This delicious Easy Beef Stroganoff recipe is made with tender beef in a savory sauce and cooks in 15 minutes! Serve over noodles, rice, or mashed potatoes for a favorite meal!
1packageegg noodlescooked according to package directions
Instructions
Cook Beef. Add beef slices and olive oil to a medium skillet (or Dutch oven) set over medium-high heat. Sprinkle the beef with Stone House Seasoning. Saute until browned and cooked throughout, about 8 minutes. Don't overcook.
Make Stroganoff Sauce. Remove the skillet from heat and stir the sour cream into the beef for the cream sauce. Stir until smooth, making sure to coat all of the beef. Optional - If you want more sauce, add a bit of beef broth or beef stock, and Worcestershire sauce or coconut aminos, and cook on low heat until it thickens. Do not allow to boil - sour cream can curdle or break if the heat is too high.If the sauce doesn’t thicken enough after adding the broth and Worcestershire sauce, you can make a slurry by removing about 1/4 cup of the warm sauce into a small bowl. Add 1 teaspoon of cornstarch to the bowl and whisk until smooth. Then, whisk the slurry back into the skillet with the remainder of the sauce.
Serve. Serve over egg noodles or mashed potatoes. You can also add the egg noodles to the skillet or Dutch oven and mix into the sauce, if you prefer. Top with fresh parsley, if using.
Notes
Storage Instructions
To make ahead: Cook the beef, add sour cream sauce according to the recipe, and allow it to cool completely. Place in airtight containers and refrigerate for up to 3 days. Heat on the stove over low heat when ready to prepare the meal, and prepare the egg noodles fresh just before serving.To store: Place cooled leftovers in an airtight container and store in the refrigerator for 3-4 days. Reheat the sauce on the stove over low heat and either reheat the noodles or boil some fresh ones.To freeze: Beef stroganoff freezes well, but I do not advise freezing the noodles. Allow the sauce to cool, place in a freezer-safe, airtight container, and freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat on the stove on low heat, and serve over freshly boiled noodles.