Beef Stroganoff
Beef Stroganoff is a hearty, creamy, and comforting dish made with tender strips of beef, mushrooms, and a savory sour cream sauce. Served over egg noodles or rice, it's a classic weeknight dinner that feels extra special.
Ingredients
- 1 lb 450g beef sirloin or tenderloin, thinly sliced into strips
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz 225g mushrooms, sliced
- 1 tablespoon flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- ½ cup sour cream
- 1 tablespoon Worcestershire sauce
- Fresh parsley chopped (for garnish)
- Cooked egg noodles mashed potatoes, or rice (for serving)
Instructions
- Sear beef: Season the beef strips with salt and pepper. In a large skillet over medium-high heat, heat oil. Sear beef in batches until browned. Remove and set aside.
- Sauté veggies: In the same skillet, add a bit more oil if needed. Sauté onions for 2–3 minutes until soft. Add garlic and mushrooms, cooking until the mushrooms are browned and liquid has mostly evaporated.
- Make the sauce: Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in the beef broth, stirring constantly. Add Worcestershire sauce and mustard. Simmer until the sauce thickens slightly, about 5 minutes.
- Add sour cream: Lower heat and stir in sour cream until well combined. Do not boil to prevent curdling.
- Return beef: Add the seared beef back into the skillet. Simmer gently for 3–5 minutes until heated through and the sauce is creamy.
- Serve: Garnish with fresh parsley and serve over egg noodles, mashed potatoes, or rice.
Notes
- Beef tips: Use tender cuts like sirloin or tenderloin. Avoid overcooking to keep the beef tender.
- Sour cream tip: Let sour cream come to room temperature before adding to the hot pan to prevent curdling.
- Make-ahead: The sauce can be made ahead. Add beef just before serving for best texture.
- Mushroom swap: Try cremini, button, or even portobello mushrooms for added flavor.