Description
Classic Beef Stroganoff is a comforting, creamy dish made with tender sirloin steak, sautéed mushrooms, and onions in a rich sour cream sauce, served over egg noodles. This recipe combines savory flavors with simple techniques to create a satisfying meal perfect for family dinners.
Ingredients
For the Beef and Vegetables
- 4 tablespoons butter
- 1-2 tablespoons olive oil
- 16 ounces fresh mushrooms, sliced (half crimini, half white)
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1-2 tablespoons onion dip mix
- 1 1/2 pounds beef sirloin steak, thinly sliced against the grain
- 1 tablespoon Worcestershire sauce
- 2 cups beef stock, divided
- 1 teaspoon salt
For the Noodles and Sauce
- 16 ounces egg noodles
- 1/4 cup all-purpose flour
- 1 1/2 cups sour cream
Instructions
- Sauté vegetables: Heat 4 tablespoons butter and 1-2 tablespoons olive oil in a Dutch oven or heavy bottom skillet over high heat. Once melted and hot, add the sliced mushrooms and thinly sliced onion. Cook, stirring occasionally, until the liquid has evaporated and the vegetables are lightly golden brown. Add minced garlic and onion dip mix, stir well, and cook for another 1-2 minutes. Remove from heat and set aside.
- Sear and braise meat: In the same skillet, over high heat, cook the thinly sliced sirloin steak until browned, about a few minutes. Pour in 1 cup of the beef broth and the Worcestershire sauce. Reduce heat to low, cover, and let simmer for 15 minutes to tenderize and infuse flavors.
- Cook the noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain the noodles and keep warm.
- Make the gravy: In a bowl, whisk the flour with the remaining 1 cup of beef broth until smooth to create a slurry. Pour this mixture back into the skillet with the beef, stirring well to combine. Add the sautéed mushroom and onion mixture back into the skillet. Increase the heat to high and stir constantly until the sauce begins to boil. Then reduce to a gentle simmer and cook for about 1 minute until thickened.
- Stir in sour cream: Lower the heat to low and mix in the sour cream. Heat the stroganoff gently until everything is warmed through, making sure not to let the sauce boil, to prevent curdling. Serve the creamy beef stroganoff over the cooked egg noodles.
Notes
- Slice the beef thinly against the grain for more tender pieces.
- Use a heavy-bottom skillet or Dutch oven to ensure even cooking and prevent burning.
- Do not boil the sauce after adding sour cream to avoid curdling.
- Mixing flour with cold broth before adding prevents lumps in the gravy.
- For extra richness, you can substitute half the sour cream with crème fraîche.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
