Hello and welcome to Kelly’s Kitchen! This week’s recipe for Beef Stroganoff was a special request from my husband, Alex. I have made a Stroganoff before for Djalali Cooks, but it was a vegetarian, mushroom version. Today’s recipe is a great weeknight dish because it’s pretty quick and very easy. Hearty, delicious and perfect for a chilly evening – let’s get to it!
The Summary
Today we are making an Easy Beef Stroganoff
Be sure to find the shoppable key ingredients and equipment
Easy Beef Stroganoff
Beef Stroganoff
I am using flank steak for this Beef Stroganoff, which is the best cut to use because you can slice it thin and it cooks fast. I got the last flank steak on the shelf at the market and so mine is a bit larger than the recipe calls for. I am slicing it with the grain to get it into narrower pieces, then I will make my thin slices against the grain – a very important step to ensure tender beef slices.
Over medium-high heat, get your skillet hot with 2 tablespoons of butter. Once the butter is melted, add the beef slices to the skillet. Season with kosher salt and black pepper. Sear the beef slices, working in batches if needed, to keep the slices in a single layer in the pan. Once all the beef is seared on both sides and cooked through, transfer to a plate or bowl.
Return the pan and melt the remaining 2 tablespoons of butter over medium-high heat and once the butter is melted sauté the chopped onion for about 3-5 minutes, then add the sliced mushrooms and sauté until the mushrooms are cooked and begin to brown.
Meanwhile, whisk together the beef broth, Worcestershire sauce and flour and set aside.
Once the mushrooms are cooked add the garlic and sauté for one minute. When the pan is mostly dry, deglaze the pan with the white wine, scraping up the browned bits as the wine cooks off.
Once the wine has mostly evaporated and cooked into the mushrooms, stir in the broth and flour mixture, reduce the heat to medium-low. The broth mixture will immediately begin to thicken. Stir occasionally and let the mixture simmer for 3 minutes.
Add the cooked beef back to the skillet and stir to coat in the sauce. If the sauce is too thick, add more beef broth as needed to create a silky smooth sauce to coat the beef. Then cut the heat.
Off heat, add the sour cream and Dijon mustard. Carefully stir in the sour cream to fully incorporate. Taste for seasoning and add more kosher salt if needed.
Sprinkle minced fresh parsley over the dish, give it a stir and we are ready to serve!
Serve the Beef Stroganoff over egg noodles, rice or polenta, top with more black pepper, chopped parsley and toasted breadcrumbs or crushed croutons, if desired.
This Beef Stroganoff is wonderfully flavorful and hearty – so perfect for a chilly late-winter supper. I do hope you give this recipe a try! Take care and be well, xo Kelly
Key Ingredients and Equipment
Shallow Bowls | Angled Measuring Cup Set | Le Creuset 3.5-qt. Enameled Cast Iron Braiser | OXO Nylon Serving Spoon | OXO Flat Whisk | Exoglass Slotted Spatula | Organic Bamboo Cutting Boards | OXO Mini Angled Measuring Cup
Be sure to visit Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.
In Case You Missed It
This morning, Beth Introduced the Ann Taylor Weekend Collection. Make sure to click the title or image below to read the article.
Introducing Ann Taylor Weekend
About The Author
