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
Scale
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.
