Beef Stroganoff
A rich and comforting bowl of Beef Stroganoff with tender beef and creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: None
Ingredients
- 1 pound beef sirloin, thinly sliced against the grain
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles, rice, or mashed potatoes (for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef slices with salt and pepper, then add them to the skillet in batches. Sear the beef for about 2-3 minutes, until browned but not cooked through. Remove the beef from the skillet and set it aside.
- Add another tablespoon of olive oil to the skillet. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes or until the mushrooms are tender.
- Sprinkle the flour over the mushroom mixture and stir to combine. Gradually whisk in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Cook for about 2-3 minutes until slightly thickened.
- Reduce the heat to low and stir in the sour cream until smooth. Return the beef to the skillet, cooking for 2-3 minutes until the beef is heated through and coated in the sauce.
- Taste and adjust the seasoning with salt and pepper. Serve the Beef Stroganoff over cooked egg noodles, rice, or mashed potatoes, and garnish with fresh parsley.
Notes
Don’t overcrowd the pan when searing the beef. Use good quality beef for the best results.