Storing and Reheating Leftovers
Store any leftovers in an airtight container for up to three days. Reheat only the portion you plan to eat in the microwave or on the stovetop over low heat. Always use your best judgment when reheating and eating leftovers. This Beef Stroganoff is the perfect meal for such an occasion. It is easy to make, taking just 25 minutes of hands-on time, and is amazing comfort food. If you do make this for someone you love in need a little TLC, make sure to take a tiny taste for yourself so you know that it belongs in your regular meal rotation.
Cook the noodles. Get your water boiling right away. See more on cooking pasta below. Cook the steak. Cut the sirloin into two pieces lengthwise, then into thin strips. Toss the meat with Worcestershire sauce and thyme and cook in a large skillet until mostly browned. Remove from the skillet. Sauté the vegetables. Cook the mushrooms, onion, and garlic in melted butter in the skillet the steak was cooked in until the onions are translucent, about five minutes. Make a roux. Add the paprika, salt, black pepper, and flour, stirring it into the mushrooms until well combined. Slowly whisk in the wine, adding more liquid once what you just added is absorbed. Read more on making a roux below. Finish the sauce. Add the beef broth and bring the mixture to a boil. Then simmer and allow the beef stroganoff sauce to reduce for about two minutes. Put it all together. Stir in the sour cream and add the beef and any acquired juices to the pan. Serve over noodles and enjoy!
Many other stroganoff recipes use cuts of meat like chuck roast or top round that require a low and slow cooking method. Other recipes use something like a flank or skirt steak cut thin. But those are cuts of meat that really need to be marinated in order to be tender. By using top sirloin steak, we are able to keep this recipe quick while still getting really tender pieces of beef in the final recipe.
Use plenty of water. Pasta expands as it cooks, so you need more than just enough water to cover the noodles. A pound of pasta needs four to six quarts of water. Add salt to the water. Salting the water is the only way to add flavor to the pasta. Add 1/2-1 teaspoon to the water before adding the noodles. Bring the water to a roaring boil. Make sure your pot of water has large, constant bubbles. Set a timer. Follow the directions on the package and set a timer as soon as the noodles are added to the boiling water. This will help them cook to al dente and not be overcooked and mushy.
Make sure to fully whisk the flour into the mushroom mixture. This will ensure there is no “flour taste” in the stroganoff. Add the liquid slowly. When you add the wine, allow it to be absorbed before adding more. While we want to go slow here, the whole process should take less than a minute.
I recommend dry white wine such as a Sauvignon Blanc or Pinot Grigio. If no one in your house drinks wine, you can buy those little bottles to keep in your pantry instead of opening a whole bottle for a small amount. While you want to buy something that you enjoy the flavor of alone, you don’t need to break the bank on a bottle of wine. If you prefer not to use alcohol in this recipe, you can replace the 1/2 cup of wine with 1/2 cup more beef broth. The end result will have a slightly different flavor, but will still be delicious!
What to Serve With Beef Stroganoff
Roasted Green Beans Air Fryer Broccoli Arugula Salad Recipe
If you make this easy Beef Stroganoff recipe or any of my other recipes, I’d love to hear what you think! Leave me a comment below letting me know how you enjoyed it.
