Pioneer Woman Beef Stroganoff

This quick Pioneer Woman Beef Stroganoff recipe uses the most delicious garlicky creamy mushroom sauce and is done in 30 minutes! Serve with your choice of noodles, rice, or polenta.

It starts with a fast sauté of tender steak (or ground beef) and nicely browned mushrooms, then it’s mixed with the richest, savory, garlicky cream sauce (that I’ve lightened up and prepared without heavy cream). Prepare for a delightful flash of reminiscence when served warm over a huge dish of noodles, rice, or polenta. Because this Pioneer Woman Beef Stroganoff recipe is the ultimate comfort food, and it is always comforting and delicious.

What Are The Origins Of Pioneer Woman Beef Stroganoff?

Beef Stroganoff may have originally appeared in Russian cookbooks in the mid-1800s, possibly named for a notable member of the Stroganoff family, according to Food Timeline.

Also, the Beef Stroganoff dish became popular in the U.S. in the 1950s among servicemen returning from Europe and China after WWII.

Ingredients That You’ll Need:

First, a few words about the ingredients. Also, Add the following ingredients to your shopping list to prepare the greatest Pioneer Woman Beef Stroganoff recipe:

• Mushrooms: For this Pioneer Woman Beef Stroganoff recipe, I use baby Bella mushrooms, but almost any species or a mix of mushrooms will work.
• Steak: I suggest flank steak, but any stir-fry-friendly beef cut would suffice. To ensure that the steak is tender, finely slice it against the grain. (Alternatively, if you want, you may prepare Pioneer Woman beef stroganoff using ground beef.)
• Sauce Ingredients: Pioneer Woman beef stroganoff sauce is made with butter, onion, garlic, beef stock, Worcestershire sauce, flour, and plain Greek yogurt (or sour cream).
• Egg Noodles: I grew up eating stroganoff with egg noodles, but rice, polenta, quinoa, zoodles, or any other kind of noodles would be excellent as well.
• Garnishes: Finally, for a colorful garnish, sprinkle over some chopped fresh parsley. I also like to sprinkle a dash of black pepper on top.

What Is Pioneer Woman Beef Stroganoff Sauce Made Of?

Pioneer Woman Beef Stroganoff sauce is a sour cream gravy thickened with flour prepared with beef broth. It has a mushroom taste to it. I love the pale brown creamy color against the deep golden brown seared beef!

What Makes This Pioneer Woman Beef Stroganoff Recipe So Simple?

The Pioneer Woman beef stroganoff recipe calls for steak, a roux-based sauce, and sautéed mushrooms. However, as the name implies, this Pioneer Woman Beef Stroganoff dish is simple. It depends on quick items like ground beef and canned cream of mushroom soup to shorten the cooking time and eliminate needless procedures.

What Is The Best Beef For The Pioneer Woman Beef Stroganoff Recipe?

The finest beef To create Pioneer Woman Beef Stroganoff should be tender, juicy cuts. Use a soft piece of beef, such as tenderloin or top sirloin. You may use ground beef for the beef strips for a quicker version.

It’s not difficult to prepare; most of the time is spent slicing the meat and mushrooms.

You may also choose :

• Boneless rib-eye – also called scotch fillet
• Boneless sirloin
• Beef tenderloin
• Scotch fillet (aka boneless rib eye)
• Sirloin (aka porterhouse or new york strip)
• Rump steak
• Round steak

Also, Some others consider beef round steak (also known as topside), which I do not suggest. The beef taste is adequate, but it is not a suitable cut for quick cooking, such as in stroganoff; it is dry and has a disagreeable texture.

How To Make Pioneer Woman Beef Stroganoff?

Cook The Noodles:

1. Cook egg noodles in a large stockpot of liberally salted water until al dente, then drain.

Sauté The Steak:

1. While the water for the pasta comes to a boil, melt 2 tablespoons of butter in a large sauté pan over medium heat.
2. Add the steak to a single layer, season with several liberal pinches of salt and pepper, and let it sear for around three minutes without stirring.
3. Flip the steak and heat for a further 2 to 3 minutes, or until browned.
4. Using a slotted spoon, take the steak from the pan, transfer it to a clean dish, and put it aside. (If your pan is too small to accommodate all of the steaks in a single layer, fry half of them in 1 tablespoon of butter. Then, repeat the process with a second batch.)

