Beef Stroganoff
A classic creamy beef dish that is rich in flavor and perfect for a comforting meal.
Ingredients
Main Ingredients
- 1 lb beef sirloin, thinly sliced Substitution: flank steak or tenderloin
- 2 tablespoons olive oil
- 1 medium onion, finely chopped Or shallots for a milder flavor
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced Use cremini or button mushrooms
- 1 tablespoon all-purpose flour
- 1 cup beef broth Look for low-sodium options
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream Greek yogurt can be a lighter substitute
- to taste Salt and black pepper
- to taste Fresh parsley, chopped For garnish
- for serving Egg noodles or rice Consider zucchini noodles for a low-carb option
Instructions
Sauté the Beef
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced beef sirloin, seasoning it with salt and pepper. Sauté the beef until it is browned on all sides, about 5 minutes. Remove the beef from the pan and set aside.
- Tip: Make sure not to overcrowd the pan to ensure a good sear.
Cook the Vegetables
- In the same skillet, reduce the heat to medium and toss in the chopped onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
- Tip: Adding a pinch of salt can help draw out moisture and enhance the flavors.
Add the Mushrooms
- Next, add the sliced mushrooms and continue to cook until they are tender, approximately 5-7 minutes. This is where the dish starts to develop that signature earthy flavor.
Thicken the Sauce
- Sprinkle in the flour and stir for another 1-2 minutes to coat the vegetables. Pour in the beef broth and Worcestershire sauce, stirring constantly until it thickens slightly.
Combine
- Reduce the heat to low and mix in the sour cream until well combined. Return the beef to the skillet, simmer until heated through, and then adjust seasonings as necessary.
- Tip: For added richness, consider a splash of white wine before adding the beef broth.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth to maintain the creamy texture. For meal prep, fully cook the beef stroganoff and store it separately from noodles to avoid sogginess.