Here’s a classic Old-Fashioned Beef Stroganoff recipe—a rich, creamy dish of tender beef and mushrooms in a sour cream sauce, traditionally served over egg noodles.
Ingredients (serves 4)
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1/2 cup sour cream
- Salt and pepper, to taste
- Egg noodles or rice, for serving
- Fresh parsley, chopped for garnish
Instructions
1. Cook the beef:
- Heat 1 tablespoon butter and oil in a large skillet over medium-high heat.
- Add beef strips and sear until browned but not fully cooked. Remove and set aside.
2. Cook vegetables:
- In the same skillet, melt remaining butter.
- Sauté onions until soft, then add mushrooms and garlic. Cook until mushrooms release moisture and become browned.
3. Make the sauce:
- Sprinkle flour over the vegetables and stir for 1 minute.
- Gradually add beef broth, Worcestershire sauce, and mustard, stirring until slightly thickened.
4. Combine beef and sauce:
- Return beef to the skillet. Simmer 5–7 minutes until beef is cooked through.
- Remove from heat and stir in sour cream. Do not boil after adding sour cream to prevent curdling.
- Season with salt and pepper.
5. Serve:
- Serve hot over egg noodles or rice.
- Garnish with chopped parsley.
💡 Tips:
- Slice beef thinly against the grain for tenderness.
- For deeper flavor, brown the beef in batches to avoid overcrowding the pan.
- Leftovers reheat well and are perfect for next-day lunches.
If you want, I can also give a one-pan quick version that’s ready in under 30 minutes without sacrificing the creamy, rich flavor.
