Beef Stroganoff

5 from 1 vote

Beef Stroganoff is the ultimate comfort food. This 25 minute recipe is made with simple and easy-to-find ingredients and has such simple steps that it will become a regular in your house.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 458kcal

Author: Lisa Longley

Ingredients

12 ounces egg noodles cooked according to package instructions (340.2 grams)
1 pound top sirloin steak see note 1 (453.6 grams)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon vegetable oil
2 tablespoons butter (28.3 grams)
8 ounces cremini mushrooms sliced (226.8 grams)
1 small yellow onion diced
2 cloves garlic minced
1 teaspoon paprika
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons all purpose flour
1/2 cup white wine (118.3 ml)
1 cup low sodium beef broth (236.6 ml)
1/2 cup sour cream (113.5 grams)
fresh parsley chopped (optional)

Instructions

Cook the egg noodles according to package instructions. Drain and set aside.
12 ounces egg noodles
While the noodles are cooking, cut the sirloin into 2 pieces lengthwise. Then cut into 1/8 inch thick strips. Toss the meat with Worcestershire sauce and thyme in a medium bowl.
1 pound top sirloin steak, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme
Heat vegetable oil in a large skillet over medium-high heat. Add the steak and cook for 1 to 2 minutes, until mostly browned. Remove from the pan and set aside.
1 tablespoon vegetable oil
Melt the butter in the pan used to cook the steak. Add the mushrooms, onion, and garlic to the skillet, cooking until the onions are translucent, about 5 to 7 minutes.
2 tablespoons butter, 8 ounces cremini mushrooms, 2 cloves garlic, 1 small yellow onion
Add the paprika, salt, black pepper, and flour, stirring it into the mushrooms until well combined. Slowly whisk in the wine, scraping up the browned bits, about a tablespoon at a time, adding more liquid once what you just added is absorbed. While we want to go slow here, the whole process should take less than a minute. Whisk in the beef broth.
1 teaspoon paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 3 tablespoons all purpose flour, 1/2 cup white wine, 1 cup low sodium beef broth
Turn the heat up and bring the liquid to a boil. Reduce to a simmer and allow to reduce for about 2 minutes.
Remove from the heat and stir in the sour cream, then return the beef and any acquired juices to the pan. Taste the sauce and add more salt and pepper as needed. (At this point I typically add another 1/2 teaspoon of kosher salt and another dash of black pepper.) Serve with the noodles and enjoy!
1/2 cup sour cream

Video

Notes

Top sirloin steak works great for this recipe because it can be cooked up quickly without needing to be marinated or tenderized first. By using top sirloin steak, we are able to keep this recipe quick while still getting really tender pieces of beef in the final recipe.
Choose a wine with good flavor that you wouldn't mind drinking. I recommend dry white wine such as a Sauvignon Blanc or Pinot Grigio. If you prefer not to use alcohol in this recipe, you canreplace the 1/2 cup of wine with 1/2 cup more beef broth.

Nutrition