Skillet Beef Stroganoff

August 17, 2011
20 Ratings
  • Serves 4
Author Notes

This is our favorite "retro" meal! I got the original idea from one of the America's Test Kitchen magazines, but have tweaked and modified it to suit my own tastes and elevate it slightly (using tenderloin rather than the sirloin they use, for example). —jaimelee22

What You'll Need
  • 2 tenderloin (fillet mignon) steaks, sliced into 1/2 inch strips
  • 2 tablespoons vegetable oil
  • 8 ounces white mushrooms, sliced thin
  • 1 small onion or shallot, chopped fine
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1.5 cups beef broth
  • 1.5 cups chicken broth
  • 1/3 cup brandy
  • 1/3 pound egg noodles
  • 2/3 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill
  • 1/2 teaspoon dijon mustard
  • salt and fresh ground pepper, to taste
  1. Heat 1 tablespoon vegetable oil in large skillet (preferably not non-stick) over medium high heat. When nearly smoking, add meat and cook about 2 minutes without moving, turn and sear on the other side for an additional 1-2 minutes. Remove from pan and set aside.
  2. Add 1 tablespoon vegetable oil to skillet and cook mushrooms and onions with salt, stirring frequently until onions are browned and liquid from mushrooms has evaporated - about 8 minutes.
  3. Stir in flour and cook for 30 seconds.
  4. Add both broths, brandy, and beef to pan. Cook until beef is very tender - about 20 minutes.
  5. Add egg noodles directly to skillet, cook until tender - about 10 minutes.
  6. Off heat, add sour cream, lemon juice, dill, dijon mustard, and season to taste with salt and pepper.

See what other Food52ers are saying.

  • Smaug
  • elhayes92
  • Paula King
    Paula King
  • Rhonda35

8 Reviews

Smaug November 19, 2023
It would be helpful if some quantity was given for the meat (and instructions on how to cut it, which makes quite a difference), but this seems like an awful lot of liquid- then again it's such an ill defined dish; people make it as everything from stir fry to soup. Tenderloin is pretty traditional for Stroganoff, though once again, anything from chunks of chuck to ground turkey gets used- I much prefer top sirloin. Tenderloin is pretty weak for flavor; sirloin is tasty, affordable and not excessively fatty.
I've never found any need for roux in stroganoff, the sour cream provides plenty of body, but once again, this is a lot of liquid. I like the dill- my version leans on dill, paprika, sherry and crimini mushrooms for flavor elements, along with a bit of thyme and lots of black pepper. I also make fresh noodles, with some paprika and sherry, to accompany it.
AUresti October 5, 2021
This was SOOOOO good and super simple to follow. I made an edit by adding a couple cloves of garlic in with the small onion. My family wants this dish in the dinner rotation from now on.
elhayes92 August 1, 2020
Delicious and easy recipe!
Kendall B. March 5, 2020
I made this with GF Egg pasta and GF flour. I found that there was not enough liquid to cook the pasta in the skillet. I ended up adding about 1.5 cups of water and it worked perfectly. Sauce was thick and noodles were al dente. Very tasty meal and even better as leftovers!
Shayna November 15, 2018
Perfect and easy stroganoff!
Paula K. January 22, 2018
Made it with sirloin, was awesome. Will make again! Just can't use a filet for anything but searing in butter and herbs then finishing in the oven!
Rhonda35 November 8, 2015
Except for the cut of beef (I used a flat-iron steak, sliced across the grain) and cooking the noodles separately so I could please a sauce-adverse child, I followed the recipe. It is delicious!! Thank you so much for sharing.
Ralph December 25, 2014
Made this recipe with Bison. Turned out wonderfully.