Introduction

Oh, Beef Stroganoff! Just the name brings back memories of my grandma’s kitchen, a place always filled with the most comforting aromas. And guess what? You can capture that same magic in your own kitchen, faster and easier than you might think! This recipe is like a warm hug in a bowl – perfect for those evenings when you want something truly special without spending hours in the kitchen. It’s the kind of meal that makes everyone gather around the table with happy smiles.

Why You’ll Love This Recipe

Fast: Seriously, this comes together in under an hour, making it a weeknight superhero!
Easy: Simple steps mean even beginner cooks can nail this. No fancy techniques here!
Giftable: Imagine a jar of the dry ingredients with a beautiful tag and a note about how to finish it. Pure thoughtful charm!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone seems to fall in love with this creamy, savory dish.

Ingredients

Let’s gather our goodies. Don’t worry, they’re all pretty standard and easy to find:

1 1/2 lbs Sirloin steak: This is our star! Sirloin cooks up beautifully tender for this dish.
1 clove Garlic: For that essential aromatic kick.
8 oz Mushrooms, sliced: I love cremini mushrooms for their earthy flavor, but white button work too!
1 small Onion: To add a touch of sweetness and depth.
1/2 tsp Dried thyme: A little herb magic to elevate the flavors.
14 1/2 oz Beef broth: The base of our rich sauce.
1/2 tbsp Dijon mustard: This gives our sauce a lovely tang that cuts through the richness.
2 tsp Worcestershire sauce: Another little flavor booster that adds incredible savory notes.
1 package Egg noodles: The classic pairing for Stroganoff, they soak up all that delicious sauce!
3 tbsp All-purpose flour: Our thickener for that luxuriously creamy sauce.
1/2 tsp Black pepper: To add a gentle warmth.
1/2 tsp Seasoned salt: A little pre-mixed goodness to season perfectly.
2 tbsp Olive oil: For searing our steak and sautéing our veggies.
2 tbsp Salted butter: Because butter just makes everything better, right?
1/2 cup Sour cream: The creamy, dreamy finish that makes it true Stroganoff!

How to Make It

Alright, let’s get cooking! Put on some good music and let’s make some magic happen.

Prep Your Steak: First things first, take your sirloin steak and cut it into thin strips. Think bite-sized! This helps it cook quickly and stay tender.
Chop Those Aromatics: Finely chop your garlic and onion. The smaller you chop them, the more they’ll melt into the sauce, infusing it with flavor.
Get the Skillet Hot: Grab a nice big skillet. Add your olive oil and butter and heat them over medium-high heat. You want it hot enough to sizzle when the steak hits it!
Sear the Steak: Carefully add your steak strips to the hot skillet. Don’t crowd the pan – if you have too much, do it in batches. Brown them on all sides, just until they get a nice crust. We’re not cooking them all the way through just yet. Once they’re browned, scoop them out of the skillet and set them aside.
Sauté the Onion: Toss your chopped onion into the same skillet. Cook it until it starts to soften up and looks a little translucent, which should take about 5 minutes.
Add Mushrooms and Garlic: Now, add your sliced mushrooms and chopped garlic to the skillet. Stir them around and let them cook until the mushrooms are nicely browned and tender, about 7-10 minutes. Oh, the smell is getting good, isn’t it?
Season and Thicken: Sprinkle the flour, seasoned salt, and black pepper over the mushroom and onion mixture. Give it a good stir and let it cook for about 1 minute. This toasts the flour and helps create our creamy sauce later.
Build the Sauce: Slowly whisk in the beef broth, Dijon mustard, and Worcestershire sauce. Keep whisking until it’s all smooth. Bring it up to a simmer, and while it’s heating, use your spoon to scrape up any tasty browned bits stuck to the bottom of the skillet – that’s pure flavor gold!
Simmer and Tenderize: Return your browned steak strips back into the skillet with the sauce. Lower the heat to low, pop a lid on, and let it simmer gently for 10-15 minutes. This is when the steak will become wonderfully tender.
Noodles On! While your Stroganoff is simmering, get your egg noodles cooking according to the package directions. Make sure to salt your noodle water for extra flavor!
The Grand Finale: Once the steak is tender, stir in the sour cream. Gently heat it through for a few minutes. Super important tip: Don’t let it boil after you add the sour cream, or it might separate. Just a gentle warmth is perfect!
Serve and Enjoy! Ladle that gorgeous, creamy Beef Stroganoff over your perfectly cooked egg noodles. Take a moment to admire your creation, then dig in!

Substitutions & Additions

Feeling a little adventurous? Or maybe you’re missing an ingredient? No worries, this recipe is very forgiving!

Steak Swap: If sirloin isn’t your thing, a flank steak or even thinly sliced chicken breast can work beautifully. Just adjust cooking times accordingly!
Mushroom Mania: Feel free to use a mix of mushrooms – shiitake, oyster, or even a few chopped portobellos can add amazing depth.
Onion Options: Shallots can be a lovely, milder alternative to regular onions.
Broth Boost: If you don’t have beef broth, a good quality vegetable broth can be used in a pinch.
Creamy Dream: For an even richer sauce, you could swap half the sour cream for heavy cream.
Add-Ins: Some people love to add peas (frozen peas tossed in during the last few minutes of simmering are great!), or a splash of white wine when you add the broth for an extra layer of flavor.

