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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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.
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.
I suggest using a very flavorful broth or else your stroganoff will end up being bland. We use Better Than Bouillon to make our beef broth. Worcestershire Sauce & Dijon Mustard: Worcestershire sauce and Dijon mustard are added to the broth to add more dimension to the flavor.
Cornstarch: Cornstarch is an ingredient that comes in handy if you want your sauce a little thicker. Sour cream: Full-fat sour cream is what we used, but feel free to substitute a lower-fat sour cream if you choose. However, some picky eaters will be able to tell the difference if you use a lower-fat sour cream!
Soy Sauce. In recipes relying on complex flavors, soy sauce is a great choice for a single-ingredient sub. Add a pinch of brown sugar to the mix for an even richer flavor. With or without the brown sugar, use soy sauce in equal amounts to Worcestershire.
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.
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.
Depending on what you are using the beef broth for you can substitute a well made vegetable broth or chicken broth. Of course, it will change the flavor profile a bit but it is a much better solution to using cubes or powders which are sodium bombs.
And if you want to make it spicy, you can either use the Mexican flavors (ancho & poblano peppers), or use horseradish. To use so many different things together seems like a “kitchen sink” approach. I would cut down the horseradish to about 2/3 of the original amount.
Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.
Luckily, there's a quick and easy solution waiting quietly in your pantry — cornstarch. Cornstarch is a reliable and widely used thickening agent, that works in sauces, gravies, and soups.
If the Tomato sauce is hot. Temper the cream first. Add a liitle bit of tomato sauce at a time to the cream until it is warm and then add it all back into the tomato sauce. This will keep it from curdling.
You are combining essentially what is a hot stew and cold sour cream out of the fridge. This is what causes the cream to curdle. I like to err of the side of caution and I let the pot and its contents cool completely, then I stir through the sour cream, no more curdling!
For an add-in that both thickens and enhances flavor, turn to a versatile, dairy-forward ingredient: sour cream. Sour cream is a common add-in for thickening soups and sauces, but it can also be stirred into gravy for a touch of tang and a smooth, creamy finish.
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.
Instructions. Pour sesame oil into a pan over medium heat, then add beef fillet and stir fry for 2 minutes. Add crushed garlic, ginger, beef seasoning, stir and let simmer for a minute. Add carrots, green bell pepper, stir, then add onion, red chilli, soy sauce and stir.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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