This classic beef stroganoff recipe delivers rich, creamy, and flavorful comfort food perfect for a weeknight family meal or a special occasion. Tender strips of beef are simmered in a savory mushroom and sour cream sauce, served over a bed of noodles.
Ingredients
- 1.5 lbs beef sirloin or tenderloin, cut into thin strips
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1/2 cup beef broth
- 1 cup sour cream, at room temperature
- 2 tbsp chopped fresh parsley, for garnish
- Salt and freshly ground black pepper to taste
- 12 oz egg noodles, cooked according to package directions
Instructions
- Pat the beef strips dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
- Add the sliced onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce slightly.
- Stir in the Dijon mustard. Reduce the heat to low.
- Gradually whisk in the sour cream until smooth and heated through. Be careful not to boil the sauce, as this can cause the sour cream to curdle.
- Return the seared beef to the skillet and stir to coat. Heat through for 1-2 minutes; do not overcook the beef or it will become tough.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately over cooked egg noodles, garnished with fresh parsley.
Variations
- **Chicken Stroganoff:** Substitute chicken breast or thigh for beef.
- **Vegetarian Stroganoff:** Use a variety of wild mushrooms and vegetable broth, omitting the beef. You can also add plant-based meat substitutes.
- **Different Noodles/Sides:** Serve over rice, mashed potatoes, or even alongside steamed vegetables instead of egg noodles.
- **Spice Level:** Add a pinch of paprika or a dash of Worcestershire sauce for additional depth of flavor.
- **Cream Cheese:** For an even richer sauce, substitute half of the sour cream with cream cheese.
Cooking Notes
- **Room Temperature Sour Cream:** Ensure your sour cream is at room temperature before adding it to the hot sauce. This helps prevent it from curdling.
- **Don’t Overcook the Beef:** Beef sirloin or tenderloin cooks quickly. Sear it until just browned and then return it to the sauce for only a minute or two to heat through. Overcooking will make it tough.
- **Batch Searing:** Don’t overcrowd the pan when searing the beef. Cook in batches to ensure a good sear rather than steaming the meat.
- **Mushroom Browning:** Allow the mushrooms to brown properly. This develops their flavor and adds depth to the sauce.
Serving Suggestions
- Alongside a simple green salad with a vinaigrette dressing.
- With crusty bread to soak up the delicious sauce.
- Steamed green beans or asparagus for a balanced meal.
Tips
- **Use Quality Beef:** The quality of your beef makes a big difference in this dish. Sirloin or tenderloin are recommended for their tenderness.
- **Fresh Mushrooms:** Fresh mushrooms, especially cremini (baby bella), offer the best flavor and texture.
- **Adjust Consistency:** If the sauce is too thick, add a splash more beef broth. If it’s too thin, simmer gently for a few more minutes, or mix a small amount of cornstarch with cold water and stir it into the simmering sauce.
- **Make Ahead (Sauce Only):** The sauce can be made ahead of time and refrigerated. Reheat gently and add freshly seared beef and cooked noodles just before serving.
Prep and Cook Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information (per serving)
- Calories: 550
- Protein: 35g
- Sodium: 700mg
FAQs
-
**Why does my sour cream curdle?
** Sour cream can curdle if added directly from the fridge to a hot, boiling liquid. Ensure it’s at room temperature and stir it in gradually over low heat, never bringing the sauce to a full boil after adding it. -
**Can I use other cuts of beef?
** While sirloin or tenderloin are preferred for tenderness, you can use other cuts like chuck roast, but they will require a longer braising time in the sauce to become tender. -
**Can I freeze beef stroganoff?
** It’s generally not recommended to freeze dishes with sour cream, as the texture can change upon thawing and reheating. However, you can freeze the beef and mushroom sauce base (without the sour cream), then thaw, reheat, and stir in fresh sour cream before serving. -
**Which noodles are best?
** Wide egg noodles are traditional for beef stroganoff, but you can use other pasta shapes like tagliatelle or even penne.
Conclusion
This classic beef stroganoff is a timeless dish that brings warmth and satisfaction to any table. With its tender beef, rich mushroom-sour cream sauce, and comforting egg noodles, it’s a meal that’s sure to impress.
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cottage cheese chips oven
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: N/A
Description
This classic beef stroganoff recipe delivers rich, creamy, and flavorful comfort food perfect for a weeknight family meal or a special occasion. Tender strips of beef are simmered in a savory mushroom and sour cream sauce, served over a bed of noodles.
Ingredients
- 1.5 lbs beef sirloin or tenderloin, cut into thin strips
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1/2 cup beef broth
- 1 cup sour cream, at room temperature
- 2 tbsp chopped fresh parsley, for garnish
- Salt and freshly ground black pepper to taste
- 12 oz egg noodles, cooked according to package directions
Instructions
- Pat the beef strips dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
- Add the sliced onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2 minutes to reduce slightly.
- Stir in the Dijon mustard. Reduce the heat to low.
- Gradually whisk in the sour cream until smooth and heated through. Be careful not to boil the sauce, as this can cause the sour cream to curdle.
- Return the seared beef to the skillet and stir to coat. Heat through for 1-2 minutes; do not overcook the beef or it will become tough.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately over cooked egg noodles, garnished with fresh parsley.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Russian-American