Oh, beef stroganoff. Just saying the name brings back a flood of memories! What is your favorite comfort food? Is it the kind of meal that wraps you up in a warm hug on chilly evenings? I made it on Sundays when I knew I had a week of school to do. What is more than beef and mushrooms? Is it that rich, tangy sauce clinging to tender strips of beef, served over perfectly cooked noodles? I know there are a million beef stroganoff recipes out there, but this one? What is the one that consistently gets rave reviews at my table? When I need to impress someone but don’t have time to spend in the kitchen, this is my secret weapon. Is it better than any restaurant version I’ve ever had? Why does my stomach rumble?
What is Beef Stroganoff?
What is a classic dish? What is beef stroganoff? What are some good ways to serve sirloin in a creamy sauce? The sauce is usually made with Sour Cream, broth, mushrooms, and onions, often seasoned with mustard. Think of it as a sophisticated, yet incredibly comforting, beef dish where the star is that the meat is cooked to perfection. What is that tangy sauce that coats everything? It’s named after a prominent Russian family, the Stroganovs, though its exact origins are unknown. What isn’t debated, though, is how darn delicious it is. Is it the kind of meal that feels special enough for company but is also totally doable for a person who is in the company of his friends? What is a family dinner?
Why you’ll love this recipe?
There are so many reasons why I keep coming back to this particular beef stroganoff recipe, and I’m betting you’ll fall in love with it too! First off, the flavor is just out of this world. That combination of tender beef, earthy mushrooms, sautéed onions, and that signature tangy, creamy sauce is pure magic. It’s savory, a little bit bright from the sour cream, and just deeply satisfying. It’s also surprisingly simple to make. I know beef stroganoff can sometimes sound intimidating, but I’ve streamlined this so it’s totally manageable, even on a busy weeknight. You’ll be amazed at how quickly it comes together. Plus, it’s incredibly cost-effective. Using good quality, but not necessarily the most expensive, cuts of beef and common pantry staples makes this a winner for your wallet. And the versatility! Serve it over egg noodles (the classic choice for me), rice, Mashed Potatoes, or even pasta. It’s a crowd-pleaser for sure. What I love most is that it feels like a restaurant-quality meal without the fuss or the hefty price tag. It’s truly a lifesaver when you’re craving something hearty and delicious.
How do I make Beef Stroganoff?
Quick Overview
What is the best way to build flavor efficiently? We’ll sear the beef to lock in its juices, then sauté the mushrooms and onions until they’re tender. Is it tender and golden? What happens when you make that creamy, tangy sauce right in the same pan? How do you make a beef stroganoff? It’s straightforward, forgiving, and delivers amazing results every single time. What is the payoff for a good effort?
Ingredients
For the Beef and Sauté:
1.5 lbs beef tenderloin, cut into thin strips (about 1/4 inch thick)
2 tablespoons of all-purpose flour. 1 tablespoon
What is 1 teaspoon salt?
1/2 teaspoon black pepper. 1/4 teaspoon salt.
3 tablespoons olive oil, divided into 2 parts.
1 pound cremini mushrooms, sliced.
1 large yellow onion, thinly sliced.
For the Sauce:
2 cloves garlic, minced. 1 clove per
1 tablespoon Dijon mustard. 1 teaspoon Peppermint
1 teaspoon paprika (sweet or smoked, your preference)
1.5 cups beef broth
What is the best sour cream for creaminess?
1/4 cup fresh parsley, chopped, for garnish.
For Serving:
12 ounces egg noodles, cooked according to package directions.
What are the steps to
Step 1: Preheat & Prep Pan
Get your largest skillet, preferably cast iron or stainless steel, nice and hot over medium-high heat. This is key for searing the beef properly. While the pan heats up, gently pat your beef strips dry with paper towels. This helps them sear instead of steam, giving you that lovely browned exterior.
Step 2: Mix Dry Ingredients
In a medium bowl, toss the beef strips with the flour, salt, and pepper. Make sure each piece is lightly coated. This flour mixture not only seasons the beef but also helps to thicken our sauce later on. Don’t overwork it; just a gentle toss is all you need.
Step 3: Mix Wet Ingredients
This isn’t really a “wet ingredients” step in the traditional sense for the beef itself, but it’s where we prepare for the sauce base. Have your minced garlic, Dijon mustard, paprika, and beef broth ready nearby. The sour cream will be added later, off the direct heat, to prevent it from curdling.
Step 4: Combine
Add 2 tablespoons of olive oil to a hot skillet. Working in batches to avoid crowding the pan, add the floured beef strips. How long should I cook a chicken breast? They don’t need to be cooked through at this stage. Remove the seared beef to a clean plate and set aside. Where does the flavor come from?
Step 5: Prepare Filling
Add the remaining 1 tablespoon olive oil to the same skillet. Add mushrooms and onion. Cook, stirring occasionally, until the mushrooms are golden brown and have released their liquid, about 5 minutes. Remove from heat. and the onions are softened and translucent, about 7-10 minutes. This caramelization is crucial for building depth in sauce.
Step 6: Layer & Swirl
Once the mushrooms and onions are nicely cooked, add the minced garlic, Dijon mustard, and paprika to the skillet. Stir and cook for about 1 minute until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the pan – that’s pure flavor! Bring the broth to a simmer and let it cook for 2-3 minutes to reduce slightly.
Step 7: Bake
If you have a large skillet, add the seared beef strips and any accumulated juices. Stir everything together. Reduce the heat to low. Stir in the sour cream until it’s fully incorporated and the sauce is creamy and thickened. Do not let sour cream boil after adding it to the boiling water. Taste and adjust seasoning if needed.
