Introduction
Let me introduce you to a classic comfort dish that never fails to impress: Beef Stroganoff. This creamy, rich combination of tender beef strips and mushrooms in a savory sour cream sauce has been a dinner table favorite for generations. What I love about this recipe is how it transforms simple ingredients into an incredibly satisfying meal. Whether you’re cooking for your family or hosting friends, this version of Beef Stroganoff strikes the perfect balance between traditional flavors and modern convenience.
Ingredients
- 1½ pounds beef sirloin, cut into thin strips
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper to taste
- 8 ounces egg noodles
- Fresh parsley for garnish (optional)
Instructions
- Season the beef strips generously with salt and pepper. Heat oil in a large skillet over medium-high heat.
- Working in batches, brown the beef strips for 2-3 minutes per side. Remove and set aside.
- In the same pan, melt butter and add mushrooms. Cook until golden brown, about 5 minutes.
- Add onions and garlic, cooking until softened, about 3-4 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually add beef broth, stirring constantly to prevent lumps.
- Bring to a simmer and cook until sauce thickens, about 5 minutes.
- Meanwhile, cook egg noodles according to package instructions.
- Reduce heat to low and stir in sour cream and Dijon mustard.
- Return beef to the pan and heat through, about 2-3 minutes.
- Serve over hot egg noodles and garnish with parsley if desired.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Recipe Notes
- For the most tender results, slice the beef against the grain and ensure it’s at room temperature before cooking.
- Don’t overcrowd the pan when browning the beef – this ensures proper searing instead of steaming.
- To prevent the sour cream from curdling, make sure to reduce the heat before adding it to the sauce.
- If your sauce becomes too thick, thin it out with a little beef broth or water.
- This dish can be made ahead and reheated gently, though you might need to add a splash of broth when rewarming.
- For a lighter version, you can substitute Greek yogurt for sour cream, though the taste will be slightly tangier.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Beef Stroganoff
A creamy, rich combination of tender beef strips and mushrooms in a savory sour cream sauce.
Ingredients
- 1½ pounds beef sirloin cut into thin strips
- 8 ounces fresh mushrooms sliced
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper to taste
- 8 ounces egg noodles
- Fresh parsley for garnish optional
Instructions
- Season the beef strips generously with salt and pepper. Heat oil in a large skillet over medium-high heat.
- Working in batches, brown the beef strips for 2-3 minutes per side. Remove and set aside.
- In the same pan, melt butter and add mushrooms. Cook until golden brown, about 5 minutes.
- Add onions and garlic, cooking until softened, about 3-4 minutes.
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually add beef broth, stirring constantly to prevent lumps.
- Bring to a simmer and cook until sauce thickens, about 5 minutes.
- Meanwhile, cook egg noodles according to package instructions.
- Reduce heat to low and stir in sour cream and Dijon mustard.
- Return beef to the pan and heat through, about 2-3 minutes.
- Serve over hot egg noodles and garnish with parsley if desired.