Beef Stroganoff Recipe
This beef stroganoff recipe is creamy, savory, and comforting — featuring tender beef, mushrooms, and a velvety sauce served over noodles.
Equipment
- Large skillet or sauté pan
- Pot for noodles
- Wooden spoon or whisk
- Measuring cups and spoons
Ingredients
- 1 lb beef sirloin or tenderloin thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 tbsp flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- 8 oz egg noodles for serving
Instructions
Cook the Beef:
- In a large skillet, heat olive oil over medium-high. Sear beef strips quickly in batches until browned. Remove and set aside.
Cook the Vegetables:
- Add butter to the same pan. Sauté onion and mushrooms until soft and golden, about 5 minutes. Add garlic and cook 30 seconds more.
Make the Sauce:
- Sprinkle flour over vegetables; stir to coat. Gradually add beef broth, whisking until smooth. Simmer for 2–3 minutes.
Add Flavor:
- Stir in sour cream, Dijon mustard, salt, and pepper. Add seared beef back in and simmer gently 5 minutes until sauce thickens.
Serve:
- Spoon over cooked egg noodles and top with fresh parsley.
Notes
💡 Don’t boil the sauce after adding sour cream — it can curdle. Simmer gently for a silky texture.
🧊 Leftovers keep 3 days in the fridge; reheat slowly with a splash of broth or cream.
🧊 Leftovers keep 3 days in the fridge; reheat slowly with a splash of broth or cream.