Marriage Is All About Compromise Beef Stroganoff

Name: Marriage Is All About Compromise Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable (or other high-heat, neutral-flavor) oil, divided; 5 ounces sirloin steak, cubed (1/2-inch); 10 ounces cremini mushrooms, quartered (stems still attached); 2 tablespoons unsalted butter; 1 large carrot (about 7 ounces), finely diced (about 1 1/2 cups); 1 large parsnip (about 7 ounces), finely diced (about 1 1/2 cups); 1 medium yellow onion (about 8 ounces), finely diced (about 1 1/2 cups); 6 scallions, finely chopped (both the white and green parts); 2 large garlic cloves, minced; 1 1/2 tablespoons all-purpose flour; 2 cups beef or chicken stock (see headnote); 1 tablespoon Dijon mustard; 2 teaspoons apple cider vinegar; 1 teaspoon prepared horseradish; 1/4 cup whole-milk Greek yogurt, room temperature, plus more to taste

Servings: persons

2 tablespoons vegetable (or other high-heat, neutral-flavor) oil, divided
5 ounces sirloin steak, cubed (1/2-inch)
10 ounces cremini mushrooms, quartered (stems still attached)
2 tablespoons unsalted butter
1 large carrot (about 7 ounces), finely diced (about 1 1/2 cups)
1 large parsnip (about 7 ounces), finely diced (about 1 1/2 cups)
1 medium yellow onion (about 8 ounces), finely diced (about 1 1/2 cups)
6 scallions, finely chopped (both the white and green parts)
2 large garlic cloves, minced
1 1/2 tablespoons all-purpose flour
2 cups beef or chicken stock (see headnote)
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon prepared horseradish
1/4 cup whole-milk Greek yogurt, room temperature, plus more to taste

1
Set a large cast-iron skillet on the stove over medium-high heat. When it's very hot, add 1 tablespoon vegetable oil. When that's very hot, add the cubed beef in an even layer. Sear until crusty and deeply browned on all sides-about 1 to 2 minutes total. (The best way to get a good sear is to move the beef as little as possible.) Transfer the beef to a plate to rest and sprinkle generously with salt.
2
Add the remaining tablespoon vegetable oil to the pan, still over medium-high heat. Add the mushrooms. Cook, stirring only once or twice, until deeply browned and there's no more liquid in the pan. Transfer to the mushrooms to a plate to rest and sprinkle generously with salt.
3
Add the butter to the pan. Once it's melted, add the carrot, parsnip, and onion. Season with salt. Cook for 15 to 20 minutes, stirring regularly, until the vegetables are browned and quite soft.
4
Add the scallion and garlic. Stir to combine. Cook for another 5 minutes until the scallion has wilted and the garlic is very fragrant.
5
Sprinkle the flour over the vegetables. Stir to combine. Cook for another minute or so, just to get rid of the raw flour taste.
6
Pour the stock on top. Stir to combine. Bring to a simmer and cook for about 2 minutes to thicken.
7
Stir in the Dijon, apple cider vinegar, and horseradish. Now stir in the yogurt. Taste and adjust the seasoning as necessary (more Dijon? more yogurt? more salt?). When it tastes just right to you, stir in the beef and mushrooms, plus any of their juices.
8
Serve on top of extra-wide egg noodles-boiled in salty water, heavily buttered, and tossed lots of chopped flat-leaf parsley. (Or, if that's not your thing, with bread.)

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons vegetable (or other high-heat, neutral-flavor) oil, divided, 5 ounces sirloin steak, cubed (1/2-inch), 10 ounces cremini mushrooms, quartered (stems still attached), 2 tablespoons unsalted butter, and more.

Yes, Marriage Is All About Compromise Beef Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!