Easy Beef Stroganoff Recipe

Beef stroganoff may sound like a difficult recipe to make, but this recipe for beef stroganoff from Angela Latimer makes it a lot easier. Latimer's blog Bake It with Love is chock-full of savory and sweet recipes of elevated home cooking that are often inspired by her husband, who, as she writes, "does both the prep work and the dishes!" 

Latimer learned to cook from her grandmother, who taught her the basics, which Latimer told us "makes it easier to walk into your kitchen, look in the refrigerator, and cook a really fantastic meal with what you have on hand." 

There aren't many ingredients to Latimer's easy beef stroganoff, yet this simple recipe holds true to the flavors of the classic recipe. It all comes together in 30 minutes, which makes it perfect to cook at the end of a busy day. This recipe makes eight servings, so depending on how many you're cooking for, you could have leftovers for another night that will be even more delicious as all of the flavors meld for a day or two.

The first step to make this easy beef stroganoff is prepping the aromatics and the mushrooms. While you can use different kinds of onions for this recipe, the frozen pearl onions are labor-free and just as tasty as fresh. If you can't find pearl onions, then you could add a small chopped yellow or white onion. But another French favorite is the shallot, which has a less pungent bite, and when sautéd and caramelized, diced shallots practically melt. You'll also need to prep four or five garlic cloves, and they can be thinly sliced or minced. Of course, you can't have beef stroganoff without mushrooms, and Latimer suggests white button or the more-earthy cremini mushrooms, thinly sliced. 

Finally, the beef. Because this isn't a long-cooking recipe and the cuts of beef that Latimer recommends can take a while to tenderize, you'll need to slice the beef into quarter-inch slices against the grain, about two inches in length. Slicing against the grain is important for less tender cuts, like flank steak or skirt steak, because of their long muscle fibers, and cutting them makes the beef easier to chew.

Now, let's move on to the beef in this easy beef stroganoff recipe. Before adding it to the pan, make sure it's absolutely dry, or it will steam rather than brown. Lay the strips of beef on a layer of paper towels, and then pat the beef dry with another layer of paper towels. Using a wooden spoon or spatula, move the mushrooms and onions to the sides of the pan in a circle. Transfer the beef to the center of the pan, and try to spread it out in a single layer. Brown the beef for two minutes, then flip it over with tongs and brown one minute more. You'll want the beef to be seared but not cooked through, since it will finish cooking when it's simmered in the gravy.

And now, the final step that makes easy beef stroganoff so tasty: the sour cream and Dijon mustard! If sour cream is too sharp of a taste for you, plain Greek yogurt is an excellent, mellower substitution. You could also use heavy cream if you prefer, which will give you a gravy that's rich without the tang of sour cream or yogurt. Don't substitute yellow mustard for the Dijon mustard, however, because it has too much vinegar and would ruin the distinctive stroganoff flavor. 

Stir in the sour cream (or substitute) and Dijon, and when it's well-combined, take the pan off the heat and let the stroganoff cool for five to ten minutes. (This allows the gravy to thicken.) While it's cooling, prepare the egg noodles, boiled potatoes, or rice. When they're done, drain and serve on plates, then top with the beef stroganoff. Garnish each serving with chopped fresh parsley, and enjoy. From start to finish, you'll have this easy recipe for beef stroganoff on the table in 30 minutes.