Sauté The Veggies:

1. Add the last two tablespoons of butter to the pan. After the butter has melted, sauté the onions for three minutes.
2. Add mushrooms and simmer for an additional 5 to 7 minutes, stirring periodically, until mushrooms are cooked and onions are tender. Add the garlic and cook for 1 minute, stirring often.
3. Using a cooking spoon, scrape the brown particles from the bottom of the pan to deglaze the pan. Allow the mixture to reduce for a further three minutes.

Finish The Sauce:

1. In a separate bowl, mix the beef stock, Worcestershire sauce, and flour until smooth. Pour the beef stock mixture into the sauté pan, whisk to incorporate, and boil for 5 minutes while stirring periodically.
2. Stir together the Greek yogurt (or sour cream) and cooked steak. If necessary, season with extra salt and pepper.

Serve:

1. Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

What To Serve With Pioneer Woman Beef Stroganoff?

You can serve with noodles, pasta, or mash, anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low-carb alternative!

Also here’s what I love to serve with this pioneer woman beef stroganoff recipe:

• Green salad: a simple green salad.
• Side of veggies: such as roasted vegetables or roasted brussels sprouts.
• Dessert: if you want to balance off the savory with something sweet, you can’t go wrong with a cookie.

Can You Freeze Pioneer Woman Beef Stroganoff?

Yes, Pioneer Woman Beef Stroganoff may be frozen, but it’s better to do so before adding any dairy to the sauce. When frozen, dairy-based sauces might split. When reheating the Pioneer Woman Beef Stroganoff, add the dairy ingredient.

A more stable cream, such as cashew cream, will also work. The Pioneer Woman Beef Stroganoff may be frozen for up to 3 months.

How To Store Pioneer Woman Beef Stroganoff In The Fridge?

Once cooked, place your Pioneer Woman Beef Stroganoff Sauce in an airtight container and refrigerate for 2 hours. The Pioneer Woman Beef Stroganoff keeps in the fridge for 3-4 days. If you have noodles, keep them separate from the sauce. If the noodles are kept with the sauce, they will turn mushy.

How To Reheat The Pioneer Woman Beef Stroganoff?

• In The Oven: Preheat the oven to 350°F (180°C ). Place the Pioneer Woman Beef Stroganoff in an oven-safe dish and top with a few tablespoons of water, cream, milk, or stock to thin down the sauce. Bake for 10-20 minutes, stirring halfway through, covered with aluminum foil.
• In The Microwave: Transfer the Pioneer Woman Beef Stroganoff to a microwave-safe dish to reheat, adding 1-2 tablespoons of stock or water if the sauce seems too thick. Cover the bowl with plastic wrap or a moist paper towel and heat at 50% power for 30 seconds at a time. During the pauses, stir the sauce.
• On The Stove: Remove the Pioneer Woman Beef Stroganoff from the fridge and set it in a cold pan to reheat on the stove. Warm it over low heat, stirring often to prevent it from sticking to the pan’s bottom. If you need to add more cream, do so just before serving.

Can I Reheat Pioneer Woman Beef Stroganoff In The Crockpot?

It is not a good idea to reheat Pioneer Woman Beef Stroganoff in the crockpot. The crockpot takes too long to cook leftovers, and you risk putting the Pioneer Woman Beef Stroganoff in the danger zone for germs.

Instead, reheat the Pioneer Woman Beef Stroganoff on the stove or in the microwave until hot, then place it in the crockpot to keep warm.

Recipe Tips & Variations

This Pioneer Woman beef stroganoff recipe is quite flexible, so feel free to customize the ingredients as you wish! For example, you could also…

• Add extra veggies and make it vegetarian: Feel free to add any additional stir-fry-friendly vegetables you like to the vegetable sauté. Asparagus, bell peppers, and broccoli, for example, would all be wonderful additions. I’m also a big fan of this vegetarian Pioneer Woman Beef Stroganoff recipe.
• Add extra heat: If you would like to give the sauce a bit of a kick, add in a pinch of crushed red pepper flakes.
• Use ground beef: If you want to make this a ground Pioneer Woman beef stroganoff recipe, you may use ground beef for the steak.
• Use a different protein: If steak isn’t your thing, try this Pioneer Woman Beef Stroganoff recipe with chicken, pig, or tofu instead.
• Make it gluten-free: To make gluten-free Pioneer Woman Beef Stroganoff, replace the all-purpose flour with a 1-to-1 gluten-free flour. Alternatively, you may thicken the sauce with a cornstarch slurry (equal parts cornstarch and cold water whisked together), adding a tablespoon at a time while the sauce is boiling until the appropriate thickness is reached.

