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Pioneer Woman 16 Minute Beef Stroganoff

Pioneer Woman 16 Minute Beef Stroganoff - recipe card
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This incredibly quick beef stroganoff delivers tender strips of sirloin in a rich, creamy mushroom sauce with a tangy sour cream finish. Despite the fast cooking time, the sauce develops deep savory flavor, making it a perfect weeknight dinner that tastes like it simmered for hours.

Ingredients

Scale
  • 1 lb beef sirloin steak, thinly sliced against the grain, cut into 2-inch strips
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil, divided
  • 8 oz cremini mushrooms, thinly sliced
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup full-fat sour cream
  • 8 oz dried egg noodles, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package instructions until al dente, about 6-8 minutes. Drain and set aside, reserving about 1/2 cup of pasta water if needed later.
  2. Pat the beef strips dry with paper towels and season generously with salt and pepper. Allowing the meat to come to room temperature while you prep the other ingredients will help it sear evenly.
  3. Heat a large skillet (12-inch or larger) over high heat. Add 1 tbsp of the butter and 1/2 tbsp of the olive oil. When the butter foams and starts to brown, carefully add the beef in a single layer, working in two batches if necessary to avoid overcrowding.
  4. Sear the beef without moving it for 1 minute per side, until a deep brown crust forms, about 2 minutes total. Transfer the seared beef to a clean plate and set aside. The interior will still be pink – this is correct as it will finish cooking in the sauce.
  5. Reduce the heat to medium-high. Add the remaining 1/2 tbsp olive oil and the sliced mushrooms. Sauté, stirring occasionally, until the mushrooms release their liquid and that liquid evaporates, and the mushrooms begin to caramelize, about 3-4 minutes.
  6. Add the diced onion and cook, stirring, until it becomes translucent, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn the garlic.
  7. Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1 minute, stirring constantly, to eliminate the raw flour taste and create a roux that will thicken the sauce.
  8. Slowly pour in the beef broth while whisking continuously to prevent lumps. Add the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan – this is where a lot of the flavor is.
  9. Let the sauce simmer and thicken for 2-3 minutes until it has a glossy, gravy-like consistency. It should coat the back of a spoon.
  10. Reduce the heat to low. Stir in the sour cream until fully incorporated, making sure not to boil the sauce after adding the sour cream or it may curdle.
  11. Return the beef and any accumulated juices to the skillet. Stir gently and let everything warm through, about 1-2 minutes, until the beef reaches your desired doneness (for medium-rare, internal temperature 130°F / 54°C).
  12. Taste the sauce and adjust seasoning with salt and pepper if needed. If the sauce seems too thick, thin it with a splash of the reserved pasta water.
  13. Serve immediately over hot cooked egg noodles, garnished with chopped fresh parsley. A sprinkle of black pepper on top adds a nice finish.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed. Do not microwave at high power as the sour cream can separate. This dish is best enjoyed fresh but can be frozen in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator and reheat gently.

Nutrition

Keywords: beef stroganoff, 16 minute stroganoff, quick stroganoff, creamy mushroom beef, weeknight dinner, easy stroganoff, sirloin recipe, egg noodles, Russian cuisine, fast comfort food

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