Easy Beef Stroganoff Recipe
A simple beef stroganoff made with sliced beef, a sour cream sauce, and egg noodles—ready in a few straightforward steps.
Servings: 6 servings
Ingredients
Ingredients
- 2 poundsbeef roast, sirloin, or beef tenderloin (sliced across the grain into 1/4-inch slices)
- 1 tablespoonolive oil
- 1 teaspoonStone House Seasoning
- 1 cupsour cream
- 1 packageegg noodles cooked according to package directions
Instructions
Instructions
- Cook the egg noodles according to package directions; drain and keep warm.
- If not already sliced, slice the 2 pounds beef across the grain into 1/4-inch slices and pat dry.
- Heat 1 tablespoon olive oil in a medium skillet or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed to avoid overcrowding). Sprinkle with 1 teaspoon Stone House Seasoning.
- Sauté the beef, turning as needed, until browned and cooked through, about 8 minutes total. Avoid overcooking.
- Remove the skillet from the heat and let it sit off the heat briefly to cool slightly. Stir in 1 cup sour cream until the sauce is smooth and the beef is evenly coated. If necessary, return the skillet to the lowest heat and stir constantly just until warmed through—do not boil or simmer.
- Serve the beef and sauce over the cooked egg noodles, or add the noodles to the skillet and gently toss to coat. Serve immediately.
Equipment
- Skillet
Notes
Notes
Storage Instructions
To make ahead:
Cook the beef, add sour cream sauce according to the recipe, and allow it to cool completely. Place in airtight containers and refrigerate for up to 3 days. Heat on the stove over low heat when ready to prepare the meal, and prepare the egg noodles fresh just before serving.
To store
: Place cooled leftovers in an airtight container and store in the refrigerator for 3-4 days. Reheat the sauce on the stove over low heat and either reheat the noodles or boil some fresh ones.
To freeze
: Beef stroganoff freezes well, but I do not advise freezing the noodles. Allow the sauce to cool, place in a freezer-safe, airtight container, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove on low heat, and serve over freshly boiled noodles.
Storage Instructions
To make ahead:
Cook the beef, add sour cream sauce according to the recipe, and allow it to cool completely. Place in airtight containers and refrigerate for up to 3 days. Heat on the stove over low heat when ready to prepare the meal, and prepare the egg noodles fresh just before serving.
To store
: Place cooled leftovers in an airtight container and store in the refrigerator for 3-4 days. Reheat the sauce on the stove over low heat and either reheat the noodles or boil some fresh ones.
To freeze
: Beef stroganoff freezes well, but I do not advise freezing the noodles. Allow the sauce to cool, place in a freezer-safe, airtight container, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove on low heat, and serve over freshly boiled noodles.