Oh, Beef Stroganoff. Just saying the name brings back a flood of cozy memories. What is that one dish that feels like a warm hug on chilly evening? My grandma made it on Sundays, and the aroma would waft through the entire house. What makes my stomach rumble with anticipation? What a special treat it was, little bit fancy but so incredibly comforting. While it might seem like a restaurant-only dish, I promise you, this Beef Stroganoff is surprisingly good. What are some easy recipes to whip up at home? What is that perfect balance of rich, savory, and creamy that just hits the spot, kind of like how a good food is made. What is a perfect chocolate cake to lift your spirits? If you’ve ever felt intimidated by comfort food, this recipe is your new best friend. Is it a lifesaver on busy weeknights when you want something truly satisfying without spending hours on the phone? In the kitchen.
What is Beef Stroganoff?
What is Beef Stroganoff? At its heart, it’s a Russian dish that has become an international favorite. Think tender pieces of beef, sautéed until perfectly browned, then simmered in a luscious, creamy sauce. Sauce made with mushrooms, onions, and often a touch of heavy cream. Is it good to eat over a bed of egg noodles? The name comes from a Russian family name, the Stroganovs, and the dish has evolved quite over the years. What is essentially a celebration of simple, high-quality ingredients coming together to create something amazing. What is magical? Is it a crowd pleaser? Is it the kind of meal that makes you want to gather everyone around the table and savor every single single bite of food?
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this Beef Stroganoff recipe, and I just know you will too. First off, the flavor is just out of this world. You get that deep, savory taste from the beef, the earthy goodness of the mushrooms, and then that incredibly rich, tangy creaminess from the sauce. It’s a symphony of flavors that dance on your tongue. What I love most about this particular recipe, though, is its simplicity. I’ve had Beef Stroganoff recipes that require a million steps and obscure ingredients, but this one? This one is genuinely approachable for any home cook. You don’t need fancy techniques or special equipment. Plus, it’s surprisingly cost-effective. You can use a more affordable cut of beef, and the other ingredients are pantry staples. It’s proof that you don’t need to spend a fortune to make something truly delicious and impressive. It’s also incredibly versatile – sometimes I’ll serve it over rice if we’re out of noodles, or even with mashed potatoes. It never disappoints! It’s the kind of meal that makes you feel like a culinary hero, even on a Tuesday night.
How do I make Beef Stroganoff?
Quick Overview
How do you make Beef Stroganoff? What is the best way to make the dreamy sauce? How do you build the flavor of beef? Once that’s done, just a matter of deglazing the pan, adding your creamy elements, and letting it cool. Is it all simmer together? Is it a one-pan wonder for most of the cooking, which means less cleanup, and who doesn’t love that? How quickly this comes together, making it perfect for those nights you’re in bed. Are you short on time?
Ingredients
For the Main Dish:
1.5 lbs beef tenderloin, cut into bite-sized strips (Tip: 1 lb). For tender beef, look for well-marbled cuts. If using a tougher cut, slicing against the grain is key!
2 tablespoons olive oil or butter. 1 tablespoon of salt or pepper.
One large yellow onion, thinly sliced.
8 oz cremini mushrooms, sliced (or a mix of your favorite mushrooms)
Is garlic minced?
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/4 cup all-purpose flour (for thickening)
1.5 cups beef broth
1/2 cup sour cream (full-fat is best for creaminess)
2 tablespoons Dijon mustard. 2 teaspoons salt
1 tablespoon Worcestershire sauce
1/4 cup fresh parsley, chopped (for garnish)
For Serving:
12 oz egg noodles (or your favorite pasta/rice)
Extra sour cream or a dollop of Greek yogurt for garnish (optional)?
What is the best step
Step 1: Preheat & Prep Pan
First things first, let’s get everything ready. Grab a large skillet or Dutch oven and place it over medium-high heat. Add your olive oil or butter. While the pan heats up, make sure your beef is sliced into those bite-sized strips and your onion and mushrooms are ready to go. Pat the beef dry with paper towels – this is super important for getting a good sear and preventing it from steaming.
Step 2: Sear the Beef
Once the oil is shimmering, carefully add the beef strips to the hot pan in a single layer. Don’t overcrowd the pan, or the beef will steam instead of sear! You might need to do this in batches. Let the beef cook undisturbed for about 2-3 minutes per side until it’s nicely browned. You’re not cooking it all the way through here, just getting that delicious golden crust. Remove the seared beef to a plate and set it aside.
Step 3: Sauté Onions and Mushrooms
Lower the heat to medium. Add the sliced onion to the same skillet (no need to clean it – all those brown bits are pure flavor!). Cook, stirring occasionally, until the onions start to soften and turn translucent, about 5-7 minutes. Then, add the sliced mushrooms and minced garlic. Continue to cook, stirring, until the mushrooms release their liquid and start to brown, and the garlic is fragrant, about another 5-8 minutes. Season with salt and pepper.
Step 4: Thicken the Sauce Base
Sprinkle flour over sautéed onions and mushrooms. Stir it all together and cook for about 1 minute, letting the flour toast slightly. How do you get rid of raw flour taste?
