Beef Stroganoff
A creamy, comforting classic with tender strips of beef and mushrooms in a velvety sour cream sauce — perfect over noodles, rice, or mashed potatoes. Quick enough for weeknights, fancy enough for guests.
Equipment
- Large skillet or sauté pan
- Wooden Spoon
- Mixing Bowls
- Tongs
- Measuring spoons and cups
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- ½ cup sour cream
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Slice your beef thinly against the grain. Season with salt and pepper, then toss in flour until lightly coated.
- Heat butter and olive oil over medium-high heat. Add beef in small batches to avoid crowding. Sear each side until golden, then remove from the pan.
- In the same skillet, add chopped onions and sauté until translucent. Stir in garlic and mushrooms, cooking until soft and lightly browned.
- Pour in the Worcestershire sauce, Dijon mustard, and beef broth. Scrape up all the golden bits stuck to the pan — that’s pure flavor gold.
- Lower the heat and simmer for about 5 minutes. The sauce will start to thicken and deepen in color.
- Return the beef to the pan, gently mixing it into the sauce. Let it simmer briefly to absorb all that creamy goodness.
- Remove from heat and stir in sour cream until smooth and glossy. (Don’t boil it — sour cream can curdle if overheated.)
- Spoon the stroganoff over warm egg noodles or rice. Sprinkle chopped parsley on top and serve immediately.
Notes
Use full-fat sour cream for the richest sauce. If freezing, leave out the sour cream and stir it in after reheating. A splash of dry white wine adds depth when deglazing. For a faster version, use ground beef instead of sirloin.