Easy Beef Stroganoff Recipe
User Reviews
5
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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
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Calories
735 kcal
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Course
Main Course
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Cuisine
Russian
Easy Beef Stroganoff Recipe
Description
This Easy Beef Stroganoff uses thin strips of top sirloin quickly seared to preserve tenderness. The onions and two types of mushrooms are caramelized to add a concentrated umami flavor. Minced garlic adds aroma, while deglazing with brandy lifts the pan flavors. The beef stock, bay leaves, and mustard simmer down to form a savory base, to which sour cream and parsley are added for creaminess and color.
The sauce is combined with cooked wide egg noodles, creating a dish with tender beef, earthy mushrooms, and a luscious sauce. Textural contrast arises from the caramelized vegetables and the coated noodles.
This stroganoff is ideal served freshly made for best texture. It can be stored in the refrigerator up to four days or frozen for longer storage. When reheating, adding a bit of beef stock helps maintain moisture. Alternative beef cuts can be used in slow cookers for more tender results over longer cooking.
Ingredients
- 2 tablespoons neutral-flavored oil
- 2 pounds top sirloin thinly sliced
- 2 tablespoons butter unsalted
- 1 white onion or yellow onion, thinly sliced
- 1 cup cremini mushrooms sliced
- 1 cup button mushrooms sliced
- 3 garlic finely minced cloves
- 1/3 cup brandy
- 3 cups beef stock
- 2 bay leaf
- 1 tablespoon coarse ground mustard
- 1 ½ cups sour cream
- 1 tablespoon parsley chopped, plus more for garnish
- 1- pound egg noodles boiled and strained, wide
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Add the oil to a large pan or pot over medium-high heat.
- Once it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate.
- Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes.
- Add the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
- Deglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed.
- Pour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1/3.
- Finishby whisking in the sour cream, salt, pepper, and parsley.
- Toss with noodles and garnish with extra parsley.
Notes
- Best eaten immediately after cooking to maintain texture and flavor.
- Store refrigerated covered up to 4 days; freeze up to 2 months with proper wrapping.
- Reheat gently with added beef stock to prevent drying out.
- Using caramelized mushrooms and onions enhances umami and depth.
- Slow cooker methods can use tougher cuts like bottom round or chuck for tender results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 61g | 20% |
| Protein | 49g | 98% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 197mg | 66% |
| Sodium | 387mg | 16% |
| Potassium | 1161mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 526IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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