Easy Beef Stroganoff Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
660 kcal
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Course
Main Course
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Cuisine
Russian
Easy Beef Stroganoff Recipe
Description
The recipe starts by browning batches of flour-coated thinly sliced sirloin, preserving juices and creating a fond for flavor. Mushrooms and chopped onions sauté with spices until mushrooms reduce, then the pan is deglazed with sherry. A slurry of flour, beef broth, and Dijon mustard creates a thickened sauce that simmers gently.
Fresh baby spinach, frozen peas, plain Greek yogurt, and butter are stirred in for creaminess and fresh vegetable notes, blending textures and flavors uniquely in this stroganoff. Scallions add mild sharpness. The beef is returned to the pan briefly to meld with the sauce.
This hearty mixture is served over cooked egg noodles lightly buttered to prevent sticking, rounding out the dish with a tender, slightly chewy base. It is suitable for a filling main course, balancing meat, vegetables, and a creamy sauce with a subtle wine undertone.
Ingredients
- 2 tablespoons vegetable oil , divided
- 1.5 pounds top sirloin , trimmed and thinly sliced across the grain
- 3 tablespoons flour , divided
- 1/2 cup sherry or other cooking wine
- 2 cups mushrooms
- 1 cup white onion , chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt coarse
- 1/4 teaspoon paprika
- 1 1/2 cups beef broth low sodium
- 1 tablespoon Dijon mustard
- 1 cup spinach fresh baby
- 1 cup peas frozen
- 1/3 cup yogurt plain, Greek
- 3 tablespoons scallions , sliced diagonally
- 1 tablespoon butter unsalted
- 4 cups egg noodles , cooked and lightly buttered (to prevent sticking)
- 2 tablespoons parsley , roughly chopped
Instructions
- Heat 1 tablespoon of the vegetable oil a large skillet over medium-high heat.
- Toss the beef slices with 2 tablespoons flour. Working in batches, add half of the beef to the pan, browning lightly, then remove and set aside, approximately 3 minutes. Add the remaining half of the vegetable oil to the skillet and repeat with remaining half of the beef. Remove and set aside.
- Deglaze the skillet with the sherry, scraping up all of the browned bits.
- Add the mushrooms, onion, pepper, salt and paprika allowing to brown and mushrooms reduce by half for 3-4 minutes.
- Combine 1/4 cup of the beef broth with the remaining 1 tablespoon flour and Dijon mustard, whisking until smooth. Add the broth slurry and remaining beef broth to the pan. Reduce to a low heat and bring to a simmer. Stir continuously and scrape up browned bits from the bottom of the pan.
- When the mixture coats the back of a spoon, stir in the spinach, peas, yogurt, butter and scallions. When combined, add beef back to mixture, tossing to coat. Heat for 2 minutes.
- Spoon the beef mixture over the cooked egg noodles and top with chopped parsley.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- This recipe is adapted from Cooking Light, reflecting careful ingredient balancing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 44g | 15% |
| Protein | 62g | 124% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 178mg | 59% |
| Sodium | 809mg | 34% |
| Potassium | 1326mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 24.1mg | 27% |
| Calcium | 135mg | 14% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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