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Classic Beef Stroganoff

Classic Beef Stroganoff

A creamy and flavorful Classic Beef Stroganoff recipe that’s quick and easy to make, combining tender beef strips with sautéed mushrooms and onions in a luscious sour cream sauce. Perfect for a comforting weeknight dinner with rich, satisfying flavors everyone will love.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Beef

  • 500g beef sirloin or tenderloin strips

Vegetables and Aromatics

  • 200g fresh mushrooms (cremini or white button), sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced

Sauce

  • 1 cup sour cream
  • 1 cup beef broth
  • 1 tablespoon flour
  • 1 teaspoon mustard (optional)

Fats and Seasonings

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the beef: Slice the beef sirloin into thin strips against the grain to ensure tenderness. Season lightly with salt and pepper and set aside to come to room temperature while you prep the other ingredients.
  2. Sauté the aromatics: In a large skillet, heat butter and olive oil over medium heat. Add chopped onions and cook until soft and translucent, then toss in sliced mushrooms. Sauté until the mushrooms release their moisture and start to brown, about 5-7 minutes. Add minced garlic and cook for another minute, stirring constantly.
  3. Brown the beef: Push the vegetables to the edge of the pan and raise the heat slightly. Add the beef strips in batches to avoid overcrowding, searing them quickly until just browned on all sides but still tender inside. Remove the beef and set aside.
  4. Make the sauce: Reduce heat to medium-low. Sprinkle flour over the sautéed mushrooms and onions, stirring well to combine and cook out the raw taste. Gradually pour in beef broth while stirring continuously to avoid lumps. Let it simmer and thicken for a few minutes.
  5. Finish with sour cream: Lower the heat and stir in sour cream and mustard (if using) until fully incorporated. Return the cooked beef to the pan and gently warm through without boiling, which could cause the sour cream to curdle. Adjust seasoning with salt and pepper.
  6. Garnish and serve: Sprinkle chopped fresh parsley over the top, then serve hot over egg noodles, rice, or mashed potatoes for a classic presentation that’s sure to please.

Notes

  • Use room temperature beef to help it cook evenly and stay tender when seared.
  • Don’t overcrowd the pan—sear the beef in batches to develop a nice crust and avoid steaming.
  • Cook mushrooms thoroughly to deepen their flavor and prevent a watery sauce.
  • Temper the sour cream by adding it off heat or at very low heat to prevent curdling and keep the sauce smooth.
  • Adjust sauce thickness carefully: add broth if too thick, simmer longer if too thin.
  • Add fresh herbs like parsley or dill just before serving for the best flavor and color.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Russian
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 650 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 35 g
  • Cholesterol: 130 mg

Keywords: Beef Stroganoff, creamy beef recipe, quick beef dinner, mushroom stroganoff, weeknight meal, comfort food, sour cream sauce