Beef Stroganoff

A quick, creamy, and comforting beef stroganoff featuring tender rib-eye steak, earthy mushrooms, and rich flavors, perfect for any night of the week.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb Rib-eye Steak Trim and pound for even cooking.
to taste Kosher Salt Essential for seasoning.
to taste Black Pepper Essential for seasoning.
8 oz Cremini Mushrooms Avoid softer mushroom varieties.
1 Onion Thinly sliced for even cooking.
1 tbsp Dijon Mustard Substitute with yellow mustard if needed.
1 cup Full-fat Sour Cream Greek yogurt can be used, stir in off heat.
2 cups Low-salt Beef Broth Homemade broth is best.
2 tbsp Butter Pair with oil to prevent burning.
2 tbsp Plain Flour Substitute with cornstarch slurry for gluten-free.
1 tbsp Neutral Oil Used to sear steak.
8 oz Egg Noodles or Tagliatelle Gluten-free pasta can be swapped in.
to taste Chopped Chives Can swap with parsley.

Method

Preparation

Season your rib-eye steak with salt and pepper. Thinly slice against the grain.
In a hot pan, add neutral oil and sear the steak for about 2 minutes per side. Remove and set aside.
Add butter, then toss in onions and mushrooms. Sauté until golden and fragrant.
Stir in Dijon mustard and the plain flour. Cook for a minute or so to remove the raw flour taste.
Gradually pour in beef broth, stirring continuously. Bring it to a simmer and let it thicken.
Off the heat, blend in the sour cream. Return the beef to the pan and mix well.
Meanwhile, cook the noodles according to package directions. Drain and toss into the stroganoff mixture.
Hot it up, then serve with chopped chives sprinkled on top.

Notes

For the tenderest beef, slice against the grain. Don't skip the deglaze step and consider swapping ingredients as needed.