Sure thing! Beef Stroganoff is a classic comfort food that never fails to impress with its rich and creamy flavors. This savory dish typically consists of tender pieces of beef sautéed with onions and mushrooms in a luscious sour cream sauce, all served over a bed of buttery egg noodles.

The combination of tender meat, earthy mushrooms, and tangy sour cream creates a delightful balance of flavors that make it a favorite among many. Whether enjoyed as a hearty weeknight dinner or served at a special gathering, Beef Stroganoff is sure to satisfy taste buds and warm hearts with its comforting goodness.

Ingredients Needed for This Recipe

1 pound (450g) beef sirloin, thinly sliced into strips
Salt and pepper, to taste
3 tablespoons all-purpose flour, divided

2 tablespoons olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced

8 ounces (225g) mushrooms, sliced
1 cup (240ml) beef broth
1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard
1/2 cup (120ml) sour cream
2 tablespoons fresh parsley, chopped, for garnish

8 ounces (225g) egg noodles, cooked according to package instructions for serving

Instructions for Making Beef Stroganoff

Prepare the Beef: Season the beef strips with salt and pepper, then toss them with 1 tablespoon of flour until they are evenly coated. This helps to thicken the sauce later on.
Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer, working in batches if necessary, and sear them until they are browned on all sides but still pink in the middle, about 1-2 minutes per side. Remove the beef from the skillet and set it aside.

Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil, followed by the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes. Add the sliced mushrooms and continue to cook until the mushrooms are golden and their liquid has evaporated, about 5 minutes.
Make the Sauce: Sprinkle the remaining 2 tablespoons of flour over the cooked vegetables and stir to combine. Gradually add the beef broth while continuously stirring to prevent any lumps from forming. Bring the mixture to a simmer and add the Worcestershire sauce and Dijon mustard. Simmer for a few minutes until the sauce starts to thicken.
Combine Beef and Sauce: Return the browned beef strips to the skillet and reduce the heat to low. Cook for a few more minutes until the beef is heated through but still tender. Be careful not to overcook the beef, as it can become tough.

Finish with Sour Cream: Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.
Serve: Serve the beef stroganoff over cooked egg noodles and garnish with chopped parsley for a touch of color and freshness.

Tips for Perfecting the Recipe

Select the Right Cut of Beef: For the most tender and flavorful beef stroganoff, opt for sirloin or tenderloin. These cuts are lean yet tender, making them ideal for quick cooking. Cutting the beef into thin, uniform strips ensures that each piece cooks evenly and stays juicy.

Browning the Beef: Achieving a good sear on the beef is crucial for developing flavor. Make sure your skillet is hot before adding the beef strips. Don’t overcrowd the pan, as this will lower the temperature and cause the beef to steam rather than sear. Cook in batches if necessary.

Sautéing the Vegetables: The onions, garlic, and mushrooms contribute significant depth of flavor to the dish. Cook these until the onions are translucent and the mushrooms have released their moisture and are starting to brown. This concentrates their flavors, which infuses the sauce with a rich, umami character.

Thickening the Sauce: Using flour to thicken the sauce is a classic technique. The key is to cook the flour with the vegetables for a minute or two before adding the liquid, which removes the raw flour taste and ensures a smooth sauce.

Adjusting the Consistency: Depending on your preference, you may want the sauce to be thicker or thinner. If it’s too thick, add a bit more beef broth until you reach your desired consistency. If it’s too thin, let it simmer for a few minutes longer. Remember, the sauce will thicken slightly as it cools.

Finishing with Sour Cream: The sour cream should be stirred in off the heat to prevent it from curdling. This also helps maintain the creamy texture of the sauce. For an extra luxurious touch, you can use full-fat sour cream, which adds richness to the dish.

Taste as You Go: Don’t forget to taste the dish at various stages of cooking and adjust the seasoning as needed. The balance of flavors is key in beef stroganoff, so you may need to add a bit more salt, pepper, or Worcestershire sauce to get it just right.

