Creamy Mushroom Beef Stroganoff

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
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Creamy Mushroom Beef Stroganoff is your go-to dish for comfort with a touch of elegance. It's rich, savory, and perfect for a cozy evening meal. This hearty classic is sure to warm you up and satisfy your taste buds.

Ingredients for Creamy Mushroom Beef Stroganoff

Beef sirloin is the star of the show, offering tender, flavorful bites when thinly sliced. The olive oil helps to sear the beef and soften the onions. A large onion adds sweetness and depth to the dish. Garlic provides a pungent kick, essential for that savory aroma. Cremini mushrooms add an earthy flavor and texture. Beef broth is the backbone of the sauce, enhancing the meatiness. Sour cream gives the dish its signature creaminess, while all-purpose flour thickens the sauce to perfection. Worcestershire sauce adds a tangy umami punch. Finally, egg noodles make this a complete meal, perfect for soaking up all the sauce. A sprinkle of fresh parsley and a pat of butter complete the dish with freshness and richness.

Tips & Tricks

  • For extra tenderness, let the beef come to room temperature before cooking.
  • If the sauce is too thick, add a splash of beef broth to reach your desired consistency.
  • Try substituting Greek yogurt for sour cream for a tangier flavor.
  • Use a mix of mushroom varieties for a more complex taste.

Serving Suggestions

This dish pairs beautifully with a simple green salad dressed in a light vinaigrette or some steamed green beans for a pop of color and freshness. A side of crusty bread is perfect for mopping up the creamy sauce.

Frequently Asked Questions

Can I use a different cut of beef?
Absolutely, flank steak or tenderloin can also work well, just ensure they are sliced thinly for tenderness.
Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and reheat it gently. Cook the noodles just before serving for best results.
Is there a non-dairy substitute for sour cream?
You can use a non-dairy yogurt or a cashew cream as a substitute for sour cream.

Creamy Mushroom Beef Stroganoff Recipe Walkthrough

Start by heating one tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips, and let them sizzle until they're browned, which should take around four minutes. Once done, remove the beef from the skillet and set it aside for later.

In the same skillet, pour in the remaining olive oil and toss in the sliced onions and minced garlic. Sauté them until the onions become translucent and fragrant. Next, add the sliced cremini mushrooms, letting them cook until they're tender and have a nice brown color—this should take about five minutes.

Now, sprinkle the flour over the mushroom mixture and give everything a good stir, ensuring the flour evenly coats the veggies. Gradually pour in the beef broth and Worcestershire sauce, stirring constantly. Bring the mixture to a simmer, allowing it to thicken nicely.

Once the sauce has thickened, return the beef to the skillet. Lower the heat and gently stir in the sour cream, mixing until the sauce is creamy and smooth. Season with salt and pepper to your taste.

Meanwhile, cook the egg noodles according to the package instructions, then drain them. Stir the cooked noodles into the beef and mushroom mixture, ensuring everything is well-coated with that delicious sauce.

Serve the stroganoff hot, garnished with freshly chopped parsley and a small pat of butter for extra richness.

Why You'll Love This Recipe

  • Quick to make: Ready in under an hour, perfect for weeknight dinners.
  • Rich and creamy: A luscious sauce coats every bite.
  • Flavor-packed: A blend of beef, mushrooms, and a tangy sour cream sauce.
  • Family-friendly: A hit with both kids and adults alike.

Ingredients

1 lb beef sirloin, cut into thin strips
2 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
1 cup beef broth
1 cup sour cream
2 tbsp all-purpose flour
2 tbsp Worcestershire sauce
Salt and pepper to taste
8 oz egg noodles
2 tbsp fresh parsley, chopped
1 tbsp butter

Step-by-step Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned, about 4 minutes. Remove from skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onions and garlic until the onions are translucent.
3. Add the mushrooms to the skillet and cook until they are tender and browned, about 5 minutes.
4. Sprinkle flour over the mushroom mixture and stir well.
5. Gradually stir in the beef broth and Worcestershire sauce, bringing the mixture to a simmer until it thickens.
6. Return the beef to the skillet and reduce heat to low. Stir in the sour cream, mixing until the sauce is well combined and creamy. Season with salt and pepper.
7. Meanwhile, cook the egg noodles according to package instructions and drain.
8. Stir the cooked noodles into the beef and mushroom mixture, ensuring everything is evenly coated with the sauce.
9. Serve hot, garnished with fresh parsley and a pat of butter.

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