Tender beef, silky mushrooms and a flavorful skillet sauce come together in this Easy Beef Stroganoff for a delicious mid-week meal in under 30 minutes.
- 2 tablespoons canola oil
- 1 and 1/2 pounds thinly sliced steak (flank, top sirloin or ribeye)
- Kosher salt
- Freshly-cracked black pepper
- 1 medium white onion, chopped
- 1 pound thinly sliced baby bella mushrooms
- 4 cloves garlic, minced
- 1 tablespoon dijon mustard
- 2 teaspoons dried thyme
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup light sour cream
- Chopped fresh parsley, for garnishing
- Cooked wide egg noodles, for serving
- Heat a large cast iron skillet over high heat. Add the canola oil and let the skillet heat until very hot.
- Meanwhile, sprinkle the steak pieces generously with kosher salt and fresh cracked black pepper. Add the steak to the hot skillet in a single layer. Let it cook, without stirring, for 1-2 minutes until browned. Flip each piece and let cook for just a minute on the other sides. Remove from the pan and set aside.
- Turn heat to medium. Add the chopped onion and let cook for a minute. Add the sliced mushrooms and let sauté for about 5 minutes until they’re cooked down and soft.
- Add minced garlic, dijon mustard, thyme, and flour. Toss to combine well and cook for another minute.
- Stir in the beef broth and deglaze the skillet by scraping all the browned bits off the bottom. Bring the mixture to a boil and then reduce heat to a simmer for about 5 minutes to let the sauce thicken.
- Add a few tablespoons of the sauce to the sour cream to warm it up so it doesn’t separate when added to the skillet. Then stir the warmed sour cream into the skillet.
- Add the steak back to the skillet and stir well. Turn off heat and serve immediately or keep warm of low heat until ready to serve.
- Serve over wide egg noodles with a sprinkle of chopped fresh parsley, if desired.