This rich and creamy Easy Beef Stroganoff is comfort food at its best!! It’s full of flavor and perfect for a busy weeknight meal. It only takes about 30 minutes from start to finish!
If you want to make a weeknight dinner a little bit more special this Easy Beef Stroganoff is the recipe for you! But don’t get me wrong, special doesn’t mean more work. This recipe is easy enough to make during a regular week night, but also fancy to impress your family and leave everybody asking for seconds. I confess, I’m a hopelessly huge fan of anything involving steak and mushroom!! So I’m grinning from ear to ear just writing about it.
Beef stroganoff is definitely a staple in our house!! I have been making this recipe for years and my family just loves it. I learned to make this recipe in a Spanish food magazine a long time ago. The original recipe calls for one can of cream mushroom soup, but with time, I’ve tweaked it to make it more mine, and now I make the cream from scratch. It’s still totally easy… and way better than opening a can. Unlike most people who serve Beef stroganoff over noodles, we like to eat it with mash potatoes. YUM!
And for such a special and comforting dish we needed an equally great wine!! So we decided to pair it with a 2014 Liberty School Merlot that our friends of Hope Family Wines sent us a few weeks ago. We loved it! I’m not a wine snob,
my husband is, but I can tell that the flavors in this wine are fresh and instantly appealing. It has a deep opaque ruby-black color, fruity flavors with a velvety texture.
A great wine pairing doesn’t require a special occasion!! You just need a delicious meal, like this Easy Beef Stroganoff, to elevate the everyday.
- 3 tablespoons olive oil divided
- 3 tablespoons butter divided
- 1 lb beef tenderloin sliced into 2-inch-long strips
- Salt and pepper to taste
- 1 lb Cremini mushroom sliced 1/2 inch thick (can substitute with white mushrooms)
- 1/2 cup onion thinly sliced
- 3 garlic gloves minced
- 1/2 teaspoon thyme leaves
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Add beef, season with salt and pepper, and cook, tossing often, until browned on all sides, about 8 minutes. Transfer to bowl.
Reduce heat to high-low and heat the remaining oil and butter in same skillet. Add mushrooms, onion, garlic, and thyme. Season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, about 6 minutes.
Add broth, cream, Worcestershire sauce, and bay leaf; mix to combine and bring to a simmer. Cook until reduced, about 6 minutes. Return beef to skillet; cook over medium-low heat until sauce is thick and creamy, 8–10 minutes (see notes). Try and adjust season with salt and pepper, if necessary. Turn off the heat and whisk in sour cream and mustard.
Serve immediately, garnished with chopped parsley, if desired.
Disclosure: This is a sponsored post in partnership with Liberty School of Hope Family Wines . However, all opinions expressed are my own as always. Thank you, though, for supporting them and the other brands which help make this site possible.