Homemade Beef Stroganoff
A beloved comfort food featuring tender beef, earthy mushrooms, and a creamy sauce over your favorite noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: None
Ingredients
- 1 pound of tender cuts like sirloin or flank steak, thinly sliced against the grain
- 8 ounces of fresh cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup beef broth
- 1 cup sour cream (or Greek yogurt)
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces of egg noodles, cooked
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the thinly sliced beef with salt and pepper, then add it to the skillet in batches. Sear the beef for about 2-3 minutes until browned but not fully cooked. Remove from the skillet and set aside.
- Add the butter to the same skillet. Once melted, add the chopped onions and sauté for about 3 minutes until they are translucent. Add the sliced mushrooms and garlic, cooking for an additional 5 minutes until the mushrooms are tender and browned.
- Sprinkle the flour over the cooked vegetables and stir for about 1 minute to cook off the raw flour taste. Pour in the beef broth, stirring constantly to avoid lumps. Bring to a simmer until slightly thickened, about 2-3 minutes.
- Return the seared beef to the skillet and cook for another 2-3 minutes, allowing the beef to finish cooking and absorb the flavors of the sauce.
- Remove the skillet from the heat and stir in the sour cream. Mix until well combined, ensuring the sauce remains creamy and smooth. Adjust seasoning if necessary.
- Serve the beef stroganoff over cooked egg noodles, garnished with fresh parsley if desired.
Notes
Adjust the seasoning to your preference and try different types of noodles for variety.