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Beef Stroganoff Recipe

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4.7 from 137 reviews

This classic Beef Stroganoff recipe features tender strips of beef sirloin simmered in a creamy mushroom and onion sauce, perfectly served over egg noodles. Rich and comforting, this dish is perfect for a hearty weeknight dinner.

Ingredients

Beef Stroganoff

  • 1 pound beef sirloin, thinly sliced
  • 1 medium onion, chopped
  • 2 cups mushrooms, sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 cup sour cream
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Pasta

  • 8 ounces egg noodles

Garnish

  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the egg noodles: Bring a large pot of salted water to a boil, then add the egg noodles. Cook according to package instructions until al dente. Drain well and set aside.
  2. Sauté onions and mushrooms: In a large skillet, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, cooking until they are soft and lightly browned, about 5-7 minutes.
  3. Cook the beef: Add the thinly sliced beef sirloin to the skillet. Cook, stirring occasionally, until the beef is browned on all sides but still tender, approximately 4-5 minutes.
  4. Make the sauce base: Sprinkle the flour over the beef mixture and stir to coat evenly. Gradually pour in the beef broth while stirring continuously to prevent lumps. Allow the mixture to simmer until it thickens, about 3-4 minutes.
  5. Finish the sauce: Reduce the heat to low. Stir in the sour cream and Worcestershire sauce until fully incorporated. Season with salt and pepper to taste. Heat gently without boiling to avoid curdling the sour cream.
  6. Serve: Spoon the creamy beef stroganoff sauce over the cooked egg noodles. Garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.

Notes

  • Use tender cuts of beef such as sirloin or tenderloin for best results.
  • Do not boil after adding sour cream to prevent curdling; just warm through gently.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free noodles.
  • You can add a splash of white wine before adding the beef broth for additional depth of flavor.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Find it online: https://crispcharm.com/beef-stroganoff-recipe/