Try More Recipes:

• Pioneer Woman Texas Cowboy Candy Recipe
• Pioneer Woman Chicken Ala King

Pioneer Woman Beef Stroganoff Nutrition Facts

Amount Per Serving ( 1 Cup | 254g )

• Calories 391
• Total Fat 23g
• Saturated Fat 11g
• Trans Fat 0.5g
• Cholesterol 115mg
• Sodium 300mg
• Potassium 496mg
• Total Carbohydrate 21g
• Dietary Fiber 1.3g
• Sugars 3.2g
• Protein 25g
• Vitamin A 6%
• Vitamin C 5%
• Calcium 7%
• Iron 11%

Pioneer Woman Beef Stroganoff

Author: Erin Table for Seven Cooking Method:Stir-frying Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 5 minutesCook time: 25 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:391 kcal Best Season:Suitable throughout the year

Description

This quick Pioneer Woman Beef Stroganoff recipe uses the most delicious garlicky creamy mushroom sauce and is done in 30 minutes! Serve with your choice of noodles, rice, or polenta.

Ingredients

• 1 pound uncooked wide egg noodles
  
• 1/4 cup butter, divided
  
• 1 1/2 pounds thinly-sliced steak (I recommend flank steak)
  
• fine sea salt and freshly-cracked black pepper
  
• 1 small white onion, thinly sliced
  
• 1 pound sliced mushrooms (I used a mix of button and baby Bella mushrooms)
  
• 4 cloves garlic, minced or pressed
  
• 1 1/2 cups beef stock
  
• 1 tablespoon Worcestershire sauce
  
• 3 tablespoons all-purpose flour
  
• 1/2 cup plain Greek yogurt or light sour cream
  
• chopped fresh parsley (optional)

Instructions

Cook The Noodles:

1. Cook egg noodles in a large stockpot of liberally salted water until al dente, then drain.

Sauté The Steak:

2. While the water for the pasta comes to a boil, melt 2 tablespoons of butter in a large sauté pan over medium heat.
   
3. Add the steak to a single layer, season with several liberal pinches of salt and pepper, and let it sear for around three minutes without stirring.
   
4. Flip the steak and heat for a further 2 to 3 minutes, or until browned.
   
5. Using a slotted spoon, take the steak from the pan, transfer it to a clean dish, and put it aside. (If your pan is too small to accommodate all of the steaks in a single layer, fry half of them in 1 tablespoon of butter. Then, repeat the process with a second batch.)

Sauté The Veggies:

6. Add the last two tablespoons of butter to the pan. After the butter has melted, sauté the onions for three minutes.
   
7. Add mushrooms and simmer for an additional 5 to 7 minutes, stirring periodically, until mushrooms are cooked and onions are tender. Add the garlic and cook for 1 minute, stirring often.
   
8. Using a cooking spoon, scrape the brown particles from the bottom of the pan to deglaze the pan. Allow the mixture to reduce for a further three minutes.

Finish The Sauce:

9. In a separate bowl, mix the beef stock, Worcestershire sauce, and flour until smooth.
10. Pour the beef stock mixture into the sauté pan, whisk to incorporate, and boil for 5 minutes while stirring periodically.
    
11. Stir together the Greek yogurt (or sour cream) and cooked steak. If necessary, season with extra salt and pepper.

Serve:

12. Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

Notes

• Add extra veggies and make it vegetarian: Feel free to add any additional stir-fry-friendly vegetables you like to the vegetable sauté. Asparagus, bell peppers, and broccoli, for example, would all be wonderful additions. I’m also a big fan of this vegetarian Pioneer Woman Beef Stroganoff recipe.
• Add extra heat: If you would like to give the sauce a bit of a kick, add in a pinch of crushed red pepper flakes.
• Use ground beef: If you want to make this a ground Pioneer Woman beef stroganoff recipe, you may use ground beef for the steak.
• Use a different protein: If steak isn’t your thing, try this Pioneer Woman Beef Stroganoff recipe with chicken, pig, or tofu instead.
• Make it gluten-free: To make gluten-free Pioneer Woman Beef Stroganoff, replace the all-purpose flour with a 1-to-1 gluten-free flour. Alternatively, you may thicken the sauce with a cornstarch slurry (equal parts cornstarch and cold water whisked together), adding a tablespoon at a time while the sauce is boiling until the appropriate thickness is reached.

Keywords:Pioneer Woman Beef Stroganoff