Serves 4
20 min
Beef Stroganoff Stir-Fry
Recipe GLPR3865f2fe400815
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.
