Description
This classic Beef Stroganoff recipe delivers tender slices of beef cooked in a creamy mushroom sauce, served over egg noodles. Perfect for a comforting weeknight dinner, it combines savory flavors with a rich, smooth texture and a touch of tang from sour cream.
Ingredients
Scale
Beef and Sauce
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ cup sour cream
- Salt and black pepper to taste
For Serving
- 8 ounces egg noodles or pasta of choice, cooked
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef strips in batches and sear for 1–2 minutes per side until browned but not fully cooked through. Remove the beef from the skillet and set aside to rest.
- Cook Vegetables: Lower the heat to medium and melt the butter in the same skillet. Add finely chopped onions and cook for 3–4 minutes until softened. Add minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and start to brown, about 5 minutes.
- Make the Sauce: Sprinkle flour over the vegetables and stir continuously for 1 minute to incorporate and cook out the raw flour taste. Slowly pour in the beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and Dijon mustard, then let the sauce simmer for 3–4 minutes until it thickens slightly.
- Finish the Stroganoff: Reduce heat to low, then stir in the sour cream until the sauce is smooth and creamy. Return the seared beef strips to the pan and simmer gently for another 2–3 minutes to heat through without overcooking the beef. Season the stroganoff with salt and black pepper to taste.
- Serve: Spoon the beef stroganoff over cooked egg noodles or your pasta of choice. Garnish with freshly chopped parsley and serve immediately for a comforting and hearty meal.
Notes
- For a richer depth of flavor, you can substitute part of the beef broth with dry white wine.
- Use Greek yogurt instead of sour cream for a lighter, tangier sauce.
- Be careful not to overcook the beef to keep it tender and juicy.
