5.0 from 1,770 votes
Beef Stroganoff
This beef stroganoff recipe is a quick and easy weeknight meal with lots of tender beef and mushrooms in a delicious creamy sauce.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Calories: 453 kcal
Course:
Main Course , Dinner
Cuisine:
American , Russian
Ingredients
- 1 ½ pounds sirloin steak or ribeye
- 3 tablespoons all-purpose flour divided
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 small onion diced
- 8 ounces mushrooms sliced, white or cremini
- 1 clove garlic minced
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon dried thyme leaves
- ½ cup sour cream
- egg noodles pasta, or mashed potatoes for serving
Instructions
- Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
- Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.
- Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.
- Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
- Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
- Add the browned beef and any juices on the plate to the pot with the sauce. Cook for an additional 2 minutes or until the beef is heated through.
- Remove from the heat and stir in sour cream. Season with additional salt and pepper to taste. Serve over egg noodles and garnish with parsley if desired.
Cup of Yum
Notes
- For the most flavorful dish, choose striploin or ribeye. Any variety of steak will work.
- Brown the beef in small batches for the best browning. Do not cook it all the way through; it's steak and can be a little bit pink inside.
- For a thicker sauce, make a slurry with equal parts cornstarch and water (start with 1 ½ tablespoons each). Whisk it into the boiling sauce a bit at a time until it reaches the desired consistency.
- Don't boil the sour cream or it can curdle.
- Leftovers can be stored in the refrigerator for up to 4 days or the freezer for 4 months.
Nutrition Information
Calories
453
(23%)
Carbohydrates
12g
(4%)
Protein
43g
(86%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Cholesterol
148mg
(49%)
Sodium
761mg
(32%)
Potassium
1092mg
(31%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
530IU
(11%)
Vitamin C
4.6mg
(5%)
Calcium
107mg
(11%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453
% Daily Value*
| Calories | 453 | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 43g | 86% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 148mg | 49% |
| Sodium | 761mg | 32% |
| Potassium | 1092mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 107mg | 11% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.