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Steak and Mushroom Stroganoff

Weeknight dinner just got a bit easier with Steak and Mushroom Stroganoff! 30 minutes and you have a hearty dish that will feed your hungry squad!

Growing up my mom made dinner every night – fast food was a treat treat, not something you did weekly. A takeout pizza was like Christmas! Looking back I am glad that I had the luxury of home-cooked meals, because nowadays we are so busy that many nights dinner is PB&J or something else super quick. That is where my Steak and Mushroom Stroganoff comes in – you can make this meal in 30 minutes and have leftovers for lunch the next day! If you want to omit the meat for a vegetarian option, just add a few more varieties of mushrooms to keep it thick and hearty.

steak and mushroom stroganoff in pan bakesinslippers.com

30 minute meal with plenty left over for lunch the next day! Steak and Mushroom Stroganoff on… Click To Tweet

steak and mushroom stroganoff in bowl 4 bakesinslippers.com

Steak and Mushroom Stroganoff
Author: 
 
Ingredients
  • 2 pounds of sirloin steak
  • ¾ package of egg noodles
  • 2 T vegetable or canola oil (olive oil works here too)
  • 2 T of unsalted butter (I use Plugra)
  • Pound of your favorite mushrooms sliced (I used button, cremini work great)
  • ⅓ cup minced shallots
  • 1⅓ cup sour cream at room temp
  • 1 T fresh dill (half that amount if using dried)
  • Salt and pepper
Instructions
  1. Slice steak into bite size chunks and season with salt and pepper.
  2. Cook noodles according to package until al dente.
  3. While noodles are cooking heat oil in a large skillet and brown the steak over medium high heat for about 2 minutes until still rare.
  4. Remove steak from pan to a plate.
  5. Keeping drippings from meat in the pan, add 2 T of butter and mushrooms to pan, cooking over medium high heat for 5 minutes or until lightly browned.
  6. Add shallots and cook for an additional 2 minutes.
  7. Remove pan from heat, add back the steak along with the sour cream and dill.
  8. Return to stove, turning heat down to medium and cook, stirring constantly for about 4 minutes or until sour cream is heated through.
  9. Drain al dente noodles and add to the stroganoff mixture, stirring until well combined.
  10. Serve immediately, adding more fresh dill if desired.
  11. Leftovers can be refrigerated and kept for up to three more days.

  steak and mushroom stroganoff in bowl  bakesinslippers.com

steak and mushroom stroganoff in serving dish* bakesinslippers.com

7 Comments

  1. This looks so amazing! Great pics!

    1. bakesinslippers

      Thanks Trisha!

  2. This looks so good! And so perfect for the coming Fall…adding it to my list!

    1. bakesinslippers

      Thanks Tammy! Fall is my favorite.

  3. I’m coming over! That looks amazing and those photos ~ wow-wee!

    1. bakesinslippers

      Door is always open!

  4. […] location I was at (Bellevue), and that to me makes all the difference.  When I want to make my Beef Stroganoff, I want hot, buttery bread to go with […]

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