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Beef Stroganoff is served in a cast-iron skillet.
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Easy Beef Stroganoff Recipe

This easy beef stroganoff recipe is ready in 30 minutes. I make it with extra onions and mushrooms, and it's creamy and delicious!
Course Main Course
Cuisine Russian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 290kcal
Author Vered DeLeeuw

Ingredients

  • ¾ cup sour cream room temperature
  • 1 pound top sirloin steak cut into strips
  • 2 teaspoons Diamond Crystal kosher salt divided; see notes below
  • ½ teaspoon black pepper divided
  • 2 tablespoons avocado oil
  • 1 onion large, chopped; 8 ounces
  • 16 ounces mushrooms white or cremini, sliced
  • 1 tablespoon fresh garlic minced
  • 2 tablespoons parsley chopped, for garnish; optional

Instructions

  • Measure out the sour cream and remove it from the fridge to allow it to get to room temperature. Season the beef with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
    The beef was seasoned with salt and pepper.
  • Heat the oil in a large saucepan over medium-high heat for about 2 minutes. Add the beef. Cook, stirring, just until no longer raw, for about 2 minutes. Quickly remove the beef to a plate to prevent it from overcooking.
    Cooking the beef.
  • Add the onion and mushrooms to the saucepan with 1 more teaspoon of Diamond Crystal kosher salt (or ½ teaspoon of any other salt). Cook, stirring often, until tender, for 5-7 minutes. If the pan becomes too dry, add the juices from the resting meat.
    Cooking the mushrooms and onions.
  • Add the garlic and cook for 1 more minute. Add back the beef and stir-fry for one more minute.
    The beef was added back to the skillet.
  • Reduce the 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 mixture. Don't allow the sour cream to simmer or boil to avoid curdling.
    Adding sour cream.
  • Season the dish with more black pepper, garnish with parsley, and serve.
    Beef stroganoff is served on a white plate.

Video

Notes

  • If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
  • It's easier to cut the beef into strips if you freeze it for about 20 minutes first. You could also buy pre-sliced beef labeled as "stir-fry beef."
  • Removing the sour cream from the fridge at the start of cooking will help it warm up a bit, reducing the risk of it curdling when you add it to the hot dish. It also helps to reduce the heat and allow the skillet to cool off before mixing in the sour cream. 
  • When you add the sour cream, the dish immediately takes on a grayish hue. It's still delicious, but if you'd like a deeper color, add a little Worcestershire sauce. However, don't add too much, or the dish will taste too vinegary. Start with one teaspoon and taste to see how it affects the flavor.
  • You can keep the leftovers in an airtight container in the fridge for up to three days. When reheating them, do so gently to avoid drying the meat and curdling the sour cream. I reheat the leftovers covered in the microwave at 50% power.
  • I don't recommend freezing the leftovers. 

Nutrition

Calories: 290kcal | Carbohydrates: 7g | Protein: 26g | Fat: 17g | Saturated Fat: 7g | Sodium: 443mg | Fiber: 1g | Sugar: 4g