Beef Stroganoff

Must Try

Classic Beef Stroganoff

Beef Stroganoff is a comforting and hearty dish featuring tender strips of beef in a creamy mushroom sauce, served over egg noodles or rice. Here’s a straightforward recipe to make this classic dish:


Ingredients

  • 1 1/2 lbs (680 g) beef sirloin or tenderloin, cut into thin strips
  • 2 tbsp all-purpose flour
  • Salt and black pepper, to taste
  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 8 oz (225 g) cremini or button mushrooms, sliced
  • 1 cup (240 ml) beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup (240 ml) sour cream
  • 2 tbsp fresh parsley, chopped (optional)
  • 12 oz (340 g) egg noodles, cooked according to package instructions

Instructions

  1. Prepare the Beef:
    • Toss the beef strips with the flour, salt, and pepper, ensuring even coating.
  2. Sear the Beef:
    • Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat.
    • Sear the beef in batches, cooking for 1-2 minutes per side until browned but not fully cooked. Remove and set aside.
  3. Cook the Vegetables:
    • Reduce the heat to medium and add the remaining butter.
    • Sauté the onions until softened, about 3-4 minutes.
    • Add the garlic and mushrooms, cooking until the mushrooms release their liquid and begin to brown, about 5-7 minutes.
  4. Make the Sauce:
    • Stir in the beef broth, Worcestershire sauce, and Dijon mustard.
    • Bring the mixture to a simmer and cook for 5 minutes to reduce slightly.
  5. Add the Beef and Finish the Sauce:
    • Return the beef to the skillet along with any accumulated juices.
    • Stir in the sour cream and simmer on low heat for 5 minutes, or until the beef is cooked through and the sauce is creamy. Do not boil to avoid curdling the sour cream.
  6. Serve:
    • Toss the cooked egg noodles with the beef and sauce, or serve the stroganoff over the noodles. Garnish with fresh parsley if desired.

Tips

  • Cut of Beef: Sirloin or tenderloin is ideal, but flank steak or ribeye can also work.
  • Thickening: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce while simmering.
  • Customizations: Add a splash of dry white wine or sherry when sautéing the mushrooms for extra depth.
  • Make it Dairy-Free: Use plain coconut cream instead of sour cream and dairy-free butter for substitutions.

Enjoy your rich and flavorful Beef Stroganoff! 🥩🍄

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