This delicious beef stroganoff recipe is perfect for a quick weeknight dinner. Ready to serve in 20 minutes, it's wonderfully rich and tangy and so easy to make. Gluten-free.
Heat 1 Tbsp light olive oil in a large skillet over high heat. When the oil is hot, add half of the thinly sliced beef strips to the skillet in a single layer, and let beef brown for 30 seconds untouched. Turn beef quickly and let it brown on the other side for another 30 seconds, again without stirring. Immediately, remove to a plate and cover to keep warm. (don’t worry about pink bits and that it will be raw). Add remaining 1 Tbsp of olive oil and repeat with remaining beef.
Turn heat down to medium high and melt butter in the skillet. Add chopped onions and mushrooms, and cook until they are soft and golden brown. Add minced garlic clove, and sauté 30 seconds until fragrant.
Add flour and cook for 1 minute, stirring constantly. Add half the broth, while stirring. Once everything is incorporated, add the remaining broth and pour the heavy cream slowly, while stirring.
In a small bowl, stir a few tablespoons of the sauce into the sour cream to temper it so the sour cream doesn’t curdle. Then add it to the pan while stirring constantly.
Stir in Dijon mustard and season with salt and pepper to taste.
Bring to simmer then reduce the heat to medium low and continue cooking until the sauce thickens. Taste sauce and adjust salt and pepper to taste.
Add beef with any accumulated juices back to the pan and simmer for 1 minute, then remove from the stove immediately.
Serve over egg noodles, pasta, rice, or a low carb option like spaghetti squash, zoodles, or cauliflower rice. Sprinkle with parsley, chives or green onions.
NOTES
Use high-quality beef and make sure the meat cut is either Top Sirloin, Skirt Steak, Boneless Ribeye steak, Beef Tenderloin, or Filet Mignon tips.
Cut the beef across the grain when you slice it to help it tenderize.
For tender beef, make sure you don't overcook the meat (about 30 seconds on each side). It's enough to brown it on each side and to have some pink on the inside, it will continue cooking later.
Brown the beef in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.
Add sour cream at the end and just warm it. Do not boil sour cream because it can cause it to curdle.
For gluten-free beef stroganoff, use gluten-free flour or a little bit of arrowroot starch to thicken the sauce.
You can also use ground beef if you want to make ground beef stroganoff.
NUTRITION
Nutrition Facts
Beef Stroganoff
Amount Per Serving
Calories 607Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 24g120%
Cholesterol 190mg63%
Sodium 778mg32%
Potassium 924mg26%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 4g4%
Protein 37g74%
Vitamin A 1269IU25%
Vitamin C 6mg7%
Calcium 97mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course
Cuisine International, Russian
Keyword how to make beef stroganoff, quick beef stroganoff recipe