Description
Whip up a delicious and creamy Beef Stroganoff in just 20 minutes with this easy skillet recipe. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound sirloin steak, thinly sliced
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1/2 cup beef broth
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Cooked egg noodles, for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sirloin steak and cook until browned, about 2-3 minutes. Remove steak from skillet and set aside.
- Add mushrooms and onion to the skillet. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in cream of mushroom soup and beef broth. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
- Return the steak to the skillet. Stir in sour cream and parsley. Heat through, but do not boil.
- Season with salt and black pepper to taste. Serve immediately over cooked egg noodles.
Notes
- For a richer flavor, you can use a combination of cream of mushroom and golden mushroom soup.
- If you don’t have sour cream, plain Greek yogurt can be a good substitute.
- Feel free to add a splash of Worcestershire sauce for extra depth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving (without noodles)
- Calories: Approx. 350-400 kcal
- Sugar: Approx. 4g
- Sodium: Approx. 700mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 10g
- Fiber: Approx. 1g
- Protein: Approx. 30g
- Cholesterol: Approx. 90mg