Beef Stroganoff is a classic, comforting dish featuring tender beef, a creamy mushroom sauce, and hearty noodles. This homemade version is rich and flavorful, perfect for family dinners or special occasions.
Ingredients:
For the Beef Stroganoff:
- 1 pound (450g) beef sirloin or tenderloin, thinly sliced
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces (225g) cremini or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth (low-sodium preferred)
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
For Serving:
- 12 ounces (340g) egg noodles or your choice of pasta
- Salt for boiling water
Instructions:
Step 1: Prepare the Beef
- Slice the beef into thin strips, about 1/4 inch thick, and season with salt and pepper.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
- Sear the beef strips in batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes until browned, then remove and set aside.
Step 2: Cook the Vegetables
- Reduce the heat to medium and add the remaining olive oil or butter to the skillet.
- Sauté the onions for 2-3 minutes until softened.
- Add the mushrooms and cook for an additional 5-7 minutes, stirring occasionally, until they release their juices and turn golden brown.
- Stir in the garlic and cook for 1 minute until fragrant.
Step 3: Make the Sauce
- Sprinkle the flour over the mushrooms and onions, stirring well to coat.
- Gradually pour in the beef broth while stirring to avoid lumps.
- Simmer the mixture for 3-5 minutes until it thickens slightly.
- Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix well to create a creamy sauce.
- Return the cooked beef to the skillet and simmer for 5 minutes, allowing the flavors to meld together.
Step 4: Cook the Noodles
- While the sauce is simmering, cook the egg noodles according to package instructions in a large pot of salted boiling water.
- Drain the noodles and set them aside.
Step 5: Serve
- Plate the cooked noodles and spoon the beef stroganoff over them.
- Garnish with freshly chopped parsley for a burst of color and flavor, if desired.
Tips and Variations:
- Beef Selection: Use tender cuts like sirloin, tenderloin, or ribeye for the best results. Avoid tougher cuts unless slow cooking.
- Make it Lighter: Replace sour cream with plain Greek yogurt for a healthier twist.
- Mushroom Options: Experiment with different types of mushrooms like shiitake or portobello for a more robust flavor.
- Gluten-Free Version: Use gluten-free flour and pasta to make this dish gluten-free.
- Slow Cooker Method: Brown the beef and sauté the vegetables before transferring everything (except sour cream) to a slow cooker. Cook on low for 6-8 hours, then stir in the sour cream before serving.
Why You’ll Love This Recipe:
This homemade beef stroganoff is creamy, savory, and incredibly satisfying. The tender beef and rich sauce pair perfectly with the soft egg noodles, creating a dish that feels indulgent yet approachable. It’s a comforting classic that’s sure to become a household favorite.
Homemade Beef Stroganoff Recipe
Beef Stroganoff is a classic, comforting dish featuring tender beef, a creamy mushroom sauce, and hearty noodles.
Ingredients
- For the Beef Stroganoff:
- 1 pound 450g beef sirloin or tenderloin, thinly sliced
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 8 ounces 225g cremini or white mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth low-sodium preferred
- 1 cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley chopped, for garnish (optional)
- For Serving:
- 12 ounces 340g egg noodles or your choice of pasta
- Salt for boiling water
Instructions
- Step 1: Prepare the Beef
- Slice the beef into thin strips, about 1/4 inch thick, and season with salt and pepper.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
- Sear the beef strips in batches to avoid overcrowding the pan. Cook each batch for 2-3 minutes until browned, then remove and set aside.
- Step 2: Cook the Vegetables
- Reduce the heat to medium and add the remaining olive oil or butter to the skillet.
- Sauté the onions for 2-3 minutes until softened.
- Add the mushrooms and cook for an additional 5-7 minutes, stirring occasionally, until they release their juices and turn golden brown.
- Stir in the garlic and cook for 1 minute until fragrant.
- Step 3: Make the Sauce
- Sprinkle the flour over the mushrooms and onions, stirring well to coat.
- Gradually pour in the beef broth while stirring to avoid lumps.
- Simmer the mixture for 3-5 minutes until it thickens slightly.
- Reduce the heat to low and stir in the sour cream, Dijon mustard, and Worcestershire sauce. Mix well to create a creamy sauce.
- Return the cooked beef to the skillet and simmer for 5 minutes, allowing the flavors to meld together.
- Step 4: Cook the Noodles
- While the sauce is simmering, cook the egg noodles according to package instructions in a large pot of salted boiling water.
- Drain the noodles and set them aside.
- Step 5: Serve
- Plate the cooked noodles and spoon the beef stroganoff over them.
- Garnish with freshly chopped parsley for a burst of color and flavor, if desired.
- Tips and Variations:
- Beef Selection: Use tender cuts like sirloin, tenderloin, or ribeye for the best results. Avoid tougher cuts unless slow cooking.
- Make it Lighter: Replace sour cream with plain Greek yogurt for a healthier twist.
- Mushroom Options: Experiment with different types of mushrooms like shiitake or portobello for a more robust flavor.
- Gluten-Free Version: Use gluten-free flour and pasta to make this dish gluten-free.
- Slow Cooker Method: Brown the beef and sauté the vegetables before transferring everything (except sour cream) to a slow cooker. Cook on low for 6-8 hours, then stir in the sour cream before serving.