Serving Suggestions

Noodles, Rice, or Potatoes: Traditionally, beef stroganoff is served over egg noodles, but it’s also delicious with rice or mashed potatoes. The creamy sauce pairs well with these starches, making for a comforting and satisfying meal.

Vegetables on the Side: To balance the richness of the dish, serve it with a side of steamed green beans, asparagus, or a mixed vegetable medley. The freshness of the vegetables complements the creamy sauce and tender beef.

Garnishes for Added Flavor: A sprinkle of chopped parsley not only adds color but also a fresh, herbaceous flavor that lifts the dish. For a bit of tang and brightness, consider adding a squeeze of lemon juice or a sprinkle of lemon zest before serving.

Wine Pairing: A medium-bodied red wine, such as a Pinot Noir or a Merlot, pairs beautifully with beef stroganoff. The wine’s acidity and fruitiness complement the richness of the sauce, making for a delightful dining experience.

Frequently Asked Questions

Can I use a different type of meat?: Yes, you can make stroganoff with other types of meat. Chicken, pork, and even meat substitutes like tofu can be used for a variation on the classic recipe. Adjust cooking times accordingly to ensure the meat or substitute is cooked through but remains tender.

How can I make a dairy-free version?: For a dairy-free version, you can substitute the sour cream with a plant-based sour cream or use coconut cream for a hint of sweetness. Make sure to add a little lemon juice or vinegar to mimic the tanginess of sour cream.

Can beef stroganoff be made in advance?: Yes, beef stroganoff can be made in advance and reheated. However, for the best texture, add the sour cream just before serving rather than when initially cooking. This prevents the sauce from separating or the sour cream from curdling when reheated.

How long does beef stroganoff keep?: Stored in an airtight container, beef stroganoff will keep in the refrigerator for up to 3 days. Reheat gently over low heat, adding a little beef broth if the sauce has thickened too much during storage.

Can I freeze beef stroganoff?: It’s best not to freeze beef stroganoff with the sour cream in the sauce, as it can separate and affect the texture when thawed. If you plan to freeze it, do so before adding the sour cream. Thaw in the refrigerator overnight and add fresh sour cream when reheating.

Beef Stroganoff

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Beef Stroganoff, a beloved classic of Russian cuisine, has won over hearts globally with its rich, creamy sauce enveloping tender beef strips, all laid atop a welcoming bed of noodles, rice, or potatoes.

Ingredients

1 pound 450g beef sirloin, thinly sliced into strips
Salt and pepper to taste
3 tablespoons all-purpose flour divided
2 tablespoons olive oil divided

1 medium onion finely chopped
2 cloves garlic minced
8 ounces 225g mushrooms, sliced

1 cup 240ml beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard

1/2 cup 120ml sour cream
2 tablespoons fresh parsley chopped, for garnish
8 ounces 225g egg noodles, cooked according to package instructions for serving

Instructions

Prepare the Beef: Season the beef strips with salt and pepper, then toss them with 1 tablespoon of flour until they are evenly coated. This helps to thicken the sauce later on.
Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer, working in batches if necessary, and sear them until they are browned on all sides but still pink in the middle, about 1-2 minutes per side. Remove the beef from the skillet and set it aside.
Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil, followed by the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes. Add the sliced mushrooms and continue to cook until the mushrooms are golden and their liquid has evaporated, about 5 minutes.

Make the Sauce: Sprinkle the remaining 2 tablespoons of flour over the cooked vegetables and stir to combine. Gradually add the beef broth while continuously stirring to prevent any lumps from forming. Bring the mixture to a simmer and add the Worcestershire sauce and Dijon mustard. Simmer for a few minutes until the sauce starts to thicken.
Combine Beef and Sauce: Return the browned beef strips to the skillet and reduce the heat to low. Cook for a few more minutes until the beef is heated through but still tender. Be careful not to overcook the beef, as it can become tough.
Finish with Sour Cream: Remove the skillet from the heat and stir in the sour cream until the sauce is smooth and creamy. Adjust the seasoning with additional salt and pepper if needed.