Easy & Elegant Beef Stroganoff
Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minBeef stroganoff has a reputation for being fussy. This version is anything but.
Thin-sliced sirloin gets a quick sear in butter until browned, while portobello mushrooms and scallions cook down tender in the same skillet.
Premade beef gravy mixed with a splash of balsamic vinegar builds the sauce in seconds, and a swirl of light sour cream off the heat turns it velvety and rich.
The whole thing comes together faster than you can boil the egg noodles to go underneath it.
Kitchen Tips
- Cut across the grain. Slicing the sirloin against the muscle fibers keeps it tender even with a fast, high-heat sear.
- Don’t crowd the pan. Cook the beef in a single layer so it browns instead of steaming. Work in batches if needed.
- Add sour cream off the heat. Stirring it into a boiling sauce will cause it to curdle. Remove from heat first, then blend it in.
- Balsamic over red wine vinegar. Balsamic adds a subtle sweetness that rounds out the gravy. Red wine vinegar works in a pinch but hits sharper.
Ingredients
Directions
Sprinkle steak strips with half the pepper.
Melt 1 tablespoon butter in large, preferably nonstick, skillet over med-high heat.
Add sliced mushrooms, whites of scallions and remaining pepper.
Cook, stirring often, until mushrooms are tender, about 8 minutes.
Remove with slotted spoon to bowl.
Wipe skillet clean.
Add remaining butter and heat over high heat until sizzling.
Add beef strips and stir-fry about 2 minutes until browned.
Stir in gravy and vinegar; bring to a boil.
Remove from heat and stir in sour cream until blended.
Sprinkle with green part of scallions.
Serve immediately.
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