Introduction

Savory Beef Stroganoff is a classic comfort dish featuring tender strips of beef in a creamy mushroom sauce. This recipe combines rich flavors and a smooth texture, perfect for a satisfying dinner any night of the week.

A white pot filled with a creamy beige sauce contains several layers of sliced brown mushrooms and small chunks of browned beef throughout, mixed with translucent, cooked onion pieces. The creamy sauce has a smooth texture with visible herbs like ground pepper. The dish is garnished with small, bright green parsley leaves scattered on top. A wooden spoon rests inside the pot, partially submerged in the sauce. The pot is placed on a white marbled textured surface with a blue cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Top sirloin steak (thinly sliced into strips)
2 tablespoons Olive oil (for searing)
2 tablespoons Unsalted butter (for sauce)
1 medium Onion (finely chopped)
8 ounces Brown mushrooms (thickly sliced)
1 clove Garlic (minced)
1 tablespoon All-purpose flour (for thickening)
1 cup Beef broth (rich foundation)
3/4 cup Heavy whipping cream (for creaminess)
1/4 cup Sour cream (for tangy richness)
1 tablespoon Worcestershire sauce (for umami flavor)
1/2 teaspoon Dijon mustard (for sharpness)
1/2 teaspoon Salt (to taste)
1/4 teaspoon Black pepper (to taste)
1 tablespoon Green onion or parsley (for garnish)
8 ounces Egg noodles (optional, classic pairing)

Instructions

Step 1: Heat a deep pan over medium-high heat and add 2 tablespoons of olive oil. Once hot, place the thinly sliced beef strips in a single layer. Cook for about 1 minute per side until browned. Remove the beef and keep warm.
Step 2: In the same pan, melt 2 tablespoons of unsalted butter. Add the chopped onion and sliced mushrooms. Sauté for 6-8 minutes until the liquid evaporates and the vegetables are soft and golden.
Step 3: Stir in the minced garlic and cook for an additional minute. Sprinkle in 1 tablespoon of all-purpose flour and stir constantly for another minute to cook the flour.
Step 4: Gradually pour in 1 cup of beef broth, scraping up any bits stuck to the pan for extra flavor. Add 3/4 cup of heavy whipping cream and simmer for 1-2 minutes until the sauce slightly thickens.
Step 5: Temper the sour cream by stirring a few tablespoons of the hot sauce into it, then add it back to the pan while stirring continuously to prevent curdling.
Step 6: Add Worcestershire sauce, Dijon mustard, salt, and black pepper. Let the sauce simmer gently until creamy and well combined.
Step 7: Return the cooked beef along with any juices to the pan. Warm through on a gentle simmer.
Step 8: Optional: Serve with a sprinkle of chopped green onion or parsley for a fresh garnish. Egg noodles make a classic and delicious base if desired.

Tips & Variations

For best results, slice the beef thinly across the grain to keep it tender.
Use a mix of mushrooms such as cremini or button for added flavor diversity.
Substitute Greek yogurt for sour cream to reduce fat while keeping tanginess.
Serve over mashed potatoes or rice as an alternative to egg noodles.

Storage

Store leftover Stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain a smooth sauce. Avoid high heat to prevent the cream from separating.

How to Serve

A black skillet filled with wide, pale yellow pasta ribbons folded on the left side, covered by a thick, creamy light brown sauce with many pieces of browned beef and sliced mushrooms mixed in, sprinkled with small bright green parsley leaves on top; a silver spoon rests on the right side inside the skillet, all placed on a white marbled surface with a white and blue striped cloth nearby, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for Stroganoff?

Yes, tender cuts like ribeye or sirloin work best. Avoid tough cuts unless you plan to cook them low and slow to tenderize.

Is it possible to make this dish dairy-free?

Yes, you can substitute the butter with oil and use coconut cream or a plant-based cream alternative instead of heavy cream and sour cream. Adjust seasoning to taste.