Beef stroganoff
Tender strips of beef and mushrooms in a creamy, tangy sauce over buttery egg noodles.
- 40 min total
- 35 min hands-on
- A little more hands-on
- Serves 4
- About $4.67 a serving
- 580 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lb sirloin steak, thinly sliced
- 2 tbsp butter
- 8 oz baby bella mushrooms, sliced
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1½ cups beef broth
- 8 oz egg noodles
- 1 tsp dijon mustard
- ½ cup sour cream
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1½ tbsp salt, divided
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
Each serving has about 580 calories, 36 g protein, 51 g carbs and 27 g fat, and costs about $4.67 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sirloin steak? New york strip steak or ribeye steak works.
- No butter? Ghee works.
- No baby bella mushrooms? White mushrooms work.
- No yellow onions? White onions or red onions work.
- No beef broth? Bone broth or chicken broth works.
- No egg noodles? Fettuccine or penne works.
- No sour cream? Plain greek yogurt works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Fill a large pot with water, add 1 tablespoon salt, cover, and on high.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
the steak across the grain into thin strips about ¼ inch thick. them dry and with ½ teaspoon salt and the pepper.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Dolly’s tip: Fifteen minutes in the freezer first makes the steak firm and much easier to slice thin.Heat the oil in a large over high until it . the beef in 2 batches, about 1 minute per side, until , and move it to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Shimmering oil. Oil shimmers when it’s hot enough to cook: its surface looks rippled and wavy, like heat over a road. That’s your cue to add the food, just before the oil would start to smoke.
How you’ll know: The oil looks wavy and runs thin like water when you tilt the pan, with no smoke yet.
Sear. Searing means cooking the outside of meat or fish in a hot pan, without moving it, until a deep brown crust forms. The crust is packed with flavor, and it only forms on a dry surface.
How you’ll know: It sizzles loudly the moment it goes in, and it lets go of the pan on its own when the crust is ready.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
High heatTimer: 2 min
Dolly’s tip: It should still be pink inside. It finishes in the sauce, and that’s what keeps it tender.Turn the heat to medium, add the butter, mushrooms and onion, and cook 7 to 8 minutes, stirring now and then, until the mushrooms are and the onion is soft.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium heatTimer: 7 min 30 sec
Stir in the garlic and flour and cook 1 minute, until no dry flour shows.
Medium heat
Slowly pour in the broth while stirring, , and let it bubble 3 minutes, until .
Scrape up the browned bits. It means loosening the brown bits stuck to the pan with a wooden spoon, usually right after adding liquid. Those bits are concentrated flavor, and they melt into the sauce.
How you’ll know: The bottom of the pan looks clean again, and the liquid turns darker and richer.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Medium heatTimer: 3 min
Meanwhile, cook the noodles in the boiling water until tender, 6 to 8 minutes, then .
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 7 min
Turn the skillet to low and stir in the mustard and sour cream until smooth, then add the beef and its juices.
Low heat
Dolly’s tip: Low heat matters here. Sour cream that boils turns grainy.Let it for 2 to 3 minutes without boiling, until the beef is hot in the middle.
Heat through. Heating through means warming food that’s already cooked until it’s hot all the way to the center. You’re not cooking it more, just making sure no part is still cold.
How you’ll know: It’s steaming, and a piece from the middle is hot, not lukewarm.
Low heatTimer: 2 min 30 sec
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Spoon over the noodles and scatter parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
