Martha Stewart Beef Stroganoff Stir-Fry

Martha Stewart beef stroganoff stir-fry is a savory skillet dinner with seared skirt steak, browned cremini mushrooms and red onion that comes together in 20 minutes. Save this easy weeknight dinner idea for busy school nights, quick family meals or last-minute guests, because it's a simple one-pan recipe.

Cook the steak in a single even layer over high heat so it browns instead of steaming. Crowd the pan or turn the heat down and the meat turns gray and loses that seared flavor.

Martha takes the classic Russian stroganoff and cooks it like a stir-fry, so the beef sears hard and fast instead of simmering in a heavy sauce. Smoked paprika goes right on the steak, which gives it a deeper flavor without any extra cooking time.

Martha Stewart Beef Stroganoff Stir-Fry

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Course: DinnerCuisine: American, RussianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

520

kcal

Seared strips of steak, sweet red onion and well-browned mushrooms come together in one hot pan. Spooned over buttery egg noodles with a dollop of cool sour cream, it eats like stroganoff in a fraction of the time.

Ingredients

• 1 1/2 pounds skirt or flank steak, cut into 1-inch pieces
  

• 1/2 teaspoon smoked or sweet paprika
  

• Coarse salt and ground pepper
  

• 2 tablespoons vegetable oil
  

• 1 medium red onion, thinly sliced
  

• 1 pound sliced cremini mushrooms
  

• 3 tablespoons chopped fresh parsley
  

• Cooked, buttered egg noodles and sour cream, for serving
  

Directions

• Season the steak: Toss 1 1/2 pounds skirt or flank steak, cut into 1-inch pieces, with 1/2 teaspoon paprika, 2 teaspoons salt and 3/4 teaspoon pepper. Make sure every piece is coated evenly, so the seasoning goes right into the meat.
• Sear the beef: Heat a large skillet or wok over high, then add 2 tablespoons vegetable oil and the steak in an even layer. Cook for 4 to 6 minutes, stirring now and then, until browned, and transfer it to a bowl.
• Brown the vegetables: Add 1 thinly sliced red onion and 1 pound sliced cremini mushrooms to the same pan. Cook for about 8 minutes, stirring occasionally, until the liquid has evaporated and the mushrooms are browned.
• Combine and finish: Return the steak to the pan along with any accumulated juices and stir to combine. Then take the pan off the heat and stir in 3 tablespoons chopped fresh parsley.
• Serve: Spoon the stir-fry over cooked, buttered egg noodles. Top each plate with a spoonful of sour cream so it melts into the hot beef and mushrooms.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cut of beef?

Skirt or flank steak works best because both sear quickly and stay tender when cut into small pieces. Sirloin is a fair backup, but slice it thin and watch the time so it doesn't dry out.

How long do leftovers keep?

Store the beef and vegetables in an airtight container in the fridge for up to 3 days. Keep the noodles and sour cream separate, then reheat the stir-fry in a skillet over medium heat for a few minutes.

Why do I need to cook the mushrooms until the liquid evaporates?

Mushrooms release a lot of water as they cook, and that water keeps them from browning. Once the pan is dry, they start to caramelize and pick up a deeper, nuttier flavor.

Can I make this without a wok?

A large heavy skillet does the job just as well, especially cast iron or stainless steel that holds heat. Just cook the steak in a single layer, working in two batches if your pan is on the small side.

What's the most common mistake with this dish?

Overcrowding the pan is the big one, because the steak steams in its own juices and never browns. Use high heat and a roomy pan, and give the meat a few minutes to sear before you stir.