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The perfect comfort food: Make this beef stroganoff recipe in just 30 minutes

The king of all comfort foods, this recipe will keep you warm all winter

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Beef stroganoff
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My favorite indulgence (aside from great whiskey) is stick-to-your-ribs, fatty, flavorful, warm and cozy, tastes-like-Grandma-made-it comfort food. Chicken and dumplings, braised short ribs, pastas in cream sauce for days — I want it all. If it’s made with a pound of butter and dumped on top of a pile of carbs, I’m a fan. No questions asked.

The meal that tops it all? Beef stroganoff. This is a dish that just tastes like love in a bowl. It’s perfect for chilly days and cold nights by the fire. If possible, it’s even better the next day. Its beefy, creamy, mushroomy, earthy sauce absolutely sings when combined with egg noodles, and there’s just nothing better in the world. Don’t argue. You’d be wrong. There isn’t.

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This beef stroganoff recipe is almost too good to be true. It’s very seldom that something so rich and decadent can come to fruition in half an hour. Somehow, miraculously, this dish does. For the ultimate comfort food that only takes 30 minutes from start to table, look no further than this easy beef stroganoff recipe that tastes like it took all day.

Beef stroganoff in a bowl
Gimme Some Oven

Beef stroganoff recipe (make it in 30 minutes)

(From Gimme Some Oven)

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Ingredients

  • 1 pound wide egg noodles, uncooked
  • 1/4 cup butter, divided
  • 1 1/2 pounds thinly sliced steak
  • Fine sea salt and freshly ground black pepper to taste
  • 1 small white onion, thinly sliced
  • 1 pound sliced mushrooms
  • 4 cloves garlic, minced or pressed
  • 1/2 cup dry white wine
  • 1 1/2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons flour
  • 1/2 cup plain Greek yogurt or sour cream
  • Fresh parsley, chopped (optional)

Method

  1. Cook the egg noodles according to the package instructions, then set aside.
  2. In a large saute pan over medium-high heat, melt 2 tablespoons of butter.
  3. Add the steak to the pan, seasoning with salt and pepper. Cook for about 3 minutes per side.
  4. Remove the steak from the pan and set aside.
  5. Add the remaining 2 tablespoons of butter to the pan. Saute the onions for about 3 minutes.
  6. Add the mushrooms and saute for an additional 5 to 7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft.
  7. Add the garlic and saute for 1 minute, stirring occasionally.
  8. Deglaze the pan with the white wine, scraping the brown bits off the bottom of the pan. Let the mixture simmer for an additional 3 minutes.
  9. In a separate bowl, whisk together the beef stock, Worcestershire sauce, and flour until smooth.
  10. Pour the beef stock mixture into the saute pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally.
  11. Add the Greek yogurt (or sour cream) into the pan and steak until combined. Season to taste.
  12. Serve over prepared egg noodles and garnish with parsley, if desired.
Sliced bread on a cutting board.
Debbie Widjaja / Unsplash

Beef stroganoff tips and tricks

  • The photo here is beautiful, but stroganoff tastes best when the noodles are stirred right into the beef and gravy mixture and then warmed through before serving. For aesthetic reasons, we’ll let it slide, but stir that baby up when it’s time to eat.
  • This dish is best reheated on the stove. Put the stroganoff in a pan with a splash of beef stock, stir to combine, and heat through.
  • The gravy in this dish is truly spectacular. Be sure to serve with lots of good, crusty, buttery bread to mop it all up.
Salad greens high in vitamin K
Nadine Primeau / Unsplash

Side dishes to pair with beef stroganoff

Beef stroganoff is a rich and creamy dish, so you’ll want to choose side dishes that complement its flavors without being too heavy or too overpowering. Here are a few ideas:

  • Rice: This is a good option, especially if you’re looking for something a little lighter to pair with egg noodles.
  • Roasted vegetables: You can add some freshness to your plate with broccoli, Brussels sprouts, or carrots. Roast the veggies with olive oil, balsamic vinegar, and herbs for extra flavor.
  • Green beans with bacon: This is a classic combination that always works well, and the bacon adds a salty, smoky flavor to the green beans to help balance out the richness of the beef stroganoff.
  • Sauteed spinach: This is a quick and easy side dish packed with nutrients.
  • Green salad: If you’re looking for something a lot lighter to pair with the heavy stroganoff, a salad is the perfect option. A simple green salad with a vinaigrette is the way to go.

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Lindsay Parrill
Lindsay Parrill
Contributor
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
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