Ah yes đ â Beef Stroganoff! A classic comfort dish: tender beef in a creamy, savory sauce, usually served over egg noodles or rice. Letâs make it step by step.
Beef Stroganoff
Ingredients (serves 4)
- 1 lb (450 g) beef (sirloin or tenderloin), thinly sliced into strips
- Salt & pepper to taste
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional but adds depth)
- œ cup sour cream
- 2 tsp flour or cornstarch (optional, for thickening)
- Egg noodles, rice, or mashed potatoes for serving
- Optional garnish: chopped parsley
Instructions
- Cook the beef
- Season beef strips with salt and pepper.
- Heat 1 tbsp oil or butter in a skillet over medium-high heat.
- Quickly sear beef until browned (about 2â3 min per side). Remove and set aside.
- Sauté vegetables
- In the same pan, add remaining oil/butter.
- Cook onions until translucent, then add garlic and mushrooms.
- Sauté until mushrooms are browned and moisture has mostly evaporated.
- Make the sauce
- Sprinkle flour over mushrooms and onions (if using) and stir to combine.
- Add beef broth, Worcestershire sauce, and Dijon mustard.
- Bring to a gentle simmer, stirring frequently, until slightly thickened.
- Finish the dish
- Reduce heat to low, stir in sour cream until smooth.
- Return beef to the pan, warm through (do not boilâsour cream can curdle).
- Taste and adjust salt and pepper.
- Serve
- Over cooked egg noodles, rice, or mashed potatoes.
- Garnish with chopped parsley.
đĄ Tips for Perfect Stroganoff
- Use tender cuts of beef; slow-cooking tougher cuts works too, but requires longer braising.
- Donât overcook beefâit should stay tender, not tough.
- For extra richness, add a splash of cream or a teaspoon of Dijon mustard.
If you want, I can also give a slow-cooker version of Beef Stroganoff thatâs hands-off and results in melt-in-your-mouth beef đ.
Do you want me to give that version?
