a delicious bowl of creamy beef stroganoff

Creamy Beef Stroganoff

This creamy beef stroganoff recipe is like a grown-up, sophisticated Beefaroni and I couldn’t be more obsessed OMG! Even better: It only cost me under $18 to make. Even better than that: It takes under 20 minutes to make! MOM WIN!!!

Creamy Beef Stroganoff

Prep Time 5 minutes
Cook Time 15 minutes


  • 1 tbsp unsalted butter
  • olive oil
  • 1/2-1 lb Sirloin steak (cut into thin strips)
  • 1/2 large yellow onion (sliced)
  • 2 spigs fresh thyme
  • 2 basil leaves
  • 2 large cloves of garlic (minced)
  • 3-4 cups beef broth (set 1/2 cup to the side)
  • 3 cups chopped kale
  • 1-2 tbsp worcestershire sauce
  • 1 pint heavy whipping cream
  • cooked egg noodles
  • season salt
  • black pepper
  • garlic salt
  • 1 tsp red pepper flakes


  • Heat olive oil and butter in a hot pan
  • Add sirloin and season with season salt, garlic powder and black pepper. cook until browned on all sides (about 4-6 minutes) then remove from pan (leave juices in pan).
  • Add onions to the pan and cook until nearly translucent. Then add basil, thyme and garlic. cook for an addition 2 minutes while continually stirring.
  • Add 1/2 cup of broth to de-glaze the pan. Cook for 30 seconds and scrap up the bits from the bottom of the pan.
  • Add kale to the pan and mix with onions and herbs.
  • Add remaining broth, Worcestershire sauce and cook for 3-4 minutes. Bring to a boil.
  • Add heavy cream and cook for 2 minutes until the mixture comes to a boil.
  • Return steak to the pan and cook for an additional 2 minutes.
  • Add noodles to the mix and red pepper flakes. Taste and season with more season salt if necessary. Serve immediately.
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