Revolutionize your weeknights: how to whip up mouthwatering beef stroganoff in minutes

If you’re craving the rich flavors of beef stroganoff but don’t have hours to spare, this recipe is your culinary savior. With a few quick steps and smart shortcuts, you’ll be savoring this classic dish in no time.

Ingredients:

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/2 cup beef broth
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Prepare the Steak: Season the steak with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, or until browned but still slightly pink in the center. Remove the steak from the skillet and set aside.

2. Sauté the Vegetables: Add the onion and garlic to the skillet and sauté until softened, about 3 minutes. Add the mushrooms and cook until browned, about 5 minutes.

3. Deglaze the Pan: Pour in the beef broth and bring to a boil. Scrape up any browned bits from the bottom of the skillet.

4. Return the Steak: Return the steak to the skillet and reduce heat to medium. Simmer for 5-7 minutes, or until the steak is cooked through.

5. Add the Sauce: In a small bowl, whisk together the sour cream, Dijon mustard, and parsley. Add the sauce to the skillet and stir to combine.

6. Season to Taste: Taste and adjust seasonings with additional salt and pepper as needed.

7. Serve Immediately: Serve the quick beef stroganoff over egg noodles, rice, or mashed potatoes.

Tips for Quick Success:

• Thinly slice the steak: This will ensure quick cooking and tender results.
• Use a large skillet: This will prevent overcrowding and allow the ingredients to brown evenly.
• Don’t overcook the steak: Cook it just until it’s browned on the outside and slightly pink in the center.
• Substitute ingredients: If you don’t have Dijon mustard, use yellow mustard instead. If you don’t have sour cream, use Greek yogurt.

Variations:

• Add more vegetables: Sauté some chopped carrots or peas with the mushrooms.
• Use different noodles: Serve the stroganoff over egg noodles, fettuccine, or even spaghetti squash for a low-carb option.
• Top with grated Parmesan: Sprinkle some grated Parmesan cheese over the stroganoff for extra flavor and richness.

Conclusion:

With this quick and easy recipe, you can now indulge in the delectable flavors of beef stroganoff without spending hours in the kitchen. Whether you’re cooking for a weeknight dinner or a special occasion, this dish will impress your taste buds and leave you craving more.

FAQ:

Q: Can I use pre-sliced steak?
A: Yes, pre-sliced steak will work fine. Just make sure to pat it dry before cooking.

Q: What if I don’t have beef broth?
A: You can use chicken broth or vegetable broth instead.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the stroganoff up to 3 days in advance. Just reheat it gently before serving.