Beef stroganoff is a timeless dish that combines tender beef, sautéed mushrooms, and a luscious sour cream sauce. Originating from Russia, this dish has become a global favorite thanks to its comforting flavors and versatility. Whether served over egg noodles, rice, or mashed potatoes, it’s the perfect meal for any occasion.
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cups mushrooms, sliced (button or cremini)
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- Cooked egg noodles, rice, or mashed potatoes for serving
Equipment
- Large skillet
- Mixing spoon
- Cutting board and knife
- Bowl for tossing beef
Instructions
- Prepare the beef:
Toss the thinly sliced beef with flour, ensuring each piece is lightly coated. This helps thicken the sauce later. - Cook the beef:
Heat olive oil or butter in a large skillet over medium-high heat. Add the beef slices and cook until browned on all sides, about 2–3 minutes per side. Remove the beef from the skillet and set aside. - Sauté the vegetables:
In the same skillet, add the onions and cook until softened, about 3 minutes. Add the mushrooms and cook until browned and their liquid has evaporated, about 5 minutes. Stir in the minced garlic and cook for 1 more minute. - Make the sauce:
Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Stir in the Dijon mustard and Worcestershire sauce. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld. - Add the sour cream:
Reduce the heat to low and stir in the sour cream until the sauce is creamy and smooth. Do not boil to prevent curdling. - Return the beef:
Add the browned beef back to the skillet and stir to coat it in the sauce. Simmer for 2–3 minutes until heated through. - Serve:
Serve the beef stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley if desired.
Tips
- Tender beef: Use tender cuts like sirloin or tenderloin for the best texture. Avoid overcooking to keep the beef juicy.
- Make it creamy: For a richer sauce, add a splash of heavy cream along with the sour cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to prevent the sauce from separating.
Beef stroganoff is a comforting and satisfying dish that’s perfect for family dinners or entertaining guests. With its tender beef, creamy sauce, and earthy mushrooms, it’s a classic recipe that’s easy to make and always a hit. Serve it with your favorite starch for a meal that’s both hearty and elegant!
Beef Stroganoff Recipe
Creamy and comforting, this beef stroganoff recipe is a classic dish made with tender beef, mushrooms, and a rich sour cream sauce. Perfect for a hearty dinner served over noodles or rice.
Equipment
- Large skillet
- Mixing spoon
- Cutting board and knife
- Bowl for tossing beef
Ingredients
- 1 lb beef sirloin or tenderloin thinly sliced
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 2 cups mushrooms sliced (button or cremini)
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1 tbsp fresh parsley chopped (optional, for garnish)
- Cooked egg noodles rice, or mashed potatoes for serving
Instructions
- Prepare the beef:
- Toss the thinly sliced beef with flour, ensuring each piece is lightly coated. This helps thicken the sauce later.
- Cook the beef:
- Heat olive oil or butter in a large skillet over medium-high heat. Add the beef slices and cook until browned on all sides, about 2–3 minutes per side. Remove the beef from the skillet and set aside.
- Sauté the vegetables:
- In the same skillet, add the onions and cook until softened, about 3 minutes. Add the mushrooms and cook until browned and their liquid has evaporated, about 5 minutes. Stir in the minced garlic and cook for 1 more minute.
- Make the sauce:
- Pour the beef broth into the skillet, scraping up any browned bits from the bottom. Stir in the Dijon mustard and Worcestershire sauce. Bring to a simmer and let cook for 5 minutes, allowing the flavors to meld.
- Add the sour cream:
- Reduce the heat to low and stir in the sour cream until the sauce is creamy and smooth. Do not boil to prevent curdling.
- Return the beef:
- Add the browned beef back to the skillet and stir to coat it in the sauce. Simmer for 2–3 minutes until heated through.
- Serve:
- Serve the beef stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley if desired.
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