Beef Stroganoff

Strips of quickly seared beef and browned mushrooms in a creamy, lightly tangy sour-cream sauce, spooned over egg noodles. The sauce is built right in the pan the beef seared in — thickened with a little flour, loosened with stock, and finished with sour cream off the heat so it stays smooth and never curdles.

Seared beef and mushrooms in a pan sauce, spooned over egg noodles.

Serves 4

Ingredients

• 1 lb beef sirloin or tenderloin tips, thinly sliced
• Salt and pepper
• 2 tablespoons butter, divided
• 1 onion, thinly sliced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1 cup beef stock
• ½ cup sour cream
• 1 teaspoon Dijon mustard (optional)
• Egg noodles, for serving

Sautéing

Sautéed Potatoes Sautéed Chicken Breast Ginger Scallion Chicken Chili Garlic Chicken

Fast Cooking in an Open Pan→

Method

Sear the beef

Season the beef with salt and pepper. Heat 1 tablespoon butter in a skillet over high heat until very hot and sear the beef in batches, just 1–2 minutes, tossing frequently, until browned but still pink inside. Remove and set aside — it will finish cooking later.

Build the sauce

Add the remaining butter to the pan, then add the onion and mushrooms and sauté over medium-high heat, stirring frequently, until browned and softened, about 7–8 minutes, adding the garlic in the last minute. Sprinkle in the flour and stir to coat, cooking 1 minute, then slowly whisk in the beef stock, scraping up any browned bits from the bottom of the pan, and simmer until slightly thickened, 2–3 minutes. Reduce the heat to low and stir in the sour cream and mustard, if using — do not let it boil once the sour cream is added, or it may separate.

Finish

Return the beef (and any accumulated juices) to the pan, tossing just to warm through. Serve over egg noodles.