Classic Beef Stroganoff

🕒 Prep: 20 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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This Classic Beef Stroganoff is a comforting and hearty dish that’s perfect for any season. It features tender beef in a creamy, savory mushroom sauce that's sure to become a family favorite. Get ready to bring a touch of old-world elegance to your dinner table!

Ingredients for Classic Beef Stroganoff

Beef sirloin is the star of the show — it's tender and cooks quickly. The all-purpose flour helps to brown the beef and thicken the sauce. A bit of salt and black pepper season the meat perfectly. Combining unsalted butter and olive oil allows for a higher cooking temperature while maintaining flavor. The onion and mushrooms add depth and earthiness to the dish. Garlic is the aromatic that ties the flavors together. Beef broth forms the base of the sauce, while sour cream adds creaminess. Worcestershire sauce and tomato paste provide umami richness, and a sprinkle of fresh parsley brightens the dish at the end.

Tips & Tricks

  • For the best texture, make sure the beef is sliced thinly across the grain.
  • Don't overcrowd the pan when browning the beef; work in batches for even cooking.
  • If the sauce is too thick, gradually add more beef broth to reach your desired consistency.

Serving Suggestions

Beef Stroganoff shines when served over a bed of egg noodles, which soak up the sauce beautifully. Rice is another excellent option, especially if you love a slightly firmer texture to contrast with the creamy sauce. Pair with a crisp green salad or steamed green beans for a complete meal.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use beef tenderloin or even flank steak as alternatives. Just ensure they're sliced thinly.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid curdling the sauce.
Can I freeze Beef Stroganoff?
While you can freeze it, the texture of the sour cream might change slightly. Freeze before adding the sour cream, then stir it in after reheating.

Classic Beef Stroganoff Recipe Walkthrough

Start by mixing the flour, salt, and black pepper in a shallow dish. Coat your beef strips with this mixture, ensuring they’re well covered but shake off the excess to avoid a floury sauce. Heat your skillet over medium-high heat and melt the butter with the olive oil. Brown the beef strips in batches; this helps them cook evenly without steaming. Once golden, set them aside.

In the same skillet, toss in the sliced onions and let them cook until they turn translucent. Add the mushrooms and garlic, and sauté until the mushrooms are golden and aromatic. Stir in the beef broth, Worcestershire sauce, and tomato paste, scraping up any flavorful bits stuck to the bottom of the skillet.

Return the browned beef to the skillet. Lower the heat and let it all simmer gently for 15 minutes, allowing the flavors to mingle and the beef to tenderize. Stir in the sour cream just before serving, heating it through without boiling to prevent curdling. Taste and adjust the seasoning with salt and pepper if needed.

Why You'll Love This Recipe

  • Rich, creamy sauce that coats perfectly cooked beef.
  • Simple, straightforward ingredients you likely have in your pantry.
  • Quick enough for a weeknight yet impressive for guests.
  • Customizable with your choice of noodles or rice.

Ingredients

2 lbs beef sirloin, sliced into thin strips
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp unsalted butter
2 tbsp olive oil
1 medium onion, thinly sliced
8 oz mushrooms, sliced
2 cloves garlic, minced
1 cup beef broth
1 cup sour cream
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1/4 cup chopped fresh parsley
Egg noodles or rice, for serving

Step-by-step Instructions

1. In a shallow dish, mix the flour, salt, and black pepper. Coat the beef strips in the flour mixture, shaking off any excess.
2. In a large skillet over medium-high heat, melt butter with olive oil. In batches, brown the beef strips until golden on all sides. Remove from skillet and set aside.
3. In the same skillet, add onions and sauté until translucent. Add mushrooms and garlic, cooking until mushrooms are browned.
4. Stir in beef broth, Worcestershire sauce, and tomato paste, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
5. Return beef to the skillet, reduce heat to low, cover, and simmer for 15 minutes.
6. Stir in sour cream and cook gently until heated through, do not boil. Add salt and pepper to taste.
7. Serve over egg noodles or rice and garnish with chopped parsley.

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