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Beef Stroganoff

Rule #274: There is such a thing as leftover steak. And this is what you do with it.

I know it may be a sin in Texas, but we occasionally have leftover steak. I know, I know. An atrocity, really. My Daddy is rolling over in his proverbial grave. BUT. Once you taste this delicious and oh-so-easy Beef Stroganoff, you’ll never consider leftover steak a sin again. Just build the sauce with onions and mushrooms, make a good gravy, and add in your beef. If you don’t have leftover steak, no worries, my friend. Just brown some heavily seasoned stew meat.

Beef-Stroganoff-Easy-Recipe

I have no idea why, but all I can think of when I think about this recipe is the Brady Bunch theme song: “Here’s the story of a dish named Strogey.” I can’t get it out of my head. But I think that’s the sign of a great dish… not being able to get it out of your mind.

Beef-Stroganoff-Close-Up

Easy Beef Stroganoff Sauce

Okidoki, let’s do this Stroganoff dance, shall we?

FIRST THINGS FIRST: if you don’t have leftover steak, no problem. In a large Dutch oven over medium-high heat, add in 2 tbs. of olive oil. Brown some heavily seasoned (Kosher salt and freshly ground black pepper) stew meat. Remove the browned beef to a plate and keep warm. Continue the recipe as described below.

In a large Dutch oven over medium-high heat, bring 2 tbs. olive oil to a shimmer. Add in a sliced yellow onion and 16 oz. sliced mushrooms (we love Baby Bella, but Cremini or regular ole white button mushrooms work great, too). Sauté vegetables until softened (about 8 minutes).

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Next, sprinkle on some Kosher salt and freshly ground black pepper.

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Then sprinkle on 2 tbs. all-purpose flour. This will be the thickening agent for your delectable sauce.

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Now, add in 2 cups of beef stock and stir to combine. Bring to a boil, then add in 3 fresh thyme sprigs. Reduce heat, cover, and simmer for 10 minutes until thickened.

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The Gravy

Okay, let’s talk gravy. You want your sauce to be thick enough to coat the back of a spoon. If it doesn’t, then follow this easy little step.

Combine 1 tbs. all-purpose flour and 1/2 cup beef stock in a measuring cup. Whisk with a fork until no lumps remain.

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Add slurry to your pot, stirring to combine. Cook an additional 5 minutes to thicken the sauce.

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What to Do with Leftover Steak

Now we get to the heart of the recipe: the beef! Ya gotta have beef in Beef Stroganoff, right? We had a leftover filet from our steak night on Saturday, so he will be our victim for this little dinner.

what-to-make-with-leftover-steak

Cut your steak into cubes. Now, remember, if you don’t have leftover steak, use stew meat. Just season it with Kosher salt and freshly ground black pepper and brown in your pot before you begin making your sauce.

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Now, add your steak to your luscious sauce. (Or, add back the browned stew meat.)

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Allow to simmer for about 10 minutes, until beef is tender.

simmer-beef-in-sauce

Confession: I forgot to add my sour cream before the beef. Nobody’s perfect, and I’m all about keepin’ it real. It’s best to add your sour cream at the same time you add the beef, so the cook well together. Anywho – I added mine after and simmered another 5 minutes.

add-sour-cream

And life was still good.

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We serve our Beef Stroganoff over egg noodles, but you can also serve it over steamed rice. Garnish it with a little more pepper and some chopped parsley, and you’re on the Delicious Dinner Express Train my friend!

This recipe makes 3 good sized servings.

Easy-Beef-Stroganoff

I hope the Steak Gods forgive me after they try this little number.

Beef-Stroganoff

So, fire up that grill! Make yourself an extra steak! And then make this delicious recipe for your next weeknight dinner.

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Beef Stroganoff

2 lbs. beef, cut into 2” pieces (either cooked, leftover steak or raw stew meat or sirloin steak – *see note below)
2 tbs. olive oil
16 oz. mushrooms (Baby Bella, Cremini, or white button), sliced
1 medium yellow onion, sliced
¼ tsp. Kosher salt
1/8 tsp. freshly ground black pepper
3 tbs. all-purpose flour, divided (2 tbs. and 1 tbs.)
2½ cups beef stock, divided (2 cups and ½ cup)
3 sprigs fresh thyme
½ cup sour cream
Chopped parsley, for garnish

Heat olive oil in a large Dutch oven over medium-high heat. Sauté the mushrooms and onions in the olive oil until onions are translucent (about 8 minutes), stirring occasionally. Sprinkle salt and pepper all over the vegetables, stir to combine.

Sprinkle 2 tbs. flour over vegetables and stir. Allow to cook for 1 minute. Add 2 cups beef stock, stirring to combine. Bring to a boil. Add thyme sprigs. Reduce heat to medium-low and allow to cook until thickened (about 10 minutes) stirring occasionally.

If the sauce isn’t thick enough to coat the back of a spoon, combine remaining 1 tbs. flour and ½ cup beef stock in a small measuring cup. Whisk mixture until no lumps remain, and add slurry to the pot. Allow to cook for an additional 5 minutes until sauce has thickened.

Add sour cream to mixture, stirring to combine. Add beef to pot and allow to simmer on low for 10 minutes, or until beef is warmed and tender. Stir occasionally.

Serve over egg noodles or rice. Garnish with parsley.

*The best beef to use is leftover steak (can be previously frozen). Another great option would be stew meat or sirloin steak seasoned with Kosher salt and freshly ground black pepper. Follow the instructions below before continuing with recipe as above:

In a large Dutch oven or skillet, heat olive oil to shimmering over medium-high heat. Add your seasoned meat to the pot and sauté until browned on all sides (about 2 minutes per side). Remove beef from pot and set aside. Sauté the onion and mushrooms in the fat and oil left from browning the beef.

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