Tender beef, silky mushrooms and a flavorful skillet sauce come together in this Easy Beef Stroganoff for a delicious mid-week meal in under 30 minutes.
The Answer to “What to Make for Dinner?”
I love a good skillet dinner (if you haven’t tried my Skillet Chicken Piccata, you need to!). They’re such a simple way to serve fresh, balanced and delicious meals that my family gobbles right up! And this Easy Beef Stroganoff is all of those things. Fresh, delicious, and full of the best textures and flavors. It’s so, so good. And it’s quick. From start to finish, you can have a delicious dinner ready in less than 30 minutes. That’s hard to beat!
Beef Stroganoff is a beautifully uncomplicated dish, but it is so full of flavor. For the meat, I suggest you choose a cut of flank, top sirloin or ribeye steak for your stroganoff. These cuts provide the best texture and marbling that make this dish so delicious. Besides garlic and onion, Dijon mustard adds some pep to the sauce flavored by simple seasonings like salt and pepper. Sour cream also adds flavor and creaminess and I just love the way these fresh mushrooms take on such a silky texture in the sauce. So good!
How to Make Easy Beef Stroganoff
Heat a large cast iron skillet over high heat. Add the canola oil and let the skillet heat until very hot.
Meanwhile, sprinkle the steak pieces generously with kosher salt and fresh cracked black pepper. Add the steak to the hot skillet in a single layer. Let it cook, without stirring, for 1-2 minutes until browned. Flip each piece and let cook for just a minute on the other sides. Remove from the pan and set aside.
Turn heat to medium. Add the chopped onion and let cook for a minute. Add the sliced mushrooms and let sauté for about 5 minutes until they’re cooked down and soft.
Add minced garlic, dijon mustard, thyme, and flour. Toss to combine well and cook for another minute.
Stir in the beef broth and deglaze the skillet by scraping all the browned bits off the bottom. Bring the mixture to a boil and then reduce heat to a simmer for about 5 minutes to let the sauce thicken.
Add a few tablespoons of the sauce to the sour cream to warm it up so it doesn’t separate when added to the skillet. Then stir the warmed sour cream into the skillet. Add the steak back to the skillet and stir well.
Turn off heat and serve immediately or keep warm of low heat until ready to serve. Serve over wide egg noodle with a sprinkle of chopped fresh parsley, if desired.
More Easy Dinners Your Family Will Love
Create delicious summer memories with Easy Sloppy Joes. They make a quick and simple summertime dinner that everyone will love! This Quick and Easy Taco Soup satisfies the whole family with very little effort. It’s the perfect delicious weeknight meal for busy families. These easy Sheet Pan Chicken Fajitas are a no-fuss, one-pan dinner that’s big on Tex-Mex flavor. You’ll love how easy they are to make and they’ll love how delicious they taste!
If you make this Easy Beef Stroganoff, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Easy Beef Stroganoff
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 6
Description
Tender beef, silky mushrooms and a flavorful skillet sauce come together in this Easy Beef Stroganoff for a delicious mid-week meal in under 30 minutes.
- 2 tablespoons canola oil
- 1 and 1/2 pounds thinly sliced steak (flank, top sirloin or ribeye)
- Kosher salt
- Freshly-cracked black pepper
- 1 medium white onion, chopped
- 1 pound thinly sliced baby bella mushrooms
- 4 cloves garlic, minced
- 1 tablespoon dijon mustard
- 2 teaspoons dried thyme
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup light sour cream
- Chopped fresh parsley, for garnishing
- Cooked wide egg noodles, for serving
Instructions
- Heat a large cast iron skillet over high heat. Add the canola oil and let the skillet heat until very hot.
- Meanwhile, sprinkle the steak pieces generously with kosher salt and fresh cracked black pepper. Add the steak to the hot skillet in a single layer. Let it cook, without stirring, for 1-2 minutes until browned. Flip each piece and let cook for just a minute on the other sides. Remove from the pan and set aside.
- Turn heat to medium. Add the chopped onion and let cook for a minute. Add the sliced mushrooms and let sauté for about 5 minutes until they’re cooked down and soft.
- Add minced garlic, dijon mustard, thyme, and flour. Toss to combine well and cook for another minute.
- Stir in the beef broth and deglaze the skillet by scraping all the browned bits off the bottom. Bring the mixture to a boil and then reduce heat to a simmer for about 5 minutes to let the sauce thicken.
- Add a few tablespoons of the sauce to the sour cream to warm it up so it doesn’t separate when added to the skillet. Then stir the warmed sour cream into the skillet.
- Add the steak back to the skillet and stir well. Turn off heat and serve immediately or keep warm of low heat until ready to serve.
- Serve over wide egg noodles with a sprinkle of chopped fresh parsley, if desired.
