Easy Beef Stroganoff
Description
This classic skillet feature pairs tender chunks of seared beef and sliced mushrooms in a rich, tangy sour cream gravy. Worcestershire and garlic lend deep savory notes to the pan sauce as it comes together quickly over high heat. Ladled over warm egg noodles, it delivers an effortless, high-flavor comfort meal in just half an hour.
Ingredients
Instructions
Video
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Season the shoulder tender strips with salt and pepper.
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Melt 1 tablespoon of butter in a large skillet over high heat.
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Sear the beef quickly until browned on the outside but still pink inside, about 2 minutes. Remove the beef from the skillet and set aside.
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Add the remaining tablespoon of butter to the same skillet over medium heat.
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Add the mushrooms and onion, cooking until browned and tender, about 5 minutes.
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Stir in the garlic and cook for 1 minute until fragrant.
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Sprinkle the flour over the vegetables and stir well to coat.
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Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
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Simmer the sauce for 3 minutes until thickened.
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Stir in the optional Gravy Master for color.
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Reduce the heat to low, then stir in the sour cream and Dijon mustard until smooth.
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Return the beef and any accumulated juices to the skillet just long enough to warm through without further cooking.
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Serve the stroganoff immediately over the cooked wide egg noodles.
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Garnish with chopped parsley before serving.
Note
- Do not simmer the beef in the sauce or the shoulder tenders will toughen.
- Treat this cut like tenderloin and only heat it through at the very end.
