Easy Weeknight Beef Stroganoff Skillet

• 1 pound sirloin steak, thinly sliced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup sour cream
• 8 ounces egg noodles
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Cook egg noodles according to package instructions; set aside.
2. 2 Season beef with salt and pepper. Heat oil in a large skillet over medium-high heat.
3. 3 Add beef and cook until browned, about 5 minutes. Remove and set aside.
4. 4 In the same skillet, sauté onion until softened, about 3 minutes.
5. 5 Add garlic, paprika, and thyme, cooking for an additional minute.
6. 6 Stir in flour to create a roux, cooking for 1-2 minutes.
7. 7 Whisk in beef broth and bring to a simmer, stirring constantly.
8. 8 Return beef to skillet, reduce heat to low, and stir in sour cream until sauce thickens.
9. 9 Toss cooked noodles with the beef mixture until well coated.
10. 10 Garnish with parsley and serve immediately.

Equipment

• large skillet
• spatula
• cutting board
• knife

Variations

• Add mushrooms for an earthy twist.
• Substitute sirloin with ground beef for a quicker prep.

Substitutions

• Use Greek yogurt in place of sour cream for a tangier taste.

Pairings

• A glass of pinot noir complements the rich flavors beautifully.

Nutrition

Tips

• For a richer flavor, use a mix of beef and chicken broth.
• If you prefer a saucier dish, add an extra 1/4 cup of broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stovetop.

Serving Suggestions

• Pairs perfectly with a crisp green salad or steamed broccoli.

FAQ