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Beef Stroganoff Recipe

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★★★★★

4.6 from 133 reviews

Classic Beef Stroganoff featuring tender sirloin steak sautéed with mushrooms and onions in a rich, creamy sour cream sauce. This comforting Russian-inspired dish is perfectly served over egg noodles or mashed potatoes, making it a hearty and satisfying meal for any occasion.

Ingredients

Scale

Beef

  • 1½ pounds sirloin steak (or ribeye)
  • 3 tablespoons all-purpose flour (divided)
  • ½ teaspoon seasoned salt
  • ½ teaspoon black pepper

Cooking Fats

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter

Vegetables

  • 1 small onion (diced)
  • 8 ounces mushrooms (sliced, white or cremini)
  • 1 clove garlic (minced)

Liquids & Sauces

  • 14.5 ounces beef broth
  • 2 teaspoons Worcestershire sauce
  • ½ tablespoon Dijon mustard

Herbs & Dairy

  • ½ teaspoon dried thyme leaves
  • ½ cup sour cream

Serving Suggestions

  • Egg noodles, cooked according to package instructions (or mashed potatoes)

Instructions

  1. Prepare the Beef: Pat the steak dry with a paper towel and cut it into ½-inch thick strips or 1-inch cubes, ensuring even pieces for quick and uniform cooking.
  2. Season and Dredge: Season the beef thoroughly with seasoned salt and black pepper, then toss it with 1 tablespoon of flour to lightly coat. Shake off any excess flour to prevent clumping.
  3. Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in small batches for about 1 minute on each side until lightly browned but not fully cooked. Transfer browned beef to a plate and set aside.
  4. Sauté Vegetables: Reduce heat to medium and add butter to the same pan. Add diced onions and cook until softened, about 4-5 minutes. Stir in sliced mushrooms and minced garlic, cooking until the mushrooms are tender and the mixture is fragrant, about another 4 minutes.
  5. Make the Roux: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture, stirring continuously for 1 minute to cook off the raw flour taste and thicken the base.
  6. Add Liquids and Simmer: Gradually stir in beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 5 minutes to thicken and meld the flavors.
  7. Combine Beef and Sauce: Return the browned beef and any accumulated juices on the plate into the skillet with the sauce. Cook for an additional 2 minutes until the beef is heated through and tender.
  8. Finish with Sour Cream: Remove the pan from heat and gently stir in sour cream until fully incorporated, creating a rich, creamy sauce. Taste and adjust seasoning with additional salt and pepper as needed.
  9. Serve: Spoon the beef stroganoff over cooked egg noodles or mashed potatoes. Garnish with fresh parsley if desired for a pop of color and freshness.

Notes

  • For best texture, avoid overcooking the beef to keep it tender and juicy.
  • You can substitute cremini mushrooms for white mushrooms for a deeper flavor.
  • Sour cream should be stirred in off the heat to prevent curdling.
  • Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop.
  • To make it gluten free, substitute all-purpose flour with a gluten free flour blend or cornstarch slurry.

Keywords: Beef Stroganoff, Creamy Beef Recipe, Russian Beef Dish, Comfort Food, Mushroom Sauce, Easy Weeknight Dinner

Find it online: https://kitchenbyclara.com/beef-stroganoff-recipe/