Beef Stroganoff — Easy Weeknight Skillet

A classic, cozy dish: tender strips of beef and sautéed mushrooms in a rich, tangy sour cream sauce. This skillet version is fast enough for weeknights but comforting enough for company.

Recipe overview

• Serves: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Ingredients

• 1 lb (450 g) beef sirloin or flank steak, trimmed and cut into 1/2-inch strips
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour, divided
• 2 tbsp unsalted butter
• 1 tbsp neutral oil (vegetable or canola)
• 1 medium onion, thinly sliced
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup (240 ml) low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 3/4 cup (180 g) sour cream, at room temperature
• 1 tsp lemon juice (optional, brightens the sauce)
• Fresh parsley, chopped, for garnish
• Egg noodles or cooked rice, for serving

Equipment

• Large skillet (10–12 inch) or sauté pan
• Tongs or spatula
• Small bowl for mixing

Instructions

1. Prepare the beef

1. Pat the beef strips dry with paper towels. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Sprinkle 1 tbsp of the flour over the beef and toss to coat lightly. This helps thicken the sauce and encourages a good sear.

2. Sear the beef

1. Heat the skillet over medium-high heat and add the oil. When the oil shimmers, add the beef in a single layer (work in batches if needed to avoid crowding).
2. Sear 1–2 minutes per side until browned but not fully cooked through. Remove the browned beef to a plate and set aside.

3. Cook the aromatics and mushrooms

1. Reduce heat to medium and add the butter to the skillet. When melted, add the sliced onion and cook 3–4 minutes until softened and beginning to brown.
2. Add the mushrooms and cook 4–5 minutes until they give up their moisture and start to brown.
3. Stir in the minced garlic and cook 30 seconds until fragrant.

4. Build the sauce

1. Sprinkle the remaining 1 tbsp flour over the vegetables and stir for 1 minute to cook the raw flour taste.
2. Gradually pour in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and cook 2–3 minutes until the sauce begins to thicken.
3. Stir in the Worcestershire sauce and Dijon mustard.

5. Finish with beef and sour cream

1. Return the seared beef and any accumulated juices to the skillet. Simmer gently for 2–3 minutes to finish cooking the beef.
2. Remove the pan from heat. Stir in the sour cream until the sauce is smooth and creamy. If using, add the lemon juice to brighten flavors.
3. Taste and adjust seasoning with salt and pepper.

6. Serve

1. Spoon the stroganoff over warm egg noodles or rice.
2. Sprinkle with chopped parsley and serve immediately.

Tips for success

• Use room-temperature sour cream to prevent curdling when added to the hot sauce.
• Don’t overcook the beef — sear it quickly at high heat and finish with the sauce to keep it tender.
• If you prefer a thicker sauce, simmer a little longer; for a thinner sauce, add a splash more beef broth.
• For more depth, add 1–2 tsp of tomato paste with the flour when building the sauce.

Variations

• Mushroom-Forward: Double the mushrooms and omit the beef for a rich vegetarian version. Replace beef broth with vegetable broth.
• Cream Cheese Swap: Replace half the sour cream with softened cream cheese for extra richness.
• Wine-Boosted: Deglaze the pan with 1/3 cup dry white wine before adding broth for a subtle acidity and complexity.

Make-ahead and storage

• Refrigerate leftover stroganoff in an airtight container for up to 3 days. Reheat gently over low heat, stirring in a splash of broth if the sauce has tightened.
• Freezing is not ideal because the sour cream can separate. If you must freeze, omit the sour cream, freeze the beef and mushroom base for up to 2 months, then thaw and finish with sour cream when reheating.

Serving suggestions

• Traditional: egg noodles tossed with a little butter.
• Lighter: serve over steamed rice, mashed potatoes, or cauliflower mash.
• Add a green side: simple steamed green beans, roasted asparagus, or a crisp green salad balance the richness.

Approximate nutrition (per serving)

• Calories: 480
• Protein: 34 g
• Fat: 28 g
• Carbohydrates: 22 g

Enjoy a classic, comforting dinner that’s ready in under 30 minutes — rich, tangy, and endlessly satisfying.