30-Minute Beef Stroganoff
Tender seared steak and mushrooms in a creamy, tangy sour cream gravy over buttered egg noodles. Classic beef stroganoff, weeknight-fast.
33% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 640
- Protein
- 35 g
- Per serving
- $5.26
Why this recipe works
Traditional stroganoff uses tender steak cooked fast, which makes it a natural weeknight dinner. Sirloin is affordable and stays tender as long as you do not overcook it.
- Searing the steak quickly in batches keeps it tender and pink inside.
- Browning the mushrooms well before adding liquid gives the sauce a deep, savory flavor.
- Stirring in the sour cream off the boil keeps the sauce smooth instead of curdled.
Ingredients
You will need
- 12-inch skillet
- Large pot for the noodles
Method
Tap a step number to mark it done.
Cook the noodles
Cook the egg noodles in salted boiling water until tender, drain and toss with a little butter.
Sear the steak
Season the steak with salt and pepper. Heat the oil in the skillet over high heat and sear the strips in two batches until browned outside but still pink inside, about 1 minute per side. Move to a plate.
Brown the mushrooms
Lower the heat to medium-high. Add 1 tablespoon of butter, the mushrooms and onion and cook until the mushrooms are browned and the liquid has evaporated.
Make the sauce
Add the remaining butter and the garlic, then stir in the flour for 1 minute. Whisk in the broth, Worcestershire and Dijon and simmer until thickened.
Finish
Turn the heat to low. Stir in the sour cream until smooth, then return the beef and its juices just to warm through. Serve over the noodles with parsley.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideAlong the grain: long, chewy fibers Across the grain: short, tender fibers Slice against the grain
Find the direction of the muscle fibers and cut across them. It turns chewy cuts like flank and sirloin tender, in seconds and for free.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Get the pan very hot for the steak and do not crowd it; it should sizzle loudly.
- Room-temperature sour cream blends in smoothly. Cold sour cream can curdle in a hot sauce.
- Add the beef back at the very end; simmering it in the sauce makes it tough.
Nutrition per serving
640 calories
$5.26 estimated cost per serving
Where the calories come from
| Protein | 22% of calories | 35 g |
|---|---|---|
| Carbs | 31% of calories | 49 g |
| Fat | 48% of calories | 34 g |
| Fiber | 3 g | |
| Sodium | 710 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What cut of beef is best for stroganoff?
Sirloin is the best value. Tenderloin is the classic luxury choice, and ribeye works well too. Avoid stewing cuts, which need hours to become tender.
Why did my stroganoff sauce curdle?
The sour cream was added to a boiling sauce or straight from the fridge. Bring it to room temperature and stir it in over low heat.
Can I make it with ground beef?
Yes. Brown 1 pound of ground beef with the onions and mushrooms, then continue with the sauce as written.
