Beef stroganoff may sound like a difficult recipe to make, but this recipe for beef stroganoff from Angela Latimer makes it a lot easier. Latimer’s blog Bake It with Love is chock-full of savory and sweet recipes of elevated home cooking that are often inspired by her husband, who, as she writes, "does both the prep work and the dishes!"
Latimer learned to cook from her grandmother, who taught her the basics, which Latimer told us "makes it easier to walk into your kitchen, look in the refrigerator, and cook a really fantastic meal with what you have on hand."
There aren’t many ingredients to Latimer’s easy beef stroganoff, yet this simple recipe holds true to the flavors of the classic recipe. It all comes together in 30 minutes, which makes it perfect to cook at the end of a busy day. This recipe makes eight servings, so depending on how many you’re cooking for, you could have leftovers for another night that will be even more delicious as all of the flavors meld for a day or two.
Gather the ingredients for the easy beef stroganoff
Your main ingredient for this easy beef stroganoff is the beef, and Latimer recommends two pounds of beef chuck, top loin, or sirloin tip. Beef chuck is beautifully marbled with fat, and as it cooks, the fat and gelatin melt and add substance and body to the sauce. The top loin is a little more expensive and just as flavorful as the chuck, but it takes less time to cook and is more tender. Sirloin tip needs braising to be tender, but if it’s sliced very thinly, it’s a good choice for this recipe.
Another ingredient is Worcestershire sauce, and, as Latimer told us, "the brands vary greatly in flavor." Some are vinegary while others are sweet, so find one that pleases your palate. Traditionally, sour cream is stirred into the stroganoff gravy, but "if you aren’t a fan of the tangy flavor," said Latimer, "use plain Green yogurt or cream instead."
Slice the vegetables and the beef for this easy beef stroganoff
The first step to make this easy beef stroganoff is prepping the aromatics and the mushrooms. While you can use different kinds of onions for this recipe, the frozen pearl onions are labor-free and just as tasty as fresh. If you can’t find pearl onions, then you could add a small chopped yellow or white onion. But another French favorite is the shallot, which has a less pungent bite, and when sautéd and caramelized, diced shallots practically melt. You’ll also need to prep four or five garlic cloves, and they can be thinly sliced or minced. Of course, you can’t have beef stroganoff without mushrooms, and Latimer suggests white button or the more-earthy cremini mushrooms, thinly sliced.
Finally, the beef. Because this isn’t a long-cooking recipe and the cuts of beef that Latimer recommends can take a while to tenderize, you’ll need to slice the beef into quarter-inch slices against the grain, about two inches in length. Slicing against the grain is important for less tender cuts, like flank steak or skirt steak, because of their long muscle fibers, and cutting them makes the beef easier to chew.
Sauté the vegetables for this easy beef stroganoff
Heat the olive oil over medium heat in a large skillet or non-stick frying pan. Add the pearl onions or chopped onion, and sauté them for about two minutes, then stir in the garlic. You don’t want to add the garlic too early, or it could burn and turn bitter. Next, add the sliced mushrooms and the butter at the same time, stirring the mushrooms as the butter melts. You’re building the base for the stroganoff gravy, and the mushrooms will release their juices into the butter as they sauté.
Continue to cook the aromatics and mushrooms until they’re slightly softened. As an alternative, Latimer told us that you could sauté and brown the mushrooms separately, remove them from the pan, and add them back to reheat when the stroganoff gravy is done. If you prefer this method, Latimer recommends allowing enough time to warm the mushrooms before serving.
Brown the beef for the easy beef stroganoff
Now, let’s move on to the beef in this easy beef stroganoff recipe. Before adding it to the pan, make sure it’s absolutely dry, or it will steam rather than brown. Lay the strips of beef on a layer of paper towels, and then pat the beef dry with another layer of paper towels. Using a wooden spoon or spatula, move the mushrooms and onions to the sides of the pan in a circle. Transfer the beef to the center of the pan, and try to spread it out in a single layer. Brown the beef for two minutes, then flip it over with tongs and brown one minute more. You’ll want the beef to be seared but not cooked through, since it will finish cooking when it’s simmered in the gravy.
