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.
Ingredients
- 1 pound uncooked wide egg noodles
- ¼ cup butter divided
- 1 ½ 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 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- ½ cup plain Greek yogurt or light sour cream
- chopped fresh parsley optional
Instructions
Cook The Noodles:
- Cook egg noodles in a large stockpot of liberally salted water until al dente, then drain.
Sauté The Steak:
- While the water for the pasta comes to a boil, melt 2 tablespoons of butter in a large sauté pan over medium heat.
- 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.
- Flip the steak and heat for a further 2 to 3 minutes, or until browned.
- 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:
- Add the last two tablespoons of butter to the pan. After the butter has melted, sauté the onions for three minutes.
- 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.
- 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:
- In a separate bowl, mix the beef stock, Worcestershire sauce, and flour until smooth. Pour the mixture into the sauté pan, whisk to incorporate, and simmer for 5 minutes, stirring periodically until thickened.
- Stir in the Greek yogurt (or sour cream) and the cooked steak. Reduce the heat to low and simmer gently for 2–3 minutes, or until the steak is warmed through. Taste and season with additional salt and pepper, if needed.
Serve:
- Toss the sauce with the cooked egg noodles until evenly coated, or serve the sauce spooned over the noodles. Garnish with parsley and 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.
Nutrition
Calories: 574kcalCarbohydrates: 63gProtein: 41gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 153mgSodium: 303mgPotassium: 1010mgFiber: 4gSugar: 5gVitamin A: 287IUVitamin C: 4mgCalcium: 90mgIron: 4mg
Tried this recipe?Let us know how it was!