Easy Beef Stroganoff with Sirloin Steak (25 Minute Weeknight Dinner)

Beef stroganoff is one of those dinners that sounds fancy and is actually one of the fastest things we make. Thin sliced sirloin, mushrooms and onions in one skillet, a quick gravy, a spoonful of sour cream at the end, all over a pile of egg noodles. About 25 minutes.

It is on heavy rotation at the ranch once the evenings get cold. The girls ask for it by name.

What cut of beef is best for stroganoff?

Sirloin. It is tender enough to cook fast in a hot pan and has enough flavor to stand up to the mushrooms and sour cream. Slice it as thin as you can, across the grain. A slightly frozen steak is easier to slice thin, so if yours is still a little firm from the freezer, that is a good thing here.

Flat iron or top round work too. Skip chuck roast, that one needs hours, not minutes.

Beef Stroganoff

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

• 1 package (about 1 pound) Five Marys sirloin steak
• 1 tablespoon butter
• 16 ounces wide egg noodles
• 1 medium red onion, thinly sliced
• 2 cups white or button mushrooms, sliced
• 1 tablespoon olive oil
• 2 tablespoons flour
• 1 1/2 cups beef stock
• 1 envelope beefy onion soup mix
• 1 teaspoon M5 Classic Spice Rub
• Salt and pepper to taste
• 1 cup sour cream
• 1/2 cup chopped green onions, for the top

Directions

1. Bring a large pot of salted water to a boil and cook the egg noodles according to the package.
2. While the water heats, slice the steak as thinly as possible. Melt the butter in a large skillet over medium high heat and cook the beef until browned.
3. Add the onion, mushrooms and olive oil to the skillet. Cook 2 to 3 minutes until the mushrooms and onions are tender.
4. Sprinkle the flour over everything and stir 1 to 2 minutes until it disappears.
5. Add the beef stock and the soup mix. Season with the spice rub, salt and pepper. Bring to a simmer, then lower the heat and let it go 5 minutes to thicken.
6. Turn the heat off. Once the pan stops bubbling, add the sour cream and fold it in gently.
7. Serve over the noodles with green onions on top.

A few notes from our kitchen

Add the sour cream off the heat. This is the one step that matters. High heat makes sour cream break and curdle. Turn the burner off, wait for the bubbling to stop, then fold it in.

Do not crowd the pan. If your skillet is small, brown the beef in two batches. A crowded pan steams the meat instead of browning it.

Make it ahead. The sauce reheats well over low heat. Cook fresh noodles the next day and it tastes like you just made it.

Get the cuts

Our sirloin steaks are dry aged, hand cut in our own USDA butcher shop in Fort Jones, California, and flash frozen within hours. Find them in the Five Marys Ranch store, or grab a Fall Family Dinners Box for a whole week of dinners like this one.