Step 8: Cool & Glaze
This step is actually part of the sauce creation. Once the sour cream is incorporated and the sauce is velvety smooth, it’s ready. In this context, the “glaze” is simply the luxurious sauce coating everything. Sprinkle with fresh parsley just before serving.
Step 9: Slice & Serve
Serve the beef stroganoff immediately over hot, cooked egg noodles. Garnish with extra fresh parsley if you like. The contrast of the rich, creamy stroganoff against the tender noodles is just divine.
What should I serve it with?
What are some recipes for beef stroganoff served over egg noodles? Can you pair it with so many things, depending on your mood or the occasion? I love mashed potatoes and a side of fluffy, sour cream. For an easy weekend meal, I like it with roasted potatoes. How do you soak up the sauce? If you’re feeling a bit lighter but still want that hearty feel, eat green salad with rice. What is a bright vinaigrette? For a truly special occasion, consider serving it with buttered spaetzle – it’s softer, and makes it more flavorful. Is it worth it to do a yoga class? My kids, surprisingly, are also big fans of having it over baked potatoes. What are some of the best crusty bread recipes? How do I get every last bit of that amazing sauce? For wines, a medium-bodied red wine like Pinot Noir or even dry sherry complements the wine. What is the richness What is it like to
How do I make Beef Stroganoff?
I’ve made this beef stroganoff countless times, and over the years, I’ve picked up a few tricks that really elevate it. First, about the beef: slicing it against the grain is non-negotiable. It makes a massive difference in tenderness. I usually pop the beef in the freezer for about 20-30 minutes before slicing; it firms it up just enough to make thin, even strips much easier. When searing, don’t overcrowd the pan! Seriously, this is a mistake I used to make, and it just steams the meat. Work in batches, and get a good sear on all sides. For the mushrooms and onions, patience is key. Let them brown properly; that caramelization is where a huge chunk of the flavor comes from. Don’t rush it. Now, for the sauce, the sour cream is a delicate thing. Always add it off the heat or on very low heat and don’t let it boil. If you want an even richer, smoother sauce, you can temper the sour cream by whisking a spoonful or two of the hot broth into it first before adding it all back to the pan. It helps prevent any chance of curdling. I’ve also experimented with different mustards – Dijon is my go-to for its classic tang, but a good grainy mustard can add a lovely texture. And paprika! While sweet paprika is traditional, I sometimes use smoked paprika for a subtle smoky depth that’s just divine, especially on a cold day. Finally, always taste and adjust seasoning at the end. Your broth might be saltier than mine, or you might prefer a bit more tang. Don’t be afraid to add a pinch more salt, pepper, or even a tiny splash of Worcestershire sauce if you have it on hand for an extra umami boost.
What are some Storing and Reheating Tips?
This beef stroganoff is so good, you might have leftovers, and that’s a good thing! If you find yourself with extra, let it cool completely before storing. For room temperature storage, it’s best to get it into the refrigerator within two hours of cooking. In the fridge, it’ll keep beautifully in an airtight container for about 3-4 days. The sauce might thicken up a bit as it cools, which is totally normal. When you’re ready to reheat, the stovetop is my preferred method. Gently warm it in a skillet over low heat, stirring frequently. You might need to add a splash of beef broth or a tablespoon of sour cream to loosen it up and bring back that creamy consistency. Avoid microwaving if you can, as it can sometimes make the beef a little tough, but if you must, do it on medium power in short bursts, stirring in between. I don’t recommend freezing this dish once it’s made with sour cream, as the dairy can sometimes separate or become grainy upon thawing. If you know you’ll be freezing some, it’s better to make the sauce separately (without the sour cream) and then add the sour cream and reheat just before serving. The noodles are best cooked fresh, so if you’re making a big batch, I’d keep them separate and cook them fresh when you reheat the stroganoff.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my go-to beef stroganoff recipe! It’s a dish that has brought so much joy and comfort to my family, and I truly hope it does the same for yours. It’s that perfect balance of rich, creamy, savory, and tangy that just hits all the right notes. It’s proof that a classic can still feel exciting and new, especially when made with a little bit of love and a few tried-and-true tips. If you love this recipe, you might also enjoy my Creamy Chicken mushroom skillet or my hearty beef stew, both of which are packed with flavor and comfort. Don’t be shy about making this; it’s more forgiving than you think! I can’t wait to hear how yours turns out, or if you have any special family twists you’d like to share. Drop a comment below with your thoughts, your rating, or any questions you might have. Happy cooking, and enjoy every delicious bite!
beef stroganoff
Ingredients
Main Ingredients
- 0.5 kg beef sirloin thinly sliced
- 0.03 kg butter
- 0.01 tbsp olive oil
- 1 large onion chopped
- 0.25 kg mushrooms sliced
- 2 cloves garlic minced
- 0.03 kg all-purpose flour
- 0.47 L beef broth
- 0.18 L sour cream
- 1 tbsp Worcestershire sauce
- salt to taste
- black pepper to taste
Instructions
Preparation Steps
- Season the beef slices with salt and pepper.
- In a large skillet, melt butter and olive oil over medium-high heat. Add the beef and cook until browned on all sides. Remove beef from skillet and set aside.
- Add the chopped onion to the same skillet and cook until softened, about 5 minutes.
- Add the sliced mushrooms and minced garlic to the skillet. Cook until mushrooms are browned and tender.
- Sprinkle flour over the mushroom and onion mixture and stir well. Cook for 1 minute.
- Gradually whisk in the beef broth and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Return the beef to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender.
- Stir in the sour cream until well combined. Do not boil after adding sour cream.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot over noodles or rice.
