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name30-Minute Beef Stroganoff
descriptionOur go-to easy recipe for the comfort food classic.
urlhttps://12tomatoes.com/30-minute-beef-stroganoff
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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
  1. Trim steaks and slice into thin strips. Season with salt and pepper.
  2. 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.
  3. Reduce heat to medium. Add remaining butter. Add onions and cook 2 minutes.
  4. Add mushrooms and garlic and cook until golden, 5-6 minutes.
  5. Stir in flour and cook 1 minute. Stir in Dijon mustard and Worcestershire sauce.
  6. Gradually stir in beef broth until incorporated. Stir in sour cream. Let bubble until slightly thickened. Season to taste with salt and pepper.
  7. Return beef to pan, including any juices, and simmer 1 minute more.
  8. Remove from heat and serve over egg noodles or rice. Enjoy!
Our go-to easy recipe for the comfort food classic.
Course: Dinner
Allergen(s): Milk, Milk

Recipe adapted from Recipe Tin Eats.

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30-Minute Beef Stroganoff

Our go-to easy recipe for the comfort food classic.

30-Minute Beef Stroganoff

4.6 from 34 votes
Servings: Serves 4
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. Trim steaks and slice into thin strips. Season with salt and pepper.
  2. 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.
  3. Reduce heat to medium. Add remaining butter. Add onions and cook 2 minutes.
  4. Add mushrooms and garlic and cook until golden, 5-6 minutes.
  5. Stir in flour and cook 1 minute. Stir in Dijon mustard and Worcestershire sauce.
  6. Gradually stir in beef broth until incorporated. Stir in sour cream. Let bubble until slightly thickened. Season to taste with salt and pepper.
  7. Return beef to pan, including any juices, and simmer 1 minute more.
  8. Remove from heat and serve over egg noodles or rice. Enjoy!