Homemade Beef Stroganoff
A rich and comforting dish featuring tender strips of beef smothered in a creamy mushroom sauce, served over egg noodles. Perfect for weeknight dinners or special occasions, this classic recipe combines hearty flavors with simple preparation.
Equipment
- Large skillet or frying pan
- Mixing bowls
- Knife and cutting board (for slicing ingredients)
- Measuring cups and spoons
- Tongs or spatula
- Colander (for draining pasta)
Ingredients
- For the Dish:
- 8 ounces egg noodles or your preferred pasta
- 1 pound beef sirloin or ribeye thinly sliced into strips
- 2 tablespoons olive oil divided
- 1 medium onion sliced
- 2 garlic cloves minced
- 8 oz mushrooms sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta :
- Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- Sear the Beef :
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and season with salt and pepper. Sear for 2–3 minutes per side, or until browned but not fully cooked through. Remove the beef from the skillet and set aside.
- Sauté the Vegetables :
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5–7 minutes until the mushrooms are tender and golden brown.
- Make the Sauce :
- Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce and bring the mixture to a simmer. Cook for 2–3 minutes until the sauce thickens slightly.
- Combine Everything :
- Return the seared beef to the skillet, along with any juices that have accumulated. Stir in the sour cream and cook for 2–3 minutes, until the beef is cooked through and the sauce is heated through. Avoid boiling after adding the sour cream to prevent curdling.
- Serve :
- Serve the beef stroganoff over the cooked egg noodles. Garnish with freshly chopped parsley before serving.
Notes
Substitute beef with ground beef or turkey for a quicker version.
Use gluten-free pasta for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce if needed.
Freeze portions of the stroganoff (without pasta) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Use gluten-free pasta for a gluten-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to loosen the sauce if needed.
Freeze portions of the stroganoff (without pasta) for up to 3 months. Thaw overnight in the refrigerator before reheating.