Here’s a classic, creamy Beef Stroganoff recipe — tender beef in a rich mushroom and sour cream sauce, perfect over noodles or rice.
🥩 Beef Stroganoff
Ingredients (Serves 4)
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour (for dredging)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 8 oz (225 g) mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- ½ cup sour cream
- 1 tbsp chopped fresh parsley (optional, for garnish)
- Cooked egg noodles or rice, for serving
Instructions
1️⃣ Prepare the Beef
- Season beef strips with salt and pepper, then lightly dredge in flour.
- Heat butter and olive oil in a large skillet over medium-high heat.
- Sear beef strips 2–3 minutes per side until browned. Remove and set aside (don’t overcook — they’ll finish in the sauce).
2️⃣ Cook the Vegetables
- In the same skillet, sauté onions until translucent (3–4 minutes).
- Add mushrooms and cook until softened and lightly browned (5–6 minutes).
- Add garlic and cook 30 seconds until fragrant.
3️⃣ Make the Sauce
- Pour in beef broth, Worcestershire sauce, and mustard (if using).
- Bring to a simmer and let reduce slightly, 5–7 minutes.
4️⃣ Combine Beef and Sauce
- Return beef to the skillet and stir to coat in sauce.
- Reduce heat to low and stir in sour cream.
- Heat gently — do not boil after adding sour cream to prevent curdling.
5️⃣ Serve
- Serve hot over cooked egg noodles or rice.
- Garnish with fresh parsley and extra black pepper if desired.
💡 Tips
- Use tender cuts like sirloin or tenderloin for best results; stew beef can become tough.
- For a richer flavor, add a splash of white wine when cooking mushrooms.
- Leftovers store well in the fridge for 2–3 days; reheat gently over low heat.
- You can make a slow cooker version by layering beef, mushrooms, onions, and broth, then adding sour cream at the end.
If you want, I can also give a slow cooker beef stroganoff version that’s even more hands-off and tender.
Do you want that slow cooker version?
