Description
A classic Russian-inspired Beef Stroganoff recipe featuring tender strips of beef sirloin cooked with mushrooms and onions in a creamy sour cream sauce, served over buttery egg noodles. This hearty and comforting dish is perfect for a satisfying family meal and comes together in about 40 minutes.
Ingredients
Scale
Beef Stroganoff
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
Egg Noodles
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Egg Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions, typically 7-9 minutes, until al dente. Drain and set aside, tossing with a little butter if desired to prevent sticking.
- Cook the Beef: In a large skillet, heat the olive oil or butter over medium-high heat. Add the thinly sliced beef strips and sauté until browned on all sides but not fully cooked through, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are browned and their liquid has evaporated, about 5-6 minutes.
- Create the Sauce Base: Sprinkle the flour over the mushroom and onion mixture and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste. Slowly pour in the beef broth while stirring to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened, about 3-5 minutes.
- Combine Beef and Sauce: Return the browned beef strips to the skillet. Stir in the Dijon mustard and sour cream until the sauce is smooth and creamy. Cook for an additional 2-3 minutes on low heat to warm through. Season with salt and pepper to taste, being careful not to boil after adding sour cream to prevent curdling.
- Serve: Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley for a burst of color and fresh flavor. Serve immediately.
Notes
- Use tender cuts of beef such as sirloin or tenderloin to ensure a tender stroganoff.
- The flour is optional but helps thicken the sauce for a richer texture.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lighter version, use Greek yogurt instead of sour cream.
