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Beef Stroganoff · Weeknight

Weeknight Beef Stroganoff

Quick-seared strips of sirloin and browned mushrooms in a creamy sour cream and Dijon sauce, spooned over buttery egg noodles. Comfort food in 35 minutes.

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Prep
15 min
Cook
22 min
Total
37 min
Serves
4
Level
Easy

Ingredients

  • 1 ¼ lb sirloin steak, sliced into thin strips across the grain
  • 1 tsp kosher salt, divided
  • ½ tsp black pepper
  • 2 tbsp vegetable oil, divided
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 ½ cups beef broth
  • 1 tbsp worcestershire sauce
  • 1 tbsp dijon mustard
  • ¾ cup sour cream, at room temperature
  • 12 oz egg noodles
  • 2 tbsp fresh parsley, chopped

Cook to 145°F inside (check with a thermometer).

Steps

  1. Put a large pot of salted water on to boil for the noodles.
  2. Pat the beef dry and season with 1/2 tsp of the salt and the pepper.
  3. Heat 1 tbsp of the oil in a 12-inch skillet over medium-high heat until it shimmers.
  4. Sear half the beef in a single layer until browned on both sides and 145°F (63°C). Move it to a plate.
  5. Repeat with the remaining oil and beef.
  6. Lower the heat to medium. Melt the butter, add the mushrooms and onion and cook, stirring now and then, until browned and soft.
  7. Stir in the garlic and cook until fragrant.
  8. Sprinkle the flour over the vegetables and stir until no dry flour remains.
  9. Slowly stir in the broth, Worcestershire, mustard and remaining 1/2 tsp salt. Simmer until thickened.
  10. Meanwhile, cook the noodles in the boiling water until tender, then drain.
  11. Turn the heat under the skillet to low. Stir a few spoonfuls of the hot sauce into the sour cream to warm it, then stir the sour cream into the skillet.
  12. Return the beef and its juices to the pan and stir until just heated through. Don't let it boil or the sour cream can curdle.
  13. Spoon the stroganoff over the noodles and sprinkle with parsley.

Tip: Warming the sour cream first (called tempering) keeps the sauce smooth.

Tip: Partly freeze the steak for 20 minutes to make thin slicing easier.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat gently over low heat; boiling can split the sauce.

Estimated nutrition per serving: 880 calories · protein 45 g · carbohydrates 72 g · fiber 4 g · sugars 6 g · fat 45 g (saturated 18 g) · sodium 980 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.