Pioneer Woman Beef Stroganoff

Pioneer Woman beef stroganoff is a creamy skillet dinner with sirloin steak, cremini mushrooms and a brandy sour cream sauce that comes together in 35 minutes. It's an easy weeknight comfort food dinner for family nights, Sunday dinner or date night, and it's made in just one skillet.

Brown the sirloin in two batches so the cubes sear instead of steam, because that fond is what flavors the whole sauce. Crowd the pan and the meat turns gray and the sauce tastes flat.

Deglazing with brandy and a full 2 cups of beef stock builds a deep, glossy sauce that cream of mushroom soup shortcuts can't match. Stirring the sour cream in after the heat is off keeps it silky, so it never curdles or turns grainy.

Pioneer Woman Beef Stroganoff

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Course: DinnerCuisine: American, RussianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

346

kcal

Tender sirloin cubes and golden carrots and mushrooms simmer in a glossy, tangy sauce that clings to every egg noodle. The cornstarch slurry thickens it in about 2 minutes, then sour cream and Dijon finish it creamy.

Ingredients

• 1 lb. sirloin steak, cut into cubes
  

• Kosher salt and black pepper, to taste
  

• 2 tbsp. olive oil
  

• 1/2 whole large onion, finely diced
  

• 2 whole carrots, finely diced
  

• 8 oz. cremini or white button mushrooms, stemmed and halved
  

• 1/2 c. brandy
  

• 2 c. beef stock
  

• 2 tbsp. cornstarch
  

• 1/4 c. sour cream, room temperature
  

• 1 tsp. (heaping) dijon mustard
  

• Cooked egg noodles, for serving
  

• Minced parsley, for serving
  

Directions

• Brown the beef: Season the steak with salt and pepper, then heat 1 tablespoon olive oil in a heavy skillet over medium high heat. Brown half the meat for about 2 minutes, move it to a bowl and cook the rest, so every cube gets a good sear.
• Cook the vegetables: Add the remaining 1 tablespoon olive oil to the pan with the diced onion, carrots and halved mushrooms. Cook for about 5 minutes until the mixture turns deep golden brown.
• Deglaze and reduce: Turn off the heat and pour in 1/2 cup brandy and 2 cups of the beef stock. Scrape up the browned bits from the bottom of the pan, then turn the heat to medium-high and cook for 3 to 4 minutes, until the liquid reduces by about a third.
• Thicken the sauce: Stir the remaining 1/4 cup stock and 2 tablespoons cornstarch together in a small pitcher with a fork. Pour the slurry into the skillet and cook for 1 to 2 minutes until the sauce thickens, then turn off the heat.
• Add the creamy finish: Stir in 1/4 cup room temperature sour cream and 1 heaping teaspoon Dijon mustard. Return the beef to the pan and stir over low heat until the mixture is piping hot, then taste and adjust the seasonings.
• Serve: Spoon the stroganoff over cooked egg noodles. Then sprinkle with minced parsley for a fresh finish.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef for stroganoff?

Beef tenderloin or ribeye both work, since they cook fast and stay tender in a quick skillet sauce. Tougher cuts like chuck need a long braise, so they won't suit this 35 minute method.

What can I use instead of brandy?

An extra 1/2 cup of beef stock works fine if you'd rather skip the alcohol, though you lose a little of the sweet, deep flavor. A splash of dry white wine is another good swap.

How do I keep the sour cream from curdling?

Let the sour cream come to room temperature first, then stir it in after turning off the heat. Cold cream hitting a boiling sauce is what makes it split.

How long do leftovers keep in the fridge?

Store the stroganoff in an airtight container in the fridge for up to 3 days, and keep the noodles separate so they don't go mushy. Reheat gently on the stove over low heat, since high heat can make the sauce separate.

Can I make beef stroganoff ahead of time?

You can make the sauce and cook the beef up to a day ahead, then reheat it slowly on low heat. Stir in the sour cream just before serving so it stays smooth and creamy.