Creamy Beef Stroganoff a rich and velvety beef stroganoff featuring tender beef slices in a creamy sauce, perfect over egg noodles or rice for a comforting, satisfying meal.
Ingredients
1 lb beef (sirloin or tenderloin), sliced into thin strips
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup beef broth
1 cup sour cream
2 tablespoons flour
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Egg noodles or rice (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a large skillet over medium heat. Add the beef slices and cook for 3-4 minutes, or until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the onion and garlic, cooking for 2-3 minutes until softened. Add the mushrooms and cook for an additional 4-5 minutes, until they release their moisture and begin to brown.
Stir in the Dijon mustard and Worcestershire sauce, then add the beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
In a small bowl, mix the flour with a bit of water to create a slurry. Stir this mixture into the skillet and cook for 1-2 minutes until the sauce thickens.
Lower the heat and stir in the sour cream. Return the cooked beef to the skillet and simmer for an additional 5-7 minutes, or until the beef is heated through and the sauce is creamy.
Season with salt and pepper to taste, and garnish with fresh parsley.
Serve over egg noodles or rice and enjoy!
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Vegetarian Option: Replace the beef with sliced portobello mushrooms or another hearty mushroom variety to make this dish vegetarian while still maintaining a satisfying texture.
Spicy Kick: For a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.
Different Meat Options: Swap the beef for chicken breast or pork tenderloin for a different protein.
Dairy-Free: Use a dairy-free sour cream and replace the butter with olive oil or another plant-based fat.
Storage/Reheating
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of beef broth or water if needed to loosen the sauce. Alternatively, you can microwave it in 30-second intervals, stirring between each, until heated through.
FAQs
Can I use a different type of beef for this recipe?
Yes, you can substitute the sirloin or tenderloin with other cuts like flank steak or even stew meat. Just make sure to slice the beef thinly to ensure tenderness.
Can I make beef stroganoff ahead of time?
Yes, you can prepare the sauce and store it separately from the beef and noodles. When ready to serve, simply heat the sauce, cook the beef, and combine everything.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or heavy cream for a different texture and flavor. Keep in mind that Greek yogurt will give a tangier taste, while heavy cream will make it even richer.
How can I thicken the sauce without flour?
If you’re looking to avoid flour, you can use cornstarch mixed with water as a thickening agent. Just stir in a tablespoon of cornstarch and cook until the sauce thickens.
Can I freeze beef stroganoff?
Yes, you can freeze beef stroganoff for up to 3 months. Just store the sauce and beef separately from the noodles. When you’re ready to eat, defrost and reheat on the stove.
Conclusion
This creamy beef stroganoff is a timeless favorite that combines tender beef, rich sauce, and comforting ingredients. With simple steps and minimal prep, it’s a perfect dish for any occasion, from a casual dinner to a more special family gathering. Whether you serve it over egg noodles or rice, it’s a dish that’s sure to be enjoyed by everyone at the table.
📖 Recipe:
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Creamy Beef Stroganoff
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A rich and velvety beef stroganoff featuring tender beef slices in a creamy sauce, perfect over egg noodles or rice for a comforting, satisfying meal.
Ingredients
1 lb beef (sirloin or tenderloin), sliced into thin strips
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup beef broth
1 cup sour cream
2 tablespoons flour
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Egg noodles or rice (for serving)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the beef slices and cook for 3-4 minutes, or until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add the onion and garlic, cooking for 2-3 minutes until softened. Add the mushrooms and cook for an additional 4-5 minutes, until they release their moisture and begin to brown.
- Stir in the Dijon mustard and Worcestershire sauce, then add the beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- In a small bowl, mix the flour with a bit of water to create a slurry. Stir this mixture into the skillet and cook for 1-2 minutes until the sauce thickens.
- Lower the heat and stir in the sour cream. Return the cooked beef to the skillet and simmer for an additional 5-7 minutes, or until the beef is heated through and the sauce is creamy.
- Season with salt and pepper to taste, and garnish with fresh parsley.
- Serve over egg noodles or rice and enjoy!
Notes
Vegetarian Option: Replace the beef with sliced portobello mushrooms or another hearty mushroom variety to make this dish vegetarian while still maintaining a satisfying texture.
Spicy Kick: For a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.
Different Meat Options: Swap the beef for chicken breast or pork tenderloin for a different protein.
Dairy-Free: Use a dairy-free sour cream and replace the butter with olive oil or another plant-based fat.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of beef broth or water if needed to loosen the sauce. Alternatively, you can microwave it in 30-second intervals, stirring between each, until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 70mg
