Easy Beef Stroganoff Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
290 kcal
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Course
Main Course
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Cuisine
Russian
Easy Beef Stroganoff Recipe
Description
This beef stroganoff recipe uses sirloin steak cut into strips, seasoned with kosher salt and black pepper. The steak is quickly cooked in avocado oil to retain juiciness, then temporarily removed to prevent overcooking. Onions and mushrooms are sautéed in the same pan until tender, with beef juices added back to keep moisture. Garlic is added briefly before returning the beef.
Key to the recipe is gently mixing in room-temperature sour cream off the heat or on low heat to avoid curdling, creating a smooth and creamy sauce binding the flavors. The dish develops a mild, savory taste with umami from mushrooms and bright notes from parsley garnish. Adjusting salt amounts is recommended depending on the type of kosher salt used.
Serving suggestions include pairing with noodles or rice. Cooling the pan slightly before adding sour cream and removing from high heat supports texture. Leftovers keep well refrigerated for up to three days and should be reheated gently to maintain moisture and sauce consistency.
Optional additions like Worcestershire sauce can deepen color and flavor but should be used sparingly to avoid overpowering the dish.
Ingredients
- ¾ cup sour cream at room temperature
- 1 pound sirloin steak cut into strips
- 2 teaspoons kosher salt divided; see notes below, Diamond Crystal brand
- ½ teaspoon black pepper divided
- 2 tablespoons avocado oil
- 1 onion large, chopped; 8 ounces
- 16 ounces mushrooms white or cremini, sliced
- 1 tablespoon garlic minced, fresh
- 2 tablespoons parsley chopped, for garnish; optional
Instructions
- Measure out the sour cream and remove it from the fridge to allow it to get to room temperature. Season the beef with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
- Heat the oil in a large saucepan over medium-high heat for about 2 minutes. Add the beef. Cook, stirring, just until no longer raw, for about 2 minutes. Quickly remove the beef to a plate to prevent it from over-cooking.
- Add the onion and mushrooms to the saucepan with 1 more teaspoon of Diamond Crystal kosher salt (or ½ teaspoon of any other salt). Cook, stirring often, until tender, for 5-7 minutes. If the pan becomes too dry, add the juices from the resting meat.
- Add the garlic and cook for 1 more minute. Add back the beef and stir-fry for one more minute.
- Reduce the heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing it well with a wooden spoon into the beef mixture. Don't allow the sour cream to simmer or boil to avoid curdling.
- Season the dish with more black pepper, garnish with parsley, and serve.
Notes
- If using Morton kosher salt or other types, use half the listed amount to avoid over-salting.
- Freeze the steak for about 20 minutes before slicing to make cutting into strips easier.
- Remove sour cream from the refrigerator at the start of cooking to reduce the risk of curdling when added.
- Allow the skillet to cool slightly before stirring in sour cream to keep sauce smooth.
- Adding a small amount of Worcestershire sauce can enhance color and flavor; start with one teaspoon and adjust to taste.
- Leftovers store well in an airtight container in the fridge for up to 3 days and should be reheated gently at low power to prevent drying or curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 26g | 52% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Sodium | 443mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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