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Quick and Easy Beef Stroganoff - Creamy and deeply flavorful, whip up a plate of this beef stroganoff tonight! It's easy to make and guaranteed to make you want seconds!
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4 from 5 votes

Quick and Easy Beef Stroganoff

Creamy and deeply flavorful, whip up a plate of this beef stroganoff tonight! It's easy to make and guaranteed to make you want seconds!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Entree
Cuisine: American
Servings: 6 servings
Author: The Chunky Chef

Ingredients

  • 1 lb . wide egg noodles
  • 4 Tbsp butter divided
  • 1 lb . thinly-sliced steak whatever cut of meat you prefer
  • salt and pepper to taste
  • 1 yellow onion diced
  • 5 cloves garlic minced
  • 1 lb . sliced mushrooms baby bella/cremini - or whichever you prefer
  • 1/2 cup dry white wine (or if desired, you can substitute with beef stock)
  • 1 1/2 cups beef stock
  • 1 Tbsp Worcestershire sauce
  • 3 Tbsp flour
  • 1/2 cup sour cream
  • 1 Tbsp grainy mustard or dijon
  • Minced parsley
  • Sliced green onions

Instructions

  • Cook egg noodles per package directions, until al dente. (I took a tip from Gimme Some Oven and added my noodles to the boiling water about the time the beef stock mixture was added to the skillet)
  • Meanwhile, melt the butter in a large skillet over medium-high heat. Add the steak in a single layer, seasoned with salt and pepper, and let it cook for about 3 minutes to get a good sear. Turn the steak, and cook on the other side until browned, about another 3 minutes. Then remove steak from skillet with a slotted spoon, and transfer to a separate plate. Set aside for later. Be sure not to overcrowd your skillet. If you need to, cook your steak in 2 batches.
  • Add the remaining 2 Tbsp. butter. Add the onions and saute about 3 minutes. Add garlic and mushrooms, and stir. Continue sauteing for an additional 5-7 minutes, or until the mushrooms are browned and the onions are soft and translucent. Add the white wine, and deglaze the pan by using your wooden spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook for an additional 3 minutes.
  • In a separate bowl, whisk together the beef stock, worcestershire sauce and flour. Pour the beef stock mixture into the pan, and stir to combine. **drop your egg noodles in the boiling water to cook**
  • Let the beef stock mixture simmer for 5 minutes, stirring occasionally. Then stir in the sour cream and mustard until combined, and then slide the cooked steak back in. Season with additional salt and pepper if needed.
  • Toss egg noodles with butter, minced parsley and sliced green onions. Ladle beef stroganoff over the top of the noodles and sprinkle with additional parsley and green onions.

Notes

** additionally you could serve over cooked quinoa or as a sandwich on ciabatta bread and topped with arugula lettuce.