Beef Stroganoff
A classic Beef Stroganoff recipe featuring tender beef sirloin, fresh mushrooms, and a creamy sauce served over egg noodles or rice, perfect for family dinners.
Ingredients
Main Ingredients
- 1 pound beef sirloin, sliced Choose tender cuts for best results.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced Fresh mushrooms preferred.
- 2 cups beef broth Low-sodium is recommended.
- 1 cup sour cream Can substitute with non-dairy yogurt.
- 2 tablespoons flour For thickening the sauce.
- 2 tablespoons butter For sautéing.
- to taste salt and pepper
- 2 tablespoons chopped fresh parsley For garnish.
- Egg noodles or rice For serving.
Instructions
Preparation
- Gather all your ingredients: slice the beef into thin strips, chop the onions, mince the garlic, and slice the mushrooms.
Cooking the Base
- In a large skillet, melt the butter over medium heat. Add the onions and garlic, sautéing until translucent (about 3-4 minutes).
Adding Mushrooms
- Add the sliced mushrooms to the skillet and cook until they release moisture and deepen in color (approximately 5-7 minutes).
Browning the Beef
- Push the mushroom mixture to one side of the skillet, add the sliced beef, and cook until browned on all sides.
Thickening the Sauce
- Sprinkle the flour over the beef, stirring to coat. Cook for an additional minute to slightly toast the flour.
Adding Broth
- Pour in the beef broth, stirring well. Bring to a simmer and cook until the sauce thickens (about 5-10 minutes).
Finishing the Sauce
- Reduce heat to low and stir in the sour cream. Season with salt and pepper to taste.
Serving
- Serve the Beef Stroganoff over cooked egg noodles or rice, garnished with freshly chopped parsley.
Notes
Beef Stroganoff can be made ahead of time and stored for up to 3-4 days in the refrigerator. It also freezes well for up to three months.