Description
This classic Beef Stroganoff features tender strips of beef in a creamy, rich mushroom sauce with a hint of tanginess from sour cream. Served over egg noodles or rice, it’s a comforting, flavorful dish that’s perfect for a cozy family dinner.
Ingredients
Scale
- 1 lb beef sirloin or tenderloin, cut into thin strips
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper, to taste
- 1 tbsp flour (optional, for thicker sauce)
- 4 cups cooked egg noodles or rice
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the beef strips and cook for 3-4 minutes until browned. Remove beef and set aside.
- In the same skillet, add the onion and cook for 3 minutes until softened. Add garlic and mushrooms, and sauté for another 4-5 minutes.
- If using flour, sprinkle it over the mushroom mixture and stir to combine. Cook for 1 minute to form a roux.
- Gradually pour in the beef broth, stirring to combine. Bring to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
- Stir in the sour cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Cook for another 2-3 minutes until the sauce is creamy and heated through.
- Return the beef to the skillet and simmer for an additional 3-4 minutes.
- Serve the beef stroganoff over cooked egg noodles or rice, and garnish with fresh parsley.
Notes
- For a lighter version, use Greek yogurt instead of sour cream.
- You can substitute the beef with chicken or even tofu for a different twist.
- Add more vegetables like peas or spinach to make it even heartier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes