Description
This classic Beef Stroganoff recipe is the ultimate comfort food! Tender beef, creamy sauce, and rich flavors come together in just 30 minutes. Perfect for busy weeknights or a cozy family dinner. Serve it over egg noodles, rice, or mashed potatoes for a meal everyone will love!
Ingredients
Scale
- 1 lb (450 g) beef (sirloin, tenderloin, or ribeye), thinly sliced
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup beef broth
- 1/4 cup dry white wine (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 2 tablespoons heavy cream (optional)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Toss the beef slices with flour, salt, and pepper.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on both sides, about 1 minute per side. Remove and set aside.
- In the same skillet, melt the remaining butter. Add the onions and mushrooms, cooking until softened and lightly golden, about 5 minutes. Add the garlic and cook for 30 seconds.
- Stir in the wine (if using) and scrape up any browned bits from the pan. Add the beef broth, mustard, and Worcestershire sauce, then simmer for 5 minutes.
- Lower the heat and gently stir in sour cream and heavy cream (if using). Temper the sour cream first by mixing it with a little hot sauce before adding to avoid curdling.
- Return the seared beef to the pan and simmer for 2-3 minutes until heated through. Adjust seasoning with salt and pepper.
- Serve immediately over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley.
Notes
- For a tangier sauce, increase the Dijon mustard or add a splash of lemon juice.
- For a lighter option, substitute Greek yogurt for sour cream.
- Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the beef.
- Avoid overcrowding the pan when searing the beef to ensure a good crust.
Nutrition
- Calories: 380
- Sugar: 3g
- Sodium: 450 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Carbohydrates: 12 g
- Fiber: 2g
- Protein: 28 g
- Cholesterol: 95 mg