Pin It Tender strips of beef and savory mushrooms simmered in a luscious, creamy sauce served over egg noodles for a comforting and classic dish.
I still remember the first time I made this stroganoff for my friends on a chilly evening. The smell of sautéing mushrooms and garlic had everyone wandering into the kitchen, eager to grab a taste before dinner was ready.
Ingredients
- Beef sirloin or tenderloin: 1 lb (450 g), cut into thin strips
- Unsalted butter: 2 tbsp, divided
- Olive oil: 1 tbsp
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Cremini or white mushrooms: 10 oz (280 g), sliced
- Beef broth: 1 cup (240 ml)
- Worcestershire sauce: 1 tbsp
- Sour cream: 1 cup (240 ml), at room temperature
- Dijon mustard: 2 tsp
- Salt: 1/2 tsp, or to taste
- Black pepper: 1/2 tsp, or to taste
- Chopped fresh parsley: 2 tbsp, for garnish
- Egg noodles: 12 oz (340 g), cooked according to package instructions
Instructions
- Sear the Beef:
- Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add the beef strips in batches, searing until browned on all sides (about 2-3 minutes). Remove beef and set aside.
- Sauté Vegetables:
- In the same skillet, add remaining butter. Sauté onion until translucent, about 3 minutes. Add garlic and cook for 1 minute. Stir in mushrooms and cook until golden and their liquid evaporates, about 5 minutes.
- Build the Sauce:
- Deglaze the pan with beef broth, scraping up any browned bits. Stir in Worcestershire sauce and bring to a simmer.
- Combine Ingredients:
- Reduce heat to low. Return beef (and its juices) to the skillet. Stir in Dijon mustard and sour cream until combined and the sauce is creamy. Do not boil.
- Finish and Serve:
- Simmer gently for 2-3 minutes until heated through. Season with salt and pepper to taste. Serve stroganoff over hot, cooked egg noodles. Garnish with chopped parsley.
Pin It It's always a joy to serve this beef stroganoff for my family on a rainy weekend, watching everyone help themselves to heaping bowls at the dinner table.
Serving Suggestions
Pair this stroganoff with a crisp green salad and crusty bread to soak up the extra sauce. It also goes well with buttered rice or creamy mashed potatoes if you prefer to skip noodles.
Ingredient Swaps
Swap beef for chicken or pork, or even try a vegetarian version with extra mushrooms and smoked paprika for depth. Greek yogurt works in place of sour cream for a tangier twist.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth to loosen the sauce if needed.
Pin It This stroganoff is pure cozy comfort on any busy night or special family dinner. Enjoy every creamy bite!
Recipe FAQs
- → What cut of beef is best for this dish?
Sirloin or tenderloin strips are ideal as they cook quickly and remain tender during simmering.
- → Can I use other types of mushrooms?
Yes, cremini or white mushrooms work well; you can also try button mushrooms for a milder flavor.
- → How do I prevent the sauce from curdling?
Stir in the sour cream over low heat without boiling to maintain a smooth, creamy consistency.
- → What is the purpose of Worcestershire sauce here?
It adds a subtle umami depth and richness that enhances the beef and mushroom flavors.
- → Are egg noodles the only serving option?
Egg noodles are traditional, but you can serve this dish with buttered rice or mashed potatoes as alternatives.
- → Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt can be used as a lighter alternative that maintains the creaminess of the sauce.