Buzz
Photography by Robby Lozano, Food Styling by Julian Hensarling, Prop Styling by Priscilla MontielIn just under an hour, you can have this speedy beef stroganoff ready to serve. Thinly sliced strip steak, which is chilled for easy cutting, cooks in under five minutes. A savory blend of mushrooms like oyster, cremini, and shiitake, onions, and beef broth creates a flavorful sauce, thickened with a touch of flour. Sour cream is added for creaminess and a hint of tang, while fresh dill adds a burst of freshness. A perfect weeknight dinner.
Pair with a fresh green salad or roasted vegetables such as green beans, broccoli, or carrots. For a twist on the noodles, try mixing the sauce with cooked gnocchi.
List of Ingredients
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2 8-oz. beef strip steaks (1 inch thick), fat trimmed
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8 oz. egg noodles
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1 1/2 tsp. kosher salt, divided
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3/4 tsp. freshly cracked black pepper, divided
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4 Tbsp. olive oil, divided
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12 oz. sliced mixed mushrooms
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1 small yellow onion, diced (about 1 cup)
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1/4 cup all-purpose flour
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3 cups low-sodium beef broth
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1/4 cup sour cream
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2 tsp. chopped fresh dill, plus extra for garnish
Step-by-Step Instructions
Chill the steaks and cook the noodles:
Put the steaks in the freezer for 15 minutes. While the steaks chill, cook the noodles according to the package instructions. Drain and keep them covered to stay warm.
Season and cook the steak:
Slice the steaks into very thin pieces. Season them with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the steak slices and cook, stirring frequently, until they are no longer pink, about 2 to 3 minutes. Transfer the steak to a plate.
Cook the mushrooms and onion:
Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Add the mushrooms, onion, and the remaining 1/2 teaspoon of salt along with 1/4 teaspoon of pepper. Cook, stirring occasionally, until the mushrooms soften and the onion turns translucent, about 6 minutes.
Thicken, stir, and serve:
Sprinkle flour over the mushroom mixture. Cook, stirring constantly, for 1 minute. Gradually pour in the broth while stirring. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce reaches a thick, gravy-like consistency, about 7 minutes. Stir in the steak slices. Remove from heat and mix in the sour cream and dill. Serve over noodles and garnish with additional dill.
Make-Ahead and Storage
To prepare ahead of time while keeping the freshness, cook the sauce without the beef up to a day before, then add and cook the meat just before serving.
Transfer any leftover beef stroganoff to an airtight container, keeping the meat and noodles separate. Store in the refrigerator for up to 3 to 4 days.
Nutrition Facts (per serving)
| 608 | Calories |
| 37g | Fat |
| 32g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 608 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 11g | 57% |
| Cholesterol 124mg | 41% |
| Sodium 909mg | 40% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 4g | 13% |
| Total Sugars 6g | |
| Protein 38g | 76% |
| Vitamin C 7mg | 7% |
| Calcium 62mg | 5% |
| Iron 6mg | 31% |
| Potassium 791mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
