This beef stroganoff recipe can be made and served in under 30 minutes. Try it for yourself!
Several months ago, while I was visiting my parents, my mother turned to me and announced, “Your father and I bought a cow.”
“Ex-excuse me?” I stuttered, visions of my parent’s tiny backyard inhabited by a less-than-tiny cow filling my mind.
“Well, we bought a quarter of a cow, to be exact. From the vet! Organic, grass-fed Black Angus. It will be delicious!”
And when, a couple of months later, the fresh beef was delivered and my parents discovered that they now had 55 pounds of ground beef alone to store in their freezer, I was more than happy to take some roast, round steak and stew meat home with me. Oh, the sacrifices we make for those we love.
In an effort to use up some of this delicious beef, I recently went on the hunt for quick and easy beef stroganoff recipes. Unfortunately, it was not uncommon to discover that “quick and easy” was synonymous with “canned soup recipes." Hmm…
One of the recipes that I found promised that their version of beef stroganoff could be made in 30 minutes. Ok, challenge accepted. I would make mine in 30 minutes as well – no canned soup involved.
Canned soup is all well and good, but I prefer to avoid it when possible. Especially when it is so easy to make a sauce from scratch that just as easy as opening a can (and dare I say tastier?).
And so I present you with my adapted version of beef stroganoff — just as quick (you can totally make this in 30 minutes, prep time included), just as easy, and, most importantly, just as delicious.
The next time you find yourself with a quarter of a cow on hand — or even just some meat from the week’s shopping, add this beef stroganoff to your meal plan.
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Beef Stroganoff Recipe
Ingredients
- 1 1/2 pounds Flank Steak cut into thin strips
- 1/4 cup Flour
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 tablespoons Butter
- 1 medium Onion diced
- 2 cloves Garlic minced
- 8 ounces Mushrooms sliced
- 1 1/4 cups Beef Stock
- 1 tablespoon Tomato Paste
- 1 teaspoon Paprika
- 1/2 cup Sour Cream
- Chives for garnish
- Whole Wheat Wide Egg Noodles for serving
Instructions
- In wide bowl, combine the flour, salt and pepper. Add the sliced steak and toss to thoroughly coat. Set aside.
- In a large skillet, heat the butter over medium-high heat. Add the floured steak, and cook until no longer pink, 2-3 minutes. Remove steak to a plate and set aside.
- Add the diced onion to the skillet and cook 1-2 minutes, until onion starts to soften and turn translucent.
- Add the garlic and cook 1 minute more. Add the mushrooms, broth, tomato paste and paprika, and cook for 2 minutes, until the sauce starts to thicken. Return the cooked steak to the skillet and heat through.
- Remove from heat and add the yogurt or sour cream. Serve hot over cooked egg noodles, and garnish with chopped chives.