Hi I am Kathy and I cook for real life. This beef stroganoff tastes like a hug after a long day. You asked for an easy beef stroganoff recipe and maybe the best beef stroganoff recipe. Here is my no fuss recipe for beef stroganoff that we make on busy nights. Need a ground beef stroganoff recipe easy or a beef stroganoff recipe ground beef. Try this home made beef stroganoff recipe.
Table of Contents
- 1) Key Takeaways
- 2) Easy Beef Stroganoff Recipe
- 3) Ingredients for Beef Stroganoff
- 4) How to Make Beef Stroganoff
- 5) Tips for Making Beef Stroganoff
- 6) Making Beef Stroganoff Ahead of Time
- 7) Storing Leftover Beef Stroganoff
- 8) Try these Main Course next
- 9) Beef Stroganoff
- 10) Nutrition
1) Key Takeaways
I am Kathy from Simply Cooked Recipes and I cook for real life. This dish brings comfort and calm. The sauce turns silky. The mushrooms taste deep and savory. The noodles carry the flavor. Twice in this first breath I say beef stroganoff. I say it again because beef stroganoff earns the spotlight on any weeknight table.
We use one pan which keeps the kitchen neat. We choose either thin sliced steak or ground beef which keeps the cook flexible. We stir in sour cream at the end which keeps the texture smooth and gentle. I keep the heat steady. I keep the steps short.
The sauce needs good stock and a little mustard. The noodles need salt in the water. The final taste needs a splash of brightness. I lean on chopped parsley. I take a sip of water then I plate dinner. Easy beef stroganoff recipe lovers will feel right at home here.
2) Easy Beef Stroganoff Recipe
On busy nights I reach for this skillet and I exhale. I brown the beef. I let the mushrooms sizzle. Steam rises and smells like a warm kitchen in winter. The method stays simple and steady. I talk through each move so you feel ready. This is the best beef stroganoff recipe for folks who want comfort without fuss. My recipe for beef stroganoff fits tight schedules yet never tastes rushed.
I cook with a calm hand. I do not crowd the pan which keeps the browning real. I save time with pre sliced mushrooms when the day felt long. I keep Dijon and Worcestershire near the stove. They bring depth without any heavy work. When the sauce simmers I taste and smile. It feels right.
If you want speed I give you choices. Ground beef stroganoff recipe easy fans can swap steak for ground beef and keep every other step the same. If you love budget friendly meals you can find value cuts and slice them thin. For a cozy note use full fat sour cream. For a bright spark add a squeeze of lemon. Either path leads to a happy bowl.
3) Ingredients for Beef Stroganoff
Beef I use thin sliced sirloin for tenderness or ground beef when I want a quicker simmer. Both bring rich flavor and both soak up the sauce. I pat the meat dry for better browning and I season with salt and pepper before the meat hits the pan.
Mushrooms I reach for cremini since they carry more flavor than button mushrooms. They brown well and they keep a nice bite. I slice them thick so they do not vanish into the sauce. The pan needs space so the mushrooms can sizzle.
Onion One medium onion gives sweet base notes. I dice it small so it melts into the sauce. The onion softens in butter until it turns clear and smells mellow. That scent means the pan stands ready for the next step.
Garlic Two cloves feel right for warmth. I mince the garlic and add it near the end of the saute so it does not burn. The garlic blooms fast and lifts the whole dish with a gentle edge.
Butter and Olive Oil I cook with a mix. The oil handles the heat. The butter brings round flavor. Together they leave a browned fond which becomes the backbone of the sauce. That fond tastes like effort even when the cook took minutes.
Sweet Paprika A small spoon gives color and a soft warmth. It tucks into the sauce and keeps the flavor balanced. I do not use smoked paprika here since the taste can take over.
Dijon Mustard A spoon of Dijon cuts through the richness and wakes up the beef. It does not make the sauce sharp. It simply brings a clear line of flavor that keeps each bite bright.
Worcestershire Sauce A splash adds savory depth. It meets the mushrooms and the beef and brings everything together. I like how a little goes a long way. The kitchen smells cozy at this point.
Beef Stock I choose low sodium stock so I control the seasoning. The stock loosens the fond and creates a base for the final sauce. A gentle simmer reduces the liquid and concentrates the flavor.
Sour Cream This gives the classic creamy finish that people expect from creamy beef stroganoff. I temper it with a spoon of warm sauce so it blends without curdling. The final texture looks smooth and feels soft on the palate.
Cornstarch Slurry If I want a thicker sauce I whisk a small spoon of cornstarch with cold water and stir it in at the end. The sauce tightens in a minute. I stop before it gets too heavy. We want flow not paste.
Egg Noodles I cook wide egg noodles until they feel tender with a slight bite. I salt the water well. The noodles act like little rafts for the sauce. Each forkful tastes complete.
