Classic Beef Stroganoff
Classic Beef Stroganoff
Ingredients
For the Beef and Sauce
- 1 1/2 pounds boneless beef sirloin, cut into 1/2-inch strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, medium, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream, full-fat
- 2 tablespoons fresh parsley, chopped, for garnish
For Serving
- 12 ounces egg noodles, cooked according to package directions
Instructions
- 1
Pat the beef strips dry with paper towels. Season them with salt and black pepper. In a shallow dish, toss the beef with the all-purpose flour until evenly coated.
⏱️ 5 min
- 2
Heat the unsalted butter and olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add half of the floured beef in a single layer. Sear for 2-3 minutes per side until browned. Remove the beef to a plate and repeat with the remaining beef. Do not overcrowd the pan.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the thinly sliced yellow onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the sliced cremini mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the Dijon mustard and Worcestershire sauce.
⏱️ 3 min
- 7
Return the seared beef and any accumulated juices to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender and the sauce has thickened slightly.
⏱️ 15 min
- 8
Remove the skillet from the heat. Stir in the sour cream until well combined and the sauce is creamy. Do not boil the sauce after adding sour cream, as it may curdle.
⏱️ 2 min
- 9
Taste and adjust seasoning if necessary. Serve immediately over hot egg noodles, garnished with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Beef Stroganoff
Ingredients
For the Beef and Sauce
- 1 1/2 pounds boneless beef sirloin, cut into 1/2-inch strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 yellow onion, medium, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream, full-fat
- 2 tablespoons fresh parsley, chopped, for garnish
For Serving
- 12 ounces egg noodles, cooked according to package directions
Instructions
- 1
Pat the beef strips dry with paper towels. Season them with salt and black pepper. In a shallow dish, toss the beef with the all-purpose flour until evenly coated.
⏱️ 5 min - 2
Heat the unsalted butter and olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add half of the floured beef in a single layer. Sear for 2-3 minutes per side until browned. Remove the beef to a plate and repeat with the remaining beef. Do not overcrowd the pan.
⏱️ 8 min - 3
Reduce the heat to medium. Add the thinly sliced yellow onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the sliced cremini mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms have released their liquid and are lightly browned, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 6
Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the Dijon mustard and Worcestershire sauce.
⏱️ 3 min - 7
Return the seared beef and any accumulated juices to the skillet. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the beef is tender and the sauce has thickened slightly.
⏱️ 15 min - 8
Remove the skillet from the heat. Stir in the sour cream until well combined and the sauce is creamy. Do not boil the sauce after adding sour cream, as it may curdle.
⏱️ 2 min - 9
Taste and adjust seasoning if necessary. Serve immediately over hot egg noodles, garnished with fresh chopped parsley.
⏱️ 2 min