If you’ve ever longed for a comforting, satisfying meal that delivers rich, creamy flavors without complicated cooking, then this Simple Beef Stroganoff Recipe is just for you. It’s a classic dish that brings tender slices of beef together with earthy mushrooms and a velvety sauce, all simmered to perfection in under 30 minutes. Whether it’s a weeknight dinner or a weekend treat, this recipe is a guaranteed crowd-pleaser that feels as special as it tastes.
Ingredients You’ll Need
This Simple Beef Stroganoff Recipe calls for a handful of straightforward ingredients, each playing a crucial role in creating depth and luscious texture. From the tender beef to the tangy sour cream, every element shines and contributes to a perfect harmony of flavors and colors.
- Beef sirloin or tenderloin, 1 pound: Choose a tender cut sliced thinly for quick cooking and melt-in-your-mouth bites.
- Butter, 2 tablespoons: Adds richness and helps develop a beautifully browned sear on the beef.
- Olive oil, 1 tablespoon: Prevents sticking and balances the butter’s flavor.
- Small onion, finely chopped: Provides a subtle sweetness and aromatic base.
- Garlic cloves, 2 minced: Infuses a delicious depth of savory flavor.
- Mushrooms, 8 ounces sliced: Brings an earthy, meaty texture that complements the beef perfectly.
- Beef broth, 1 cup: Forms the flavorful foundation for the sauce.
- Worcestershire sauce, 1 tablespoon: Adds tangy umami complexity.
- Dijon mustard, 1 teaspoon: Provides a hint of sharpness to balance the creaminess.
- Paprika, 1 teaspoon: Contributes mild warmth and a lovely color.
- Sour cream, ½ cup: Creates the creamy, luscious sauce that defines this dish.
- Cornstarch, 1 tablespoon (optional): Use for thickening the sauce to your preferred consistency.
- Salt and black pepper: Essential for seasoning and enhancing every flavor.
- Egg noodles or rice, 8 ounces cooked: Perfectly soaks up all that velvety sauce.
- Fresh parsley, chopped: Adds a bright, fresh garnish to finish the dish beautifully.
How to Make Simple Beef Stroganoff Recipe
Step 1: Sear the Beef
Begin by heating 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once hot, add your thinly sliced beef, seasoning it with salt and black pepper. Cook for 2 to 3 minutes until the edges brown beautifully but the inside stays tender. This quick sear locks in the juices — then remove the beef from the skillet and set it aside. This step ensures every bite is tender and flavorful.
Step 2: Sauté Aromatics and Mushrooms
In the same skillet, melt the remaining butter and add the finely chopped onion. Sauté for about 2 minutes until softened and translucent. Then stir in the minced garlic and sliced mushrooms. Cook these together until the mushrooms release their moisture and turn golden brown, approximately 5 minutes. This builds a fragrant, earthy base that pairs perfectly with the beef.
Step 3: Build the Sauce
Pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir everything together, scraping up any browned bits stuck to the pan. These seared bits add amazing flavor and depth to the sauce. Let it simmer gently to meld the ingredients while you prepare the next step.
Step 4: Combine Beef and Simmer
Return the browned beef to the skillet and stir to coat it in the saucy mixture. Allow it to simmer for about 5 minutes, giving all the flavors a chance to marry and the beef to finish cooking through without drying out. This simmering step is what makes this Simple Beef Stroganoff Recipe so irresistibly tender and flavorful.
Step 5: Finish with Sour Cream
Reduce the heat to low and stir in the sour cream gently, making sure the sauce remains creamy without curdling. If you want a thicker sauce, dissolve the cornstarch in 2 tablespoons of water and stir it in now. Simmer for an additional 2 minutes until the sauce reaches your desired consistency. Now your stroganoff is perfectly rich, creamy, and ready to serve.
How to Serve Simple Beef Stroganoff Recipe
Garnishes
A sprinkle of freshly chopped parsley brings not only a pop of vibrant green but also a fresh, slightly peppery aroma that cuts through the richness of the sauce. It’s a simple touch that brightens each bite and makes the dish feel special.
Side Dishes
This Simple Beef Stroganoff Recipe shines when served over tender egg noodles that soak up the luscious sauce but feel free to switch it up with fluffy rice or even creamy mashed potatoes for a comforting twist. Light steamed vegetables like green beans or asparagus add a fresh crunch and help balance the meal.
