Description
This Simple Beef Stroganoff is a comforting and hearty dish featuring tender slices of beef sirloin cooked with mushrooms, onions, and a creamy sour cream sauce, served over egg noodles or rice. Ready in just 30 minutes, it’s perfect for a quick yet satisfying weeknight meal.
Ingredients
Scale
Beef and Sauce
- 1 pound beef sirloin or tenderloin, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ cup sour cream
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and black pepper to taste
To Serve
- 8 ounces egg noodles or rice, cooked
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef: Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add the thinly sliced beef, season with salt and pepper, and sear for 2-3 minutes until nicely browned. Remove the beef from the skillet and set aside to rest.
- Sauté Onions: In the same skillet, melt the remaining butter. Add the finely chopped onion and sauté for about 2 minutes until softened and translucent.
- Cook Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for about 5 minutes until the mushrooms are tender and browned, releasing their moisture.
- Add Liquids and Seasonings: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and paprika. Stir well to combine all ingredients and develop the sauce base.
- Simmer with Beef: Return the seared beef to the skillet, mixing it into the sauce. Reduce the heat slightly and let it simmer for 5 minutes to allow the flavors to meld together.
- Finish the Sauce: Lower the heat further and stir in the sour cream gently, avoiding curdling. If a thicker sauce is desired, dissolve the cornstarch in 2 tablespoons of water and stir it into the sauce. Simmer for an additional 2 minutes until the sauce thickens.
- Serve: Spoon the beef stroganoff over cooked egg noodles or rice. Garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- Use tender cuts of beef like sirloin or tenderloin for best results and quick cooking.
- If you prefer a thicker sauce, cornstarch can be added, but it’s optional.
- For a lighter version, substitute sour cream with Greek yogurt, but add it at the end off the heat to prevent curdling.
- Cook noodles or rice separately according to package instructions to serve with the stroganoff.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the sour cream.
