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Skillet Beef Stroganoff

Name: Skillet Beef Stroganoff
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3–4 servings
Cuisine: main
Ingredients: 600 g beef tenderloin or sirloin; 2 medium yellow onions, sliced into half-rings; 1/2 tsp ground black pepper; 20 g fresh flat-leaf parsley, chopped; 20 g fresh dill, chopped; 40 ml neutral cooking oil; 250 g full-fat sour cream; 1/2 tsp salt; 30 g all-purpose flour

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Prep

15 minutes

Cook

15 minutes

Total

30 min

Serves

3–4 servings

Tender, savory, and rich from sour cream, this stroganoff comes together in a single skillet in under 20 minutes. The sauce is creamy but sharp, and the beef stays juicy from the quick, hot cook.

Ingredients

600 g beef tenderloin or sirloin
2 medium yellow onions, sliced into half-rings
1/2 tsp ground black pepper
20 g fresh flat-leaf parsley, chopped
20 g fresh dill, chopped
40 ml neutral cooking oil
250 g full-fat sour cream
1/2 tsp salt
30 g all-purpose flour

Instructions

1
Slice the beef across the grain into 1.5–2 cm thick pieces, pound gently to flatten, then cut into thin strips.
2
Heat oil in a large skillet over medium heat. Add the onions and cook until soft, about 5 minutes.
3
Turn the heat up to high. Season the beef strips with salt and pepper, add them to the onions, and cook for 5–6 minutes, stirring constantly.
4
Dust the flour evenly over the meat and onions. Stir well and cook for 2–3 more minutes.
5
Reduce heat to low. Stir in the sour cream and cook gently for 2 minutes until thick and smooth, don't let it boil hard. Fold in the parsley and dill. Serve immediately.

Cook's Note

Cook the beef on very high heat and don't crowd the pan. If the pan is too cold or too full, the meat releases its juice and braises in it instead of browning. You want some color on the strips before the sour cream goes in.

Best Served With

Hot mashed potatoes or pan-fried potatoes. The potato soaks up the cream sauce well.

Why This Recipe Works

Dusting flour over the seared meat before adding the sour cream builds a quick, thin coating in the pan that keeps the sauce from breaking when it hits the hot skillet. Without it, sour cream added directly to a hot pan tends to curdle.

Make It Yours

Add a teaspoon of Dijon mustard to the sauce for more edge.
Add sliced cremini mushrooms with the onions.
Use full-fat crème fraîche instead of sour cream for a richer sauce.

Leftover Strategy

Reheat gently on the stovetop over low heat with a splash of water to loosen the sauce. Don't boil or the sour cream may separate.

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Pairing

Dry red wine, Pinot Noir or a light Merlot. Cold lager is also a good casual match.