This quick 20-minute version of Beef Stroganoff with quickly seared, golden brown, juicy beef in a creamy sour cream sauce with mushrooms is your best idea for a hearty satisfying dinner.
This is definitely a comfort food. Serve it over noodles, pasta, rice, or mashed potatoes for a complete meal!
Tips for 20-minute Beef Stroganoff
Sear steak strips -> add cream of mushroom soup -> add sour cream -> add back the beef
- With these four simple steps, you’ll have a quick and filling dinner in less than 20 minutes.
- Quickly sear steak strips in a hot skillet – 30 seconds.
- The secret to speed is to use cream of mushroom soup (saves the time of frying flour – takes 10 minutes). If you want to add more mushrooms and know how to sauté mushrooms like a restaurant or chef? Then you can check out Cheesy Breakfast Quesadillas with Mushrooms and Tomatoes.
- Only one pan to cook – > less dishes to wash.
What cut of beef is best for stroganoff?
The best cuts of beef for stroganoff are tender, juicy cuts such as:
- Boneless Rib-Eye – Scotch fillet. Considered the most tender of all steaks.
- Sirloin – is a great all-rounder that is tender and flavorful.
- The most affordable and tender cuts of beef, such as flank steak, hanger steak, and tenderloin.
Anna’s Tips for tender and juicy beef
- Always cut beef against the grain. This separates the tissue and makes it easier to bite, plus it makes the beef more tender. You can learn how to cut the beef in my earlier post, ” Velveting Beef “
- Add baking soda. If you’re using economic cuts of beef such as flank steak, hanger steak, and tenderloin. You can add 1/4 teaspoon of baking soda to make the beef more tender. But don’t marinate it for more than 15 minutes. You can learn how to tenderize beef in my earlier post, ” Velveting Beef “
- Quick sear the beef over high heat. The pot should be preheated so hot that you can see the smoke. This will give the beef a nice golden brown color and flavor. And the gravy will be trapped in the meat.
Quick brown the beef
PRO TIP to make this dish tasty, you must cut the beef against the grain and sear it quickly in small portions over high heat for 30 seconds for each side. This will give you nice golden brown, juicy and delicious beef.
Don’t worry, the beef isn’t cooked all the way through. It’s cooked in the soup and simmered.
Add the sour cream at the end. Put the sour cream in a bowl and add the boiling cream of mushroom soup. Stir well and pour into the pot to bring the sauce to a boil. This will dissolve the sour cream into the sauce. If you add the sour cream directly into the sauce, it’s not as easy to dissolve it completely into the sauce.
A quick and filling dinner that is ready in less than 20 minutes.
What is stroganoff sauce made of?
The rich and creamy stroganoff sauce is particularly rich in mushroom, onion, and sour cream flavors. The classic stroganoff sauce uses beef broth to thicken with flour to increase the thickness of the sauce. But if you use cream of mushroom soup, you can skip this step and save a lot of time.
It makes your mouth water when poured over rice or pasta. This is definitely the best comfort food for the whole family.
Origins of Beef Stroganoff
This dish is a popular dish in Russia. It became popular in the United States when Europeans and Chinese brought it to America during World War II.
Different variations:
Protein – Use meatballs, and ground beef.
Below you’ll find variations to make low-calorie but classic recipes healthier:
Sour cream – Greek yogurt, almond milk or coconut milk.
Butter – olive oil, coconut oil, or avocado oil.
What to serve with beef stroganoff:
You can serve it over steamed rice, egg noodles, pasta, garlic bread, mashed potatoes, or baked potatoes.
Serve it with baked cauliflower, baked carrots, mixed salad, and pickled vegetables.
Quick dinner – Then it’ll take less than 20 minutes to prepare a quick and filling dinner.
Storage, Freezing, and Reheating Instructions
You can put them in the refrigerator for 3 to 5 days. If you want to freeze them, you can keep them in a zip bag or container for months. Thaw them before eating them. Remember to heat them over low heat. High heat can easily burn the bottom.
Watch how to make
Ingredients
- 500 g / 1 lb sirlion steak, cut into ½" thick strips or 1" cubes (Note 1)
- 2 cans cream of mushroom soup (400g each)
- 1 small onion or cut in half for the large onion, chop the onion
- 2 tablespoons butter
- 1/4 cup sour cream, or greek yogurt
- 1 tablespoon Worcestershire sauce, or fish sauce (optional) (Note 2)
- 1/2 teaspoon baking soda (Note 4)
SERVING:
- 250 – 300 g 8 – 10 oz steamed rice, pasta, or egg noodles of choice
- chopped chives or spring onion, for garnish (optional)
Instructions
- PREPARE BEEEF – Cut the steak against the grain into ½" thick strips or 1" cubes (Note 3). If you're using flank steak, hanger steak, and tenderloin, add baking soda. Mix well and then set aside for 5 minutes (Note 4).
- PREPARE ONION- Halve the large onion (or 1 small onion), chop it or slice it.
- COOK THE BEEF – Heat the pan to the point where you can see the smoke. Add half of the butter then place the steak in small portions in the pan and sear on both sides. Fry the steak in 2 batches. Place them on a plate and set aside. (Note 5)
- In the same pan, add the remaining butter and onion and sauté for 1 minute. Add 2 cans of cream of mushroom soup, beef, and Worcestershire sauce.
- Put the sour cream in a bowl and add the boiling cream of mushroom soup. Stir well and pour into the pot to bring to a boil.
- ASSEMBLING – Pour it over egg noodles or steamed rice. Finish with chopped chives and black peppers.
- Ready to serve hot.
Tips & Notes:
- The best cuts of beef for stroganoff are tender, juicy cuts such as:
-
- Boneless Rib-Eye – Scotch fillet. Considered the most tender of all steaks.
- Sirloin – is a great all-rounder that is tender and flavorful.
- The most affordable and tender cuts of beef, such as flank steak, hanger steak, and tenderloin.
-
- The reason you add Worcestershire sauce or fish sauce is to give the dish an umami flavor. If you don’t have either, you can leave it out.
- If you cut the steak against the grain, the tissue will separate and it’ll be easier to bite through, plus it’ll make the beef more tender. To learn how to cut beef, see my earlier post,”Velvety Beef.”
- You can add 1/2 teaspoon of baking soda to make the beef more tender. However, don’t marinate it for more than 15 minutes. You can learn how to tenderize beef in my earlier post, “Velvety Beef.”
- Don’t stir immediately, wait until the underside is golden brown and then turn it over. This way you get a nice golden brown color and no steaming beef.
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