Beef Stroganoff

This classic comfort food features tender strips of beef in a rich, creamy mushroom sauce. It's a hearty and satisfying dish, perfect for a cozy dinner.

Beef Stroganoff
  • Prep time: 12 minutes
  • Cook time: 23 minutes
  • Total time: 35 minutes
  • Servings: 4
  • Difficulty: Medium
  • Cuisine: American

Ingredients

  • 1.5 lbs beef sirloin, cut into 1/4-inch strips
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 0.75 cup sour cream
  • 12 oz egg noodles, cooked
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season beef strips with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown beef in batches, about 2-3 minutes per batch, then remove and set aside.
  2. Add onion to the skillet and cook until softened, about 5-7 minutes. Add sliced mushrooms and cook until browned and their liquid has evaporated, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables and stir, cooking for 1-2 minutes to create a roux.
  4. Gradually whisk in beef broth, Dijon mustard, and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes.
  5. Return the browned beef to the skillet. Reduce heat to low, stir in sour cream, and heat through gently, being careful not to boil the sauce after adding sour cream.
  6. Serve immediately over hot egg noodles, garnished with fresh chopped parsley.

Tips

  • Do not overcrowd the pan when browning the beef; cook in batches to ensure a good sear.
  • Use full-fat sour cream for the best flavor and to prevent curdling in the hot sauce.
  • For extra depth of flavor, deglaze the pan with a splash of dry red wine after cooking the mushrooms and before adding the flour.

Frequently Asked Questions

Can I make Beef Stroganoff ahead of time?

While best served fresh, you can prepare the beef and mushroom sauce a day in advance. Reheat gently over low heat, stirring in a little extra beef broth or sour cream if needed, then serve with freshly cooked noodles.

What can I substitute for sour cream?

Plain Greek yogurt can be used as a healthier alternative, but be sure to temper it with some hot sauce before adding to prevent curdling. Heavy cream can also be used for a richer sauce.

Why is my sauce too thin or too thick?

If your sauce is too thin, simmer it for a few more minutes to reduce. If it's too thick, stir in a tablespoon or two of beef broth until it reaches your desired consistency.