Why Make This Recipe
Classic Beef Stroganoff is a comforting and hearty dish that brings warmth to any dinner table. Made from tender strips of beef, creamy sauce, and earthy mushrooms, it combines simple ingredients into something truly special. This recipe is perfect for a family dinner or when you want to impress guests. It’s easy to prepare and delivers rich flavors everyone will enjoy.
How to Make Classic Beef Stroganoff
Ingredients:
- 1 pound beef sirloin, cut into strips
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 8 ounces egg noodles
- 2 tablespoons olive oil
- Fresh parsley, chopped
Directions:
- Heat the olive oil in a large skillet over medium heat. Season the beef strips with salt and pepper, then cook them until browned. Remove the beef from the skillet and set it aside.
- In the same skillet, add the diced onion and minced garlic. Sauté until they become softened.
- Add the sliced mushrooms to the skillet and cook them until they release their moisture.
- Stir in the flour, followed by the beef broth and Worcestershire sauce. Bring the mixture to a simmer.
- Reduce the heat, and then stir in the sour cream. Return the browned beef to the skillet and mix everything well.
- Cook the egg noodles according to the package instructions. Drain them and serve the beef mixture over the noodles. Garnish with fresh parsley.
How to Serve Classic Beef Stroganoff
Serve Classic Beef Stroganoff hot, immediately after cooking. It pairs well with a fresh side salad or steamed vegetables. For a complete meal, you can also add some crusty bread to soak up the delicious sauce.
How to Store Classic Beef Stroganoff
To store leftovers, allow the dish to cool completely. Place it in an airtight container and refrigerate for up to 3 days. If you want to store it longer, you can freeze the beef stroganoff for up to 2 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.
Tips to Make Classic Beef Stroganoff
- For extra tenderness, let the beef marinate in the fridge for a few hours before cooking.
- Choose fresh mushrooms for the best flavor. Button, cremini, or any variety you like work well.
- Stir the sour cream in off heat to prevent it from curdling.
- Customize your seasonings by adding a touch of paprika or a dash of hot sauce for some heat.
Variation
If you like a thicker sauce, you can add more flour or let the sauce simmer longer. For a lighter version, substitute Greek yogurt for sour cream. You can also add spinach for additional greens or use chicken instead of beef.
FAQs
Can I use a different cut of beef?
Yes, you can use cuts like flank steak or tenderloin. Just remember to cut against the grain for tenderness.
Can I make this dish ahead of time?
Yes, you can prepare the beef stroganoff a day before. Just reheat it gently on the stove before serving.
What can I serve with Beef Stroganoff?
Besides egg noodles, you can serve it with rice, mashed potatoes, or even over baked potatoes for a hearty meal.
Classic Beef Stroganoff
Ingredients
Main Ingredients
- 1 pound beef sirloin, cut into strips Choose tender cuts for best results.
- 1 medium onion, diced
- 2 cups mushrooms, sliced Fresh button or cremini mushrooms work well.
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour For thickening the sauce.
- 1 cup beef broth
- 1 cup sour cream Can substitute with Greek yogurt for a lighter version.
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 8 ounces egg noodles
- 2 tablespoons olive oil For cooking the beef.
- to taste Fresh parsley, chopped For garnish.
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Season the beef strips with salt and pepper, then cook them until browned. Remove the beef from the skillet and set it aside.
- In the same skillet, add the diced onion and minced garlic. Sauté until they become softened.
- Add the sliced mushrooms to the skillet and cook them until they release their moisture.
- Stir in the flour, followed by the beef broth and Worcestershire sauce. Bring the mixture to a simmer.
- Reduce the heat, and then stir in the sour cream. Return the browned beef to the skillet and mix everything well.
- Cook the egg noodles according to the package instructions. Drain them and serve the beef mixture over the noodles. Garnish with fresh parsley.
