There is nothing more delicious than beef stroganoff! It’s a quick and easy but impressive meal perfect for company or a quiet dinner. It’s also one of those meals where you can do all the preparation in advance and just cook it a few minutes before serving but it’s not too difficult to just throw it together in a few minutes.
There are many variations in meat for beef stroganoff but I prefer using sirloin steak…you never have to worry about your meat being tough and it’s actually a very economical meal. This recipe will easily serve 6 people.
I buy a large package of sirloin steak at Sam’s Club…they have really good meat. The package of 4 steaks is around $15 and I only use 2 of them in this recipe which easily serves 6. I save or freeze the other 2 steaks to grill later and we have enough of that for 2 meals. So, I’ve made 10 meals with this $15 package of steak!
The trick with beef stroganoff is to slice your meat very thin…I actually like to stick my steak in the freezer and let it get almost frozen and then slice it. It slices easily and thinly. When I use sirloin it’s usually thick enough that I slice the slices of steak in half to make thin strips. This is perfect for stroganoff.
Just throw the slices in a big bowl sprinkle with salt and pepper. Add the garlic, Worcestershire sauce, and red wine. Cover and marinate for at least 30 minutes. If you want to prep ahead of time it can be refrigerated for up to 24 hours.
Slice your onions and mushrooms. 
Add a few tablespoons of olive oil to a large skillet over high to medium high heat. 
Add the onions and sauté until they start to brown around the edges and become transparent and soft.
Pour them out onto a plate or into a bowl and …
add the mushrooms to your skillet and sauté for a couple of minutes. Pour them out onto the onions.
Add a few more tablespoons of olive oil. Let heat until oil is hot. Dip your steak out of the marinade and sauté. Reserve the marinade to add to your sauce.
You will notice the steak usually makes additional liquid in the skillet. I dip that out of my skillet while the meat is cooking and add it to my reserved marinade.
Once your steak has lost all its red color the edges will start to brown. Add the onions and mushrooms back into the skillet and thoroughly mix with the steak.
Sprinkle the meat mixture with flour and dried thyme. Stir cooking the flour for a minute or two. Add your butter and continue stirring the mixture letting it cook with the flour for another minute.
You will notice that the flour will start to brown on the bottom of your skillet.
At this point add your beef broth and the marinade. Stir and cook until boiling and thickened. All the browned bits on the bottom of your skillet will loosen and mix into your sauce. This is what gives the sauce flavor. All that yummy browned steak, onions, garlic, and mushrooms flavor will incorporate into your sauce! Grab you a spoon and taste so that you can correct the flavors …adding more salt, pepper, wine, broth, or Worcestershire sauce as needed.
I set the skillet off the burner at this point and cook my noodles. I cook them al dente in salted water until just tender but still firm. Cook your package of peas in the microwave for about 4 minutes while your noodles cook. Drain the noodles. Add the peas, chopped parsley, and butter. Stirring until butter is melted and everything is mixed well.
Put your skillet back on a burner at medium high heat. Stir in the sour cream heating until mixture is hot but not boiling. Serve over noodles.
This can be refrigerated and makes good leftovers. You can also chop your onions and mushrooms earlier in the day or the night before to speed up prep time if needed.
A delicious and very tasty meal…that you will make often!
Hope you like it and have fun cooking!
Leah
Classic Beef Stroganoff
2 lbs. sirloin steak
1 large onion thinly sliced
2 cups mushrooms sliced
5 large cloves garlic finely minced
1 tablespoon dried thyme
¼ cup Worcestershire sauce
1 cup red wine
1 carton beef broth
1 stick butter
½ cup flour
2 cups sour cream
1 package egg noodles
1 small package frozen peas
4 tablespoons butter (½ stick) for noodles
¼ cup Italian parsley chopped fine
Kosher salt and black pepper to taste
Olive oil for sautéing
Slice steak very thin and into strips. Marinate steak with garlic, Worcestershire sauce, red wine, salt and pepper for at least 30 minutes.
Sauté onions in olive oil until soft and starting to brown season with salt and pepper. Remove onions from skillet onto plate or bowl and sauté mushrooms. Add mushrooms to the onions. Add more olive oil to skillet and dip steak out of marinade into skillet reserving marinade for sauce. Sauté steak over high heat until all red color is gone and meat starts to brown around edges. Add onions and mushrooms back to skillet with steak and mix well. Sprinkle with flour and dried thyme and stir while cooking. Slice butter into mixture and continue stirring and cooking for about 2 minutes over medium high heat. You will notice the flour sticking to the bottom of your skillet and browning. Add carton of beef broth and reserved marinade to steak and bring to boil. Stir as mixture loosens the browned flour on the bottom of your skillet. Cook until thickened. Set aside while you cook noodles.
Cook noodles in salted water until tender but still firm during the last 3-4 minutes of cooking noodles add peas allowing them to cook with noodles. Drain and add 4 tablespoons butter and parsley. Stir to mix thoroughly.
Stir in sour cream into steak mixture and heat thoroughly but do not boil. Serve over noodle mixture.
