Description
This classic Beef and Mushroom Stroganoff features tender strips of beef and sautéed mushrooms simmered in a creamy, flavorful sauce. Rich with sour cream and enhanced by garlic, onion, and a touch of Dijon mustard, this Russian-American comfort food is perfect served over egg noodles or mashed potatoes for a hearty weeknight dinner.
Ingredients
Scale
Beef and Seasoning
- 1 pound beef sirloin or stew meat, thinly sliced
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon butter
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
Liquid Ingredients and Flavorings
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 cup sour cream
Garnish & Serving
- 1 tablespoon fresh parsley, chopped (for garnish)
- Cooked egg noodles or mashed potatoes (for serving)
Instructions
- Prepare the Beef: In a bowl, toss the thinly sliced beef with all-purpose flour, salt, and black pepper to evenly coat the meat. This helps in browning and thickening the sauce later.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding and sear each piece until browned on all sides, about 2-3 minutes per side. Remove the browned beef from the skillet and set aside.
- Sauté Onions: Reduce the skillet heat to medium and add butter. Once melted, add the finely chopped onions and sauté for 2 to 3 minutes until they become soft and translucent.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced mushrooms. Cook for 5 to 6 minutes until the mushrooms have released their moisture and start to turn golden brown.
- Deglaze and Flavor: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping any browned bits from the bottom of the skillet to incorporate all the flavors into the sauce.
- Simmer the Beef: Return the seared beef to the skillet and simmer for 5 to 7 minutes. This allows the sauce to thicken slightly and the beef to cook through completely.
- Finish with Sour Cream: Lower the heat to low and gently stir in the sour cream until the sauce is smooth and creamy. Warm through without boiling to prevent curdling.
- Serve: Plate the stroganoff over cooked egg noodles or mashed potatoes. Garnish with freshly chopped parsley for a bright finish. Enjoy immediately.
Notes
- For a quicker version, use ground beef instead of sliced sirloin.
- Add a splash of white wine when deglazing the pan for an extra layer of richness.
- Substitute Greek yogurt for sour cream for a lighter, tangier alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 portion (without noodles)
- Calories: 390
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
