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An easy Beef Stroganoff Recipe made with tender, quick-cooked strips of beef, sliced shallots, mushrooms and paprika simmered in a flavorful sauce of beef broth, dry white wine and sour cream. Serve over egg noodles, mashed potatoes or rice for an easy company-worthy dish that comes together in under an hour.
When our kids were young, I used to make a Beef Stroganoff Recipe on a regular basis.
It wasn’t completely homemade and started with a package mix. This recipe is so easy and delicious, I would never consider going back to the old “instant” world of cooking practiced in my youth. I don’t know much about Russian cooking, but do know this is an extremely popular American dish that just happens to have roots in mid-19th century Russia.
Like many folks, we try to minimize the amount of beef we eat so when we do indulge – it needs to be great!
It’s not that we don’t like it, we just know that fish and chicken, and recipes like this Meatless Monday Taco Salad, are the best choice for most days. However, I sure do love a good tender slice of beef, especially when it’s loaded with beefy flavor and smothered in a creamy sauce like this amazing sour cream wine sauce!
What kind of mushrooms can we use in Beef Stroganoff?
And boy do I ever love mushrooms! You can use button, white, cremini, or whatever you like. We used petite white mushrooms for this recipe and plenty of sliced shallots. Don’t be tempted to used dried herbs but instead load up on fresh parsley and thyme. Also, a good quality mild paprika makes this dish complete!
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- 1 tablespoon mild paprika
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 pound sirloin steak cut into strips
- 1 cup beef broth (low sodium)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 2 tablespoons unsalted butter divided
- 1 pound button mushrooms sliced
- 3 medium shallots, thinly sliced
- 1 cup dry white wine
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh thyme leaves
- 1 cup sour cream
- 1/4 cup chopped fresh parsley leaves
- Egg noodles, mashed potatoes or rice for serving
In a small measuring cup or bowl, mix together 1 tablespoon paprika, 1 teaspoon salt and 1 teaspoon fresh ground pepper. Sprinkle half (1/2) the mixture on both sides of the steak and press into the flesh to adhere. Slice the seasoned steak into thin strips and set aside. Set the remaining paprika mixture aside to use later in this recipe.
In a 2-cup measure, whisk together the beef broth and cornstarch. Set aside.
Start heating a large pot of salted water to cook the noodles.
- Heat a large heavy skillet over medium-high heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter. Once the butter is melted and bubbling, add the steak strips to the skillet. Quickly stir fry for 3-5 minutes or until no longer pink. Remove from the skillet and keep the meat warm.
- Add 1 tablespoon of vegetable oil to the same skillet and turn the heat down to medium. When heated add the mushrooms and cook, stirring frequently, until the mushrooms have released their liquid and are just starting to brown, about 5 minutes.
- Add the remaining 1 tablespoon butter and the sliced shallots to the skillet and cook, stirring, until the shallots and mushrooms are softened and browned, about 5 minutes. Add the soy sauce, Worcestershire sauce, the remaining paprika mixture, mustard and thyme and cook for 30 seconds.
- Pour in any collected juices from the cooked meat (but not the meat) and the white wine into the skillet. Cook until reduced to about 1/4 cup of liquid. Whisk the beef broth and cornstarch mixture once more, then add to the skillet along with the cooked sliced beef. Cook until the mixture starts to simmer and the gravy thickens.
Meanwhile, cook the egg noodles per package directions. Drain.
Turn off the heat and add about 1/2 of the sour cream to the pan, gently mixing to combine before adding the remaining half. Finally, fold in the fresh chopped parsley and remove from the heat. Check the seasoning and add more salt and pepper if needed.
- Serve immediately.
- You may also serve over mashed potatoes or rice if preferred.
Here are a few more beefy noodle dishes you may like:
- Crockpot Creamy Beef & Mushrooms Over Noodles ~ from Chelsea’s Messy Apron
- Mongolian Beef with Noodles ~ from Barefeet in the Kitchen
- Easy Slow Cooker Pho Recipe ~ from The View from Great Island
- Cheesy Beef & Macaroni Casserole ~ from Spend with Pennies
I hope you weren’t afraid that I’d post another Irish recipe today – haha! I guess I’m done until next year, but I do hope you’ll try a few of our favorites. They’re great all year for sure.
Thanks so much for stopping by!