Description
This classic Beef Stroganoff recipe features tender strips of beef sirloin sautéed with onions, garlic, and mushrooms, simmered in a creamy sauce of sour cream and Dijon mustard, served over tender egg noodles. Ready in just 40 minutes, it’s a comforting and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Beef Stroganoff
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces cremini or white mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
To Serve
- 12 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Beef: Heat olive oil or butter in a large skillet over medium-high heat. Add the thinly sliced beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender and browned, about 5-6 minutes.
- Make the Sauce: Sprinkle the optional flour over the mushroom mixture and stir to coat. Slowly pour in the beef broth while stirring to avoid lumps. Bring to a simmer and cook for 3-4 minutes until the sauce slightly thickens.
- Combine Ingredients: Return the cooked beef to the skillet. Stir in the sour cream and Dijon mustard. Heat gently, stirring until the sauce is well combined and heated through, but do not boil to avoid curdling. Season with salt and pepper to taste.
- Serve: Plate the cooked egg noodles and spoon the beef stroganoff sauce over the top. Garnish with freshly chopped parsley and serve immediately.
Notes
- For a thicker sauce, you can increase the flour to 2 tablespoons or reduce the broth slightly.
- Use sour cream at room temperature to prevent curdling when added to the hot sauce.
- Replace beef broth with mushroom broth or vegetable broth for a different flavor.
- Be careful not to overcook the beef to keep it tender and juicy.
- Fresh parsley adds a nice color and fresh flavor, but you can substitute with chives or dill.
