It's hard to imagine, but if you have a hankering for beef stroganoff, you could be eating the succulent, tender beef in creamy sauce in less than half an hour. A simple beef stroganoff recipe doesn't take long to prepare and, in fact, it often results in a tastier dish.
When the beef is only lightly cooked and remains pink in the middle, the meat is juicier and more flavorful. On the other hand, if you prefer the melt-in-the-mouth texture of Crock-Pot beef stroganoff, throw together roughly the same ingredients in the morning and return to a ready-to-eat meal when you get home from work.
Beef Stroganoff Recipe
Total Time: 25 minutes | Prep Time: 20 minutes | Serves: 4
- 1 pound fillet steak
- 1 red onion
- 1 clove garlic
- 1 lemon
- 2 or 3 sprigs fresh parsley
- 2 cups mushrooms (any kind, but if you know a reputable supplier of wild mushrooms, they'll taste great in beef stroganoff)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil, divided
- 1 knob of butter
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 1 (12-ounce) packet egg noodles
- Tenderize the fillet steak by placing it between 2 sheets of plastic wrap and, with a rolling pin, pound the beef until it's 1/4-inch thick. Slice the beef into pieces that are about the width of a finger.
- Peel and finely chop the onion and garlic and finely grate the zest of the lemon, which is the yellow part of the skin. (Avoid grating the white pith underneath because it tastes bitter.)
- Pick the leaves off the stalks of parsley and then finely chop the leaves. Put the parsley to one side to use later.
- Roughly chop the mushrooms.
- In a bowl, mix the lemon zest, paprika, salt and pepper. Sprinkle the mixture over the slices of beef, turning the slices so they're coated.
- In a deep frying pan, heat 1 tablespoon of oil on medium heat and fry the onion and garlic until both are soft.
- Add the butter and chopped mushrooms to the frying pan and continue frying until the mushrooms turn golden.
- Scrape the onion, garlic and mushroom mixture onto a plate.
- In the frying pan, heat the second tablespoon of oil, add the beef slices and fry them until they're brown.
- Return the onions, garlic and mushrooms to the frying pan and mix them in with the beef slices.
- Stir in the Dijon mustard, sour cream and chopped parsley. Turn down the heat to low and leave the dish to gently simmer.
- Cook the egg noodles according to the packet instructions.
- Place the noodles on four plates and spoon the beef stroganoff over the noodles.
For a special occasion, add 1 cup of brandy to the fried onion, garlic, mushroom and beef and stir the ingredients over a high heat until most of the brandy has evaporated before adding the sour cream.
Slow Cooker Beef Stroganoff
Cooking beef stroganoff in a slow cooker or Crock-Pot rather than a frying pan results in a slightly different dish, but it tastes equally delicious. Use beef stew chunks for this version of beef stroganoff so that slow cooking at a low heat tenderizes the meat.
After frying the onion, garlic and mushroom and browning the meat, put them all in a slow cooker and add 1 cup of beef broth. Cook the beef stroganoff for eight hours and stir in the mustard, sour cream and parsley before serving the dish with cooked egg noodles.