Contents
Why This Recipe Works
Super quick: Ready in about 25 minutes—perfect for busy nights.
One-pot convenience: Minimal cleanup, maximum comfort.
Hearty and filling: Rich sauce, tender beef, and earthy mushrooms.
Flexible ingredients: Swap mushrooms, add greens, or use ground beef to save costs.
Kid-pleaser: Flavorful yet mild, easy to serve to picky eaters.
Ingredients (Serves 4)
1 pound (about 450 g) beef strips or ground beef
2 tablespoons butter or oil
1 small onion, diced
8 ounces sliced mushrooms (e.g., button or cremini)
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup beef or vegetable broth
1 tablespoon Dijon mustard
½ cup sour cream or Greek yogurt
Salt and freshly ground black pepper, to taste
Optional: fresh parsley for garnish
Serve With:
Wide egg noodles, mashed potatoes, or steamed rice
Step-by-Step Instructions
Heat the Pan: Warm butter or oil in a large skillet over medium-high heat.
Brown the Beef: Add the beef strips (or ground beef), seasoning lightly with salt and pepper. Sear until browned, about 4–5 minutes. Remove to a plate.
Sauté Aromatics: In the same pan, cook onions until translucent (~3 minutes), then add mushrooms and garlic. Sauté until fragrant and mushrooms begin to soften (~4 minutes).
Thicken the Sauce: Sprinkle flour over the veggies, stirring for 1 minute to cook out the raw taste. Slowly whisk in the broth and mustard. Simmer until slightly thickened, ~2–3 minutes.
Finish Creamy: Lower heat, stir in sour cream or Greek yogurt until smooth. Return beef to the pan and heat through for 1–2 minutes—avoid boiling.
Serve: Plate over noodles, rice, or potatoes. Garnish with parsley if desired.
Cook’s Tips & Variations
Quick veggies: Add peas or spinach during the final minute for color and nutrition.
Lean alternative: Substitute beef with ground turkey or chicken.
Dairy-free version: Use coconut yogurt or omit sour cream entirely—add extra broth instead.
Tex-Mex twist: Swap mustard for a spoonful of chipotle purée and garnish with cilantro.
Thicker sauce: Mix a teaspoon of cornstarch with water and stir in for intense creaminess.
Meal Prep & Storage
Make-Ahead: Complete the recipe, store in an airtight container for 3 days. Reheat gently with a splash of broth.
Freezer-Friendly: Freeze portions (raw or cooked) in freezer-safe containers. Thaw overnight and reheat on low heat with extra broth.
Nutrition Snapshot (Estimated per Serving)
Calories: 450–500 kcal
Protein: ~30 g
Carbs: ~15 g (choose mashed potatoes or rice per preferences)
Fat: ~20 g
Pro tip: Swap sour cream for Greek yogurt to reduce fat and add protein.
Frequently Asked Questions (FAQs)
Can I use ground beef?
Yes—ground beef works well; just adjust cooking time and skip slicing.
Will it taste too tangy with sour cream?
Not at all! Dijon mustard balances the tang well. Adjust sour cream based on preference.
Can I use flour-free sauce thickener?
Yes—use 1 tsp cornstarch slurry instead.
Is this gluten-free?
Use gluten-free flour or cornstarch, and serve over gluten-free pasta or potatoes.
How to avoid sour cream curdling?
Temper by mixing a little sauce into the sour cream before adding, and use low heat.
In the Words of Home Cooks
“I used extra-lean ground beef and added peas for color and nutrition. It turned out perfect!”
— BudgetBytes fan review summarizing their take on a similar fast stroganoff recipe
Side Dish Pairings
Crisp green salad with lemon vinaigrette
Garlic bread or herb-infused focaccia
Light vegetable sides—steamed green beans, roasted asparagus, or sautéed spinach
Final Thoughts
This 25-Minute Beef and Mushroom Stroganoff is a weeknight lifesaver—quick, comforting, and deliciously creamy. Its flexible ingredients and simple prep make it a staple for busy households craving a satisfying, homecooked meal without hassle.
