Why Make This Recipe
Old Fashioned Beef Stroganoff is a classic dish that brings comfort and warmth to any meal. It features tender beef, creamy sauce, and savory mushrooms, making it a delightful choice for family dinners or cozy gatherings. This recipe is easy to follow and results in a dish that’s both satisfying and delicious. The rich flavors and creamy texture are sure to please everyone at the table.
How to Make Old Fashioned Beef Stroganoff
Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced
- 8 oz fresh button mushrooms, sliced
- 1 medium yellow onion, sliced
- 2 garlic cloves, minced
- Fresh parsley, chopped (optional, for garnish)
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 tablespoons all-purpose flour (gluten-free if needed)
- 2 tablespoons butter (or olive oil for dairy-free)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Directions
- Cut the beef into thin strips against the grain for tenderness.
- Season the strips with salt and pepper, then lightly dredge with flour.
- In a large skillet, heat butter and olive oil over medium heat.
- Add the sliced mushrooms and onions, cooking until soft and golden brown.
- Push the mushrooms and onions to the sides of the pan and add the beef strips in the center. Sear until browned.
- Stir in minced garlic until fragrant, then add beef broth and Dijon mustard. Let the sauce simmer gently.
- Remove the pan from heat and stir in sour cream until smooth.
- Serve immediately over buttered egg noodles, mashed potatoes, or steamed rice.
How to Serve Old Fashioned Beef Stroganoff
Old Fashioned Beef Stroganoff is best served hot. It goes well over buttered egg noodles, creamy mashed potatoes, or a bed of steamed rice. You can also sprinkle some fresh parsley on top for a pop of color and added flavor.
How to Store Old Fashioned Beef Stroganoff
If you have leftovers, let them cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave until heated through.
Tips to Make Old Fashioned Beef Stroganoff
- Use tender cuts of beef like sirloin or tenderloin for the best results.
- Make sure to slice the beef thinly and against the grain for extra tenderness.
- Don’t rush the cooking of the mushrooms and onions; letting them brown adds extra flavor to the dish.
- For a dairy-free option, substitute the sour cream with a dairy-free alternative.
Variation
You can customize this dish by adding other vegetables such as peas or bell peppers for added color and nutrition. If you want a spicy kick, consider adding a dash of hot sauce or smoked paprika.
FAQs
Can I use a different type of meat?
Yes, you can use chicken or pork instead of beef. Adjust the cooking time accordingly to ensure the meat is fully cooked.
Is Beef Stroganoff safe to freeze?
Yes, you can freeze Beef Stroganoff, but the texture may change once thawed. Make sure to store it in an airtight container for up to 3 months.
Can I make this recipe ahead of time?
Yes, you can prepare the stroganoff ahead and reheat it before serving. Just be sure not to add the sour cream until you’re ready to serve for the best texture.
Old Fashioned Beef Stroganoff
Ingredients
Main Ingredients
- 1 lb beef sirloin or tenderloin, thinly sliced Use tender cuts for best results.
- 8 oz fresh button mushrooms, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream Use dairy-free alternative if needed.
- 2 tablespoons all-purpose flour Gluten-free if needed.
- 2 tablespoons butter Or olive oil for dairy-free.
- 1 tablespoon olive oil
- to taste Salt and freshly ground black pepper
Garnish
- to taste fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Cut the beef into thin strips against the grain for tenderness.
- Season the strips with salt and pepper, then lightly dredge with flour.
Cooking
- In a large skillet, heat butter and olive oil over medium heat.
- Add sliced mushrooms and onions, cooking until soft and golden brown.
- Push the mushrooms and onions to the sides of the pan and add the beef strips in the center. Sear until browned.
- Stir in minced garlic until fragrant, then add beef broth and Dijon mustard. Let the sauce simmer gently.
- Remove the pan from heat and stir in sour cream until smooth.
Serving
- Serve immediately over buttered egg noodles, mashed potatoes, or steamed rice.
