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Beef Stroganoff

Beef Stroganoff is a timeless comfort food classic with roots in Russian cuisine, known for its rich, creamy sauce and tender beef strips.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Russian
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 lb beef sirloin or tenderloin, thinly sliced into strips
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz cremini or white mushrooms, sliced
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp 1 tsp Dijon mustard
  • 1/2 cup sour cream (full-fat preferred)
  • 1 tbsp 1 tbsp all-purpose flour (optional, for thicker sauce)
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley, chopped (for garnish)

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Mixing bowl
  • Tongs or cooking tweezers (optional but helpful)

Method
 

  1. Sear the Beef: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add half the beef strips (to avoid overcrowding) and cook for 1-2 minutes per side until browned but not overcooked. Remove and repeat with the remaining beef. Set aside.
  2. Sauté Vegetables: Lower the heat to medium. Add butter to the same skillet. Once melted, add chopped onions and cook for 3-4 minutes until soft. Add garlic and mushrooms; cook until mushrooms are browned and their moisture has evaporated, about 5-6 minutes.
  3. Deglaze and Build Sauce: Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping up any browned bits from the pan. Let it simmer gently for 5 minutes.
  4. Return Beef to the Pan: Add the seared beef back into the sauce. Cook for 2-3 minutes, just until heated through. Season with salt and pepper to taste.
  5. Garnish and Serve: Sprinkle with chopped fresh parsley. Serve immediately over your choice of egg noodles, mashed potatoes, or rice.

Video

Notes

Cooking Tips

  • Beef Cut Matters: Use sirloin or tenderloin for the best texture. Tougher cuts may require longer cooking or marinating.
  • Don’t Overcook the Beef: Quick searing keeps the beef tender. Overcooking will make it chewy.
  • Flavor Boost: A splash of white wine during deglazing adds depth.
  • Mushroom Magic: Let the mushrooms brown without stirring too often — this develops more umami flavor.
  • Dairy Caution: When adding sour cream, reduce heat to avoid curdling.