Name: Beef Stroganoff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs Beef Sirloin or Ribeye, cut into thin strips; 8 oz Cremini Mushrooms, sliced; 3 tbsp Unsalted Butter; 1 medium Yellow Onion, finely diced; 2 cloves Garlic, minced; 2 tbsp All-purpose Flour; 2 cups Beef Broth, low sodium; 1 tbsp Worcestershire Sauce; 1 tsp Dijon Mustard; 1 cup Full-fat Sour Cream; 12 oz Wide Egg Noodles, cooked; 2 tbsp Fresh Parsley, chopped; to taste Salt and Black Pepper

"Indulge in this timeless comfort food featuring melt-in-your-mouth beef strips and earthy mushrooms bathed in a luxurious, velvety sour cream sauce. Perfectly seasoned and served over buttery egg noodles, it’s a sophisticated yet cozy meal that comes together in a flash."

Ingredients

Qty	Item
1.5 lbs 680 g	Beef Sirloin or Ribeye, cut into thin strips
8 oz 225 g	Cremini Mushrooms, sliced
3 tbsp 42 g	Unsalted Butter
1 medium 150 g	Yellow Onion, finely diced
2 cloves 6 g	Garlic, minced
2 tbsp 16 g	All-purpose Flour
2 cups 480 ml	Beef Broth, low sodium
1 tbsp 15 ml	Worcestershire Sauce
1 tsp 5 g	Dijon Mustard
1 cup 240 g	Full-fat Sour Cream
12 oz 340 g	Wide Egg Noodles, cooked
2 tbsp 8 g	Fresh Parsley, chopped
to taste 0	Salt and Black Pepper

How to Make Beef Stroganoff

Season the beef strips generously with salt and pepper. In a large skillet over medium-high heat, melt 1 tablespoon of butter and sear the beef in batches until browned on both sides (about 1 minute per side). Remove beef and set aside on a plate.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook until golden brown and their liquid has evaporated. Add the onions and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for 1 minute more.

Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.

Slowly pour in the beef broth while whisking to avoid lumps. Add the Worcestershire sauce and Dijon mustard. Bring to a light simmer and cook until the sauce thickens slightly.

Reduce the heat to low. Stir the cooked beef and any accumulated juices back into the skillet. Fold in the sour cream until the sauce is smooth and creamy. Do not let the sauce boil once the sour cream is added to prevent curdling.

Taste and adjust seasoning with more salt or pepper if needed. Serve immediately over warm egg noodles and garnish with fresh parsley.

·
Use high-quality beef like tenderloin, ribeye, or sirloin for the best texture; cheaper cuts may become chewy.
·
Ensure the pan is very hot when searing the beef to get a good crust without overcooking the center.
·
Temper the sour cream by mixing a little bit of the warm sauce into the cream before adding it to the pan to ensure a silky smooth finish.
·
Swap egg noodles for mashed potatoes or rice for a delicious variation.

Frequently Asked Questions

What is the best cut of beef for Stroganoff?

Boneless ribeye, sirloin tip, or beef tenderloin are the best choices because they stay tender during quick cooking.

Can I use Greek yogurt instead of sour cream?

Yes, but use full-fat Greek yogurt and be very careful not to boil it, as yogurt curdles more easily than sour cream.

How do I prevent the sauce from being too thin?

Ensure you cook the flour-butter roux for a full minute and let the beef broth simmer and reduce slightly before adding the sour cream.

Can I freeze Beef Stroganoff?

It is not recommended to freeze the completed dish as the sour cream sauce can separate and become grainy when thawed.

Step-by-Step Visual Guide

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