Thin strips of tender beef smothered in a rich and tangy cream-based mushroom sauce made in one skillet in 30 minutes is why this is the best beef stroganoff recipe!
For serving: Cooked butter noodles or Mashed potatoes and Fresh parsley
Instructions
In a large skillet, melt 2 Tablespoons butter over medium-high heat. Add the steak in a single layer. Season with salt and pepper. Sauté, undisturbed, 3 minutes, or until browned on one side. Using tongs, flip and sauté 2 to 3 minutes, or until browned on other side. Transfer to a plate.
In the same skillet, melt the remaining 2 Tablespoons butter over medium heat. Add the mushrooms and sauté 5 to 7 minutes, or until softened and golden.
In a medium bowl, whisk together the broth, Worcestershire, onion soup mix, and flour until well combined.
Stir the broth mixture into the mushrooms and bring to a boil. Reduce heat to medium low and simmer 5 minutes, stirring occasionally, or until sauce has thickened. Stir in the sour cream and add the meat. Adjust seasoning, if needed.
Serve over butter noodles or mashed potatoes and sprinkle with fresh parsley, if desired.
Notes
Variations:
Greek yogurt: Feel free to use Greek yogurt instead of sour cream to make it a little healthier.
Veggies:You can add as many other veggies you love to the mushrooms, like asparagus, bell peppers, or broccoli.
Spice:Add in a pinch of crushed red pepper flakes for a kick.
Ground beef: You can use ground beef in place of the steak.
Swap the beef: You can also use chicken, pork or tofu in place of the steak.
Gluten-free:Swap the all-purpose flour with gluten-free flour.