Pioneer Woman 16-Minute Beef Stroganoff is made with sirloin steak, egg noodles, mushrooms, pearl onions, beef stock, white wine, sour cream, and Dijon mustard. This quick and delicious beef stroganoff recipe creates a hearty dinner that takes only 16 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- Kosher salt and freshly ground black pepper, to taste
- 12 oz egg noodles
- 4 Tbsp butter, divided
- 2 Tbsp chopped fresh parsley, divided
- 1 1/2 lb sirloin, cut into 1-inch pieces
- 1/2 tsp paprika
- 8 oz mushrooms, thinly sliced
- 3/4 cup frozen pearl onions
- 1/2 tsp fresh thyme
- 2 cups low-sodium beef stock, hot
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2 Tbsp Dijon mustard
- 1/2 cup sour cream
How To Make This 16 Minute Beef Stroganoff:
- Cook the noodles: Bring a pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain and toss with 2 tablespoons of butter and 1 tablespoon of parsley. Keep warm.
- Brown the beef: In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the beef, season with paprika, salt, and pepper, and cook until browned but still slightly pink in the middle, about 2-3 minutes. Remove from the skillet and set aside.
- Cook the mushrooms and onions: In the same skillet, add the mushrooms, onions, and thyme. Season with salt and pepper, and cook for 2-3 minutes until they start to soften. Add the hot beef stock and white wine, cooking for 1 minute until reduced slightly.
- Finish the sauce: Lower the heat and stir in the heavy cream and Dijon mustard. Add the beef back to the skillet with any juices from the plate. Cook for 1 minute until heated through. Turn off the heat and stir in the sour cream. Taste and adjust seasoning if needed.
- Serve: Serve the beef stroganoff over the buttered noodles and garnish with the remaining parsley.
Recipe Tips
- Cook the noodles first: This will help save time, as you can prepare the beef and sauce while the noodles cook.
- Don’t overcook the beef: Brown the beef quickly to keep it tender. It will continue to cook when added back to the sauce.
- Use fresh thyme if possible: Fresh thyme gives a better flavor than dried thyme, but you can use dried in a pinch.
- Deglaze the pan properly: Scrape up all the bits left from the beef when adding stock and wine for more flavor.
- Serve immediately: This dish tastes best when served right after cooking to keep the noodles and sauce fresh.
How To Store & Reheat Leftovers
Storing: Place any leftover beef stroganoff in an airtight container and store in the refrigerator for up to 3 days. Store the noodles separately to prevent them from becoming too soggy.
Freezing: You can freeze the beef stroganoff (without the noodles) for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, place the stroganoff in a skillet over low heat, stirring occasionally, until heated through. You can add a splash of beef stock or cream to loosen the sauce if needed.
Nutrition Facts
- Calories: 668
- Total Fat: 38g
- Saturated Fat: 19g
- Carbohydrates: 45g
- Dietary Fiber: 3g
- Sugar: 4g
- Protein: 35g
Try More Pioneer Woman Recipes:
Pioneer Woman 16 Minute Beef Stroganoff
Description
Pioneer Woman 16-Minute Beef Stroganoff is made with sirloin steak, egg noodles, mushrooms, pearl onions, beef stock, white wine, sour cream, and Dijon mustard. This quick and delicious beef stroganoff recipe creates a hearty dinner that takes only 16 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the noodles: Bring a pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain and toss with 2 tablespoons of butter and 1 tablespoon of parsley. Keep warm.
- Brown the beef: In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the beef, season with paprika, salt, and pepper, and cook until browned but still slightly pink in the middle, about 2-3 minutes. Remove from the skillet and set aside.
- Cook the mushrooms and onions: In the same skillet, add the mushrooms, onions, and thyme. Season with salt and pepper, and cook for 2-3 minutes until they start to soften. Add the hot beef stock and white wine, cooking for 1 minute until reduced slightly.
- Finish the sauce: Lower the heat and stir in the heavy cream and Dijon mustard. Add the beef back to the skillet with any juices from the plate. Cook for 1 minute until heated through. Turn off the heat and stir in the sour cream. Taste and adjust seasoning if needed.
- Serve: Serve the beef stroganoff over the buttered noodles and garnish with the remaining parsley.
Notes
- Cook the noodles first: This will help save time, as you can prepare the beef and sauce while the noodles cook.
- Don’t overcook the beef: Brown the beef quickly to keep it tender. It will continue to cook when added back to the sauce.
- Use fresh thyme if possible: Fresh thyme gives a better flavor than dried thyme, but you can use dried in a pinch.
- Deglaze the pan properly: Scrape up all the bits left from the beef when adding stock and wine for more flavor.
- Serve immediately: This dish tastes best when served right after cooking to keep the noodles and sauce fresh.