Beef Stroganoff Recipe
A creamy, comforting Beef Stroganoff recipe that turns a simple dinner into a delicious Russian-inspired feast.
Ingredients
- 1½ pounds beef sirloin or tenderloin beef sirloin or tenderloin thinly sliced against the grain
- 2 tablespoons olive oil (or avocado oil) olive oil (or avocado oil)
- 1 medium onion finely chopped (yellow or sweet)
- 8 ounces cremini or white button mushrooms cremini or white button mushrooms sliced
- 2 cloves garlic garlic minced
- 1 cup low-sodium beef broth low-sodium beef broth
- 1 tablespoon Worcestershire sauce Worcestershire sauce
- 1 teaspoon Dijon mustard Dijon mustard adds a gentle bite
- 1 cup full-fat sour cream full-fat sour cream for best creaminess; Greek yogurt works, too
- 2 tablespoons unsalted butter unsalted butter
- Salt and black pepper to taste
- 8 ounces egg noodles egg noodles cooked per package directions (sub gluten-free pasta if needed)
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef slices with salt and pepper. In batches, sear until browned (about 1 minute per side). Remove beef to a plate and cover loosely with foil.
- Lower heat to medium. Add butter, then stir in onions and mushrooms. Sauté until golden and fragrant, about 5 minutes. Scrape up brown bits—they’re pure flavor.
- Toss in garlic; cook 30 seconds. Stir in Dijon mustard and Worcestershire sauce. The aroma will be irresistible.
- Pour beef broth into the pan, scraping the bottom with a wooden spoon. Bring to a gentle simmer. Let the liquid reduce by about one-third (3–4 minutes).
- Turn off the heat. Stir in sour cream until the sauce is silky and smooth—avoid boiling now to keep it from curdling.
- Nestle the seared beef back into the pan. Gently warm for 1–2 minutes to marry flavors.
- Serve Beef Stroganoff over cooked egg noodles or rice. Sprinkle with fresh parsley and a crack of pepper.
- Encourage everyone to dig in right away for the ultimate creamy, cozy comfort food experience.
Notes
I learned during testing that browning the beef first and letting it rest off-heat keeps it meltingly tender—skip this step and you risk chewy slices. If your sauce ever looks grainy, whisk in a tablespoon of cream cheese off-heat for extra smoothness. Adjust sour cream levels: more for cream lovers, less if you’re watching richness.
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