Stove-top Beef Steak Stroganoff

This classic recipe is made with a quick sauté of tender steak and perfectly-browned mushrooms, all tossed together with the richest, savoury, garlicky cream sauce. Served over egg noodles, it’s total comfort.

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Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 4 Beef Fast-fry Steaks (e.g. Strip Loin Fast-fry or Top Sirloin Fast-fry), about ¾ lb (375 g)
 Salt and pepper
 2 tbsp (30 mL) vegetable oil, divided
 3 tbsp (45 mL) butter
 1 small onion, sliced
 10 oz (300 g) sliced mushrooms (cremini or button)
 4 cloves garlic, minced
 3 tbsp (30 mL) all-purpose flour
 2 cups (500 mL) beef broth
 1 tbsp (15 mL) EACH Worcestershire sauce and Dijon mustard
 ⅔ cup (150 mL) sour cream or plain Greek yogurt
 8 oz (250 g) dry wide egg noodles
 Chopped fresh chives
1

1. Sliced steaks across the grain into 1-inch (2.5 cm) wide stir-fry strips Season beef with salt and pepper to your taste.

2. Heat 1 tbsp (15 mL) oil over medium-high heat in a large skillet. Add half the beef to pan, cook for about 1 minute per side, until browned. Transfer to plate. Repeat with remaining oil and beef. Set aside.

3. Add butter to pan and swirl until melted; cook onion, stirring, for 2 minutes. Add mushrooms, reduce heat to medium and cook, stirring, for 5 to 7 minutes, until mushrooms are lightly browned and most of the water has evaporated and onion is soft. Add garlic; cook, stirring, for 1 minute.

4. Sprinkle with flour and cook, stirring, for 1 minute. Gradually stir in broth until incorporated. Stir in Worcestershire, Dijon and sour cream; bring to boil. Reduce heat and simmer, stirring often, for 3 to 5 minutes or until thickened. Season with salt and pepper to taste.

5. Meanwhile, cook egg noodles in a large pot of boiling salted water according to package directions. Drain well.

6. Stir beef and accumulated juices into sauce and heat through for 1 minute. Serve over egg noodles, garnished with chopped chives.

Tips
2

If you don’t want to use steak, this recipe can be made with ground beef as well. Omit oil and cook ground beef, stirring and using back of a spoon to break beef into chunks, for about 8 to 10 minutes or until thoroughly cooked; transfer to a bowl with a slotted spoon, draining off fat before proceeding with step 3.

Ingredients

 4 Beef Fast-fry Steaks (e.g. Strip Loin Fast-fry or Top Sirloin Fast-fry), about ¾ lb (375 g)
 Salt and pepper
 2 tbsp (30 mL) vegetable oil, divided
 3 tbsp (45 mL) butter
 1 small onion, sliced
 10 oz (300 g) sliced mushrooms (cremini or button)
 4 cloves garlic, minced
 3 tbsp (30 mL) all-purpose flour
 2 cups (500 mL) beef broth
 1 tbsp (15 mL) EACH Worcestershire sauce and Dijon mustard
 ⅔ cup (150 mL) sour cream or plain Greek yogurt
 8 oz (250 g) dry wide egg noodles
 Chopped fresh chives

Directions

1

1. Sliced steaks across the grain into 1-inch (2.5 cm) wide stir-fry strips Season beef with salt and pepper to your taste.

2. Heat 1 tbsp (15 mL) oil over medium-high heat in a large skillet. Add half the beef to pan, cook for about 1 minute per side, until browned. Transfer to plate. Repeat with remaining oil and beef. Set aside.

3. Add butter to pan and swirl until melted; cook onion, stirring, for 2 minutes. Add mushrooms, reduce heat to medium and cook, stirring, for 5 to 7 minutes, until mushrooms are lightly browned and most of the water has evaporated and onion is soft. Add garlic; cook, stirring, for 1 minute.

4. Sprinkle with flour and cook, stirring, for 1 minute. Gradually stir in broth until incorporated. Stir in Worcestershire, Dijon and sour cream; bring to boil. Reduce heat and simmer, stirring often, for 3 to 5 minutes or until thickened. Season with salt and pepper to taste.

5. Meanwhile, cook egg noodles in a large pot of boiling salted water according to package directions. Drain well.

6. Stir beef and accumulated juices into sauce and heat through for 1 minute. Serve over egg noodles, garnished with chopped chives.

Tips
2

If you don’t want to use steak, this recipe can be made with ground beef as well. Omit oil and cook ground beef, stirring and using back of a spoon to break beef into chunks, for about 8 to 10 minutes or until thoroughly cooked; transfer to a bowl with a slotted spoon, draining off fat before proceeding with step 3.

Stove-top Beef Steak Stroganoff