Description
Delicious Classic Beef Stroganoff Recipe — perfect for cozy weeknight dinners and easy meal prep. Makes 4 hearty servings in 45 minutes with 13 simple ingredients.
Ingredients
Scale
- 1 lb (450g) flank steak or sirloin, cut into strips
- 8 oz (225g) baby bella or button mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1/4 cup white wine
- 2 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 1/2 cup sour cream or Greek yogurt
- 3 cups egg noodles
- 2 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook egg noodles in boiling salted water until al dente, then drain.
- In a large skillet, brown the beef in batches over medium-high heat. Remove and set aside.
- In the same skillet, add butter and sauté onions and mushrooms until golden brown.
- Add minced garlic and cook for another minute.
- Deglaze the pan with white wine, scraping the brown bits from the bottom.
- In a bowl, mix together the Worcestershire sauce, beef broth, and flour. Pour into the skillet and simmer until the sauce thickens.
- Return the beef to the skillet and mix in sour cream or Greek yogurt. Heat through.
- Serve the beef stroganoff over egg noodles, garnished with fresh parsley.
Notes
- Refrigerator Storage: Transfer the assembled stroganoff (sauce and noodles combined) into airtight glass containers within 2 hours of cooking. Properly stored, the assembled dish stays safe and flavorful for up to 3 days at 40°F or below. For the best texture, store sauce and noodles in separate containers so the pasta doesn’t absorb excess moisture and turn soft.
- Freezer Storage: Freeze only the beef-and-mushroom sauce (without sour cream) in freezer-safe bags or rigid containers. Press out excess air, label with the date, and lay flat to freeze. The sauce holds quality for up to 3 months at 0°F. Thaw overnight in the refrigerator for 8 hours, then reheat on the stovetop and fold in fresh sour cream before serving.
- Oven Reheat: Preheat your oven to 325°F. Place a single serving of stroganoff (sauce and noodles) in an oven-safe dish, add 1 tablespoon of beef broth to restore moisture, and cover tightly with foil. Bake for 18 minutes until the internal temperature reaches 165°F. This method heats evenly without creating the rubbery edges that microwaves sometimes cause.
- Microwave Reheat: Place a single portion in a microwave-safe bowl and drizzle 1 tablespoon of beef broth over the top. Cover loosely with a damp paper towel to trap steam. Microwave at 70% power in 90-second intervals, stirring between each, for roughly 3 minutes total. Stirring ensures hot spots don’t overheat the sour cream, which can separate at high temperatures.
- Air Fryer Reheat: While unconventional for a sauced dish, the air fryer works if you use an oven-safe ramekin or small ceramic dish. Spoon one serving into the dish, cover with foil, and reheat at 320°F for 8 minutes. Remove the foil for the last 2 minutes to slightly crisp any exposed noodle edges—a pleasant textural bonus you won’t get from other reheat methods.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 generous
- Calories: 485 calories
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 105mg