Picture if you will a crisp fall night on my deck. Fire pit blazing, hubby and I enjoying a glass of wine and decompressing after what was an incredibly long and taxing week. And suddenly I remembered: I never started the stroganoff.
Challenge accepted. What followed might just be my new favorite version of this comfort classic. It’s a little unconventional (because you know me), but I had dinner on the table in just over 40 minutes (compared to the usual 90 minutes of slow simmering after the initial steps).
Ingredients
- 1 pound sirloin steak
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp ground pepper
- 3 tbsp unsalted butter
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can beef stock
- 1 tbsp Worcestershire sauce
- 1/2 c red wine
- 1 tsp red pepper flakes
- 1 tsp spicy mustard
- 3/4 cup sour cream
Let’s Cook!
- Coat both sides of the steak with the salt, pepper and paprika
- Air fry the steak for 3-4 minutes a side or until medium rare. Let rest.
- In a large skillet, melt the butter and saute the onions until soft, adding the garlic at the last minute
- Add the stock, Worcestershire and wine to the skillet. Cook until slightly reduced
- Slice the steak into 1/2 to 1 inch strips, add the skillet and reduce the heat
- Stir in the red pepper flakes, mustard, and sour cream. Simmer until the beef is tender
Typically served over buttery noodles, I made a batch of Spaetzle while the beef was simmering. Because that’s my love language!
What’s your favorite way to take a time-intensive recipe and make it weeknight-friendly? I’d love to hear it: we can all add a little magic to our busy nights.
Eat well friends!
Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you join me there. Take a look and subscribe!
Michelle Cooks 
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