Description
This Classic Beef Stroganoff is a creamy, savory dish featuring tender strips of beef in a flavorful mushroom and sour cream sauce, served over a bed of noodles. A comforting and elegant meal perfect for any occasion!
Ingredients
Units
Scale
For the Stroganoff
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp all-purpose flour
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225 g) cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup sour cream
- 1/4 cup heavy cream (optional, for extra creaminess)
- Salt and pepper, to taste
For Serving
- 12 oz (340 g) egg noodles, cooked according to package instructions
- Fresh parsley, chopped, for garnish
Instructions
1. Prepare the Beef
- Toss the beef strips with the flour, ensuring an even coating. Season with salt and pepper.
- Heat 1 tablespoon of oil or butter in a large skillet over medium-high heat.
- Sear the beef in batches, cooking for 1–2 minutes per side until browned but not fully cooked. Remove and set aside.
2. Cook the Vegetables
- In the same skillet, heat the remaining oil or butter.
- Sauté the onion until softened, about 3 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and tender.
3. Make the Sauce
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Simmer the sauce for 5 minutes to reduce slightly.
4. Finish the Stroganoff
- Lower the heat to medium and stir in the sour cream and heavy cream (if using). Mix until smooth and heated through. Do not boil to prevent curdling.
- Return the beef to the skillet and simmer for 2–3 minutes, or until the beef is tender and cooked to your liking.
5. Serve
- Spoon the stroganoff over cooked egg noodles.
- Garnish with fresh parsley and serve immediately.
Notes
- Beef Selection: Sirloin, tenderloin, or ribeye work best for this recipe. Avoid overcooking the beef to keep it tender.
- Make It Ahead: Prepare the sauce up to step 3, then add the sour cream and beef when reheating.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.