Sunny Anderson’s Easy Beef Stroganoff | The Kitchen | Food Network

Sunny does a supper throwback with this velvety, meaty meal that tops egg noodles with seared sirloin, and a tasty sauce!
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Sunny's Easy Stroganoff
Level: Easy
Overall: 1 hr 25 minutes
Active: 1 hr 20 minutes
Yield: 4 portions



2 tablespoons olive oil
2 tablespoons salted butter
1 1/2 pounds (1/2-inch thick) beef sirloin steak, cut into bite-size cubes
Kosher salt and freshly ground black pepper


8 ounces sliced infant bella or button
1/2 cup sliced sweet onion
2 cloves garlic, grated on a rasp
8 to 10 sprigs fresh thyme, finely chopped
Kosher salt and newly ground black pepper
1 tablespoon all-purpose flour
1/2 cup plain whole-milk Greek yogurt
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
2 cups beef stock


One 16-ounce package broad egg noodles, prepared according to package guidelines
1/4 cup sliced fresh curly parsley, plus additional for garnish


Prepare the beef. In a large braiser or pan with straight sides, add the olive oil and butter and cook over medium-high heat to melt. Meanwhile, spray the beef with salt and pepper. When the fat in the pan begins to swirl, add the beef and scorch on all sides, getting great color, but not totally cooking, about 2 minutes per side. Remove with a slotted spoon to a plate.

Make the sauce. In the exact same pan, add the mushrooms and cook up until they are wilted and somewhat darkened, 6 to 8 minutes. Include the onions, garlic and thyme. Season with a pinch of salt and more than a few grinds of black pepper. Cook, stirring continuously (to safeguard the garlic from browning), up until the onions hurt, about 5 minutes. Sprinkle the flour equally over the top and stir up until the flour vanishes. Continue to stir for a few more minutes.

In a liquid measuring cup or bowl, blend together the yogurt, horseradish and Worcestershire sauce. Gradually put the beef stock into the yogurt mix, whisking, ensuring to blend out any clumps. Pour this mixture over the sautéed vegetables in the pan. Reduce the heat to medium and cook, whisking continuously, up until incorporated and thickened, 8 to 10 minutes. The sauce will break at first, however it will come together as it thickens and is whisked to emulsify. Include the seared beef back to the pan and stir.

Prepare the noodles and serve. In a big bowl, toss the noodles with the parsley. Serve in shallow, wide bowls, with egg noodles on the bottom and topped with a scoop of the sauce and beef cubes. Garnish with a spray of parsley.

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Sunny Anderson's Easy Beef Stroganoff|The Kitchen|Food Network

Sunny Anderson's Easy Beef Stroganoff | The Kitchen | Food Network

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About the Author: Yvette Cook



  2. Beef Strokin’off. This dish has been funny for teenagers for ever. But a properly made Stroganoff is so tasty! Unhealthy, but damn it is good!

    I had a chef friend make me his Stroganoff with beef tips and egg noodles. Best damn Stroganoff i ever ate. Tender beef, toothsome noodles, and a sour cream sauce?!? What’s not to love.

    1. Nice and yea I’ve had different style beef stroganoff, some sauces have more of a sour cream taste others not so much, I like the variations though..

  3. I’ve never seen anyone use yogurt in stroganoff. And personally, I find sirloin kind of tough. I would use a different kind of meat. But I would try the yogurt! But I’ll be awfully pissed if it isn’t good 😆

    1. I use %10mf Greek yogurt all the time because I always have it, and don’t always have sour cream. I am pretty sure I have used it for beef stroganoff just not this recipe. I think the trick is high fat yogurt. ❤🇨🇦

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