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Beef Stroganoff Recipe

Russian · Main course · 40 min total

A classic Russian dish of tender beef strips in a rich, creamy mushroom sauce, served over egg noodles or rice.

Ingredients

• 1 lb beef sirloin, thinly sliced into strips
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 medium onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup sour cream
• 2 tbsp chopped fresh parsley (for garnish)
• 12 oz egg noodles, cooked according to package directions

Instructions

1. Toss beef strips with flour, salt, and pepper in a bowl until evenly coated.
2. Heat butter and oil in a large skillet over medium-high heat. Add beef in a single layer and cook until browned, about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion and mushrooms to the skillet; cook until softened and golden, about 5 minutes. Add garlic and cook 1 minute more.
4. Pour in beef broth, Worcestershire sauce, and mustard. Bring to a simmer, scraping up browned bits. Cook until slightly reduced, about 3 minutes.
5. Return beef to skillet. Stir in sour cream and cook gently until heated through (do not boil). Adjust seasoning with salt and pepper.
6. Serve over egg noodles and garnish with parsley.

Tips

• For best results, use a cut of beef like sirloin or tenderloin and slice against the grain.
• To prevent sour cream from curdling, let it come to room temperature before adding and do not boil the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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