Easy One Skillet Beef Stroganoff
A creamy and comforting classic that brings everyone to the table for a second helping.
recipesbynani.comThere is something so special about a hearty meal that comes together in one pan. This beef stroganoff is one of my absolute favorites because it feels fancy enough for guests but is simple enough to whip up on a busy Tuesday night. The tender steak and earthy mushrooms swimming in that velvety sauce always hit the spot.
My best tip for this recipe is to slice your beef against the grain. It makes such a difference in how tender the meat turns out. Also, make sure your pan is nice and hot when you sear the steak so you get a beautiful golden brown color on the edges.
🧺 Ingredients
- 1 pound sirloin steak, sliced into thin strips
- 8 ounces sliced mushrooms
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and black pepper to taste
- Fresh parsley for garnish
- Cooked egg noodles or mashed potatoes for serving
👩🍳Instructions
- 1
Heat the olive oil and one tablespoon of butter in a large skillet over medium high heat.
- 2
Add the steak strips to the pan and sear them until they are browned on all sides. Remove the steak from the pan and set it aside on a plate.
- 3
In the same skillet, add the remaining tablespoon of butter and toss in the mushrooms and onions. Sauté them until the mushrooms are soft and the onions are translucent.
- 4
Stir in the minced garlic and cook for about one minute until fragrant.
- 5
Sprinkle the flour over the vegetables and stir well to coat everything.
- 6
Slowly pour in the beef broth and Worcestershire sauce while stirring constantly to scrape up any browned bits from the bottom of the pan.
- 7
Let the sauce simmer for a few minutes until it begins to thicken.
- 8
Turn the heat down to low and stir in the sour cream until the sauce is smooth and creamy.
- 9
Return the steak and any juices back into the pan. Stir to combine and heat through for another two minutes.
- 10
Serve warm over a bed of buttery egg noodles or fluffy mashed potatoes and garnish with fresh parsley.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. When you reheat it, do so gently on the stove over low heat to keep the sauce from separating. If you want a little extra flavor, a dash of Dijon mustard goes perfectly in the sauce.
Made this recipe? Let us know how it went.
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