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Easy Beef Stroganoff
This dish was first introduced in the mid-nineteenth century and really picked up steam after the start of World War II. It’s gotten fancied up over the years—originally, the dish didn’t include mushrooms or onions—but the same basic principles are still there, as beloved as ever.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
Scale
- 1/2 teaspoon kosher salt, plus more for the water
- 3 tablespoons olive oil
- 1 1/2 pounds sirloin steak, cut into thin 1/2 x 2-inch strips (see Note)
- 1/4 teaspoon freshly ground black pepper
- 1 onion, sliced lengthwise into thin slices
- 1 teaspoon finely minced garlic
- 1/2 cup finely chopped fresh parsley
- 1 pound button mushrooms, stemmed and quartered
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine
- 1 pound wide egg noodles
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1/2 cup sour cream, plus extra for serving
Instructions
- Bring a large pot of salted water to a boil.
- In a large nonstick skillet, heat half the oil over medium-high heat. Season the strips of steak with the salt and pepper and place flat-side down on the skillet. Cook without moving until nicely browned, about 3 minutes. Turn and cook the second flat side for 2 to 3 minutes, until well browned. Transfer to a bowl and set aside. If all the meat does not fit into the pan at one time, work in two batches.
- Add the remaining oil to the pan. Add the onion and cook, stirring frequently, for 2 minutes. Add the garlic and half the parsley, stir for 1 minute, then add the mushrooms and cook, stirring frequently, until the mushrooms have slightly browned and the liquids have evaporated.
- Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute, or until the flour has been Add the wine and cook, stirring to scrape up any browned bits from the bottom of the pan, until the wine has reduced by half, 2 to 3 minutes.
- Drop the egg noodles into the pot of boiling water and cook for 6 to 7 minutes or as the package directs, then drain,
- Meanwhile, add the broth and Worcestershire sauce to the skillet, reduce the heat to medium, and stir frequently to form a slightly thickened sauce, about 5 minutes. Finally, stir in the sour cream until smooth, then return the meat to the pan just until reheated, 1 minute.
- Serve the stroganoff over the noodles, top with sour cream, and sprinkle with the remaining chopped parsley.
