Description
This Authentic Classic Beef Stroganoff recipe offers tender slices of beef sirloin cooked in a rich and creamy mushroom sauce with onions, garlic, and Dijon mustard. Perfectly served over egg noodles, rice, or mashed potatoes, this comforting dish brings a hearty and flavorful dinner to your table in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced against the grain
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Dijon mustard
- 1/2 cup sour cream
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped fresh parsley, for garnish (optional)
- Cooked egg noodles, rice, or mashed potatoes, for serving
Instructions
- Prepare Ingredients: Slice the beef into thin strips cutting against the grain. Clean and slice mushrooms, mince garlic, and finely chop the onion.
- Sear the Beef: Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the beef strips in batches, cooking for 1 to 2 minutes per side until browned. Remove the beef and set aside to keep warm.
- Sauté Vegetables: Reduce heat to medium. Add the remaining butter to the skillet and sauté the chopped onion for 3 to 4 minutes until softened. Add the sliced mushrooms and cook until browned, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release aroma.
- Create Sauce Base: Sprinkle the all-purpose flour over the cooked vegetables and stir to coat evenly. Slowly pour in the beef broth while stirring and scraping the bottom of the pan to deglaze and combine the flour. Add Dijon mustard and allow the mixture to simmer gently for 3 to 4 minutes until the sauce thickens slightly.
- Add Sour Cream and Combine: Lower the heat to prevent boiling and stir in the sour cream until the sauce is smooth. Return the beef along with any juices to the skillet. Stir to coat the beef with sauce and heat through for 2 to 3 minutes without allowing it to boil, maintaining the creaminess of the sauce.
- Season and Serve: Season the stroganoff with salt and freshly ground black pepper to taste. Serve the hot beef stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley if desired for a pop of color and freshness.
Notes
- Slice the beef thinly and against the grain to ensure tenderness.
- Do not boil the sauce after adding sour cream to prevent curdling.
- Beef broth can be substituted with vegetable broth for a milder flavor.
- Using cremini mushrooms adds earthiness; button mushrooms work well too.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
