Here’s a classic, creamy Beef Stroganoff recipe—rich, comforting, and perfect over noodles or rice:
🥩 Beef Stroganoff
🧾 Ingredients
- 500 g (1 lb) beef (sirloin or tenderloin), thinly sliced into strips
- 2 tbsp butter or oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250 g (8 oz) mushrooms, sliced
- 1 cup beef broth
- 1 tsp Dijon mustard (optional)
- ½ tsp paprika
- Salt and pepper to taste
- ½ cup sour cream
- Fresh parsley for garnish
- Cooked egg noodles, rice, or mashed potatoes for serving
🔪 Instructions
1. Sear the beef
- Heat butter/oil in a large pan over medium-high heat.
- Quickly sear the beef strips for 1–2 minutes per side, then remove and set aside.
2. Cook vegetables
- In the same pan, sauté onions until translucent, then add garlic and mushrooms.
- Cook until mushrooms release moisture and start to brown.
3. Make the sauce
- Stir in beef broth, Dijon mustard, paprika, salt, and pepper.
- Bring to a gentle simmer for 5 minutes.
4. Finish with beef & sour cream
- Return the beef to the pan and heat through for 1–2 minutes.
- Remove from heat and stir in sour cream (do not boil after adding sour cream to prevent curdling).
5. Serve
- Spoon over cooked egg noodles, rice, or mashed potatoes.
- Garnish with chopped parsley.
🍽️ Tips
- Slice beef thinly and against the grain for tenderness.
- Use full-fat sour cream for a richer, creamier sauce.
- For deeper flavor, splash in a little white wine or Worcestershire sauce.
- Mushrooms can be omitted or substituted with bell peppers for variation.
If you want, I can give a quick 30-minute version or a slow cooker version that makes it extra tender and saucy.
