Description
A classic Beef Stroganoff recipe featuring tender beef strips in a rich, creamy mushroom and sour cream sauce, served over egg noodles.
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced against the grain
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 1/2 cup sour cream (full-fat recommended), at room temperature
- 1 tbsp fresh parsley, chopped, for garnish
- Hot cooked egg noodles or rice, for serving
Instructions
- Season the beef strips generously with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add half of the beef and sear quickly until browned on all sides, about 2-3 minutes. Remove beef and set aside. Repeat with the remaining beef.
- Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
- Gradually whisk in the beef broth and Dijon mustard. Bring the mixture to a simmer, stirring constantly, until the sauce thickens slightly.
- Reduce heat to low. Return the seared beef and any accumulated juices to the skillet. Simmer for 5-7 minutes, or until the beef is heated through and tender. Do not overcook the beef.
- Remove the skillet from the heat. Stir in the sour cream until fully incorporated. Do not boil the sauce after adding sour cream, as it may curdle.
- Taste and adjust seasoning if needed.
- Serve hot over egg noodles or rice, garnished with fresh chopped parsley.
Notes
- Ensure sour cream is at room temperature to prevent curdling.
- Do not overcook the beef to maintain tenderness.
- Avoid boiling the sauce after adding sour cream.