Skillet Beef Stroganoff

When you think Beef Stroganoff, you probably don’t think of a “light, summer meal.”  This is how stroganoff came to be on this week’s meal plan:

Me:  “I’m going to the store after work today, do you need me to pick anything up?”

Jeff:  “A collection of small potato chips bags….Also, I’d like to specifically request beef stroganoff at some point this week. That is all.”

Uh, OK.  Random, but whatever.  Usually when I ask Jeff what he wants to eat for the week, he has no opinion whatsoever.  How could I deny him this, when obviously he’s got some sort of internal hankering for beef stroganoff?

A lot of times when you have beef stroganoff, you can get a gloppy, expensive, heavy mess.  This recipe attempts to cut out some of the richness (not a single drop of heavy cream), and turn stroganoff back into a satisfying meal.

To start, use a meat pounder to pound the meat to an even 1/2 inch thickness.  Slice the meat into strips about 2 inches wide, and then across into 1/2 inch strips.

Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned, 3 to 4 minutes per side. Transfer to medium bowl and repeat with 1 tablespoon more oil and remaining beef.

Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes.

Stir in flour and cook for 30 seconds. Gradually stir in broths, then brandy, and return beef and accumulated juices to pan. Bring to simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.

Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper. Serve.


  • 1 1/2 pounds sirloin steak tips, pounded and cut *
  • Salt and pepper
  • 4 tablespoons vegetable oil
  • 10 ounces white mushrooms , sliced thin
  • 1 onion , chopped fine
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups low-sodium beef broth
  • 1/3 cup brandy
  • 1/3 pound wide egg noodles (3 cups)
  • 2/3 cup sour cream
  • 2 teaspoons lemon juice
*Ask the local butcher for help finding the sirloin steak tips
Original Recipe America’s Test Kitchen, Season 8

Tags: , ,

Categories: Meat, Pasta, Recipes

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