Classic Beef Stroganoff Recipe Made From Scratch
A timeless dish that brings together tender beef, creamy sauce, and earthy mushrooms, perfect for weeknight meals or family gatherings.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Beef (sirloin or tenderloin) Cut into thin strips.
- 1 medium Onion Finely chopped.
- 8 ounces Mushrooms Sliced, preferably cremini or button.
- 2 cloves Garlic Minced.
- 2 cups Beef broth Low-sodium recommended.
- 1 cup Sour cream Full-fat for best results.
- 2 tablespoons Flour For thickening the sauce.
- 2 tablespoons Butter For sautéing.
- to taste Salt and pepper For seasoning.
- as needed Egg noodles For serving.
Instructions
- Prepare your ingredients: slice the beef, chop the onion, slice the mushrooms, and mince the garlic.
- Melt butter in a large skillet over medium-high heat. Add beef in a single layer and sear for 2-3 minutes on each side until browned. Remove and set aside.
- Add chopped onion to the skillet and sauté for 3-4 minutes until translucent.
- Add sliced mushrooms and cook for 5-7 minutes until browned and moisture is released.
- Add minced garlic and sauté for 1 minute until fragrant.
- Sprinkle flour over the mixture and stir well. Cook for 2 minutes to eliminate raw taste.
- Slowly pour in beef broth, stirring constantly. Bring to a simmer and let thicken for 5 minutes.
- Return beef to the skillet and cook for an additional 3-4 minutes.
- Reduce heat, stir in sour cream until fully incorporated.
- Season with salt and pepper to taste.
- Cook egg noodles according to package instructions, drain, and return to pot with a knob of butter.
- Serve stroganoff over egg noodles, garnished with parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days.