Classic Beef Stroganoff Recipe

Beef Stroganoff is a rich and creamy dish featuring tender strips of beef, sautéed mushrooms, and onions in a savory sour cream sauce. It’s traditionally served over egg noodles, but it’s also delicious with rice or mashed potatoes.

Ingredients

• 1 1/2 lbs beef sirloin or tenderloin, thinly sliced into strips
• 2 tablespoons olive oil or butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 tablespoon flour
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 cup sour cream
• 1/2 cup heavy cream (optional, for extra richness)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Egg noodles, rice, or mashed potatoes (for serving)

Instructions

1. Prepare the Beef:

a. Sear the Beef:

• Heat olive oil or butter in a large skillet over medium-high heat. Add the beef strips in batches, searing them quickly on both sides until browned but not fully cooked through. Remove the beef from the skillet and set aside.

2. Cook the Vegetables:

a. Sauté Onions and Garlic:

• In the same skillet, add a little more oil or butter if needed. Sauté the chopped onion and minced garlic until the onion is softened and translucent, about 5 minutes.

b. Cook the Mushrooms:

• Add the sliced mushrooms to the skillet and cook until they are browned and any moisture has evaporated, about 5-7 minutes.

3. Make the Sauce:

a. Add Flour:

• Sprinkle the flour over the mushroom and onion mixture, stirring well to coat. Cook for about 1 minute to eliminate the raw flour taste.

b. Deglaze the Pan:

• Gradually stir in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.

c. Add Flavorings:

• Stir in the Worcestershire sauce and Dijon mustard. Let the sauce simmer for a few minutes until it thickens slightly.

d. Add Sour Cream:

• Reduce the heat to low and stir in the sour cream (and heavy cream if using). Mix until the sauce is smooth and creamy. Season with salt and pepper to taste.

4. Finish the Beef Stroganoff:

a. Return the Beef:

• Add the seared beef strips back into the skillet, stirring to coat them in the sauce. Cook for another 2-3 minutes until the beef is heated through and cooked to your liking. Be careful not to overcook the beef to keep it tender.

b. Garnish:

• Remove from heat and sprinkle with fresh chopped parsley.

5. Serve:

a. Serve Hot:

• Serve the beef stroganoff over egg noodles, rice, or mashed potatoes. Optionally, garnish with additional parsley or a dollop of sour cream.

Tips for Perfect Beef Stroganoff

1. Beef Selection: Use a tender cut of beef like sirloin, tenderloin, or ribeye for the best results. Slice the beef thinly against the grain to keep it tender.
2. Searing: Sear the beef quickly over high heat to brown the outside without overcooking the inside. Cook in batches if necessary to avoid crowding the pan.
3. Mushrooms: Brown the mushrooms well to bring out their rich, savory flavor. Avoid overcrowding the pan, which can cause them to steam instead of brown.
4. Sauce: If you prefer a thicker sauce, simmer it a bit longer after adding the flour, or reduce the amount of broth. For a richer sauce, add heavy cream.
5. Reheating: Beef stroganoff is best served fresh, but it can be reheated gently over low heat. If the sauce thickens too much, add a splash of broth or water to loosen it.

Enjoy your creamy, flavorful beef stroganoff, a classic comfort dish that’s perfect for any occasion!