Description
This Classic Beef Stroganoff recipe is a comforting and creamy dish made from scratch using tender strips of beef, sautéed mushrooms, onions, and a rich sour cream sauce. Served over buttery egg noodles, it’s a perfect hearty meal for family dinners or special occasions.
Ingredients
Scale
Beef and Vegetables
- 1 pound Beef (sirloin or tenderloin, cut into thin strips)
- 1 medium Onion (finely chopped)
- 8 ounces Mushrooms (sliced, preferably cremini or button)
- 2 cloves Garlic (minced)
Sauce and Seasoning
- 2 cups Beef broth (low-sodium recommended)
- 1 cup Sour cream (full-fat for best results)
- 2 tablespoons Flour (for thickening the sauce)
- 2 tablespoons Butter (for sautéing, plus a knob for noodles)
- Salt and pepper to taste
Serving
- Egg noodles (as needed, cooked according to package instructions)
Instructions
- Prepare Ingredients: Slice the beef into thin strips, finely chop the onion, slice the mushrooms, and mince the garlic to get all your components ready for cooking.
- Sear the Beef: Melt butter in a large skillet over medium-high heat. Add the beef strips in a single layer and sear each side for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
- Sauté Onions: Add the chopped onions to the same skillet and cook for 3-4 minutes until they become translucent and soft.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they brown and release their moisture, enhancing their flavor.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Thicken with Flour: Sprinkle the flour evenly over the mixture and stir well to combine. Cook for 2 minutes to eliminate any raw flour taste.
- Add Broth: Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring the sauce to a gentle simmer and allow it to thicken for about 5 minutes.
- Return Beef: Return the seared beef to the skillet and cook everything together for another 3-4 minutes to meld the flavors and ensure the beef is cooked through.
- Add Sour Cream: Reduce the heat to low and stir in the sour cream until the sauce is creamy and well incorporated.
- Season: Taste and season the stroganoff with salt and pepper to your preference.
- Cook Noodles: Prepare the egg noodles according to the package instructions. Drain them and return to the pot with a knob of butter, stirring until melted and coated.
- Serve: Spoon the beef stroganoff over the buttery egg noodles. Garnish with fresh parsley if desired and serve immediately.
Notes
- Use full-fat sour cream for a richer, creamier sauce.
- Do not overcook the beef; sear quickly to keep it tender.
- Low-sodium beef broth helps control the salt content, allowing seasoning adjustments at the end.
- Cremini mushrooms add a deeper flavor, but button mushrooms work great too.
- Fresh parsley garnish adds color and a hint of freshness.
