If you are looking for an simple dinner recipe, that looks and taste like you have been cooking all day, this easy beef stroganoff recipe is the one for you. It’s delicious, rich, and has a perfect balance of tender steak, meaty mushrooms, and comforting pasta. Yum yum yum!
This easy Beef Stroganoff recipe is adapted from the Weight Watchers One Pot Cookbook. If you haven’t notice this has been my cookbook of choice this week. A couple days ago I made a baked pasta from it and absolutely loved it.
When I make this easy beef Stroganoff recipe I either use top sirloin or filet mignon. Now you may be thinking steak is too expensive. When eaten alone, I agree, it is. However, when you use it as part of a recipe like this easy beef stroganoff stroganoff you’re able to get 4 servings, making it much more affordable. I even purchased organic grass-fed beef because I knew I could stretch my dollars using it in this recipe. Typically, I do not buy steak at all unless it is part of a recipe.
I made this easy Beef Stroganoff the night we ate it. Usually, I would prep it over the weekend but ran out of time. But, like I said earlier it took me about30 minutes or so to get this meal on the table. You certainly could prep it ahead of time a couple ways. First, you could cut up the meat ahead of time. That would save you about 5 minutes and a mess.
You could also cut up the onion and cook the pasta ahead of time to. That would save you another 5-10 minutes. Or, if you want, you could make this entire easy beef stroganoff ahead of time and keep it in the refrigerator or freezer until you’re ready to eat. Then just warm it up on the stove. I would not freeze the pasta. Pasta is easy enough to make the night of. Unless you want to bring it for lunch then go ahead and make it ahead of time.
This is a great recipe and I highly recommend adding it to your weekly easy dinner list. Your family will love it and will feel like they are getting some kind of fancy dinner in the middle of the week
In a medium bowl mix together 2 tablespoons flour, 1/4 teaspoon of salt, and ground pepper. Toss the beef in the flour.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add meat and cook until browned on both sides, about 2-3 minutes each. Remove meat from pan and set aside.
Deglaze the pan with a tablespoon or so of beef broth then heat 1 tablespoon of olive oil and add onions and garlic. Cook until softened, 5-7 minutes. Set onions and garlic aside.
Deglaze pan again with a little beef broth then add mushrooms, cook until softened, 5-7 minutes. Season with salt and pepper.
In a small bowl whisk together beef broth, Worcestershire sauce, and 2 tablespoons flour.
Add beef broth in with the mushrooms and cook until it is slightly reduced, about 5 – 7 minutes.
Stir in cooked beef, onions, garlic, and dijon mustard. Cook until warmed through, 2-3 minutes.
Remove from heat and stir in sour cream. Taste for salt and pepper.
Hi, I’m Tammy Overhoff, a busy mom, wife, and entrepreneur. I am the owner, author, and recipe developer here at Organize Yourself Skinny. Since 2011 Organize Yourself Skinny has become a trusted resource for clean eating recipes to meal prep, reviews, and lifestyle hacks to help you fit healthy habits and routines into your busy schedule. Check out my online shop Reset & Flourish for all of my eBooks, Guides, and Bundles!
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Comments
Jessica Keenesays
Wow! I’ve been doing Beef Stroganoff all wrong (in the crockpot)!! This was delicious. Thanks for sharing the recipe.
What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it. I love the pale brown creamy colour against the deep golden brown seared beef!
Quartered mushrooms and a combination of pearl onions and shallots give the finished dish a more interesting texture and flavor. Adding gelatin to the chicken stock gives it more body, letting the sauce come together more tightly to coat the meat and noodles.
Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.
Sour cream is an easy replacement for heavy cream. It can be easily stirred into a dish and offers another flavor profile to soups, stews and sauces. Plus, using it as a heavy cream substitute is a great way to use up that lingering tub in the fridge.
Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.
Yes, you can substitute chicken broth for beef broth in a Stroganoff recipe. The main difference will be the flavor, as chicken broth is lighter and less rich than beef broth. You may also want to adjust the seasonings to compensate for the change in flavor.
Popular choices include boneless ribeye, sirloin, and tenderloin. You can technically make beef stroganoff with any beef, but the reason why chefs choose tender cuts is that stroganoff involves flash-frying thin strips of meat before cooking them briefly in a sauce.
First, in a separate bowl, create a cornstarch slurry by mixing equal parts of cornstarch (start with one or two tablespoons) and cold water. Ensure it's well mixed, aiming for a smooth consistency without lumps. Once your slurry is ready, slowly introduce it to the simmering stroganoff, stirring continuously.
Solution: Choose beef tenderloin for superior texture.Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.
Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.
The secret here is to wait to add the sour cream until the very end, temper it with a bit of the hot broth and then add it to the pan just long enough to warm it, as boiling can cause it to curdle.
Sliced steak and mushrooms mingle in a wine sauce enriched with sour cream and served over wide noodles for a comfy, hearty meal. Beef Stroganoff has been a comfort food staple since it originated in Russia back in the mid-19th century.
This beef stroganoff is made with beef chuck roast, beef broth, white wine, and sour cream. It is the best I've ever had and well worth the effort. I have been making this recipe for over 20 years!
Sour creams vary by thickness, tanginess, and creaminess, so grab a brand that you love the taste of. garlic and onion powder – a small amount of garlic and onion powder stirred into sour cream is virtually indistinguishable, texture-wise, but it adds so much savoriness and flavor.
Introduction: My name is Annamae Dooley, I am a witty, quaint, lovely, clever, rich, sparkling, powerful person who loves writing and wants to share my knowledge and understanding with you.
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