Beef Stroganoff Recipe

Beef Stroganoff is a classic American dish that combines tender beef, earthy mushrooms, and a creamy, rich sauce. This hearty dinner is easy to make and perfect for special occasions or a comforting weeknight meal. Served over egg noodles, it’s an indulgent, flavorful dish that satisfies the whole family.

Beef Stroganoff Recipe

This Beef Stroganoff recipe features tender beef, savory mushrooms, and a creamy sauce. It’s a rich and indulgent dinner served over egg noodles, perfect for a comforting meal any time of year.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Beef:

• 1 lb sirloin steak or stew beef cut into bite-sized strips
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Sauce:

• 1 onion finely chopped
• 2 cloves garlic minced
• 8 oz mushrooms sliced
• 1 cup beef broth
• 1 tsp Dijon mustard
• 1 cup sour cream
• 1 tbsp flour optional, for thickening

For the Pasta:

• 8 oz egg noodles
• Salt for boiling water

Equipment

• Skillet
• Pot (for cooking noodles)
• Wooden spoon or spatula
• Knife and cutting board

Method

 

Prepare the Beef and Pasta

1. Bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Season the beef strips with salt and pepper. Brown the beef in the skillet for 5-6 minutes, working in batches if needed, until the beef is cooked through and browned. Remove the beef from the skillet and set aside.

Make the Sauce

1. In the same skillet, add a bit more olive oil if necessary and sauté the chopped onion for 2-3 minutes, or until soft.
2. Add the minced garlic and sliced mushrooms, cooking for 4-5 minutes until the mushrooms are tender.
3. Stir in the beef broth and Dijon mustard. Bring the mixture to a simmer and cook for 2-3 minutes to let the flavors combine.
4. Lower the heat and stir in the sour cream. If you prefer a thicker sauce, sprinkle in the flour and stir until well combined. Let the sauce simmer for an additional 5 minutes, or until thickened.

Serve

1. Return the cooked beef to the skillet and stir it into the sauce. Simmer for an additional 3-4 minutes, or until the beef is heated through and tender.
2. Serve the Beef Stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of beef broth or water to thin the sauce if needed.
• Safety: Always handle raw beef carefully. Ensure it reaches an internal temperature of at least 145°F (63°C).