Description
A comforting beef stroganoff with rich, velvety sauce and tender beef, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 lb beef sirloin, sliced into thin strips
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tbsp flour (all-purpose)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Egg noodles or rice, for serving (about 12 oz dry egg noodles for 4 servings, or cooked rice as desired)
- Optional: 1 tbsp Dijon mustard, 1/2 cup dry white wine, Greek yogurt or crème fraîche, gluten-free flour or cornstarch, butter
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add sliced beef, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same skillet, add onions and garlic, sauté until softened (about 3–4 minutes).
- Add sliced mushrooms and cook until browned and their liquid mostly evaporates (about 5–7 minutes).
- Sprinkle flour over the vegetables, stir and cook for 1–2 minutes to cook off the raw flour taste.
- Gradually add beef broth, stirring constantly until the mixture thickens and becomes smooth. If using wine, add it before the broth and let it reduce.
- Reduce heat to low and stir in sour cream.
- Return the beef to the skillet, combine well, and heat through (do not boil once the sour cream is added).
- Serve over cooked egg noodles or rice, garnished with fresh parsley.
Notes
For best results, slice beef thin against the grain. Avoid high heat after adding sour cream to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 6g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 90mg