Description
Classic Beef Stroganoff is a comforting Russian-inspired dish featuring tender strips of sirloin steak cooked in a creamy mushroom and sour cream sauce. Served over noodles, this hearty meal combines savory flavors with a rich, velvety texture perfect for a satisfying dinner.
Ingredients
Scale
Beef and Seasoning
- 1 lb sirloin steak, sliced into strips
- Salt & pepper, to taste
Vegetables and Aromatics
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
Liquids and Fats
- 2 tablespoons butter
- 1 cup beef broth
- ¾ cup sour cream
Instructions
- Season and Sear Beef: Season the sliced sirloin steak with salt and pepper. Heat a skillet over medium-high heat and add a small amount of butter or oil. Quickly sear the beef strips until browned on the outside but not fully cooked through, about 2-3 minutes. Remove the beef from the skillet and set aside.
- Sauté Onions and Mushrooms: In the same skillet, add 2 tablespoons of butter. Once melted, add the sliced onions and mushrooms. Cook, stirring occasionally, until the onions are translucent and mushrooms have released their moisture and started to brown, approximately 5-7 minutes.
- Add Garlic and Simmer: Add the minced garlic to the skillet with the onions and mushrooms and cook for about 1 minute until fragrant. Pour in 1 cup of beef broth, stir to combine, and bring to a simmer. Let it cook for 5 minutes to reduce slightly and develop flavor.
- Finish with Sour Cream and Beef: Lower the heat and stir in ¾ cup sour cream until the sauce is smooth and creamy. Return the seared beef strips to the skillet and warm through for 2-3 minutes, ensuring the beef is cooked to your liking but not overdone. Season with additional salt and pepper if needed.
- Serve: Serve the beef stroganoff hot over cooked egg noodles or your preferred pasta for a classic presentation.
Notes
- Do not overcook the beef to keep it tender and juicy.
- Use fresh mushrooms for the best flavor and texture.
- Sour cream should be added off the heat or on low heat to prevent curdling.
- Consider using wide egg noodles traditionally served with stroganoff.
- For a richer sauce, you can add a splash of white wine when adding the broth.
