Hearty Old-Fashioned Beef Stroganoff
A classic comfort food featuring tender beef slices in a creamy sauce, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound beef sirloin, thinly sliced Substitutions: flank steak or tenderloin
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced Substitutes: cremini or portobello
- 2 tablespoons all-purpose flour
- 1 cup beef broth Or low-sodium broth for a healthier option
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream Alternatives: Greek yogurt for a lighter flavor
- Salt and pepper To taste
- Fresh parsley, chopped For garnish
Instructions
Preparation
- Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the beef slices in batches to avoid overcrowding. Sear for 3-4 minutes until browned, then remove from the pan and set aside.
- In the same skillet, add another tablespoon of oil if necessary. Sauté the chopped onions for about 5 minutes until translucent, followed by the minced garlic for 1 minute until fragrant.
- Add the sliced mushrooms to the skillet and cook for about 5-7 minutes until they are tender and have released their moisture.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2 minutes, stirring frequently.
- Gradually pour in the beef broth, stirring continuously to avoid lumps. Add the Worcestershire sauce and Dijon mustard for an extra kick of flavor. Bring the mixture to a gentle simmer.
- Once the sauce has thickened, reduce heat to low, stir in sour cream until well combined, return seared beef, season with salt and pepper, and heat through for another 2-3 minutes.
- Serve over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley.
Notes
For a lighter version, replace sour cream with Greek yogurt, use leaner cuts of beef, and substitute whole wheat noodles for regular egg noodles. Avoid overcrowding the pan when searing the beef and make sure to sauté the mushrooms enough to prevent a watery sauce.