Beef Stroganoff: 5 Easy Steps to a Creamy, Classic Dish
Classic Beef Stroganoff features tender strips of beef, sautéed mushrooms, and onions simmered in a savory, creamy sauce. This comforting one-pan meal is perfect for busy weeknights or special occasions and is delicious served over noodles, potatoes, or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main dishes
- Cuisine: Russian
Ingredients
Scale
- 1 lb beef sirloin or ribeye, thinly sliced
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ cup sour cream
- Salt and pepper, to taste
- 8 oz egg noodles, cooked (optional)
- Fresh parsley, for garnish
Instructions
- Pat beef dry, slice thinly against the grain, and season with salt and pepper.
- Heat oil or butter in a skillet over medium-high heat. Sear beef strips for 1-2 minutes per side. Remove and set aside.
- In the same pan, sauté onions and garlic in butter until softened.
- Add mushrooms and cook until golden and their liquid has evaporated.
- Deglaze with beef broth and Worcestershire sauce, scraping browned bits from the pan.
- Lower heat, stir in Dijon mustard and sour cream until smooth.
- Return the beef to the pan and simmer for a few minutes until heated through and the sauce is creamy.
- Serve overcooked egg noodles. Garnish with fresh parsley.
Notes
Slice beef thinly against the grain for tenderness. Do not overcook. If sauce thickens too much upon reheating, add a splash of beef broth. Sub Greek yogurt for sour cream if needed. Great with noodles, potatoes, or rice.
Keywords: Beef Stroganoff, creamy sauce, tender beef, comfort food, weeknight dinner, classic recipe