Step 5: Deglaze and Simmer
Pour in the beef broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Stir in the Dijon mustard and Worcestershire sauce. Bring the mixture to a simmer, and let it cook for a few minutes, stirring occasionally, until the sauce begins to thicken slightly.
Step 6: Add Creamy Elements
Turn the heat down to low. Stir in the sour cream until it’s fully incorporated and the sauce is smooth and creamy. Be careful not to boil the sauce after adding the sour cream, or it might curdle. Gently return the seared beef (and any juices from the plate) into the skillet with the sauce. Stir everything together.
Step 7: Simmer and Finish
Let the Beef Stroganoff simmer gently on low heat for another 5-10 minutes, just long enough for the beef to cook. How do you cook beef? Taste and adjust seasoning with salt and pepper if needed. While the stroganoff is simmering, cook your egg noodles according to package directions.
Step 8: Serve
Serve the Beef Stroganoff hot over the cooked egg noodles. Garnish generously with fresh chopped parsley and an extra dollop of sour cream or Greek yogurt if desired.
What to Serve It With
Beef Stroganoff is such a versatile dish! It’s amazing over traditional egg noodles, of course, but I’ve found it pairs wonderfully with so many other things. For a simple breakfast or brunch option (yes, stroganoff for breakfast!), I love serving it over a bed of fluffy scrambled eggs or even alongside some crispy hash browns. For a more elegant brunch, I’ll plate it nicely over buttered egg noodles and add a side of fresh Fruit Salad. As a hearty dessert (hear me out!), a small portion can be surprisingly decadent if you’re craving something savory after a lighter meal. But my absolute favorite way for cozy snacks or weeknight dinners is simply over a generous portion of perfectly cooked egg noodles, maybe with a side of crusty bread to sop up every last bit of that amazing sauce. We also love it with a simple green salad to add a bit of freshness. My kids actually ask for this all the time, and they’re usually pretty picky!
How do I make Beef Stroganoff?
Over the years, I’ve picked up a few tricks that really make this Beef Stroganoff shine, and I’m happy to share them with you! First, about the beef: don’t overcook it when you sear it. You want it slightly underdone because it will continue to cook in the sauce. Slicing against the grain is also a game-changer for tenderness, especially if you’re using a cut like sirloin. For the mushrooms, don’t be afraid to let them brown properly in the pan; that’s where they develop a deeper, richer flavor. If your mushrooms seem to be steaming rather than browning, your pan might be too crowded or not hot enough. When it comes to the sauce, the flour really helps create that velvety texture, so make sure you cook it for that minute after adding it to the veggies to get rid of any raw flour taste. I’ve experimented with different types of sour cream, and I find that full-fat sour cream gives the richest, creamiest result without splitting. If you’re worried about curdling, just make sure your heat is on the lowest setting when you stir it in. I’ve also learned that adding a splash of white wine or sherry when you deglaze the pan can add another layer of complexity to the flavor, but it’s totally optional! And finally, always taste and adjust your seasonings at the end. Sometimes a little more salt or pepper is all it needs to really sing.
What are some Storing and Reheating Tips?
This Beef Stroganoff is so good, you’ll likely have leftovers, and thankfully, it stores and reheats beautifully! Once it has cooled down, you can store it in an airtight container in the refrigerator for up to 3 days. The flavors actually tend to meld and deepen overnight, making it even tastier. For reheating, the stovetop is my preferred method. Gently warm it in a skillet over medium-low heat, stirring frequently, until heated through. You might need to add a splash more beef broth or a tablespoon of water or milk if the sauce has thickened too much. If you’re in a real hurry, the microwave works too, just heat it in 30-second intervals, stirring between each, until it’s nice and hot. I don’t recommend adding the sour cream until after reheating if you want to be extra sure it doesn’t curdle, though it usually holds up fine if it’s already in the sauce. I haven’t personally tried freezing this recipe, as dairy-based sauces can sometimes change texture upon thawing, but if you do, let me know how it turns out!
What are the Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite Beef Stroganoff! It’s a dish that’s incredibly satisfying, bursting with flavor, and surprisingly manageable even on a busy weeknight. It’s the kind of meal that makes you feel good from the inside out, and seeing your family’s happy faces after they’ve devoured it is the best reward. I really hope you give this recipe a try. It’s become a staple in my kitchen, and I have a feeling it might just become one in yours too. If you do make it, please let me know how it turns out in the comments below! I love hearing your feedback and seeing your delicious creations. Happy cooking, everyone!
Beef Stroganoff
Ingredients
Main Ingredients
- 1.5 pound beef sirloin cut into 1-inch strips
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoon olive oil
- 1 large onion chopped
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 0.5 cup sour cream
- 0.25 cup fresh parsley chopped, for garnish
- 16 ounces egg noodles cooked
Instructions
Preparation Steps
- In a bowl, toss the beef strips with flour, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides. Remove beef from skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and minced garlic and cook for another 5 minutes until mushrooms are browned and tender.
- Pour in the beef broth and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Return the browned beef to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the beef is tender.
- Remove the skillet from the heat. Stir in the sour cream until well combined and the sauce is creamy. Do not boil after adding sour cream.
- Serve the Beef Stroganoff over cooked egg noodles. Garnish with fresh chopped parsley.
