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Beef Stroganoff

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Beef Stroganoff is a comforting classic, featuring tender strips of beef in a creamy, savory mushroom sauce. Served over buttery egg noodles, this hearty dish is perfect for family dinners or cozy evenings at home.

Beef Stroganoff

For the Stroganoff
 750 g beef sirloin or tenderloin (sliced into thin strips)
 2 tbsp all-purpose flour (for coating)
 2 tbsp olive oil
 2 tbsp unsalted butter
 1 medium onion (finely chopped)
 3 cloves garlic (minced)
 8 oz mushrooms (sliced, cremini or button)
 ½ cup beef broth (low-sodium)
 ½ cup sour cream
 1 tbsp Dijon mustard
 1 tsp Worcestershire sauce
 ¼ tsp smoked paprika (optional)
 Salt and freshly ground black pepper (to taste)
For Serving
 12 oz egg noodles (cooked and drained)
 1 tbsp unsalted butter (for the noodles)
 Fresh parsley (chopped, for garnish)
Prepare the Beef
1

 

  1. Slice the Beef:
    • Cut the beef into thin strips, about 2 inches long. Season with salt and pepper.
  2. Coat with Flour:
    • Lightly dredge the beef strips in the flour, shaking off any excess.
Sear the Beef
2

 

  1. Heat Oil and Butter:
    • In a large skillet or Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat.
  2. Cook the Beef:
    • Sear the beef strips in batches, cooking for about 1-2 minutes per side until browned but not fully cooked through. Remove and set aside.
Cook the Vegetables
3

 

  1. Add Butter:
    • Melt the remaining tablespoon of butter in the skillet.
  2. Sauté Onions and Garlic:
    • Add the onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute.
  3. Add Mushrooms:
    • Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Build the Sauce
4

 

  1. Deglaze with Broth:
    • Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.
  2. Stir in Cream and Seasonings:
    • Lower the heat to medium and stir in the sour cream, Dijon mustard, Worcestershire sauce, and smoked paprika. Simmer for 2-3 minutes, allowing the flavors to meld.
Combine and Serve
5

 

  1. Add the Beef:
    • Return the beef strips to the skillet, along with any juices. Simmer for another 5-7 minutes, until the beef is tender and the sauce thickens slightly.
  2. Prepare the Noodles:
    • Toss the cooked egg noodles with 1 tablespoon of butter and place them on serving plates or bowls.
  3. Plate the Stroganoff:
    • Spoon the beef stroganoff over the noodles and garnish with fresh parsley.
Pro Tips
6

 

  • Best Beef Cut: Use sirloin, tenderloin, or ribeye for the most tender results.
  • Thicker Sauce: For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce while simmering.
  • Make Ahead: The stroganoff base (without sour cream) can be made in advance. Add the sour cream and reheat gently before serving.

Nutrition Facts

0 servings

Serving size