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Quick Beef Stroganoff

A comforting and hearty dish featuring tender beef and mushrooms in a rich, creamy sauce, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound beef sirloin, thinly sliced for an even quicker option, use pre-sliced stir-fry beef
  • 8 ounces mushrooms, sliced you can substitute with canned mushrooms if in a pinch
  • 1 medium onion, chopped onions are essential, but shallots give a fancy twist
  • 2 cloves garlic, minced fresh garlic adds depth, but you can use garlic powder if needed
  • 2 tablespoons butter always use unsalted for better control over seasoning
  • 1 tablespoon all-purpose flour gluten-free alternatives are available
  • 1 cup beef broth homemade broth adds magical flavor
  • 1 tablespoon Worcestershire sauce this gives the sauce a rich umami flavor
  • 1 cup sour cream Greek yogurt can be used for a healthier option
  • Salt and pepper, to taste
  • Fresh parsley, chopped for garnish this adds a lovely pop of color

Method
 

Preparation
  1. In a large skillet, melt the butter over medium-high heat. Add the beef slices, seasoning them with salt and pepper. Sear for 2-3 minutes until browned.
  2. Reduce the heat to medium and add the chopped onions. Sauté for another 2 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute.
  3. Add the sliced mushrooms to the skillet. Cook for 5-7 minutes until the mushrooms are nicely browned and tender.
  4. Sprinkle the flour over the beef and mushroom mix, stirring well to combine. Pour in the beef broth and Worcestershire sauce, bringing the mixture to a simmer.
  5. Once the sauce begins to thicken, lower the heat, and fold in the sour cream. Mix until fully incorporated.
  6. Garnish with freshly chopped parsley and serve over egg noodles or rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to a month. Reheat gently on the stovetop over low heat, adding a splash of beef broth for moisture.