Parsley Fresh parsley brings color and a clean note. I chop it right before serving so the scent stays bright. It makes the bowl look alive which helps on dark evenings.
4) How to Make Beef Stroganoff
Step One Pat the beef dry then season with salt and pepper. Heat a wide skillet. Add oil then butter. Sear the beef in batches so the pieces brown and do not steam. Move the beef to a warm bowl and keep the browned bits in the pan.
Step Two Lower the heat. Add the diced onion and cook until soft. Stir in the sliced mushrooms. Let them release their liquid then brown at the edges. Add the minced garlic and cook for one minute for a gentle bloom.
Step Three Sprinkle sweet paprika over the vegetables and stir. Add Dijon and Worcestershire. Pour in the beef stock and bring to a steady simmer. Scrape the fond from the pan so the sauce carries every bit of flavor.
Step Four Return the beef and any juices to the skillet. Simmer until the meat feels tender and the sauce reduces a little. If you want a thicker sauce stir in a small cornstarch slurry and cook one short minute.
Step Five Turn the heat low. Stir in the sour cream. Taste and adjust the seasoning. Toss the sauce with hot egg noodles. Finish with parsley and serve right away. Classic beef stroganoff waits for no one so grab a fork.
5) Tips for Making Beef Stroganoff
Dry meat browns better. I press with paper towels before seasoning. Hot pan means good color. Space between pieces matters. Crowding makes steam which dulls flavor. Little moves shape the final bowl.
Salt pasta water so the noodles taste alive. Save a splash of that water in case the sauce needs loosening at the end. Keep the sour cream away from a boil. Gentle heat keeps it smooth.
Pick a skillet with a wide base. More surface means faster browning and quicker reduction. If you crave a lighter touch swap sour cream for thick Greek yogurt. The flavor stays bright and clean.
6) Making Beef Stroganoff Ahead of Time
I often cook the sauce earlier in the day. I stop before adding sour cream. I cool the pan then store the sauce in the fridge. Later I warm it on low heat. I stir in the dairy right before dinner so the texture stays lush.
If I plan for guests I slice beef in the morning and keep it chilled. I wash and slice mushrooms and store them dry. Prep work trimmed to a few bowls makes the evening calm. The final cook then takes minutes.
For ground meat fans this plan works too. Beef stroganoff recipe ground beef thrives with the same make ahead method. Keep noodles separate and toss with a slick of oil so they do not stick. The reunion in the skillet feels easy.
7) Storing Leftover Beef Stroganoff
I store leftovers in a tight container in the fridge. The sauce thickens as it cools. On reheating I add a splash of stock or milk to bring back the gloss. Low heat and gentle stirring bring it back to life.
For lunch boxes I pack noodles and sauce together. The mix reheats fast which helps on short breaks. A pinch of fresh parsley on top wakes up the bowl and makes it feel new again.
Home made beef stroganoff recipe leftovers taste even better the next day. The flavors settle and deepen. That means weeknight cooking pays off twice which always feels like a small win.
8) Try these Main Course next
9) Beef Stroganoff
Beef Stroganoff Cozy Skillet Supper
Ingredients
- 450 g beef sirloin sliced thin or 450 g ground beef
- 2 cups cremini mushrooms sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sweet paprika
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup beef stock low sodium
- 3 tbsp sour cream full fat
- 1 tsp cornstarch mixed with 1 tbsp cold water optional
- 250 g egg noodles cooked and drained
- Salt and black pepper
- Chopped parsley for garnish
Instructions
- Pat beef dry and season with salt and pepper. Heat a large skillet on medium high with oil then butter. Sear beef in batches until browned. Move to a bowl.
- Lower heat to medium. Add onion and cook until soft. Add mushrooms and cook until they give up their liquid and brown. Stir in garlic for one minute.
- Sprinkle in paprika. Stir in mustard and Worcestershire. Pour in stock and bring to a lively simmer. Scrape up brown bits for extra flavor.
- Slide beef and juices back in. Simmer until tender and the sauce thickens a little. For a thicker sauce stir in cornstarch slurry and simmer one more minute.
- Turn heat to low. Stir in sour cream until smooth. Do not boil. Taste and adjust salt and pepper.
- Toss with hot egg noodles. Finish with parsley and serve warm.
10) Nutrition
I keep portions sensible. One serving feels hearty yet light enough for a busy evening. Expect about five hundred calories with a balance of protein carbs and fat. Salt stays moderate when you start with low sodium stock.
Protein lands near thirty grams which keeps you full. Carbs ride with the noodles and carry the sauce. A side of steamed greens adds fiber and color without heavy effort. Water or iced tea fits right in.
This creamy beef stroganoff pairs well with a crisp salad. If you track numbers you can adjust noodles or beef to match your goals. Flavor still shines. Comfort still shows up at the table with no stress.
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