This Easy Beef Stroganoff is a classic that will be sure to please your family!
A Family Classic
I grew up in the 80’s, which meant beef stroganoff included condensed cream of mushroom soup and loads of sour cream. I’ll tell you what, that still screams comfort food for me.
Honestly, anything with egg noodles screams comfort food for me, but that harkens back to my childhood when my Grandma Vi used to make Corned Beef Casserole with egg noodles when we visited.
Nothing like Grandma Food to bring comfort!
A New Twist
I prefer my beef stroganoff a bit less creamy these days. Not for health reasons, but just preference. If you want creamy beef stroganoff, you can go here or here or here and get some GREAT recipes!
If you want something a little less creamy and a little more beefy, give this recipe a try.
Easy Preparation
There isn’t a lot of prep for beef stroganoff. Thinly slice the beef, buy pre-sliced mushrooms, slice a small onion into thin strips, and voila.
As for the beef, you have a couple choices. You can go expensive and use ribeye, which is one of the tastiest cuts of beef because of the marbling. You could also use flank steak, which is my favorite for this recipe.
To cut costs, you can use top round steak or eye of round steak. They are more tough so be forewarned, but both cuts are still delicious.
Whatever steak you choose, slice it thin-ish, i.e. somewhere between 1/4 to 1/2 inch pieces. You will be likely be cooking the steak in batches unless you have a ginormous skillet, so be sure to add only 1 T of butter with each batch.
Once the steak is cooked, you can remove it from the heat to a separate plate and begin building the mushroom sauce.
I Heart Mushrooms
I spent about 35 years of my life hating mushrooms. Then one day… Bam. I couldn’t get enough of them.
Since then I’ve grilled mushrooms, developed a mushroom pan sauce for pork, added mushrooms to salads, made portabella “steaks” — I think the only thing I haven’t done is stuff mushrooms.
Hm… I see a new recipe in my future….
Onions and butter are sauteed first, with mushrooms and garlic shortly after.
Once they are cooked, you can use beef broth, white wine, or red wine (my preference) to deglaze the pan.
This is also the best time to add the egg noodles to the water. They generally cook 7-8 minutes, so the timing is close for the beef and noodles finishing at the same time.
Once the wine has reduced a bit, add the broth, cornstarch, and Worcestershire sauce mixture. Let it all reduce for 4-5 minutes, and you have the base of a great beef stroganoff.
You can use sour cream, Greek yogurt, or heavy cream to finish the sauce. I prefer a titch of heavy cream, but it’s totally your choice. Be sure to add less rather than more to start so you can adjust as necessary.
A bit of garnish, and voila. Use your spork!
Easy Beef Stroganoff
Ingredients
- 1 lb egg noodles
- 2 lbs flank, skirt or strip steak cut into thin strips
- Fresh ground pepper and kosher salt to taste
- 4 tbsp butter divided
- 1 small white onion sliced thin
- 3 cloves garlic minced
- 1 lb baby bella mushrooms sliced
- 1/2 cup red wine cabernet or pinot noir
- 1.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp corn starch
- 1/4 cup heavy cream
- Fresh parsley for garnish chopped
Instructions
- Sprinkle steak with salt and pepper to taste. Heat water to boiling for the noodles. Meanwhile, heat 1 T of butter in a non-stick skillet over medium-high heat. Once the butter has melted, add sliced steak in a single layer in the skillet. Cook for 3 minutes to sear the steak, then flip and let it cook 3 more minutes. Remove from skillet, add 1 T of butter and repeat for remaining steak.
- Once the steak is fully cooked, return pan to heat and reduce heat to medium. Add butter if needed. Once butter has melted, add sliced onion and saute for about 3-4 minutes. Add mushrooms and garlic, stir. Saute for 5 minutes, stirring frequently, until mushrooms are cooked through.
- Deglaze the pan with red wine and scrape the brown bits off the bottom. Allow to simmer and reduce for 3-5 minutes. Meanwhile, mix Worcestershire sauce, beef broth and cornstarch in a separate bowl.
- Place egg noodles into water and cook according to package directions. Add the broth mixture to the skillet, stir to combine and simmer to reduce for 5 minutes. Add in heavy cream and cooked steak. Stir to combine.
- Serve steak and sauce over egg noodles. Garnish with fresh parsley as desired.
