Description
A classic and creamy Beef Stroganoff recipe featuring tender strips of beef sirloin sautéed with mushrooms and onions in a rich sour cream sauce, served over perfectly cooked egg noodles. This comforting Russian-American dish is perfect for a hearty dinner and easy to prepare on the stovetop.
Ingredients
Scale
Beef and Sauce
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt and black pepper to taste
Pasta
- 8 ounces egg noodles, cooked according to package instructions
Garnish
- Fresh parsley, chopped
Instructions
- Season and Sear Beef: Season the beef strips generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and quickly sear the beef strips until browned on all sides, about 2 to 3 minutes. Remove the beef from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the butter and add the finely chopped onion. Cook until the onion becomes soft and translucent, about 3 minutes. Then add the minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and begin to brown, approximately 5 minutes.
- Thicken Sauce: Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce and Dijon mustard, then reduce heat and simmer gently until the sauce thickens, about 5 to 7 minutes.
- Finish the Sauce: Lower the heat and stir in the sour cream until the sauce is smooth and creamy. Be careful not to let it boil to prevent curdling.
- Combine and Heat Through: Return the seared beef strips to the skillet and cook just until heated through, ensuring the beef stays tender. Do not boil the mixture.
- Serve: Spoon the creamy beef stroganoff over cooked egg noodles and garnish with fresh chopped parsley for a burst of color and flavor.
Notes
- For a deeper, richer flavor, add a splash of dry white wine or brandy while sautéing the mushrooms.
- Substitute Greek yogurt for sour cream to create a lighter version of the sauce.
- If you prefer, serve the stroganoff over rice or creamy mashed potatoes instead of noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 plate (approximately 1/4 of recipe)
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
