Easy 30-Minute Creamy Beef Stroganoff Recipe Is Rich & Delicious by Ann Marie Patitucci
Beef stroganoff, a classic European dish, is the perfect dinner recipe for a meat lover and a mushroom pasta lover. In my home, my husband is the meat lover and I can’t get enough mushrooms or pasta. It doesn’t matter if the pasta is traditional pasta or noodles (or rice), I love all the carbs!
This classic beef stroganoff recipe is made with a tasty, creamy, garlicky mushroom sauce. You can serve it over the noodles of your choice, but if noodles aren’t your thing, use rice, mashed potatoes or polenta instead. In addition to the delicious flavors of this beef stroganoff recipe, you can have this dish on the table in only 30 minutes.
This garlicky classic stroganoff recipe is such a great meal for a busy weeknight (or even a busy weekend, for that matter)! It’s easy to customize, too. You can add stir-fry vegetables, use a different protein (ground beef or ground chicken), make it vegetarian by using tofu or add a little spice. Follow this easy recipe and then put your own spin on it.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 4 to 6
- 1/4 cup butter (divided)
- 1 1/2 pounds thinly-sliced steak (flank steak, sirloin steak, etc.) or ground beef
- 1 pound sliced mushrooms (I like baby bella mushrooms)
- 1 small white onion, thinly sliced
- 4 cloves garlic, minced or pressed
- 1/2 cup dry white wine
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1/2 cup plain Greek yogurt (or light sour cream)
- chopped fresh parsley (optional)
Here’s how to make it:
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the steak in a single layer, season with salt and pepper to taste, and cook for about 3 minutes (the goal is to get a good sear). Flip the steak and cook on the other side until browned, about another 2 to 3 minutes. Remove steak from skillet with a slotted spoon and transfer to a clean plate. (If your skillet/pan is not big enough to fit all of the steak in a single layer, you can cook it in two skillets, each half with 1 tablespoon of butter.)
- Add the remaining 2 tablespoons butter to the skillet. Once butter has melted, add onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5 to 7 minutes, stirring occasionally (or until the mushrooms are cooked and the onions are soft). Add the garlic and sauté for 1 minute, stirring occasionally. Add the dry white wine and de-glaze the skillet by using the cooking spoon to scrape any brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
- As the wine cooks down, in a separate bowl whisk together beef stock, Worcestershire sauce and flour until smooth. Pour the beef stock mixture into the skillet and stir to combine. Let the mixture simmer for 5 minutes, stirring occasionally. Stir in the yogurt or sour cream and steak until combined. Season with additional salt and pepper, if needed.
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