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Beef Stroganoff Recipe

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3.8 from 12 reviews

A classic and creamy Beef Stroganoff recipe featuring tender strips of sirloin steak sautéed with mushrooms and onions in a rich, velvety sauce made from beef broth, sour cream, and Worcestershire sauce. Perfectly served over egg noodles for a comforting and satisfying meal in just 30 minutes.

Ingredients

Beef and Cooking Fats

  • 1 lb top sirloin steak (thinly sliced into strips)
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter

Vegetables

  • 1/2 medium onion (finely chopped)
  • 1/2 lb brown mushrooms (thickly sliced)
  • 1 garlic clove (minced)

Sauces and Seasonings

  • 1 Tbsp all-purpose flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp green onion or parsley (to garnish)

Optional

  • 8-12 oz egg noodles (to serve)

Instructions

  1. Cook Beef: Place a large deep pan or Dutch oven over medium-high heat and add 2 Tbsp olive oil. When the oil is very hot, add the thinly sliced beef strips in a single layer, cooking for 1 minute per side without stirring. Cook until the beef is just browned and no longer red. To avoid overcrowding, sear the beef in two batches. Remove cooked beef to a plate and cover to keep warm.
  2. Sauté Vegetables: Add 2 Tbsp unsalted butter to the same pan, then add the chopped onion and sliced mushrooms. Sauté for 6 to 8 minutes, or until the liquid has evaporated and the onions and mushrooms are soft and lightly browned.
  3. Add Garlic and Flour: Stir in the minced garlic and sauté for 1 minute until fragrant. Then sprinkle in 1 Tbsp all-purpose flour and sauté another minute, stirring constantly to combine and cook out the raw flour taste.
  4. Deglaze and Thicken Sauce: Pour in 1 cup beef broth, scraping up any browned bits from the bottom of the pan for extra flavor. Add 3/4 cup heavy whipping cream and simmer the mixture for 1 to 2 minutes until the sauce slightly thickens.
  5. Temper and Add Sour Cream: To prevent curdling, stir a few tablespoons of the hot sauce into 1/4 cup sour cream to temper it. Then slowly add the sour cream mixture back into the pan while stirring constantly.
  6. Season Sauce and Reheat Beef: Stir in 1 Tbsp Worcestershire sauce, 1/2 tsp Dijon mustard, then season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. Add the cooked beef along with any accumulated juices back to the pan and bring everything to a gentle simmer until the beef is heated through and the sauce is creamy.
  7. Serve: Garnish with green onion or parsley. Serve warm over cooked egg noodles if desired.

Notes

  • For best texture, slice the beef thinly and sear in small batches to avoid steaming.
  • Tempering the sour cream with hot sauce prevents curdling and keeps the sauce smooth.
  • Feel free to substitute sour cream with Greek yogurt for a lighter option.
  • Egg noodles are traditional but you can serve the stroganoff over rice or mashed potatoes if preferred.
  • If you like a thicker sauce, simmer a few minutes longer before adding sour cream.
  • Use fresh mushrooms for the best flavor; avoid canned or pre-sliced processed mushrooms.

Find it online: https://cookedbysarah.com/beef-stroganoff-recipe/