Easy Beef Stroganoff Recipe
This Easy Beef Stroganoff Recipe is creamy, comforting, and comes together quickly for a perfect weeknight dinner.
Servings: 4 servings
Ingredients
- 2 pounds beef (roast, sirloin, or beef tenderloin, sliced across the grain into 1/4-inch slices)
- 1 tablespoon olive oil for searing the beef
- 1 teaspoon Stone House Seasoning
- 1 cup sour cream
- 1 package egg noodles cooked according to package directions
Instructions
Step 1: Prep the Beef
- Begin by slicing your beef across the grain into 1/4-inch thick strips. Pat the slices dry with paper towels to encourage a good sear.
Step 2: Season and Sear
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the beef slices in a single layer (in batches if needed). Sprinkle 1 teaspoon of Stone House Seasoning over the beef as it cooks. Sear each side for 2-3 minutes until browned but not fully cooked through. Remove the beef and set aside.
Step 3: Cook the Egg Noodles
- Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain and set aside.
Step 4: Make the Sauce
- Reduce heat to medium-low. In the same skillet, add a splash more olive oil if needed. Stir in the sour cream and any juices left from the beef. Gently warm the sauce, stirring continuously, until smooth and creamy. Be careful not to boil the sour cream as it can curdle.
Step 5: Combine and Serve
- Return the beef to the skillet with the sauce, stirring gently to coat the slices. Let everything heat together for 1-2 minutes to meld the flavors. Serve the creamy beef mixture over the cooked egg noodles immediately. Garnish with fresh parsley or chives if desired.
Equipment
- Sharp Chef’s Knife
- Large skillet or sauté pan
- Pot for boiling noodles
- Wooden spoon or silicone spatula
- Colander
Notes
- Store cooked beef and sauce in an airtight container in the refrigerator for up to 2 days.
- Cook egg noodles fresh or store separately with olive oil to prevent sticking.
- Reheat beef and sauce gently over low heat, stirring frequently to keep sauce creamy.
- Substitute sour cream with Greek yogurt off the heat for a lighter sauce option.
- Try lamb or chicken strips as protein alternatives for variety.