Beef Stroganoff is a classic that goes well with tender beef sirloin, earthy mushrooms and a tangy, velvety sour cream sauce. This basic, no-frills recipe works well for a cozy meal at home in a family setting, over a pile of egg noodles, mashed potatoes or rice for a full, hearty meal. Topped with a shower of finely chopped fresh parsley, it has an easy balance of rich flavor and texture, for those with an appetite for a taste of a warm and homey classic with just a little style.

Why You’ll Love This Recipe:

Rich and Creamy Sauce: The sauce packs a rich, creamy tang from the sour cream and from the Dijon mustard that’s out of this world.

Perfectly Tender Beef: Searing the beef seals juices in and forms a beautiful crust—perfect tenderness.

Goes with Anything: This can be served over noodles, rice, or potatoes, which add versatility for whatever you’re in the mood for.

Quick Comfort Food: Even with all the flavors here, it’s an easy dish to prepare, a fact that makes it ideal for sharing cozy, hearty meals.

Key Ingredients:

Beef Sirloin: Go with thinly sliced sirloin or tenderloin—they remain nice and tender. Just be careful you don’t over cook the beef, or you may wind up with dry beef.

Mushrooms: Use only cremini or white mushrooms for a rich, earthy flavor to deepen the dish.

Dijon Mustard: A drizzle of Dijon adds a zesty note to the sauce, cutting through the creaminess with just the right level of tang.

Sour Cream: Provides creaminess and a little tang. Full-fat sour cream makes for a lush sauce, but low-fat versions will do if that’s what you like.

Full ingredients with amounts and directions with a recipe card below

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Instructions

Step 1: Sear the Beef

Heat the Oil: Heat 2 tablespoons olive oil in a large skillet until shimmery (but not smoking) over medium-high heat. That ensures it’s hot enough to sear.

Sear the Beef: Add the beef sirloin, which you cut into thin long strips, to an even layer. Sear until browned on all sides, about 5 minutes. Searing makes a tasty crust whilst preserving the beefy juices.

Pick-Up: Remove the beef from the pan and transfer to a plate. This leaves the beef very undercooked — not raw, but not all the way through — while you get the other ingredients ready.

Step 2: Sauté the Aromatics

To the same skillet, add 1 chopped onion and 2 minced garlic cloves. Sauté until the onion is tender and translucent, 3 minutes, sprinkling to prevent burning.

Cook the Mushrooms: Add 8 ounces sliced mushrooms to the skillet. Sauté until they’ve released their juices and are golden brown, about 5 minutes. As they caramelize, the mushrooms will give a round, savory flavor.

Step 3: Make the Sauce

Combine Ingredients: Return the cooked beef to the skillet. Stir in 1 cup beef broth and 1 tablespoon Dijon mustard and combine. Scrape up any browned bits from the bottom of the pan; this will add flavor to the sauce.

Simmer: Allow the mixture to simmer for 5 minutes, letting the spices combine and the sauce reduce further for a more savory flavor;

Add Sour Cream: Off the heat, stir in 1 cup sour cream until the sauce is smooth and creamy. The sour cream should melt in, forming a creamy, silky mouthfeel.

Season: Taste and season with salt and pepper with the parts you like.

Step 4: Serve

Prepare the Base: Meanwhile, cook your egg noodles, mashed potatoes or rice of choice, according to package instructions. Each made a lovely base for the stroganoff.

To Serve: Add a good scoop of the base on a plate and spoon beef stroganoff on top with plenty of sauce on each portion.

Garnish: Top with fresh, chopped parsley to bring a pop of color and an additional layer of fresh flavor.

Serve: Enjoy, and savour this soothing, warming bowl of goodness, piping hot.

Serving Suggestions:

Beef Stroganoff is delicious alone, but add a few sides and it’s a complete meal. Here are some ideas:

Steamed Green Beans: The pop of color and freshness cut through the richness of the dish.

Roasted Brussels Sprouts: Crispy roasted Brussels sprouts provide a textural contrast.

The Crustiest Bread: To wipe up the creamy sauce.

Cucumber and Tomato Salad: The crunch and freshness of a light salad dressed with a vinaigrette can be a nice counterpoint to the sauciness of the rich sauce.

Storage and Reheating Tips:

The Beef Stroganoff is great the next day! Here’s what to know about storing and reheating the pasta:

To Store: Leftovers will keep in an airtight container in the fridge for up to 3 days.

Freeze: If you want it to last longer, you can freeze stroganoff in a freezer-safe container up to 3 months. Thaw in the fridge overnight, then reheat.

To reheat: Reheat in the stovetop over medium heat, adding a splash of broth if the sauce has thickened too much. Stir often to keep sauce from separating. Individual servings may also be microwaved for 1-2 minutes.

Recipe Variations:

Put your spin on this classic dish with one of these variations:

Creamier Stroganoff: Add a splash of heavy cream, or use half heavy cream instead of sour cream for a significantly richer sauce.

Herbed Stroganoff: When cooking the mushrooms, toss in some fresh thyme or rosemary for a fragrant kick.

Wine-Infused Sauce: Stir in 1/4 cup of dry white wine along with the beef broth for a little acidity that brightens the sauce.

Spicy Kick: For a touch of heat, add a pinch of red pepper flakes or a splash of hot sauce.

Vegetarian Stroganoff: Swap the beef for meaty mushrooms — portobello or shiitake work well — and replace the beef broth with vegetable broth, for a satisfying meatless version.

Conclusion:

This Beef Stroganoff is a belly-warming, beefy recipe packed with griplike flavor and smooth and creamy components. A classic recipe, it’s fine for family dinners and date nights or just kicking back with your pals. With supple beef, earthy mushrooms and a creamy sauce, it’s a dish sure to impress. Enjoy each comforting bite!