Description
This classic Beef Stroganoff recipe features tender strips of beef sirloin sautéed with onions, garlic, and mushrooms in a rich, creamy sauce made with sour cream and Dijon mustard. Served over buttery egg noodles and garnished with fresh parsley, this comforting dish comes together in about 40 minutes, making it perfect for a hearty weeknight dinner.
Ingredients
Scale
Beef Stroganoff
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
Accompaniment
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the egg noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside, tossing with a little butter if desired to prevent sticking.
- Sear the beef: In a large skillet, heat olive oil or butter over medium-high heat. Add the thinly sliced beef strips in batches to avoid overcrowding, and sear until browned but still tender, about 2-3 minutes per batch. Remove beef from skillet and set aside.
- Sauté the vegetables: In the same skillet, reduce heat to medium and add chopped onions. Cook until translucent, about 4 minutes. Add minced garlic and sliced mushrooms, cooking until mushrooms are browned and tender, about 5-7 minutes.
- Make the sauce: Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to eliminate the raw flour taste. Slowly pour in the beef broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3-5 minutes.
- Combine beef and sauce: Return the seared beef strips to the skillet and stir in Dijon mustard and sour cream. Heat gently over low heat, stirring continuously to avoid curdling. Do not boil after adding sour cream. Season with salt and pepper to taste.
- Serve: Spoon the beef stroganoff sauce over the cooked egg noodles. Garnish with freshly chopped parsley. Serve immediately while hot.
Notes
- Using tender cuts like sirloin or tenderloin ensures the beef stays juicy and tender.
- The all-purpose flour is optional but helps thicken the sauce for a creamier texture.
- Make sure to add sour cream off the heat or on low to prevent it from curdling.
- For a lighter version, substitute sour cream with Greek yogurt.
- Fresh parsley adds a nice color contrast and fresh flavor as garnish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian
