Beef Stroganoff is a classic Russian-inspired dish that has become a worldwide comfort food favorite. Featuring tender strips of beef cooked in a rich, creamy mushroom sauce, this recipe is hearty, flavorful, and perfect for serving over egg noodles, rice, or mashed potatoes. It’s a dish that combines elegance with simplicity, making it a great choice for both weeknight dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
- 500 g beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250 g mushrooms, sliced (button or cremini)
- 1 tbsp flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Cook Beef: Heat olive oil in a skillet over medium-high heat. Sear beef strips until just browned (do not overcook). Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, melt butter and cook onion, garlic, and mushrooms until soft and golden.
- Make Sauce: Sprinkle flour over the mixture and stir. Slowly add beef broth while whisking to avoid lumps. Stir in Worcestershire sauce and Dijon mustard. Simmer until sauce thickens.
- Add Sour Cream: Lower heat and stir in sour cream until creamy and smooth.
- Combine: Return beef strips to the skillet, mix well, and cook for another 2–3 minutes until heated through.
- Serve: Garnish with parsley and serve hot over egg noodles, rice, or mashed potatoes.
Tips & Variations
- Use tender cuts like sirloin or tenderloin for the best texture.
- Add a splash of white wine while deglazing the pan for extra flavor.
- Swap sour cream with Greek yogurt for a lighter option.
- For a richer sauce, add a touch of heavy cream.
