Beef Stroganoff - Tender strips of beef are seared and simmered in a rich, creamy mushroom sauce flavored with onions, garlic, and a touch of Dijon mustard. Sour cream stirred in at the end adds a characteristic tang. This classic comfort food is hearty, satisfying, and perfect served over egg noodles or mashed potatoes.

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Beef Stroganoff - I learned to make stroganoff from a Russian exchange student in college. She taught me to sear the beef in batches—crowding the pan steams it instead of browning. The 50-minute total time is mostly hands-off simmering. That rich, creamy sauce over egg noodles takes me right back to her tiny dorm kitchen. It's comfort food with a story.

Dietary Notes

✓ Comfort Food
✓ One-Pan Meal
✓ Make-Ahead Friendly
✓ Family Favorite

♥

Why You'll Love This

Tender Beef: Quick sear and simmer prevents toughness.
Creamy Mushroom Sauce: Rich and deeply flavorful.
Tangy Finish: Sour cream adds the classic stroganoff flavor.
Versatile Base: Great with noodles, rice, or potatoes.

Beef Stroganoff

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 0

🔥 Cook Time: 30min

🥨 Yield: 6

🍞 Method: Sautéing/Simmering

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1.5 lbs beef sirloin or tenderloin, thinly sliced
8 oz white mushrooms, sliced
1 yellow onion, thinly sliced
3 cloves garlic, minced
2 cups beef broth
1 cup sour cream
1 tbsp Dijon mustard
2 tbsp all-purpose flour
1 tsp paprika
2 tbsp vegetable oil
to taste salt and black pepper

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✏️

Beef sirloin or tenderloin, thinly sliced Slice against the grain for tender beef. Quick sear keeps meat juicy and prevents toughness.
White mushrooms, sliced Mushrooms add umami and meaty texture. Brown them well for deeper flavor and less watery sauce.
Yellow onion, thinly sliced Onion builds sweetness and base flavor. Cook until soft for a smooth stroganoff sauce.
Garlic, minced Garlic boosts savory depth. Add briefly so it stays fragrant, not bitter.
Beef broth Broth forms the sauce and carries beefy flavor. Simmer to reduce slightly for a richer taste.
Sour cream Full-fat sour cream gives creamy tang. Temper it (lower heat) to avoid curdling in the hot sauce.
Dijon mustard Adds sharpness and classic stroganoff complexity. A little makes the sauce taste brighter and more savory.
All-purpose flour Flour coats beef and thickens sauce. It helps create a creamy texture without being watery.
Paprika Paprika adds warmth and color. Smoked paprika gives deeper flavor, sweet paprika keeps it classic.
Vegetable oil Use oil for searing at higher heat. It helps build browning for better sauce flavor.
Salt and black pepper Season at the end after reduction. Pepper adds bite that balances creamy sauce.

list_alt Instructions

1

Toss the thinly sliced beef with flour, salt, pepper, and paprika until coated.
2

Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the beef for 1-2 minutes per side until browned but not cooked through. Remove and set aside.
3

Add remaining oil to the same pan. Cook onions and mushrooms for 5-6 minutes until softened and browned.
4

Add garlic and cook for 1 minute until fragrant. Sprinkle with 1 tablespoon of flour and cook, stirring, for 1 minute.
5

Gradually whisk in the beef broth and Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
6

Return the beef and any accumulated juices to the pan. Simmer gently for 10-15 minutes until the sauce thickens and beef is tender.
7

Remove from heat. Stir in sour cream until fully incorporated. Do not boil after adding sour cream.
8

Taste and adjust seasoning with salt and pepper. Serve immediately over egg noodles or mashed potatoes.

Nutrition Facts

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Calories 450

Protein 32g

Carbs 18g

Fiber 2g

Sugar 6g

Fat 28g

Sodium 580mg

Potassium N/A

🍽️

Serving Suggestions

Serve hot over a bed of cooked egg noodles, mashed potatoes, or rice. Garnish with chopped fresh parsley or dill. A side of steamed green beans or a simple salad balances the richness. Ladle the stroganoff generously over the starch to let the sauce soak in.

How to Store?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. Avoid boiling to prevent the sour cream from curdling. Add a splash of broth if the sauce is too thick. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

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