Golden-seared juicy strips of beef smothered in an indulgent and browned mushrooms tossed in a savory creamy sauce to serve over a nice soft bed of pasta.
- Prep time: 10 Minutes
- Cook time: 20 Minutes
- Total time: 30 Minutes
Key Ingredients Needed
- 20 oz sirloin steak thinly sliced
- 1 teaspoon olive oil
- 2 oz onion finely diced
- 1 teaspoon garlic minced
- 1 teaspoon unsalted butter
- 8 oz white mushrooms sliced
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon brown gravy mix
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 teaspoon traditional Dijon mustard
- 1 teaspoon garlic powder
- 1 1/2 teaspoonall-purpose flour
- 1 cup unsalted chicken broth
- 1/4 cup sour cream
- 3 1/2 teaspoon heavy cream
- 2 teaspoon parsley chopped
- 12 oz fusilli pasta cooked
Instructions/Step By Step Directions
Step 1: Heat 1 teaspoon olive oil in a large skillet over medium heat. Sauté 2 oz diced onion and 1 teaspoon minced garlic for 1 minute.
Step 2: Add 1 teaspoon unsalted butter and 8 oz sliced white mushrooms, sauté for 4 minutes until the mushrooms are soft and slightly browned.
Step 3: Add 20 oz thinly sliced sirloin steak in a single layer, brown both sides for 2 minutes.
Step 4: Stir in 1/2 teaspoon Worcestershire sauce, 1 teaspoon brown gravy mix, 1/4 teaspoon ground black pepper, 1/2 teaspoon salt, 1 teaspoon Dijon mustard, and 1 teaspoon garlic powder.
Step 5: Add 1 1/2 teaspoon all-purpose flour and stir constantly.
Step 6: Add 1 cup unsalted chicken broth, 1/4 cup sour cream, and 3 1/2 teaspoon heavy cream. Simmer for 7 minutes.
Step 7: Garnish with 2 teaspoons chopped parsley. Enjoy each serving hot over 3 oz cooked fusilli pasta.
- How to Thicken Beef Stroganoff: To get the desired consistency for the stroganoff gravy, you can either whisk in a cornstarch slurry or add extra cream to it while whisking constantly on the heat.
- Stir in a cornstarch slurry: Mix all-purpose flour or cornstarch with liquid (beef broth or water), following the ratio of 1 part starch to 2 parts liquid. Simply add a tablespoon of it at a time while the gravy is simmering until it reaches your desired thickness. Leaving the skillet uncovered while simmering also helps evaporate the liquid to make it less watery.
- Add extra cream: It can be sour cream, Greek yogurt, or lactose-free sour cream. But be careful, as this extra amount will also add up on the total calories and fat for your dish.
- Customize It to Your Taste:
- Use ground beef instead of steak.
- White mushrooms are our favorite, but just about any type of mushrooms will work for this recipe.
- Some of the best stir-frying veggies to use are asparagus, bell peppers, and broccoli, or any combination of such.
- To give the stroganoff a bit of a kick, sprinkle some red pepper flakes when finished.
- Make it gluten-free: To make beef stroganoff gluten-free, swap gluten-free flour for all-purpose flour.
- How to Store and Reheat Leftover: If you happen to have leftover beef stroganoff, it’s good to know that it will keep well for 3-4 days in the fridge, making this dish meal-prep friendly for busy people. Beef stroganoff will also freeze well. It will last for up to 3 months in the freezer and the mushroom gravy still won’t separate or congeal. From frozen, thaw the portions in the refrigerator overnight, then bake or microwave them covered the following day.
- Serving size: 4
Amount Per Serving
- Calories: 495kcal
- Fat: 20g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 7g
- Cholesterol: 116mg
- Sodium: 586mg
- Potassium: 831mg
- Carbohydrates: 36g
- Fiber: 3g
- Sugar: 3g
- Protein: 41g
- Vitamin A: 170IU
- Vitamin C: 6mg
- Calcium: 81mg
- Iron: 3mg
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.