Creative Ways to Present
For a fun presentation, serve the stroganoff over a bed of buttery roasted potatoes or nestled in baked hollowed-out potatoes. Garnish with a dollop of sour cream and a sprinkle of paprika for a restaurant-quality finish that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Simple Beef Stroganoff Recipe should be stored in an airtight container in the refrigerator and will stay fresh for up to 3 days. Keep the noodles or rice separate if possible to prevent them from becoming mushy.
Freezing
While the beef stroganoff freezes well, it’s best to freeze the sauce and beef separately from the noodles or rice. Place them in freezer-safe containers, and they can be kept for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
Reheat gently on the stove over low heat, stirring frequently to avoid curdling the sour cream. You can add a splash of beef broth or water to loosen the sauce if needed. Microwave reheating works, too, but do so in short bursts, stirring often to maintain the creamy consistency.
FAQs
Can I use a different cut of beef for this stroganoff?
Absolutely! While sirloin or tenderloin is preferred for tenderness, you can use other cuts like ribeye or even flank steak thinly sliced. Just be mindful of cooking time to avoid toughness.
Is sour cream necessary in this recipe?
Sour cream is key for that signature creamy texture and tangy flavor. You could substitute crème fraîche or full-fat Greek yogurt if needed, but avoid low-fat options that might curdle.
Can I make this dish gluten-free?
Definitely! Choose gluten-free egg noodles or serve over rice instead of noodles. Also, check that your Worcestershire sauce is gluten-free as some brands may contain gluten ingredients.
How can I make the sauce thicker without cornstarch?
If you prefer not to use cornstarch, you can reduce the sauce by simmering it longer to thicken naturally or stir in a small amount of flour or arrowroot powder dissolved in water as an alternative thickener.
What’s the best way to slice the beef?
For tender slices, partially freeze the beef for about 30 minutes before slicing thinly against the grain. This helps achieve thin, even slices that cook quickly and remain tender in the stroganoff.
Final Thoughts
This Simple Beef Stroganoff Recipe is a heartfelt invitation into a world of cozy, creamy, and endlessly comforting flavors that you can whip up anytime you want to treat yourself or your loved ones. It combines approachable ingredients and straightforward steps to deliver a dish that feels both nostalgic and special. I can’t wait for you to try it, share it, and make it your own kitchen favorite!
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Simple Beef Stroganoff Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Description
A classic and comforting Simple Beef Stroganoff recipe featuring tender slices of beef sirloin sautéed with mushrooms, onions, and garlic, simmered in a creamy sour cream sauce, and served over egg noodles or rice. Ready in just 30 minutes, this dish offers a rich, savory meal perfect for weeknight dinners or cozy gatherings.
Ingredients
Beef and Cooking Fat
- 1 pound beef sirloin or tenderloin, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
Vegetables
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
Sauce Ingredients
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ cup sour cream
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and black pepper to taste
Serving
- 8 ounces egg noodles or rice, cooked
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, season with salt and pepper, and sear the beef for 2-3 minutes until browned on all sides. Remove the beef from the skillet and set aside.
- Sauté Onions: In the same skillet, melt the remaining tablespoon of butter. Add the finely chopped onion and sauté for about 2 minutes until softened and translucent.
- Cook Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms are tender and nicely browned.
- Add Sauce Ingredients: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and sprinkle in the paprika. Stir the mixture well to combine all the flavors.
- Simmer with Beef: Return the seared beef to the skillet. Reduce the heat to medium-low and simmer for 5 minutes, allowing the flavors to meld and the beef to finish cooking.
- Incorporate Sour Cream and Thicken Sauce: Lower the heat further to low, then stir in the sour cream carefully to prevent curdling. If a thicker sauce is preferred, dissolve the cornstarch in 2 tablespoons of water and stir it into the sauce. Simmer gently for another 2 minutes until the sauce thickens.
- Serve: Spoon the beef stroganoff over cooked egg noodles or rice. Garnish with freshly chopped parsley and serve immediately for best flavor.
Notes
- Be sure not to overcook the beef to keep it tender and juicy.
- For a gluten-free option, use gluten-free Worcestershire sauce and serve with gluten-free noodles or rice.
- You can substitute the sour cream with Greek yogurt for a lighter variation, but add it at the end to avoid curdling.
- If cornstarch is not available, you can omit it for a thinner sauce or use flour as a thickener.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve the creamy texture.
