Super Quick Stroganoff
Whip up a comforting dinner in no time with this **Super Quick Stroganoff**—the perfect balance of hearty flavors and lightning-fast preparation. Tender strips of seared sirloin steak are combined with a creamy, tangy sauce made from sour cream, Dijon mustard, and a touch of smoky paprika, creating a luscious base that clings perfectly to a bed of egg noodles. With earthy mushrooms, sautéed onions, and the convenience of a single skillet, this weeknight-friendly recipe comes together in just 30 minutes. Garnished with fresh parsley for a bright finish, this dish is both indulgent and easy, making it an ideal choice for busy evenings when you crave something satisfying yet simple. Keywords: quick stroganoff, easy stroganoff recipe, creamy beef stroganoff, 30-minute dinner idea, family-friendly dinner idea.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound boneless beef sirloin steak (thinly sliced into strips)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium onion (finely chopped)
- 2 garlic cloves (minced)
- 8 ounces mushrooms (sliced)
- 1 cup beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 12 ounces egg noodles
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil and butter over medium-high heat.
Season the sliced beef with salt and pepper, then add it to the skillet. Sear until browned on all sides, about 2-3 minutes. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3 minutes.
Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 3-4 minutes until the mushrooms release their moisture and become tender.
Pour in the beef broth and stir in the Dijon mustard and smoked paprika. Bring the mixture to a simmer.
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the skillet to thicken the sauce.
Reduce the heat to low and stir in the sour cream until the sauce is smooth and creamy.
Return the cooked beef to the skillet and warm it through, about 2 minutes. Adjust seasoning with additional salt and pepper if needed.
Serve the stroganoff over the cooked egg noodles and garnish with fresh chopped parsley.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.8 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
