Here’s a classic Beef Stroganoff recipe—tender beef in a rich, creamy mushroom sauce. Perfect over egg noodles, rice, or mashed potatoes.
🥩 Classic Beef Stroganoff
🧾 Ingredients:
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1 lb (450g) beef sirloin, ribeye, or tenderloin (thinly sliced)
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Salt & pepper to taste
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2 tbsp flour (optional, for thickening)
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2 tbsp oil or butter (for searing)
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1 tbsp butter (for the sauce)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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8 oz (225g) mushrooms, sliced (cremini or white)
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1 cup beef broth
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1 tbsp Worcestershire sauce
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1 tsp Dijon mustard (optional but adds depth)
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3/4 cup sour cream (or Greek yogurt for a lighter version)
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Fresh parsley, chopped (for garnish)
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Cooked egg noodles or rice (for serving)
🔪 Instructions:
1. Prep the Beef:
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Slice beef thinly against the grain.
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Pat dry and season with salt and pepper.
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Optional: Lightly dust with flour (helps brown and thicken the sauce).
2. Sear the Beef:
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Heat 1–2 tbsp oil/butter in a large skillet over medium-high.
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Sear beef in batches for 1–2 minutes per side (just until browned, not fully cooked).
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Transfer to a plate.
3. Cook the Veggies:
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In the same pan, melt 1 tbsp butter.
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Sauté onions until soft (3–4 min).
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Add garlic and mushrooms, cook until browned and liquid mostly evaporates (5–6 min).
4. Make the Sauce:
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Add beef broth, Worcestershire, and mustard (if using).
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Simmer for 3–5 minutes to reduce slightly.
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Stir in sour cream on low heat. Don’t boil or it may curdle.
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Return beef (and juices) to the pan. Simmer gently 2–3 minutes until heated through and tender.
5. Serve:
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Spoon over egg noodles, mashed potatoes, or rice.
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Garnish with parsley.
🔄 Tips & Variations:
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No sour cream? Use crème fraîche or plain Greek yogurt.
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Want it extra creamy? Add 2 tbsp cream cheese.
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Make it ahead? Store sauce & beef separately, reheat gently to avoid overcooking.
Would you like a slow cooker version, a ground beef shortcut, or a dairy-free option?