Name: Beef Stroganof
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ¼ cup extra-virgin olive oil, divided; 10 oz white mushrooms, stems discarded and caps quartered; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 lb hanger steak, sliced 1-inch thick across the grain; ¼ cup all-purpose flour; ⅓ cup dry red wine; 1 tbsp unsalted butter; 1 small onion, thinly sliced; 1 small garlic clove, minced; 1½ cups chicken stock or low-sodium broth; 1 tbsp Worcestershire sauce; ½ cup sour cream; 1 tsp chopped fresh thyme leaves; 1 tbsp chopped flat-leaf parsley; Buttered fettuccine or egg noodles, for serving

Beef Stroganof

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This rich and creamy beef stroganoff is a comforting classic made from scratch with tender steak, mushrooms, and sour cream. Ready in just 35 minutes!

Author: Sarah
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner, Main Course
Method: Sautéing, Skillet
Cuisine: American, Russian-Inspired

Ingredients

¼ cup extra-virgin olive oil, divided

10 oz white mushrooms, stems discarded and caps quartered

Kosher salt, to taste

Freshly ground black pepper, to taste

1 lb hanger steak, sliced 1-inch thick across the grain

¼ cup all-purpose flour

⅓ cup dry red wine

1 tbsp unsalted butter

1 small onion, thinly sliced

1 small garlic clove, minced

1½ cups chicken stock or low-sodium broth

1 tbsp Worcestershire sauce

½ cup sour cream

1 tsp chopped fresh thyme leaves

1 tbsp chopped flat-leaf parsley

Buttered fettuccine or egg noodles, for serving

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Instructions

Prep & Sauté Mushrooms: Heat 2 tbsp olive oil in a large skillet over moderately high heat. Add mushrooms and cook until softened (about 3 minutes). Season with salt and pepper and cook 1 more minute. Transfer to a bowl.

Coat & Brown Steak: Season steak with salt and pepper. Toss in flour and shake off excess. Heat remaining 2 tbsp olive oil in skillet. Add steak (in a single layer) and cook until browned, about 5 minutes. Transfer to bowl with mushrooms.

Deglaze Skillet: Add red wine to the skillet, scraping up browned bits. Pour wine over steak and mushrooms.

Cook Aromatics: In the same skillet, melt butter. Add onion and cook until softened (about 3 minutes). Add garlic and cook for 1 more minute.

Simmer Sauce: Return mushrooms and steak to skillet. Stir in chicken stock and Worcestershire sauce. Simmer until slightly thickened, about 7 minutes.

Finish with Cream: Remove from heat. Stir in sour cream, thyme, and parsley. Adjust seasoning with salt and pepper.

Serve: Spoon over hot buttered egg noodles or fettuccine.

Notes

Slicing the steak across the grain ensures tenderness.

Use freshly chopped thyme and parsley for the brightest flavor.

Substitute beef stock for chicken stock if desired.

This recipe works well with sirloin or flank steak as alternatives to hanger.

Store leftovers in an airtight container for up to 3 days; reheat gently to prevent curdling the sour cream.

Find it online: https://allrecipesmade.com/beef-stroganof/