Classic Beef Stroganoff Recipe
This creamy, savory Classic Beef Stroganoff Recipe is the ultimate comfort food with tender beef strips, mushrooms, and onions in a luscious sour cream gravy served over egg noodles or rice. A timeless dinner that's easy, satisfying, and perfect for busy weeknights or special occasions alike.
Equipment
- 1 Large Skillet Heavy-bottomed pan works best for even browning
- 1 Cutting Board For slicing beef and vegetables
- 1 Chef’s Knife Sharp blade makes prep easier
- 1 Wooden Spoon Ideal for stirring sauces
- 1 Pot For boiling egg noodles or rice
Ingredients
- 1 lb Beef sirloin Thinly sliced into strips
- 1 tbsp Olive oil For browning beef
- 1 tbsp Butter Adds richness
- 1 Onion Thinly sliced
- 2 cloves Garlic Minced
- 1 cup Mushrooms Sliced
- 1 tbsp All-purpose flour For thickening the sauce
- 1 cup Beef broth Low sodium preferred
- 1 tbsp Worcestershire sauce For deep savory flavor
- 1/2 cup Sour cream Full-fat for creaminess
- to taste Salt & black pepper
- 1 tbsp Fresh parsley Chopped for garnish
- 4 cups Cooked egg noodles Or rice
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add sliced beef and sear for 1-2 minutes per side until just browned. Remove and set aside.
- In the same skillet, melt butter. Sauté onions until translucent, then add garlic and mushrooms. Cook for about 5 minutes, stirring occasionally.
- Sprinkle flour over the vegetables and stir well. Slowly pour in beef broth while whisking to avoid lumps.
- Add Worcestershire sauce and simmer until the sauce begins to thicken, about 5 minutes.
- Reduce heat to low. Stir in the sour cream until smooth and creamy. Do not boil once sour cream is added.
- Return the beef to the skillet and simmer gently for 5 more minutes to heat through. Season with salt and pepper to taste.
- Serve hot over cooked egg noodles or rice. Garnish with chopped parsley.
Notes
- Swap beef sirloin for ground beef to save time and cost.
- You can freeze leftovers without the noodles for up to 2 months.
- For a lighter version, use Greek yogurt instead of sour cream.
