Beef Stroganoff
A comforting dish featuring tender strips of beef, earthy mushrooms, and a rich, creamy sauce, perfect for cozy family dinners.
Ingredients
Main Ingredients
- 1 pound beef sirloin, thinly sliced Flank steak can be used for a more budget-friendly option.
- 2 tablespoons olive oil
- 1 medium onion, chopped Shallots can be used for a sweeter flavor.
- 2 cups mushrooms, sliced Cremini or button mushrooms are recommended.
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth Homemade or store-bought; low-sodium works well.
- 1 cup sour cream Greek yogurt can be a tangy substitute.
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- Fresh parsley, for garnish Bring in a pop of color and freshness.
- Egg noodles, rice, or mashed potatoes for serving The ultimate canvas for your sauce.
Instructions
Cooking Steps
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the thinly sliced beef. Cook for 2-3 minutes until browned, then remove and set aside. It’s fine if the meat isn’t fully cooked; it will finish in the sauce.
- In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Toss in the garlic and cook for another minute until fragrant.
- Stir in the sliced mushrooms and let them cook down for about 5 minutes.
- Lower the heat and add the Worcestershire sauce and beef broth. Bring it to a gentle simmer and let it bubble for about 5 minutes.
- Stir in the sour cream and Dijon mustard, mixing well until the sauce becomes rich and creamy. Add the seared beef back into the skillet and simmer for another 5 minutes.
- Taste for salt and pepper, adjusting as necessary. Serve hot over a bed of egg noodles, rice, or fluffy mashed potatoes. Sprinkle with fresh parsley.
Notes
Leftover Beef Stroganoff can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Reheat on the stovetop over low heat, adding a splash of beef broth or water as needed.