, all bathed in a velvety sour cream sauce, this dish promises a high-quality, home-cooked meal with impressive efficiency.
Easy Beef Stroganoff perfect for busy weeknights
If you’re craving a dish that’s both cozy and gourmet, this Beef Stroganoff checks all the boxes. It starts with juicy rib eye steak, seared to perfection, delivering tantalizing flavor with each bite. Earthy cremini mushrooms add a robust dimension to the mix, pairing brilliantly with the steak. All this decadence comes together quickly in one pot, making it an efficient choice for any busy home cook.
But the real magic happens when we introduce the rich, creamy sauce into the mix. A touch of dry white wine deepens the flavor profile, while the sour cream ties it all together into a velvety masterpiece. The egg noodles, cooked to perfection right in the sauce, soak up all these gorgeous flavors, creating a comforting base that makes this dish complete. It’s a surefire way to impress at the dinner table, and it’s all ready in just 30 minutes.
To ensure the beef in your stroganoff is succulent and tender, sear the strips quickly on high heat and avoid overcrowding the pan. This method locks in flavor and ensures a perfect texture, while preventing the meat from becoming tough or chewy.
Ingredients You’ll Need
- Rib eye steak: We’re using this cut for its juicy and rich flavor. If you prefer, you could also use sirloin or tenderloin. Remember to cut it into small, thin strips for the best texture.
- Olive oil: Essential for searing our steak to perfection. Canola or vegetable oil could be used as alternatives.
- Butter: Adds a richness to our sauteed onions and garlic. If you’re dairy-free, you could use a plant-based butter substitute.
- Onion and garlic: They form the aromatic base for our stroganoff. Feel free to adjust quantities to your preference.
- Cremini mushrooms: These provide a wonderful earthy flavor. You could also use white button mushrooms or a blend of your favorite fungi.
- All-purpose flour: Helps thicken our sauce. If you need a gluten-free option, cornstarch can be a good substitute.
- Dry white wine: Deepens the flavor profile of the dish. If you prefer to cook without alcohol, you can use extra beef broth.
- Beef broth: Forms the base of our stroganoff sauce. A good quality broth can make a big difference. Chicken broth could work in a pinch.
- Sour cream: Gives the stroganoff its signature tangy creaminess. Greek yogurt is a possible substitute if you want to cut down on fat, but the flavor will be slightly different.
- Egg noodles: These absorb the sauce and round out the dish. You can substitute with other types of pasta, or gluten-free noodles if preferred.
How To Make Beef Stroganoff
You’re going to love how simple it is to make this Beef Stroganoff. It’s just like having a chat in the kitchen while we create a delicious masterpiece together.
Sear The Beef
So, first things first, let’s get our beef seared. Heat up some olive oil in a large skillet. Add half the beef strips, spreading them out so they’re not all clumped together. Give them about 30 seconds to brown, then flip them over. Don’t worry about some pink bits, we’re going for a quick sear here, not thoroughly cooking them yet. Scoop them onto a plate and repeat with the rest of the beef.
Cook The Onions And Garlic
Next, it’s time to tone down the heat a little and melt some butter in the skillet. Toss in the onion and garlic, season with salt and pepper, and let them sizzle. Stir occasionally, you’ll know they’re ready when they’re softened and your kitchen smells like heaven.
Add The Mushrooms
Now, let’s bring the mushrooms to the party. Cook them until they start to brown and release their earthy goodness. Remember to scrape the bottom of the pan to get all the flavorful bits.
Sprinkle the flour over your mushroom mixture. Keep stirring, this is what will give our stroganoff that perfect thick consistency.
Make The Sauce
After that, it’s time for a splash of white wine. Stir it around and let it cook for a minute. This will intensify our flavor base. Now, add the broth and sour cream, stirring until it’s all smoothly mixed together. Don’t worry if it looks a bit split at first, it’ll meld together as it heats up.
Add The Noodles
Now you’re going to add your noodles. Give everything a good mix, reduce the heat, and let it simmer until the noodles are perfectly cooked.
Return The Beef
Return your seared beef to the skillet, juices and all. Let it simmer for just a minute more, then you’re ready to take it off the stove. Finish it off with a sprinkle of fresh parsley, and there you have it! Your homemade, gourmet Beef Stroganoff is ready to impress.
Frequently Asked Questions
The best cut of beef for Beef Stroganoff is typically a tender cut like rib eye steak, as it’s flavorful and will remain tender during cooking. However, other cuts like sirloin or tenderloin can also work well.
