Ah, Beef Stroganoff—a creamy, comforting dish with tender beef, mushrooms, and onions in a savory sauce, usually served over egg noodles or rice. 🍝 Here’s a clear, classic version you can make at home:
Beef Stroganoff
Ingredients (serves 4)
- 1 lb (450 g) beef (sirloin, tenderloin, or stew meat), cut into thin strips
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 2 tbsp butter or oil
- 1 cup beef broth
- 1 tsp Dijon mustard (optional, adds tang)
- 1 cup sour cream
- 2 tsp flour (optional, to thicken)
- Salt and pepper to taste
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook the beef
- Heat 1 tbsp butter or oil in a large skillet over medium-high heat.
- Brown the beef quickly (2–3 minutes per side), then remove and set aside. Don’t overcook—it will cook more in the sauce.
- Cook the vegetables
- In the same skillet, add remaining butter or oil.
- Sauté onions and mushrooms until soft and golden (about 5–6 minutes).
- Add garlic and cook 1 minute more.
- Make the sauce
- Sprinkle flour over the veggies (if using) and stir for 1 minute.
- Slowly pour in beef broth, stirring to avoid lumps.
- Add mustard, salt, and pepper. Simmer 3–5 minutes until slightly thickened.
- Finish the dish
- Lower heat and stir in sour cream.
- Return the beef to the skillet and cook 2–3 minutes until heated through. Don’t boil, or the sour cream might curdle.
- Serve
- Spoon over cooked noodles or rice.
- Garnish with parsley if desired.
💡 Tips:
- Use tender cuts of beef for the best texture.
- For richer flavor, you can add a splash of white wine when cooking the mushrooms.
If you want, I can also give a quick 20-minute stovetop version perfect for weeknight dinners.
Do you want me to do that?
