Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sour cream sauce. There are many variations on this dish. Mine is quick and easy, and is made with a lean cut of beef, lots of onions and mushrooms and a little sour cream. This easy beef stroganoff is rich, flavorful, and very filling.
When serving beef stroganoff, skip the traditional starch and serve it over mashed cauliflower, with a side of a bright green veggie such as roasted broccoli, steamed asparagus or sautéed spinach. It’s not just healthy, but will also make for a prettier presentation, since beef stroganoff, though sinfully delicious, is not exactly pretty to look at.
- ½ cup full-fat sour cream, at room temperature
- ½ lb. sirloin steak, cut into strips
- 1½ teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 large onion, chopped (8 oz)
- 16 oz fresh, firm button mushrooms, sliced
- 1 tablespoon minced garlic
- Measure out the sour cream and remove it from the fridge, to allow it to get to room temperature. Season the beef with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Brush the olive oil over the bottom of a very large, deep skillet. Heat over medium-high heat, about 2 minutes. Add the beef. Cook 1 minute on each side, just until no longer rare, then quickly remove to a plate to prevent it from over-cooking.
- Add the onion and the mushrooms to the skillet with 1 more teaspoon kosher salt. Cook, stirring often, until tender, 5-7 minutes, also adding the juices that have accumulated from the meat. Cook until the mushrooms have released their liquids, and liquids have evaporated. Add the garlic and cook 1 more minute. Add back the beef and stir-fry one more minute.
- Reduce heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing it well with a wooden spoon into the beef/onion/mushroom mixture. Don't allow the sour cream to simmer or boil, to avoid curdling. Season with more black pepper. Serve immediately.