Add flour and seasonings, then stir in beef broth
While the beef is browning, put the sea salt, paprika, black pepper, garlic powder, and onion powder in a small bowl, and stir to combine. When the beef is browned, sprinkle the flour and the combined seasonings over the beef, and stir with a wooden spoon or spatula until the meat is completely coated. Keep stirring so the pan juices absorb the flour. Next, pour in the beef broth and Worcestershire sauce and bring the gravy to a simmer, stirring continuously. Take care to not let the gravy boil.
Simmer the gravy for ten minutes, and it will begin to thicken slightly. The gravy will continue to thicken when the stroganoff cools. But if it’s not at the consistency you like, make a slurry by stirring together one tablespoon of flour and one tablespoon of cold water, and whisk it into the gravy. Alternatively, you can substitute the flour with cornstarch in the slurry, but make sure it’s well-mixed or it will clump in the gravy.
Stir in sour cream and mustard, and serve this easy beef stroganoff
And now, the final step that makes easy beef stroganoff so tasty: the sour cream and Dijon mustard! If sour cream is too sharp of a taste for you, plain Greek yogurt is an excellent, mellower substitution. You could also use heavy cream if you prefer, which will give you a gravy that’s rich without the tang of sour cream or yogurt. Don’t substitute yellow mustard for the Dijon mustard, however, because it has too much vinegar and would ruin the distinctive stroganoff flavor.
Stir in the sour cream (or substitute) and Dijon, and when it’s well-combined, take the pan off the heat and let the stroganoff cool for five to ten minutes. (This allows the gravy to thicken.) While it’s cooling, prepare the egg noodles, boiled potatoes, or rice. When they’re done, drain and serve on plates, then top with the beef stroganoff. Garnish each serving with chopped fresh parsley, and enjoy. From start to finish, you’ll have this easy recipe for beef stroganoff on the table in 30 minutes.
There aren’t many ingredients to Latimer’s easy beef stroganoff, yet this simple recipe holds true to the flavors of the classic recipe. Try it out.
- 2 tablespoons olive oil
- ½ cup pearl onions, ½ cup diced shallots, or ½ small yellow or white onion, diced
- 4 to 5 cloves garlic, sliced or minced
- 2 tablespoons butter
- 8 ounces white button or cremini mushrooms
- 2 pounds beef chuck roast, top loin, or sirloin tip
- ¼ cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream or plain Greek yogurt
- Egg noodles or boiled potatoes
- Chopped parsley, for garnish
- Heat the olive oil in a large skillet or non-stick frying over medium-high heat. Add the onion and garlic, and sauté 2 to 3 minutes until fragrant.
- Stir in the sliced mushrooms, and add the butter. Swirl the butter as it melts, and sauté the mushrooms until slightly softened, about 2 minutes.
- Move the mushrooms, onion, and garlic to the sides of the pan, and transfer the sliced beef to the center. Brown the meat, without stirring, for 2 minutes. Using tongs, turn the beef over, and brown another 2 minutes.
- Stir the mushrooms, onion, and garlic to combine with the browned meat. Sprinkle the flour and seasonings over the beef, and stir to coat the beef and vegetables. Keep stirring until the pan juices have absorbed the flour.
- Stir in the beef broth and Worcestershire sauce, and bring the gravy to a simmer, taking care to not let it come to a boil. Simmer for 10 minutes. The gravy should begin to thicken slightly.
- After the gravy has simmered 10 minutes, remove the pan from the heat. Stir in the Dijon mustard and the sour cream (or plain Greek yogurt) so it’s evenly distributed throughout the gravy.
- Let the stroganoff cool for 5 to 10 minutes (the gravy will thicken more as it cools), and prepare the egg noodles or boiled potatoes.
- Serve the noodles or potatoes on plates, and spoon the beef stroganoff over the top. Garnish with fresh chopped parsley.