Pioneer Woman Beef Stroganoff is made with sirloin steak, onions, carrots, mushrooms, brandy, beef stock, sour cream, and Dijon mustard. This easy beef stroganoff recipe creates a delicious dinner that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 1 lb sirloin steak, cut into cubes
- Kosher salt and black pepper, to taste
- 2 Tbsp olive oil
- 1/2 large onion, finely diced
- 2 whole carrots, finely diced
- 8 oz cremini or white button mushrooms, stemmed and halved
- 1/2 cup brandy
- 2 cups beef stock
- 2 Tbsp cornstarch
- 1/4 cup sour cream, room temperature
- 1 tsp heaping Dijon mustard
- Cooked egg noodles, for serving
- Minced parsley, for garnish
How To Make This Easy Beef Stroganoff:
- Cook the steak: Season the steak with salt and pepper, then heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add half the meat and brown it quickly, about 2 minutes. Remove and repeat with the remaining meat. Set all the meat aside.
- Cook the vegetables: Add the remaining 1 tablespoon of olive oil to the pan. Add onion, carrots, and mushrooms, cooking until golden brown, about 5 minutes. Turn off the heat, add the brandy and beef stock, stir, and scrape the bottom of the pan. Turn the heat to medium-high and cook for 3 to 4 minutes to reduce the liquid by one-third.
- Thicken the sauce: In a small pitcher, mix 1/4 cup beef stock with the cornstarch to make a slurry. Pour the slurry into the skillet and cook for 1 to 2 minutes until the sauce thickens. Turn off the heat and stir in sour cream and Dijon mustard.
- Combine and serve: Add the browned beef back to the skillet and stir over low heat until heated through. Serve the stroganoff over cooked egg noodles and garnish with minced parsley.
Recipe Tips
- Cut the steak evenly: Make sure to cut the steak into similar-sized cubes so they cook evenly and quickly.
- Brown the meat in batches: Avoid crowding the pan when browning the steak. This ensures the meat gets a good sear, locking in the flavor.
- Use fresh mushrooms: Fresh mushrooms add better texture and flavor to the dish. Avoid using canned mushrooms, as they can become too soft.
- Keep the sour cream at room temperature: If the sour cream is too cold, it can cause the sauce to curdle when added.
How To Store & Reheat Leftovers
Storing: Place leftover stroganoff in an airtight container and store in the refrigerator for up to 3 days.
Freezing: You can freeze the stroganoff for up to 3 months. Store in a freezer-safe container and thaw in the fridge overnight before reheating.
Reheating: To reheat, place the stroganoff in a microwave-safe dish and microwave for 1-2 minutes until warmed through. Alternatively, reheat on the stove over low heat, stirring occasionally, until hot.
Nutrition Facts
- Calories: 346
- Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 72mg
- Sodium: 678mg
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 3g
- Protein: 20g
Try More Pioneer Woman Recipes:
Pioneer Woman Beef Stroganoff
Description
Pioneer Woman Beef Stroganoff is made with sirloin steak, onions, carrots, mushrooms, brandy, beef stock, sour cream, and Dijon mustard. This easy beef stroganoff recipe creates a delicious dinner that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the steak: Season the steak with salt and pepper, then heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add half the meat and brown it quickly, about 2 minutes. Remove and repeat with the remaining meat. Set all the meat aside.
- Cook the vegetables: Add the remaining 1 tablespoon of olive oil to the pan. Add onion, carrots, and mushrooms, cooking until golden brown, about 5 minutes. Turn off the heat, add the brandy and beef stock, stir, and scrape the bottom of the pan. Turn the heat to medium-high and cook for 3 to 4 minutes to reduce the liquid by one-third.
- Thicken the sauce: In a small pitcher, mix 1/4 cup beef stock with the cornstarch to make a slurry. Pour the slurry into the skillet and cook for 1 to 2 minutes until the sauce thickens. Turn off the heat and stir in sour cream and Dijon mustard.
- Combine and serve: Add the browned beef back to the skillet and stir over low heat until heated through. Serve the stroganoff over cooked egg noodles and garnish with minced parsley.
Notes
- Cut the steak evenly: Make sure to cut the steak into similar-sized cubes so they cook evenly and quickly.
- Brown the meat in batches: Avoid crowding the pan when browning the steak. This ensures the meat gets a good sear, locking in the flavor.
- Use fresh mushrooms: Fresh mushrooms add better texture and flavor to the dish. Avoid using canned mushrooms, as they can become too soft.
- Keep the sour cream at room temperature: If the sour cream is too cold, it can cause the sauce to curdle when added.