Description
Classic Beef Stroganoff is a comforting and creamy dish featuring tender slices of beef sirloin, sautéed mushrooms, and onions in a rich sour cream sauce. Perfectly seared beef combined with a flavorful mushroom gravy makes a hearty meal best served over egg noodles, rice, or mashed potatoes. This recipe takes just 30 minutes from prep to finish, ideal for a satisfying weeknight dinner.
Ingredients
Scale
Beef and Sauce
- 1 lb beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 tablespoons all-purpose flour (optional)
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1/2 cup sour cream
- Salt and pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Sear the Beef: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the thinly sliced beef in a single layer and sear until browned on each side, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add the remaining tablespoon of butter. Sauté the chopped onion until translucent, approximately 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Mushrooms: Stir in the sliced cremini mushrooms and cook until they become browned and tender, about 5 minutes.
- Add Flour: Sprinkle the all-purpose flour over the mushrooms (if using) and stir well to coat evenly. This will help thicken the sauce.
- Make Sauce: Gradually pour in the beef broth while stirring continuously to avoid lumps. Add the Dijon mustard and let the mixture simmer until it slightly thickens, about 3-5 minutes.
- Simmer Beef: Return the seared beef slices to the skillet and simmer for 5 minutes to let the flavors meld together.
- Finish the Sauce: Remove the skillet from heat, stir in the sour cream thoroughly to create a creamy sauce. Season with salt and pepper to your taste.
- Serve and Garnish: Serve the beef stroganoff hot over egg noodles, rice, or mashed potatoes, and garnish with freshly chopped parsley for a burst of color and flavor.
Notes
- Be sure to slice the beef thinly against the grain for maximum tenderness.
- Using flour is optional but helps in thickening the sauce for a richer texture.
- If you prefer, substitute sour cream with Greek yogurt for a lighter option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to prevent curdling of the sour cream.
