Beef Stroganoff is the ultimate comfort food that brings together tender slices of steak with a luscious, creamy sauce. Originating in Russia, this hearty dish is now beloved around the world, thanks to its rich flavors and satisfying textures. Here’s a detailed step-by-step guide to making a classic beef stroganoff that will delight your family and friends.
Ingredients
To bring this comforting recipe to life, you’ll need the following:
- 1 pound sirloin steak (sliced into bite-sized strips)
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion (peeled and thinly sliced)
- 8 ounces button mushrooms (sliced)
- 3 cloves garlic (minced)
- 16 ounces low-sodium beef broth
- ½ teaspoon Dijon mustard
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- ½ cup sour cream
- 20 ounces egg noodles
- Fresh parsley (chopped, for garnish)
Directions
- Prepare the Egg Noodles:
Begin by bringing a large pot of salted water to a boil. Add the egg noodles and cook according to package directions. Drain once the noodles are cooked and set aside. - Coat the Beef:
In a large bowl, mix the flour, salt, and pepper. Add the steak strips and toss to coat them evenly. Reserve any remaining flour for later use. - Brown the Steak:
Heat a large skillet over medium-high heat. Add the olive oil and brown the steak strips in batches, ensuring a nice sear on each side. Remove the browned steak strips and set them aside in a separate bowl. - Cook the Onions:
In the same skillet, melt the butter and reduce the heat to medium. Add the onions and cook until they become soft and translucent. - Sauté Mushrooms and Garlic:
Add the sliced mushrooms and minced garlic to the skillet with the onions. Cook for 2 minutes, stirring frequently. - Make the Sauce:
Sprinkle the remaining flour over the sautéed veggies and stir well. Pour in the beef broth gradually, stirring continuously to prevent lumps. Add Dijon mustard, thyme, and Worcestershire sauce, stirring to combine. Cook for about 4 minutes or until the sauce thickens. - Combine and Finish:
Return the browned steak strips to the skillet, stirring to incorporate them with the sauce. Cook until the steak is heated through. Remove the skillet from the heat and stir in the sour cream. - Serve and Garnish:
Serve the sauce over the hot egg noodles, ensuring each portion has a generous amount of steak and sauce. Garnish with chopped parsley for a fresh finish.
Final Thoughts
This classic beef stroganoff recipe is perfect for cozy dinners or any time you crave a warm, filling meal. The tender beef and creamy, savory sauce over egg noodles are sure to become a favorite. Prep takes around 15 minutes, while cooking requires 25 minutes, giving you a hearty meal in under 40 minutes.
Nutritional Information:
- Calories: 675 kcal per serving
- Servings: 4 servings
Enjoy this classic dish with a side of steamed vegetables or a simple green salad for a complete meal.
Classic Beef Stroganoff
- Total Time: 40 minutes
- Yield: 4 1x
Description
Beef Stroganoff is a classic Russian dish that combines the rich flavors of sirloin steak, creamy sour cream, and earthy mushrooms, offering a hearty and satisfying meal. Perfect for a family dinner or a cozy evening in, this dish is revered for its comforting and robust flavors that please any palate.The preparation involves tender strips of beef enveloped in a creamy and aromatic sauce made with garlic, onions, and a touch of Dijon mustard, enhancing the beef’s natural juiciness. Served over a bed of egg noodles and garnished with fresh parsley, this Beef Stroganoff is not just a meal but an experience that brings people together.
Ingredients
1 pound sirloin steak, sliced into bite-sized strips
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, peeled and thinly sliced
8 ounces button mushrooms, sliced
3 cloves garlic, minced
16 ounces low-sodium beef broth
½ teaspoon Dijon mustard
1 teaspoon dried thyme
2 teaspoons Worcestershire sauce
½ cup sour cream
20 ounces egg noodles
Fresh parsley, chopped, for garnish
Instructions
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain once the noodles have finished cooking.
In a large bowl, stir together the flour, salt, and pepper. Add the steak slices and toss to coat. (Save any flour left in the bowl.)
Place a large skillet over medium-high heat. Add the olive oil and brown the steak strips in batches. Remove to a bowl and set aside.
In the same skillet, melt the butter. Turn the heat down to medium and cook the onions until soft and translucent.
Add the mushrooms and garlic and cook for 2 minutes, stirring often.
Add the remaining flour to the skillet and stir into the veggies. Pour in the beef broth and stir continuously to prevent any lumps from forming.
Add the Dijon, thyme, and Worcestershire sauce and stir to combine. Cook for 4 minutes until the sauce thickens.
Add the steak back into the sauce and cook until the beef is heated through. Remove skillet from the heat and stir in the sour cream.
Serve the sauce over hot egg noodles and garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 675