Easy stroganoff recipe with beef and mushrooms
This easy stroganoff recipe cooks thin beef strips briefly and finishes the mushroom sauce off strong heat. A tender cut is useful: stewing beef will not become tender through the same short method.
It is a practical home version served with separately cooked noodles or rice. Sour cream brings tang and can split if boiled aggressively.
If using a tougher cut, choose a separately planned braising method rather than extending this pan recipe unpredictably. Cutting across the grain shortens the fibers but does not turn every cut into a quick-cooking steak.
This sauce contains milk and wheat; mustard may also be an allergen for some diners. Cool leftovers promptly and heat through carefully when reheating, using a thermometer rather than leaving cold spots to protect sauce texture.
Sources and cooking guidance
FoodSafety.gov: safe minimum internal temperatures and checking cooked dishes.
Ingredients
Step 1
Slice beef thinly across the grain. Slice mushrooms and onion on a separate clean board. Pat beef dry.
Step 2
Heat 1 tbsp oil and brown beef in small batches, turning to cook evenly. Transfer to a clean plate. Whole-cut beef should meet 145°F/63°C with a 3-minute rest; cut strips can be cooked fully to preference.
Step 3
Add remaining oil and cook onion and mushrooms until softened and their liquid mostly evaporates. Stir in flour for 1 minute, then add broth gradually and simmer until slightly thickened.
Step 4
Return beef and its juices; heat through without prolonged hard boiling. Remove from strong heat and stir in mustard and sour cream. Season and serve promptly with the chosen cooked accompaniment.
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