Beef Stroganoff
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This comforting, classic Beef Stroganoff brings back the flavors of home-cooked dinners with its tender beef, rich mushroom gravy, and perfectly twirled egg noodles. It’s a warm, satisfying dish that’s perfect for a cozy night in, bringing back memories of simpler times.
Ingredients:
1. Chill steak & cook noodles
Place the steaks in the freezer for 15 minutes to firm up for easier slicing. Meanwhile, cook the egg noodles according to package instructions. Drain and cover to keep warm.
2. Slice & cook the steak
Thinly slice the chilled steaks. Season with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steak slices and cook, stirring often, until just browned, about 2 to 3 minutes. Transfer to a plate and set aside.
3. Cook mushrooms & onions
In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the mushrooms, onion, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the mushrooms are tender and the onion is translucent, about 6 minutes.
4. Make the sauce & finish the dish
Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute. Gradually stir in the beef broth, bringing the mixture to a simmer. Cook, stirring occasionally, until the sauce thickens to a gravy-like consistency, about 7 minutes. Return the cooked steak to the skillet, stirring to combine. Remove from heat and mix in the sour cream and dill.
5. Serve & garnish
Serve the beef stroganoff over the cooked egg noodles, garnishing with extra dill as desired.
Make-Ahead & Storage Tips
Creamy, savory, and full of nostalgia in every bite! Image source: Robby Lozano/Real Simple
Ingredients:
- 2 (8-oz.) beef strip steaks (1-inch thick), trimmed
- 8 oz. egg noodles
- 1 ½ tsp. kosher salt, divided
- ¾ tsp. freshly ground black pepper, divided
- 4 Tbsp. olive oil, divided
- 12 oz. mixed mushrooms, sliced
- 1 small yellow onion, chopped (about 1 cup)
- ¼ cup all-purpose flour
- 3 cups lower-sodium beef broth
- ¼ cup sour cream
- 2 tsp. chopped fresh dill, plus more for garnish
1. Chill steak & cook noodles
Place the steaks in the freezer for 15 minutes to firm up for easier slicing. Meanwhile, cook the egg noodles according to package instructions. Drain and cover to keep warm.
2. Slice & cook the steak
Thinly slice the chilled steaks. Season with 1 teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the steak slices and cook, stirring often, until just browned, about 2 to 3 minutes. Transfer to a plate and set aside.
3. Cook mushrooms & onions
In the same skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the mushrooms, onion, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until the mushrooms are tender and the onion is translucent, about 6 minutes.
4. Make the sauce & finish the dish
Sprinkle the flour over the mushroom mixture, stirring constantly for 1 minute. Gradually stir in the beef broth, bringing the mixture to a simmer. Cook, stirring occasionally, until the sauce thickens to a gravy-like consistency, about 7 minutes. Return the cooked steak to the skillet, stirring to combine. Remove from heat and mix in the sour cream and dill.
5. Serve & garnish
Serve the beef stroganoff over the cooked egg noodles, garnishing with extra dill as desired.
Make-Ahead & Storage Tips
- For best freshness, prepare the sauce without the beef up to a day in advance, then cook and add the meat just before serving.
- Store leftovers in an airtight container, keeping the noodles and stroganoff separate. Refrigerate for up to 3 to 4 days.