Tips for Success

A few little tricks to make your Stroganoff absolutely perfect:

Don’t Overcook the Steak: Browning the steak is key, but remember it will finish cooking in the sauce. Overcooked steak can get tough!
Thin is In: Cutting the steak thinly is crucial for quick cooking and tenderness.
Low and Slow Simmer: Once the steak is back in the pan, a gentle, low simmer is what makes it melt-in-your-mouth tender.
Sour Cream Care: Remember to heat the sour cream gently and avoid boiling. It’s the secret to a smooth, creamy sauce.
Prep Ahead: You can slice your steak and chop your veggies the day before to make weeknight assembly even quicker! The dry ingredients (flour, salt, pepper, thyme) can even be pre-mixed in a little bag for a “Stroganoff Kit” – so cute for gifting!

How to Store It

Leftovers are a beautiful thing! This Beef Stroganoff will keep well in the refrigerator for about 3-4 days. Store it in an airtight container. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring frequently. You might want to add a tiny splash of broth or a dollop more sour cream if it seems a little thick after chilling.

FAQs

Can I make this ahead of time? Yes, you can make the Stroganoff part (up to step 10) a day in advance. Then, gently reheat it and stir in the sour cream just before serving. Cook the noodles fresh when you’re ready to eat.
Is there a dairy-free option? For a dairy-free version, you could try using a dairy-free sour cream alternative and a plant-based butter. You might need to adjust the flour amount slightly for thickening.
Can I use different cuts of beef? Absolutely! While sirloin is ideal, thinly sliced chuck roast or even ground beef can be used. Just be mindful of cooking times and adjust as needed.

Quick & Cozy Beef Stroganoff

A fast, easy, and incredibly comforting Beef Stroganoff recipe that's perfect for weeknights. This creamy, savory dish is sure to become a family favorite.

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Prep Time 15

Cook Time 30

Servings 4

Equipment

Skillet large
Pot for noodles

Ingredients

Main Ingredients

1.5 lbs Sirloin steak cut into thin strips
1 clove Garlic finely chopped
8 oz Mushrooms sliced
1 small Onion finely chopped
0.5 tsp Dried thyme
14.5 oz Beef broth
0.5 tbsp Dijon mustard
2 tsp Worcestershire sauce
1 package Egg noodles cooked according to package directions
3 tbsp All-purpose flour
0.5 tsp Black pepper
0.5 tsp Seasoned salt
2 tbsp Olive oil
2 tbsp Salted butter
0.5 cup Sour cream

Instructions

First things first, take your sirloin steak and cut it into thin strips. Think bite-sized! This helps it cook quickly and stay tender.
Finely chop your garlic and onion. The smaller you chop them, the more they'll melt into the sauce, infusing it with flavor.
Grab a nice big skillet. Add your olive oil and butter and heat them over medium-high heat. You want it hot enough to sizzle when the steak hits it!
Carefully add your steak strips to the hot skillet. Don't crowd the pan – if you have too much, do it in batches. Brown them on all sides, just until they get a nice crust. We're not cooking them all the way through just yet. Once they're browned, scoop them out of the skillet and set them aside.
Toss your chopped onion into the same skillet. Cook it until it starts to soften up and looks a little translucent, which should take about 5 minutes.
Now, add your sliced mushrooms and chopped garlic to the skillet. Stir them around and let them cook until the mushrooms are nicely browned and tender, about 7-10 minutes. Oh, the smell is getting good, isn't it?
Sprinkle the flour, seasoned salt, and black pepper over the mushroom and onion mixture. Give it a good stir and let it cook for about 1 minute. This toasts the flour and helps create our creamy sauce later.
Slowly whisk in the beef broth, Dijon mustard, and Worcestershire sauce. Keep whisking until it's all smooth. Bring it up to a simmer, and while it's heating, use your spoon to scrape up any tasty browned bits stuck to the bottom of the skillet – that's pure flavor gold!
Return your browned steak strips back into the skillet with the sauce. Lower the heat to low, pop a lid on, and let it simmer gently for 10-15 minutes. This is when the steak will become wonderfully tender.
While your Stroganoff is simmering, get your egg noodles cooking according to the package directions. Make sure to salt your noodle water for extra flavor!
Once the steak is tender, stir in the sour cream. Gently heat it through for a few minutes. Super important tip: Don't let it boil after you add the sour cream, or it might separate. Just a gentle warmth is perfect!
Ladle that gorgeous, creamy Beef Stroganoff over your perfectly cooked egg noodles. Take a moment to admire your creation, then dig in!

Notes

This recipe is very forgiving and adaptable. You can substitute other cuts of beef, use different mushrooms, or add other ingredients like peas. For gifting, you can prepare a "Stroganoff Kit" with dry ingredients.