Description
This Ultimate Beef Stroganoff brings tender strips of beef sautéed with mushrooms and onions, simmered in a rich sour‑cream and mustard sauce, and served over buttered noodles or rice—a creamy, flavorful feast of comfort food.
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced into strips
- 2 tbsp olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms (cremini or button), sliced
- 2 tbsp all‑purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- For serving: 8 oz egg noodles, rice, or mashed potatoes
Instructions
- Heat oil or butter in a large skillet over medium‑high heat. Add beef strips in batches, sear quickly until browned but not overcooked. Remove and set aside.
- In the same skillet, add onion and cook until soft and translucent. Add garlic and cook another minute until fragrant.
- Add the sliced mushrooms and cook until they release their juices and begin to brown.
- Sprinkle the flour over the mixture and stir well to coat — this will help thicken the sauce.
- Gradually pour in the beef broth while stirring to avoid lumps. Add Dijon mustard and Worcestershire sauce. Let the sauce simmer a few minutes until it starts to thicken.
- Reduce heat to low and stir in the sour cream until the sauce becomes creamy and smooth. Return the beef to the skillet and gently stir to coat in the sauce. Simmer together for 5–7 minutes until the beef is tender and heated through.
- Cook the egg noodles, rice or mashed potatoes according to package or preference. Serve the stroganoff over your choice, and garnish with chopped parsley.
Notes
- For extra depth, deglaze the skillet with a splash of white wine or sherry after the mushrooms.
- For a lighter version, substitute Greek yogurt for some or all of the sour cream.
- Vegetarian option: replace beef with browned portobello mushrooms or a meat substitute, and use vegetable broth instead of beef broth.
- To keep sauce from separating, reduce heat to low before adding sour cream and avoid boiling vigorously.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet sauté & simmer
- Cuisine: Russian‑inspired / American comfort
Nutrition
- Serving Size: 1 portion
- Calories: ≈ 550 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