Absolutely! You can cook Beef Stroganoff ahead of time and refrigerate it for up to 3 days. Just remember to keep the noodles separate if you don’t want them to absorb all the sauce and become too soft. When you’re ready to serve, reheat the stroganoff sauce on the stove, boil some fresh noodles, combine, and serve.
Yes, Beef Stroganoff freezes well, but it’s best to do so without the noodles, as they can become mushy when thawed and reheated. Allow the stroganoff to cool before freezing it in an airtight container. It can be frozen for up to 3 months. When you’re ready to eat, defrost in the refrigerator overnight and reheat on the stove, adding freshly cooked noodles.
Definitely! While this recipe calls for cremini mushrooms, you can use white button mushrooms or even a mix of your favorite mushrooms. Each type will add a slightly different flavor and texture to the dish.
Yes, you can certainly use a different pasta if you prefer or if that’s what you have on hand. Other types of pasta like fettuccine or even penne could work. Just remember to adjust cooking times as needed based on the pasta you choose.
- Searing the Beef: Make sure your pan is really hot before adding the beef. This ensures that the beef gets a good sear which locks in flavor and juices. Also, don’t crowd the pan. If there’s too much beef in the pan at once, it can cause the beef to steam rather than sear.
- Don’t Skip the Wine: While the alcohol in the wine cooks off, it leaves behind a deep, complex flavor that really adds to the overall dish. If you don’t consume alcohol, you can substitute with extra beef broth, but consider adding a splash of vinegar for some extra depth of flavor.
- Cooking the Noodles in the Sauce: Cooking the noodles right in the sauce allows them to absorb all the flavors. However, if you plan to have leftovers or are making the dish ahead of time, you might want to cook the noodles separately to prevent them from becoming too soft.
- Adjust Seasonings Before Serving: Before serving your Beef Stroganoff, be sure to taste and adjust the seasonings as needed. Adding a bit more salt, pepper, or even a splash of Worcestershire sauce can enhance the flavors and make the dish just right for your palate.
Storing this Beef Stroganoff couldn’t be easier. Once you’re done with your meal, allow any leftovers to cool completely at room temperature. Once cooled, transfer the stroganoff into an airtight container. If you’ve cooked the noodles separately or have some leftover, store them in a separate container. Your stroganoff will keep well in the fridge for up to 3 days.
For longer storage, you can freeze it for up to 3 months – just remember to skip the noodles if you’re planning on freezing, as they can turn mushy when thawed and reheated.
Discover Other Delicious Recipes
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- Creamy Tomato Chicken Pasta
- Beef Stroganoff Casserole
Craving More? Follow Along:
- 1 pound rib eye steak cut into small thin strips
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 small onion chopped
- 2 cloves garlic minced
- 8 ounce cremini mushrooms stems trimmed and sliced
- 3 tablespoons all-purpose flour
- ¼ cup dry white wine
- 3 cups beef broth low sodium
- ¾ cup sour cream
- 8 ounces egg noodles
- Heat 1 tablespoon oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside. Add remaining 1 tablespoon oil and repeat with remaining beef.
- Turn the heat down to a medium-high. Add the butter and melt. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes.
- Add the mushrooms and cook until they start to brown. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Sprinkle the flour over the mushrooms and stir. Cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes.
- Stir in the wine and cook for 1 minute. Add the broth, sour cream and stir until incorporated. Don't worry if it looks split, sour cream will "melt" as it heats.
- Add the noodles and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
- Add beef back in including all the juices left in the plate. Simmer for 1 minute, then remove from stove immediately.
- Garnish with parsley and serve.
Tips & Notes:
- Beef: You can substitute rib eye steak with other tender cuts like sirloin or tenderloin.
- Sour Cream: For a lower-fat alternative, use Greek yogurt instead of sour cream. Just note that this will slightly alter the flavor.
- Noodles: If you plan to have leftovers or are making this ahead of time, consider cooking the noodles separately to prevent them from becoming too soft.
- Storage: Leftover Beef Stroganoff can be refrigerated for up to 3 days or frozen for up to 3 months. However, if you plan to freeze, it’s best to do so without the noodles to maintain the dish’s texture.
- Reheating: When ready to enjoy your leftovers, defrost overnight in the fridge if frozen, then gently reheat on the stove. If you’ve cooked your noodles separately, simply add them to the stroganoff while reheating.