Easy Beef Stroganoff
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
776 kcal
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Course
Main Course
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Cuisine
Russian
Easy Beef Stroganoff
Description
The Easy Beef Stroganoff recipe brings together thinly sliced ribeye steak with cremini mushrooms and yellow onion, cooked in butter to build rich flavors. After searing the steak to retain tenderness, the addition of beef stock and Worcestershire sauce creates a deeply savory base. The sauce is thickened with a mixture of butter and flour, which forms a smooth, velvety texture that coats the noodles and other ingredients. Sour cream is folded in towards the end to add creaminess and a subtle tang without overpowering the dish.
The method includes cooking egg noodles until just underdone so they are perfectly tender once combined with the sauce and ingredients. Sautéing the mushrooms and onions separately before mixing ensures they maintain their texture and develop flavor. This dish can be served immediately, offering a filling meal with the combination of protein, mushrooms, and noodles in a balanced sauce.
The notes mention using a thickened beef stock base for extra flavor; doubling this paste can make the sauce even richer. Adjust the seasoning with salt and pepper as needed, and be attentive to the sauce thickness as it simmers to achieve the right consistency.
Ingredients
- 1 pound egg noodles
- 1/4 cup butter divided, unsalted
- 8 ounces cremini mushroom sliced
- 1 yellow onion , thinly sliced
- 2 pounds ribeye steak , sliced thinly against the grain
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1/4 cup flour
- 3 cups beef stock *see note
- 1 tablespoon Worcestershire sauce
- 1/4 cup sour cream
Instructions
- Cook the pasta to one minute shy of the directions on the box.
- Add 2 tablespoons of butter to your cast iron skillet on high heat.
- Add the mushrooms and onions, and brown for 4-5 minutes before removing from the pan and setting aside.
- Add another two tablespoons of butter to the cast iron skillet.
- Salt and pepper the steak meat and add to the pan.
- Sear on high heat for 3 minutes on each side.
- Add the beef stock and Worcestershire sauce to the pan, bring to a boil, then reduce heat to medium.
- Simmer, covered for 15-20 minutes, then add in the sour cream.
- Mash together the last part of the butter and the flour, then whisk the mixture well into the broth and let cook for 2-3 minutes until the sauce thickens.
- Add in the pasta, mushroom and onions, stirring well to combine before serving.
Notes
- Use a concentrated beef stock base to intensify the sauce flavor if desired by doubling its amount.
- Cook egg noodles slightly less than package instructions to prevent overcooking once combined.
- Brown mushrooms and onions separately to maintain texture before adding to the sauce.
- Adjust seasoning with salt and pepper after simmering to suit your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 63g | 21% |
| Protein | 45g | 90% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 190mg | 63% |
| Sodium | 566mg | 24% |
| Potassium | 1043mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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