Recipe: Classic Beef Stroganoff
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Prep time: 15 minutes
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Cook time: 20 minutes
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Servings: 4
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Calories: ~620 kcal per serving
Ingredients
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Beef: 1.5 lbs (700g) Sirloin tips or Ribeye, sliced into thin strips across the grain.
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Noodles: 12 oz Wide egg noodles.
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Produce: 1 lb Cremini mushrooms (sliced), 1 large yellow onion (diced), 3 cloves garlic (minced).
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Liquid/Sauce: 2 cups beef broth, 1 cup sour cream (room temperature), 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard.
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Pantry: 3 tbsp all-purpose flour, 4 tbsp butter, 2 tbsp olive oil, salt, and black pepper.
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Garnish: Fresh parsley or chives.
Instructions
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Prep the Beef: Pat the beef dry and season generously with salt and pepper.
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Sear: Heat oil in a large skillet over high heat. Sear the beef in batches until browned (about 1-2 minutes per side). Remove beef and set aside; do not overcook.
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Sauté Veggies: In the same pan, melt butter. Add onions and mushrooms. Sauté until the mushrooms are golden brown and liquid has evaporated. Add garlic and cook for 1 minute.
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The Roux: Sprinkle flour over the vegetables and stir for 1-2 minutes to cook out the raw flour taste.
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Deglaze & Simmer: Slowly pour in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 5-8 minutes until the sauce thickens.
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The Creamy Finish: Turn heat to low. Stir in the sour cream and add the beef (and any juices) back into the pan. Stir until heated through (do not boil, or the sour cream may curdle).
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Serve: Toss with cooked egg noodles and garnish with parsley.
Pro-Tips for Success
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The Meat Matters: Since this is a fast-cooking recipe, use high-quality cuts like tenderloin, sirloin, or ribeye. Cheaper cuts like stew meat will be too tough unless braised for hours.
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Room Temp Sour Cream: To prevent the sauce from breaking or curdling, let your sour cream sit on the counter for 20 minutes before adding it, or “temper” it by mixing a little hot sauce into the sour cream before adding it to the pan.
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Don’t Crowd the Pan: Sear the beef in batches. If you put too much meat in at once, it will steam in its own juices instead of getting that beautiful brown crust.
Nutritional Information (Per Serving)
Health Benefits
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High Protein: Excellent for muscle repair and satiety.
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Iron & B12: Beef is a powerhouse for red blood cell health and energy levels.
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Selenium: Found in mushrooms, this antioxidant supports the immune system.
Q&A
Q: Can I use Greek yogurt instead of sour cream? A: Yes, but be extra careful with the heat. Greek yogurt is leaner and curdles more easily than sour cream. Add it at the very end off the heat.
Q: How do I store leftovers? A: Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of beef broth or milk to loosen the sauce, as the noodles tend to soak up the liquid.
Q: Can I freeze Beef Stroganoff? A: You can freeze the beef and sauce, but it’s best to do so before adding the sour cream. Dairy-based sauces often change texture when frozen and thawed. Cook fresh noodles when you’re ready to eat.