Here’s a classic, creamy, and comforting Beef Stroganoff recipe that’s perfect for a weeknight dinner or special occasion:
Ingredients (Serves 4)
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 tablespoon flour (optional, for thickening)
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- 1 teaspoon Worcestershire sauce (optional)
- Fresh parsley, chopped, for garnish
- Cooked egg noodles, rice, or mashed potatoes, for serving
Instructions
1. Sear the beef:
- Season beef strips with salt and pepper.
- In a large skillet, heat olive oil or butter over medium-high heat.
- Quickly sear beef in batches, 1–2 minutes per side, until browned but not fully cooked. Remove and set aside.
2. Cook vegetables:
- In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant.
- Add mushrooms and cook 5–7 minutes until tender and browned.
3. Make the sauce:
- Sprinkle flour over the vegetables and stir (optional, for thicker sauce).
- Slowly add beef broth while stirring.
- Stir in Dijon mustard and Worcestershire sauce. Simmer 3–5 minutes until sauce thickens slightly.
4. Finish with beef and sour cream:
- Return beef to the skillet and stir to coat with sauce.
- Reduce heat to low and stir in sour cream. Do not boil after adding sour cream to prevent curdling.
- Adjust salt and pepper to taste.
5. Serve:
- Serve over cooked egg noodles, rice, or mashed potatoes.
- Garnish with chopped parsley.
Tips
- For extra richness, add a splash of white wine when cooking the mushrooms.
- Use tender cuts of beef to keep it juicy; thin strips cook quickly and stay tender.
- Make ahead: You can prepare the sauce and mushrooms in advance, then just add beef before serving.
I can also give you a slow cooker beef stroganoff version that’s hands-off and melts the beef to tender perfection. Do you want that version?
