Beef Stroganoff Recipe

Introduction

Beef Stroganoff is a classic Russian-inspired dish known for its tender strips of beef in a creamy mushroom sauce. This comforting meal is perfect served over egg noodles for a satisfying dinner that comes together quickly and easily.

Ingredients

• 1 lb top sirloin steak, thinly sliced into strips
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 medium onion, finely chopped
• 1/2 lb brown mushrooms, thickly sliced
• 1 garlic clove, minced
• 1 Tbsp all-purpose flour
• 1 cup beef broth
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 Tbsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp green onion or parsley, to garnish
• 8-12 oz egg noodles (optional, to serve)

Instructions

1. Step 1: Heat a large deep pan or Dutch oven over medium-high heat. Add the olive oil, and once hot, place the beef strips in a single layer. Cook for 1 minute per side without stirring until browned and no longer red inside. Sear the beef in batches to avoid overcrowding. Remove the beef to a plate and cover to keep warm.
2. Step 2: Add butter, chopped onion, and sliced mushrooms to the pan. Sauté for 6 to 8 minutes until the liquid evaporates and the onions and mushrooms are soft and browned.
3. Step 3: Stir in the minced garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the mixture and stir constantly for another minute.
4. Step 4: Pour in the beef broth, scraping up any browned bits from the pan. Add the heavy cream, then simmer for 1 to 2 minutes until slightly thickened.
5. Step 5: Temper the sour cream by stirring a few tablespoons of the hot sauce into it, then add it back to the pan while stirring constantly to avoid curdling.
6. Step 6: Mix in Worcestershire sauce, Dijon mustard, salt, and pepper. Simmer the sauce until creamy. Return the beef with any juices to the pan and warm through just before serving.

Tips & Variations

• For extra flavor, use homemade beef broth or add a splash of dry white wine when deglazing the pan.
• Substitute sour cream with Greek yogurt for a lighter twist, but add it off the heat to prevent curdling.
• Serve over mashed potatoes or rice instead of egg noodles for a different take.
• Adding a pinch of smoked paprika or fresh thyme can enhance the savory notes of the sauce.

Storage

Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce if needed. Avoid high heat to prevent the sour cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use other tender cuts like ribeye or sirloin tips. Avoid tough cuts as they may not cook quickly enough to stay tender.

Is it necessary to temper the sour cream?

Tempering the sour cream prevents it from curdling when added to the hot sauce, ensuring a smooth and creamy texture.

Beef Stroganoff Recipe

---

★★★★★

4.5 from 106 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This classic Beef Stroganoff recipe features tender strips of top sirloin seared to perfection and simmered in a creamy mushroom sauce enriched with onions, garlic, and a touch of mustard and Worcestershire sauce. Served best over egg noodles, this comforting dish is perfect for a hearty family meal.

---

Ingredients

Scale 1x2x3x

Beef

• 1 lb top sirloin steak (thinly sliced into strips)
• 2 Tbsp olive oil

Sauce and Vegetables

• 2 Tbsp unsalted butter
• 1/2 medium onion (finely chopped)
• 1/2 lb brown mushrooms (thickly sliced)
• 1 garlic clove (minced)
• 1 Tbsp all-purpose flour
• 1 cup beef broth
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 Tbsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Garnish and Serving

• 1 Tbsp green onion or parsley (to garnish)
• 8–12 oz egg noodles (optional, to serve)

---

Instructions

1. Prepare and Sear Beef: Place a large deep pan or Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Once the oil is very hot, add the thinly sliced beef strips in a single layer. Cook for 1 minute per side without stirring until the beef is just browned and no longer red. To avoid overcrowding, sear the beef in two batches. Remove the cooked beef to a plate and cover to keep warm.
2. Sauté Vegetables: Add 2 tablespoons of unsalted butter to the same pan along with the finely chopped onion and thickly sliced mushrooms. Sauté for 6 to 8 minutes until the liquid evaporates and the onions and mushrooms become soft and lightly browned.
3. Add Garlic and Flour: Stir in the minced garlic and sauté for about 1 minute until fragrant. Sprinkle 1 tablespoon of all-purpose flour over the mixture and cook for another minute while stirring constantly to avoid lumps.
4. Add Broth and Cream: Pour in 1 cup of beef broth, scraping up any browned bits from the bottom of the pan. Then add 3/4 cup of heavy whipping cream and simmer for 1 to 2 minutes until the sauce thickens slightly.
5. Temper and Add Sour Cream: In a small bowl, mix a few tablespoons of the hot sauce with 1/4 cup sour cream to temper it, preventing curdling. Gradually stir this mixture back into the pan while stirring constantly.
6. Season and Combine: Stir in 1 tablespoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste. Let the sauce simmer until creamy. Return the cooked beef along with any juices back to the pan and heat through just until warmed.
7. Serve: Serve the beef stroganoff garnished with chopped green onions or parsley. For a traditional meal, offer it over cooked egg noodles.

Notes

• For best results, slice the beef thinly against the grain to ensure tenderness.
• Be careful not to overcrowd the pan when searing the beef, as this can cause steaming rather than browning.
• Tempering the sour cream is essential to prevent curdling when added to the hot sauce.
• Feel free to substitute sour cream with Greek yogurt for a slightly tangier flavor and reduced fat.
• If preferred, use fresh parsley for garnish to add a fresh herbal note.
• Egg noodles are optional but traditional and complement the creamy texture well.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian

Keywords: Beef Stroganoff, creamy beef recipe, mushroom sauce, quick dinner, classic Russian dish, stroganoff with beef, dinner with egg noodles