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Classic Beef Stroganoff

A rich, creamy, and flavorful dish featuring tender beef in a savory mushroom sauce, perfect over noodles, rice, or mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound beef sirloin or tenderloin thinly sliced
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 8 ounces mushrooms sliced
  • 1 tablespoon all purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup sour cream
  • Salt and pepper to taste
  • Cooked egg noodles rice, or mashed potatoes
  • Fresh parsley for topping

Method
 

  1. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the sliced beef and cook until browned, about 4-5 minutes. Remove the beef and set aside.
  2. Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and cook until golden, about 4 minutes. Stir in the minced garlic and cook for 30 seconds.
  3. Add the sliced mushrooms to the skillet and cook until browned and fragrant, about 5-7 minutes.
  4. Sprinkle the all purpose flour over the vegetables and stir well to combine. Cook for 1 minute to eliminate the raw flour taste.
  5. Slowly pour in the beef broth while stirring. Add the Worcestershire sauce and Dijon mustard. Simmer the mixture until the sauce thickens, about 5 minutes.
  6. Reduce the heat to low and stir in the sour cream. Return the cooked beef to the skillet and let it warm through, about 3-4 minutes.
  7. Season the dish with salt and pepper to taste. Serve hot over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley.

Notes

For best results, use full-fat sour cream and avoid overcooking the beef to keep it tender. The dish can be prepared ahead and stored in the fridge for up to three days. Gently reheat and add a splash of broth if needed to maintain sauce consistency.