Beef Stroganoff
This creamy and savory Beef Stroganoff is the ultimate comfort food, combining tender strips of beef, flavorful mushrooms, and a rich sour cream sauce. Serve it over noodles for a hearty, satisfying meal.
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 lb beef sirloin or tenderloin sliced into thin strips
- 1 tbsp olive oil or unsalted butter
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 8 oz white or cremini mushrooms sliced
- 1 tbsp all-purpose flour optional, for thickening
- 1 cup beef broth low sodium preferred
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 0.5 cup sour cream or plain Greek yogurt
- salt and black pepper to taste
To Serve
- 8 oz egg noodles cooked according to package instructions
- fresh parsley chopped, for garnish
Instructions
- Slice the beef, mushrooms, and onion, and mince the garlic. Measure all ingredients before cooking for ease and efficiency.
- Heat a skillet over medium-high heat. Add oil or butter. Sear beef for 2–3 minutes per side. Remove and set aside.
- In the same pan, sauté onion until translucent (3–4 mins). Add garlic, cook for 30 seconds. Scrape brown bits off bottom of pan.
- Add mushrooms, cook 6–7 minutes until golden and liquid has evaporated.
- Add flour if using, stir and cook for 1 minute.
- Pour in beef broth while stirring. Add Dijon mustard and Worcestershire sauce. Simmer for 5–7 minutes.
- Return beef to pan. Reduce heat to low. Stir in sour cream and simmer 3–4 minutes (do not boil).
- Season with salt and pepper. Adjust flavor with lemon juice or extra mustard if desired.
- Cook noodles according to package instructions. Drain and toss with a little butter.
- Serve beef stroganoff over noodles. Garnish with parsley and serve immediately.
Notes
Use Greek yogurt instead of sour cream for a lighter version. For best results, avoid overcooking the beef after adding it back to the sauce.