Quick and easy Beef Stroganoff in 40 minutes has a creamy mushroom gravy, egg noodles and crazy tender steak. It’s the perfect weeknight meal!
EASY BEEF STROGANOFF
A good beef dinner is so satisfying, and it’s easy to learn which different cuts to use for each one. Use chuck roasts in recipes like Ultimate Slow Cooker Pot Roast and Slow Cooker Roast Beef (Sliceable!). You’ll love Flank Steak for recipes like Spinach Artichoke Stuffed Flank Steak and Easy Mongolian Beef; but Ribeye is the king of steaks.
Ribeye is amazing, but because of the costs it’s a great idea to actually plan ahead for this dish. Supermarkets usually work in cycles where the same thing goes on a great sale around once a quarter. Ribeye follows this cycle but ALSO follows most sports/grilling/male centered holidays that grocery stores promote.
This means usually every other month you’ll find a sale for ribeye steaks for under six dollars a pound. When this happens, to the grocery store and annoy the butcher for 4-5 packages of steak, cut to your specifications. Then seal the steaks and keep them in the freezer for future meals.
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BEST MEAT CUTS FOR BEEF STROGANOFF:
Classically round or rump steak is used because the cost per pound is lower. These cuts require tenderizing and longer cooking times. This recipe uses ribeye meat (New York Steak would also be a great choice) that is cooked to a medium doneness.
The resulting flavors are more reminiscent of steakhouse meets beef stroganoff to a simmered canned soup variety of the dish.
WHY USE RIBEYE STEAK?
Look, you could certainly use the leaner cuts, but with a tender ribeye steak and this pasta you’ve elevated the flavors of this buttery, rich, creamy pasta way past what people would expect. Don’t be surprised if you serve this dish to company and hear, “If my mom made beef stroganoff like this I wouldn’t have pretended I was already full.”
Best thing about it is it actually takes LESS time to make this way too.
HOW TO SELECT THE PERFECT RIBEYE STEAK:
- Look for the biggest deckle: This is the strip of beef that wraps around the “eye” of the steak (the part in the center, closest to the bone).
- The deckle is the single most tender piece of meat in the cow with perfect marbling (chef secret).
- Get a THICK steak, minimum 1 ½ inch cut of steak.
- Don’t just grab what’s in the meat department already wrapped. Your store’s butcher can cut you a fresh set to YOUR specifications for the same price.
- Let the meat rest for 5 minutes before slicing and adding it to the pasta.
HOW TO MAKE BEEF STROGANOFF:
- Set your pasta to cook while cooking your steak in the cast iron skillet.
- While the steak is resting cook the mushrooms and sour cream gravy.
- Combine the pasta with the sauce and at the very last second toss in the steak.
This method will give you the most luxurious and crazy tender beef stroganoff you’ve ever eaten.
Tools Used in the making of this Crazy Tender Beef Stroganoff:
Cast Iron Skillet: This is a workhorse in any kitchen, heavy, keeps heat well and gives the BEST sear ever.
Pig Tail Flipper: Use this to flip the steak easily. This tool is amazing for EVERY time you cook something that requires flipping.
Beef Base: You’ll never need to buy boxes of broth if you keep the beef, chicken and vegetable versions of this Better Than Bouillon handy.
HOW TO STORE BEEF STROGANOFF
- Serve: Don’t leave this Crazy Tender Beef Stroganoff at room temperature for more than 2 hours.
- Store: After the Beef Stroganoff cools down, you can put it in an airtight container to store in the fridge. It will stay good for 3-4 days.
- Freeze: You can also freeze Stroganoff for up to 3 months. Let it thaw in the fridge before reheating the dish.
- 1 pound egg noodles
- 1/4 cup unsalted butter , divided
- 8 ounces crimini mushrooms , sliced
- 1 yellow onion , thinly sliced
- 2 pounds ribeye steak , sliced thinly against the grain
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup flour
- 3 cups beef stock *see note
- 1 tablespoon Worcestershire sauce
- 1/4 cup sour cream
- Cook the pasta to one minute shy of the directions on the box.
- Add 2 tablespoons of butter to your cast iron skillet on high heat.
- Add the mushrooms and onions, and brown for 4-5 minutes before removing from the pan and setting aside.
- Add another two tablespoons of butter to the cast iron skillet.
- Salt and pepper the steak meat and add to the pan.
- Sear on high heat for 3 minutes on each side.
- Add the beef stock and Worcestershire sauce to the pan, bring to a boil, then reduce heat to medium.
- Simmer, covered for 15-20 minutes, then add in the sour cream.
- Mash together the last part of the butter and the flour, then whisk the mixture well into the broth and let cook for 2-3 minutes until the sauce thickens.
- Add in the pasta, mushroom and onions, stirring well to combine before serving.