This easy Beef Stroganoff recipe can be made in about 30 minutes, it’s full of savory steak and mushrooms, and it’s absolutely delicious. Feel free to serve over noodles, rice, polenta…you name it.
One of the questions I’ve been asked most since marrying Barclay is — “So what’s it like now living with a vegetarian?!”
My answer? He’s sure a handsome one. 😉 😘 Also, not much has actually changed around here food-wise!
Before we met, I was already cooking primarily plant-based meals for myself when eating at home, with the occasional splurge once a week or so on a dish that included meat. And that rhythm has continued to be a good balance for me, and has worked well for us as a couple. It’s been a blast getting to introduce him to so many of my vegetarian favorites (and having him as an extra-willing taste tester as I’m tinkering around with new recipes). Then on the nights when I get a craving for some meat, I’ll make it count with a dish that I really, really love. (Which probably means that a bacon or steak splurge will be involved, yum. Or once we move to Spain, I’m already looking forward to that Iberian ham!) Sometimes Barc will snag a plate before I add the meat, but usually he’ll take the evening as an opportunity to make himself an enormous green salad for the night, which is his genuine idea of a dream dinner. And it’s been a total win-win for us.
Anyway, today’s recipe for lightened-up Beef Stroganoff clearly fell into the “me night” category this month. I actually shared this one on the blog for the first time four years ago, but thought I would bump it back up to the top of the blog today with some updated photos and a step-by-step video. It’s long been one of my throwback comfort food faves. But I especially love it because it’s quick and easy to make in just 30 minutes, plus I’ve lightened it up with a few modern updates, and it’s always so comforting and delicious. Tons of our readers have also tried it and agreed.
So if you happen to fall in the steak-loving dinner camp, you’ve gotta try this one. 💛
To make this recipe, begin by gathering a bunch of mushrooms. I’m partial to baby bellas, but just about any variety (or combo) of mushrooms will work here. Slice them up into bite-sized pieces, then do the same with your steak of choice (I usually use flank steak).
Sauté the steak in a skillet until it is nice and browned. Then set it aside, and sauté all of those mushrooms with some onions and garlic until they are nice and tender and ready to go. Deglaze the pan with some white wine, being sure to scrape up any of those flavor-packed brown bites that are hiding on the bottom of the pan. Add in your sauce, and let it simmer until it’s nice and thickened. Add the steak back in, along with in some sour cream or Greek yogurt to make it nice and creamy.
Sprinkle with some fresh parsley for a bit of freshness. (And, let’s be real, a bit of color to break up all of that brown!)
Then this deliciousness will be ready to dish up! You can go the traditional route and serve it over egg noodles, or anything from rice to quinoa to polenta would also be delicious. Sprinkle with one final crack of black pepper…
…and then dinner will be ready to go.
I’ve made this one literally dozens of times, and it never disappoints. Hope you all enjoy it too!
Classic beef stroganoff is cooked with an amazing creamy mushroom sauce and served over egg noodles. And it all comes together in under 30 minutes!
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!