Hamdi Saidani This Pioneer Woman Beef Stroganoff Recipe is a creamy and tender recipe, which is made with sirloin steak and cremini mushrooms. It’s the perfect weeknight dinner, ready in about 40 minutes.
Pioneer Woman Beef Stroganoff Recipe Ingredients
- 1 lb. sirloin steak, cut into cubes
- Kosher salt and black pepper, to taste
- 2 Tbsp. olive oil
- 1/2 whole large onion, finely diced
- 2 whole carrots, finely diced
- 8 oz. cremini or white button mushrooms, stemmed and halved
- 1/2 cup brandy
- 2 cups beef stock
- 2 Tbsp. cornstarch
- 1/4 cup sour cream, room temperature
- 1 tsp. (heaping) dijon mustard
- Cooked egg noodles, for serving
- Minced parsley, for serving
How To Make Pioneer Woman Beef Stroganoff
- Brown the Steak: Season the steak cubes generously with salt and pepper. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add half of the steak to the pan and brown it quickly on all sides, about 2 minutes. Remove the first batch to a bowl and repeat with the remaining meat. Set all the browned meat aside.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the pan. Add the onion, carrots, and mushrooms. Cook, stirring occasionally, for about 5 minutes, until the vegetables are deep golden brown.
- Make the Sauce: Turn off the heat and carefully pour the brandy into the skillet. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Turn the heat back on to medium-high and cook for 3 to 4 minutes to reduce the liquid by about one-third. Pour in the beef stock.
- Thicken the Sauce: In a small bowl or pitcher, whisk together the cornstarch and about 1/4 cup of the beef stock from the pan to create a smooth slurry. Pour the slurry back into the skillet and cook, stirring, for 1 to 2 minutes until the sauce thickens.
- Finish and Serve: Turn off the heat. Stir in the room-temperature sour cream and Dijon mustard until smooth. Add the browned beef back into the skillet and stir over low heat until the mixture is heated through. Taste and adjust seasonings if needed. Serve immediately over hot cooked egg noodles, sprinkled with fresh parsley.
Recipe Tips
- How do I get the most tender beef? With a quick-cooking cut like sirloin, the key is not to overcook it. Brown it quickly over high heat and then add it back to the sauce at the very end, just to heat it through.
- How do I prevent the sour cream from curdling? There are two important steps. First, make sure your sour cream is at room temperature. Second, turn off the heat before stirring it into the sauce. Adding cold sour cream to a boiling liquid can cause it to separate or “curdle.”
- What kind of mushrooms are best? Cremini (baby bella) mushrooms are a great choice as they have a deeper, earthier flavor than white button mushrooms, which adds more complexity to the stroganoff.
- Can I make this without brandy? Yes. If you prefer to omit the brandy, you can deglaze the pan with an equal amount of extra beef stock.
What To Serve With Beef Stroganoff
This classic dish is traditionally served with something to soak up its rich, creamy sauce.
- Hot Buttered Egg Noodles (as suggested)
- Creamy Mashed Potatoes
- White Rice
- A simple green salad or steamed green beans on the side
How To Store Beef Stroganoff
Store: Place leftovers in an airtight container and store in the refrigerator for up to 3 days. Reheat: Reheat gently in a skillet over low heat. You may need to add a splash of beef stock or water to loosen the sauce as it will thicken in the fridge. Avoid boiling the sauce, which can cause the sour cream to separate.
Beef Stroganoff Nutrition Facts
- Calories: ~550 kcal per serving
- Protein: 35g
- Fat: 30g
- Carbohydrates: 25g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best cut of meat for a quick stroganoff?
For a fast-cooking stroganoff like this one, tender cuts like sirloin steak, beef tenderloin, or ribeye are ideal. For a slow-cooked stroganoff, you would use a tougher cut like chuck roast.
Why is my stroganoff sauce thin?
If your sauce is too thin, it’s likely that the cornstarch slurry wasn’t cooked long enough to activate its thickening properties. Make sure the sauce simmers for a full 1-2 minutes after you add the slurry.
Can I use a different type of alcohol?
Yes, while brandy is classic, you could also deglaze the pan with a dry white wine like a Chardonnay or a dry sherry for a different flavor profile.
Try More Pioneer Woman Recipes:
- Pioneer Woman Beef Enchiladas Recipe
- Pioneer Woman Beef Burgundy Recipe
- Pioneer Woman Beef Stew Recipe
Pioneer Woman Beef Stroganoff Recipe
Description
A quick and creamy weeknight beef stroganoff featuring tender cubes of sirloin steak and mushrooms in a rich, savory sauce made with brandy and sour cream.
Ingredients
Instructions
- Season steak with salt and pepper. Brown in batches in 1 Tbsp. olive oil over medium-high heat; set aside.
- Add remaining 1 Tbsp. oil to the pan. Sauté onion, carrots, and mushrooms for 5 minutes until golden.
- Turn off heat, add brandy to deglaze the pan, then turn heat back on and reduce liquid by a third.
- Stir in the beef stock. Make a slurry with 1/4 cup of the stock and the cornstarch, then whisk it into the pan and cook for 1-2 minutes until thickened.
- Turn off the heat. Stir in the sour cream and Dijon mustard until smooth.
- Add the beef back to the pan and stir over low heat until hot.
- Serve immediately over egg noodles, garnished with parsley.
Notes
- u003cliu003eDo not overcook the sirloin steak to ensure it stays tender.u003c/liu003eu003cliu003eUse room temperature sour cream and add it off the heat to prevent the sauce from curdling.u003c/liu003eu003cliu003eA heavy-bottomed skillet is best for getting a good sear on the beef and vegetables.u003c/liu003eu003cliu003eThis dish comes together quickly, so have all your ingredients prepped and ready to go.u003c/liu003e
