30-Minute Beef Stroganoff
Our go-to easy recipe for the comfort food classic.
When it comes to comfort food, Beef Stroganoff feels like such a classic, you know? It just seems to be a meal that always hits the spot and the best news is it’s one you can have on the table in under thirty minutes, even if you’re not relying on a shortcut ground beef version. Here’s our quick and easy 30-Minute Beef Stroganoff – big on thinly sliced beef, mushrooms, and onions in a savory, sour cream-kissed sauce but not big on time or trouble.
Here’s the cast of characters: There’s garlic, and thinly sliced onion, and white mushrooms, and then – of course – the beef. Boneless rib-eye or top sirloin work well as they both give you a nice tender texture that’s the key to a quality stroganoff. Just slice it up thin so it cooks quickly and you’re good to go.
You’ll start by searing the beef in some butter and once it’s browned on both sides, you’ll remove it to a plate while you cook down the mushrooms, onions, and garlic. A little flour helps to thicken the sauce which is made up largely of beef broth and seasoned by a dollop of Dijon mustard and Worcestershire sauce. It wouldn’t be stroganoff without sour cream, but that goes in at the end of cooking so it doesn’t break before you get to enjoy it.
I’ve heard you can eat Beef Stroganoff over mashed potatoes or rice but for me, it’s egg noodles all the way. I love this version because it’s quick, but mostly I love it because of that creamy, rustic, beefy onion gravy… I could make it a thousand times and still not get tired of it.
30-Minute Beef Stroganoff
Allergens: Milk
Ingredients
- 1 1/2 lbs boneless rib eye or top sirloin
- 1/4 cup butter, divided
- 1 medium white onion, thinly sliced
- 10 oz mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 2/3 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- Egg noodles, for serving
- Chives, minced, for serving (optional)
Preparation
- Trim steaks and slice into thin strips. Season with salt and pepper.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add half of the beef to the skillet and leave it untouched for 30 seconds. Turn quickly and let brown on the other side. Remove to a plate and set aside. Repeat with remaining beef.
- Reduce heat to medium. Add remaining butter. Add onions and cook 2 minutes.
- Add mushrooms and garlic and cook until golden, 5-6 minutes.
- Stir in flour and cook 1 minute. Stir in Dijon mustard and Worcestershire sauce.
- Gradually stir in beef broth until incorporated. Stir in sour cream. Let bubble until slightly thickened. Season to taste with salt and pepper.
- Return beef to pan, including any juices, and simmer 1 minute more.
- Remove from heat and serve over egg noodles or rice. Enjoy!
Recipe adapted from Recipe Tin Eats.