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Classic Beef Stroganoff Recipe

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A quick and easy homemade comfort food featuring tender beef strips in a creamy mushroom sauce served over egg noodles. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 1 pound beef sirloin or tenderloin, thinly sliced into strips
  • 8 ounces cremini or white button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 teaspoon Dijon mustard
  • ½ cup full-fat sour cream, room temperature
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)
  • 12 ounces egg noodles, cooked according to package instructions

Instructions

  1. Slice 1 pound of beef sirloin into thin strips about ¼ inch thick. Clean and slice 8 ounces of mushrooms. Chop 1 medium onion finely and mince 2 garlic cloves. Measure broth and sour cream.
  2. Boil 12 ounces of egg noodles in salted water until just al dente, about 7-8 minutes. Drain and toss with a little butter or oil to prevent sticking.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add beef strips in a single layer (cook in batches if needed). Cook 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
  4. In the same skillet, add remaining 1 tablespoon butter. Cook chopped onions for 3-4 minutes until translucent. Add mushrooms and cook 5-6 minutes until browned and moisture evaporates. Stir in garlic and cook 30 seconds.
  5. Sprinkle 2 tablespoons flour over vegetables. Stir constantly for 1-2 minutes to cook out raw flour taste. Gradually pour in 2 cups beef broth while stirring to avoid lumps. Simmer 5 minutes until sauce thickens.
  6. Stir in 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Return beef and juices to pan. Simmer gently 3-4 minutes until beef is cooked through and tender.
  7. Remove skillet from heat. Stir in ½ cup room-temperature sour cream until smooth. Do not boil after adding sour cream. Adjust salt and pepper to taste.
  8. Serve stroganoff sauce over warm egg noodles. Garnish with chopped fresh parsley.

Notes

Do not overcrowd the pan when searing beef to ensure proper browning. Use room-temperature sour cream and add it off heat to prevent curdling. Cook mushrooms slowly to develop deep flavor. Adjust seasoning at the end. For gluten-free, use gluten-free flour; for dairy-free, substitute sour cream with coconut or cashew cream.

Nutrition

Keywords: beef stroganoff, classic beef stroganoff, comfort food, easy dinner, creamy beef recipe, mushroom sauce, egg noodles

Find it online: https://blairrecipes.com/classic-beef-stroganoff-recipe-easy-homemade-comfort-food-youll-love/