Description
Hearty beef stroganoff delivers classic comfort from Russian kitchens, blending tender strips of beef with rich, silky mushroom sauce. Savory flavors meld perfectly over egg noodles, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 1 pound (1 lb) beef sirloin, cut into thin strips
Vegetables:
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces (8 oz) mushrooms, sliced
Liquids and Seasonings:
- 1 tablespoon (1 tbsp) olive oil
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons (2 tbsp) flour
- Salt to taste
- Pepper to taste
Pasta:
- Egg noodles, cooked according to package instructions
Instructions
- Sear beef strips in a hot skillet with olive oil at medium-high heat until golden brown and caramelized, then transfer to a separate plate.
- In the same skillet, sauté diced onions and minced garlic until translucent and fragrant, about 3-4 minutes.
- Add sliced mushrooms and cook until they release moisture and turn golden, approximately 5-6 minutes.
- Dust the mushroom mixture with flour, stirring continuously to create a smooth coating and prevent lumps.
- Gradually pour beef broth into the skillet, gently scraping the bottom to incorporate all the flavorful browned bits.
- Reintroduce the seared beef strips to the skillet, allowing them to simmer in the developing sauce for 8-10 minutes until the sauce thickens and reduces.
- Reduce heat to low and gently fold in sour cream, creating a luxurious, creamy texture.
- Season the stroganoff with salt and freshly ground black pepper to enhance the overall flavor profile.
- Serve the rich, velvety beef stroganoff over freshly cooked egg noodles, garnishing with optional chopped parsley for a pop of color.
Notes
- Choose lean beef cuts like sirloin or tenderloin for tender, melt-in-your-mouth stroganoff that won’t become tough during cooking.
- Pat beef strips completely dry before searing to ensure beautiful golden-brown caramelization and prevent steaming instead of browning.
- Use full-fat sour cream at room temperature to prevent curdling and create a smooth, silky sauce when stirring into the hot mixture.
- For gluten-free adaptation, replace wheat flour with cornstarch or alternative gluten-free flour blend and use tamari instead of traditional soy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 530 kcal
- Sugar: 4 g
- Sodium: 460 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 110 mg