Description
This Old-Fashioned Beef Stroganoff is a rich and creamy dish featuring tender beef, mushrooms, and onions in a flavorful sour cream sauce. Served over egg noodles, mashed potatoes, or rice, it’s the perfect comfort food for a cozy dinner!
Ingredients
Units
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For the Stroganoff:
- 1 1/2 lbs beef sirloin or ribeye, thinly sliced
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- 1/2 cup heavy cream (or whole milk for a lighter version)
- 1 tsp paprika (optional)
For Serving:
- 12 oz egg noodles (or mashed potatoes/rice)
- 2 tbsp fresh parsley, chopped
- Extra sour cream for garnish (optional)
Instructions
Step 1: Prepare the Beef
- In a bowl, toss the sliced beef with flour, salt, and black pepper until lightly coated.
Step 2: Sear the Beef
- Heat butter and olive oil in a large skillet over medium-high heat.
- Sear the beef in batches for 2-3 minutes per side, until browned. Remove from skillet and set aside.
Step 3: Cook the Vegetables
- In the same skillet, sauté onions and mushrooms for 5 minutes, until softened.
- Add garlic and cook for 30 seconds until fragrant.
Step 4: Make the Sauce
- Pour in beef broth, Worcestershire sauce, and Dijon mustard, scraping up any browned bits from the pan.
- Let simmer for 5 minutes, reducing slightly.
Step 5: Add Cream & Beef
- Lower heat to medium-low. Stir in sour cream, heavy cream, and paprika (if using) until smooth.
- Return the seared beef to the skillet and simmer for 5 more minutes, until the sauce thickens.
Step 6: Serve & Enjoy
- Cook egg noodles according to package instructions. Drain and toss with butter (optional).
- Spoon the stroganoff over noodles, mashed potatoes, or rice.
- Garnish with fresh parsley and extra sour cream if desired.
Notes
- Best Beef Cuts: Use sirloin, ribeye, or tenderloin for the most tender results.
- Thicker Sauce: Simmer longer or add 1 tbsp cornstarch mixed with 2 tbsp water.
- Dairy-Free Option: Replace sour cream and heavy cream with coconut cream or dairy-free alternatives.
- Storage: Refrigerate leftovers for up to 3 days. Reheat gently over low heat.