Here’s a classic Beef Stroganoff recipe—creamy, savory, and perfect over noodles, rice, or mashed potatoes.
🥩 Beef Stroganoff
🧾 Ingredients (4 servings)
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 2 tbsp butter or oil
- 1 tbsp flour
- 1 cup beef broth
- 1 tsp Dijon mustard
- ½ cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, rice, or mashed potatoes, for serving
🍳 Instructions
1. Prepare the beef
- Slice beef thinly against the grain
- Season lightly with salt and pepper
2. Sear the beef
- Heat 1 tbsp butter/oil in a skillet over medium-high heat
- Quickly sear beef slices until browned but not fully cooked
- Remove beef from skillet and set aside
3. Cook vegetables
- In the same skillet, add remaining butter
- Sauté onion until soft
- Add garlic and mushrooms, cook until mushrooms release moisture and soften
4. Make the sauce
- Sprinkle flour over vegetables, stir for 1 minute
- Gradually add beef broth while stirring to avoid lumps
- Stir in Dijon mustard
- Simmer 3–5 minutes until sauce thickens
5. Combine
- Return beef to skillet and simmer 2–3 minutes until cooked through
- Remove from heat and stir in sour cream (do not boil after adding sour cream)
6. Serve
- Spoon over cooked noodles, rice, or mashed potatoes
- Garnish with fresh parsley
💡 Tips
- Use tender cuts like sirloin, tenderloin, or ribeye for best texture
- For richer flavor, add a splash of white wine when cooking mushrooms
- Can be made ahead—reheat gently to preserve the creamy sauce
If you want, I can also give a quick 30-minute stove-top version that’s perfect for a weeknight dinner without sacrificing flavor.
