Beef Stroganoff Stir-Fry

Name: Beef Stroganoff Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Eastern European
Ingredients: 1½ pounds skirt or flank steak, cut into 1-inch pieces; ½ teaspoon smoked or sweet paprika; Coarse salt and ground black pepper to taste; 2 tablespoons vegetable oil; 1 medium red onion, thinly sliced; 1 pound sliced cremini mushrooms; 3 tablespoons chopped fresh parsley; Cooked buttered egg noodles for serving; Sour cream for serving

Recipe GLPR3865f2fe400815

Eastern European

Main Course

20 min

398 cal

Servings: 4

Stovetop

SNAP eligible

A quick and savory Eastern European-inspired stir-fry featuring tender beef strips seared with caramelized onions and earthy mushrooms, finished with a touch of paprika. Served over buttered egg noodles and topped with creamy sour cream for a comforting, restaurant-quality dish ready in 20 minutes.

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Ingredients

1½ pounds skirt or flank steak, cut into 1-inch pieces

½ teaspoon smoked or sweet paprika

Coarse salt and ground black pepper to taste

2 tablespoons vegetable oil

1 medium red onion, thinly sliced

1 pound sliced cremini mushrooms

3 tablespoons chopped fresh parsley

Cooked buttered egg noodles for serving

Sour cream for serving

Directions

Pat the beef pieces dry with paper towels. Season them generously with coarse salt, ground black pepper, and smoked paprika, stirring to coat evenly.
Heat the vegetable oil in a large skillet or wok over high heat until it shimmers. Working in batches if needed to avoid crowding, sear the beef pieces for 2-3 minutes per side until deeply browned. Remove the cooked beef to a clean plate and set aside.
In the same skillet, add the sliced red onion and sauté for 2-3 minutes until softened and lightly caramelized, stirring occasionally.
Add the sliced cremini mushrooms to the skillet and cook for 3-4 minutes, stirring frequently, until they release their moisture and become golden.
Return the cooked beef and any accumulated juices to the skillet. Toss everything together and cook for 1-2 minutes until heated through and the beef reaches an internal temperature of 160°F.
Remove the skillet from heat and stir in the fresh parsley.
Divide the buttered egg noodles among four serving bowls or plates. Top with the beef and mushroom mixture, then add a generous dollop of sour cream to each serving before eating. Enjoy immediately.

Comments

Grocery List Plus Editorial Staff4.5

This recipe clears the ingredient hurdle with no special trips—every item lives at Harris Teeter, Food Lion, Walmart, or ALDI. The 20-minute claim works if you start with beef already sliced and noodles cooking in parallel, but honest prep (slicing meat, cleaning mushrooms, mincing parsley) adds five to seven real minutes. At $12 to $14 for four servings, the cost per plate lands around $3 to $3.50, driven by beef; budget beef steak or substitute sirloin tips to hold the line. The stir-fry method keeps it moving and suits weeknight rhythm, though sour cream curdles if you rush or overheat, so watch the final minute. Stroganoff rehashes fine in the fridge and tastes better the next day, making it a keeper for lunch boxes or quick reheats.