Beef Stroganoff

This classic beef stroganoff recipe from scratch features tender slices of steak and savory mushrooms smothered in creamy brown gravy. Beef stroganoff is classic comfort food your family will love. Serve over egg noodles for a satisfying dinner, or with my creamy mashed potatoes!

Beef Stroganoff Recipe

Beef Stroganoff is a hearty, comforting dish of beef and mushrooms in gravy, most commonly served over egg noodles.

Cooking Tips:

• The cut of steak is your preference, but I recommend using a high-quality cut since this a quick skillet meal. Boneless ribeye, top sirloin or sirloin tips are good choices for this beef stroganoff.
• Save the tougher cuts of meat for recipes that involve marinating or simmering for hours, like this Oven Swiss Steak or our slow cooker Hungarian Goulash.
• Prep the ingredients by slicing the steak into bite-sized strips. Likewise, slice the mushrooms and dice up your onion. The ingredients are cooked in batches to bring out the flavors and to ensure the beef doesn’t overcook and become chewy.
• Many people like to add Worcestershire sauce or Dijon mustard to their sauce. I prefer it without, however, the preference is yours.
• To give it a creamy consistency, sour cream is swirled in the sauce which also gives it a little tang to balance the richness of the other ingredients.
• I love beef stroganoff served over egg noodles, but it’s also tasty with mashed potatoes or rice.
• This dish really doesn’t need a side, but if you would like to add one, a simple vegetable is all you need. Roasted broccoli is our preference, but these balsamic carrots are a nice addition too.

Ingredients you will need

• 1 1/2 pounds steak (boneless ribeye, top sirloin, etc)
• 4 tablespoons butter, divided
• 10 ounces mushrooms, sliced
• 1 medium onion, finely chopped
• 1 clove of garlic, minced
• 3 tablespoons all-purpose flour
• 1 3/4 cup beef stock or broth
• 2/3 cup sour cream
• Salt and pepper
• 1 tablespoon Worcestershire sauce (optional)
• 1 teaspoon Dijon mustard (optional)
• Parsley, for garnish
• Hot buttered egg noodles or mashed potatoes, for serving

Helpful kitchen tools

• Large skillet
• Chef’s knife
• Cutting board
• Measuring cups and spoons

How to Make Beef Stroganoff

1. Cut the beef across the grain into thin, bite sized strips, about 1 1/2 inches by 1/2 inch. Heat a large skillet over high medium high heat.
2. Melt 1 tablespoon of butter and add half the beef. Cook until well-browned, about 2-3 minutes per side. Remove beef from pan to a shallow dish and repeat steps with 1 more tablespoon of butter and remaining beef.

1. Lower heat to medium and add remaining 2 tablespoons of butter to the empty pan. Stir in mushrooms and onion and season with 1/2 teaspoon salt. Cook until soft and dark golden brown, stirring occasionally, about 5 minutes. Stir in garlic and cook for an additional minute.

1. Sprinkle vegetables with flour and cook for 1 minute. Add beef broth and stir until smooth. Bring to a simmer and cook until thickened, about 5 minutes.

1. Return the beef to the pan, along with any juices and stir in the sour cream. Season to taste with salt and pepper. Heat until hot, but do not boil. Garnish with parsley and serve over hot egg noodles.

I should also note that a lot of recipes call for the addition of Worcestershire sauce or Dijon mustard. I’ve tried it various ways and think it tastes best without, however, the preference is yours.

Spending less time on dinner has been one of my New Year goals and I’ve had tasty success with 3-ingredient Queso Fresco Enchiladas and Ricotta Pasta with Beef!

More delicious dinner ideas…

• To Die For Pot Roast
• Salisbury Steaks
• Bacon Cheeseburger Pasta
• Instant Pot Beef Stroganoff
• Szechuan Beef
• Ground Beef Stroganoff
• Beef Bourguignon

This post was originally published on this blog on Feb 27, 2018.