Q1: What cut of beef is best for Stroganoff?

It depends on your cooking method. For a quick, weeknight version like this one, a tender cut like sirloin steak , beef tenderloin, or ribeye is perfect because it cooks quickly and stays tender. For a slow-cooked, traditional version , a tougher cut with more connective tissue, like beef chuck roast , is ideal because it becomes incredibly tender and flavorful over a long cooking time.

Q2: How do I keep my sour cream from curdling or splitting?

The two most important secrets to a smooth sour cream sauce are to use full-fat sour cream (low-fat versions are much more likely to split) and to avoid high heat . By turning the heat completely off before you stir in the sour cream, you are gently warming it with the residual heat of the sauce, which prevents it from curdling.

Q3: Can I make this recipe without the brandy?

Yes, you can. The brandy adds a wonderful, subtle sweetness and complexity, but if you prefer not to use it, you can simply deglaze the pan with a little extra beef broth. To add a bit of complexity back, you could add a teaspoon of Worcestershire sauce or a splash of balsamic vinegar.

Q4: What should I serve with Beef Stroganoff besides egg noodles?

While buttered egg noodles are the classic pairing, Beef Stroganoff is also delicious served over creamy mashed potatoes, fluffy white rice, or even crispy roasted potatoes. Any base that is good at soaking up the delicious, creamy sauce is a great choice.

Q5: Why do I need to make a "slurry" with the cornstarch?

If you were to sprinkle dry cornstarch directly into a hot liquid, it would immediately seize up and form stubborn lumps. By first dissolving the cornstarch in a small amount of cold liquid (in this case, beef stock) to create a "slurry," you allow the starch granules to disperse evenly. Then, when you pour the slurry into the hot sauce, it will thicken it smoothly and perfectly without any lumps.

The Best Classic & Easy Beef Stroganoff Recipe

Easy 30-Minute Skillet Beef Stroganoff

A classic recipe for Beef Stroganoff served over buttered egg noodles. The dish features tender cubes of sirloin steak and cremini mushrooms in a rich, savory pan sauce. The sauce is created by browning the steak, sautéing carrots and onions, and then deglazing the pan with brandy. The sauce is enriched with beef stock, thickened with a cornstarch slurry, and finished with sour cream and Dijon mustard for a creamy, tangy flavor.

Author: Grace
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing, Simmering, Boiling
Cuisine: Russian

Ingredients

Scale

Buttered Egg Noodles:
12 ounces egg noodles
2 tablespoons salted butter
Beef Stroganoff:
2 tablespoons olive oil
1 pound sirloin steak, cut into small cubes
Salt and freshly ground black pepper
8 ounces cremini mushroom caps, halved
2 carrots, finely chopped
1/2 onion, finely chopped
1/2 cup brandy
2 1/4 cups beef stock
2 tablespoons cornstarch
1/4 cup sour cream
1 heaping teaspoon Dijon mustard
Chopped fresh parsley, for serving

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Instructions

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package instructions until al dente. Drain and set aside.
Cook the Beef and Vegetables: While the noodles cook, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the steak cubes with salt and pepper.
Working in batches, add half the meat to the pan and brown it quickly. Remove the first batch and repeat with the remaining meat. Set all the cooked meat aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Add the mushrooms, carrots, and onions and cook until lightly browned.
Make the Sauce: Carefully turn off the heat, add the brandy to the skillet, then turn the heat back on. Let the liquid reduce for 2 to 3 minutes.
Add 2 cups of the beef stock to the skillet and bring to a simmer.
In a small bowl, whisk the cornstarch with the remaining 1/4 cup of beef stock to create a slurry. Pour the slurry into the skillet and cook until the sauce thickens.
Turn off the heat. Stir in the sour cream, Dijon mustard, and the cooked beef. Taste and adjust the seasoning with salt and pepper.
Finish the Noodles and Serve: In a separate skillet, melt the butter over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
Serve the beef stroganoff over the buttered noodles, and sprinkle with fresh parsley.

Notes

Cooking the beef in batches is a key step to ensure it browns properly rather than steaming in an overcrowded pan.
It is crucial to turn off the heat before adding the brandy to the hot pan to avoid a flare-up.
Stirring in the sour cream at the very end with the heat off prevents it from curdling and keeps the sauce smooth.
The entire stroganoff is made in one skillet, which builds layers of flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 800-950
Sugar: 10-15 g
Sodium: 900-1200 mg
Fat: 40-50 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 60-70 g
Fiber: 5-7 g
Protein: 45-55 g
Cholesterol: 200-250 mg

Find it online: https://www.eatswithsoul.com/easy-30-minute-skillet-beef-stroganoff/