Easy Beef Stroganoff
In just a half hour you can serve up the easiest comfort food ever: a mound of hearty egg noodles topped with strips of sirloin steak, all bathed in a silky sour cream and mushroom sauce. And we spiked it with two secret ingredients that every great beef stroganoff recipe should have — mustard and brandy.
The mustard gives the luscious sauce a teensy kick, and the brandy is used to add deep but subtle flavor and deglaze the pan so that you get all of those delicious, savory browned bits in there. (So don’t worry, you can make this for the kids — and they’ll be really glad you did.)
You might be surprised that there were no onions, mushrooms, or even egg noodles in the first published beef stroganoff recipe, which came out in the 1871 cookbook A Gift to Young Housewives. Consider our update on the classic Russian recipe our gift to you — since this simple stroganoff is perfect for hectic weeknight dinners.
Makes 4 – 6 servings
Prep Time: 10 minutes
Total Time: 30 minutes
- 1 pound sirloin steak
- kosher salt, to taste
- ground black pepper, to taste
- 1 Tablespoon olive oil
- 3 Tablespoons butter, divided
- 1 cup diced onion, (about 1 small onion or ½ large onion)
- ½ pound small cremini or white button mushrooms, halved
- 2 – 3 cloves minced garlic
- ⅓ cup brandy, cognac, or other aged spirit (you could also substitute wine)
- 1½ cups beef stock
- 1 Tablespoon soy sauce
- 1½ teaspoon whole grain or dijon mustard
- 2 Tablespoons cornstarch (or 3 Tablespoons flour)
- ½ cup sour cream, crème fraîche, or Greek yogurt
- ¼ cup chopped parsley (optional garnish)
- egg noodles, cooked and buttered (for serving)
- Cut the sirloin steak into thin strips and season it with salt and pepper.
- Heat the olive oil and 1 tablespoon of butter in a heavy skillet over medium high heat. Add the steak strips in a single layer, and let them cook undisturbed for about 1 minute to get a good sear. Flip them and cook until browned, about another 2 minutes. Remove the steak from the pan and transfer it to a separate plate.
- Add the remaining 2 tablespoons of butter to the skillet. Add the onions and sauté for 2 to 4 minutes, or until the onions start to turn translucent.
- Add the mushrooms, season them with salt, and cook for 5 minutes, or until the mushrooms and onions are cooked and nicely browned.
- Add the garlic and cook for another minute or until fragrant.
- Add the brandy (or other alcohol) to deglaze the pan, making sure to scrape up the browned bits off the bottom. Let the mixture cook for another 2 to 4 minutes until the liquid has reduced by about a third.
- In a large bowl, whisk together the beef broth, soy sauce, mustard, and cornstarch (or flour) until smooth. Set aside.
- Add the beef broth mixture to the skillet, and stir to combine. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Turn the heat to low, and stir in the sour cream (or crème fraîche/Greek yogurt) until combined.
- Return the cooked steak to the pan and cook for 2 to 3 minutes, or until the steak is heated through. Taste and adjust seasoning with additional salt and pepper, if needed.
- To make it easier to slice the beef, place the sirloin steak in the freezer about 1 – 2 hours before you want to begin making your stroganoff (until it is just partially frozen) then slice it thinly.