Classic Beef Stroganoff Recipe

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When you’re craving a meal that’s rich, satisfying, and quick to whip up, Classic Beef Stroganoff is the perfect choice. This timeless recipe features tender strips of beef nestled in a creamy mushroom sauce, served over a bed of egg noodles for the ultimate comfort food experience. Ready in just 30 minutes, Classic Beef Stroganoff combines simple ingredients into an indulgent yet easy dish, ideal for busy weeknights or a cozy weekend dinner. Get ready to savor a classic that never goes out of style!

Why You’ll Love This Recipe

• Tender Beef: Thinly sliced sirloin cooks up juicy and flavorful in Classic Beef Stroganoff.
• Creamy Sauce: Mushrooms, cream, and sour cream create a velvety finish.
• Fast Prep: On the table in 30 minutes, perfect for any night.
• Hearty Meal: Pairs beautifully with noodles for a filling dish.
• Timeless Taste: A beloved recipe that’s always a crowd-pleaser.

Tools Needed

To make this Classic Beef Stroganoff, you’ll need a few essential tools. Want to upgrade your kitchen gear? Visit Our Shop for top-quality essentials! Here’s what you’ll need and why:

• Large Deep Pan or Dutch Oven: Cooks beef and sauce evenly in one go.
• Tongs: Flip beef strips without overcrowding or piercing.
• Wooden Spoon: Scrapes up flavorful bits from the pan bottom.
• Sharp Knife: Slices beef thinly against the grain for tenderness.

Ingredients

For the Beef Stroganoff

• 1 lb top sirloin steak, thinly sliced into strips (see notes)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ½ medium onion, finely chopped
• ½ lb brown mushrooms, thickly sliced
• 1 garlic clove, minced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• ¾ cup heavy whipping cream
• ¼ cup sour cream
• 1 tablespoon Worcestershire sauce
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

To Serve

• 8-12 oz egg noodles
• 1 tablespoon green onion or parsley, to garnish

Directions

1. Sear the Beef: Heat a large deep pan or Dutch oven over medium-high heat. Add 2 tablespoons olive oil. Once hot, add beef strips in a single layer, cooking 1 minute per side without stirring until browned. Sear in 2 batches to avoid overcrowding. Remove the beef to a plate and cover to keep warm.
2. Cook Veggies: Add 2 tablespoons butter, ½ chopped onion, and ½ lb sliced mushrooms to the pan. Sauté 6-8 minutes until the liquid evaporates and veggies are soft and lightly browned.
3. Add Garlic and Flour: Stir in 1 minced garlic clove and sauté 1 minute until fragrant. Add 1 tablespoon flour and cook, stirring constantly, for another minute.
4. Make the Sauce: Pour in 1 cup beef broth, scraping up browned bits from the pan. Add ¾ cup heavy cream and simmer 1-2 minutes until slightly thickened.
5. Temper Sour Cream: Mix a few tablespoons of the warm sauce into ¼ cup sour cream to temper it, then stir it into the pan to avoid curdling.
6. Season and Finish: Add 1 tablespoon Worcestershire sauce, ½ teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until creamy. Return beef and any juices to the pan, heating through just until simmering.
7. Serve: Cook 8-12 oz egg noodles according to package directions. Serve Classic Beef Stroganoff over noodles, garnished with green onion or parsley.

Expert Tips For Perfect Classic Beef Stroganoff

• Thin Slices: Cut beef against the grain for tender bites in Classic Beef Stroganoff.
• Temper Sour Cream: Prevents curdling for a smooth sauce.
• Don’t Overcook Beef: Sear quickly to keep it juicy—reheating finishes it.
• Fresh Garnish: Green onion or parsley adds a bright finish.

More Beef Recipes To Make:

• Beef and Cheese Empanadas in Mexican-style
• Cheddar Bay Ground Beef Cobbler Recipe
• Sour Cream Beef Noodle Casserole Recipe
• Garlic Parmesan Chicken Meatloaf Recipe
• Old Fashioned Swiss Steak Recip

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Common Mistakes to Avoid

• Overcrowding: Sear beef in batches for a good crust in Classic Beef Stroganoff.
• Skipping Tempering: Adding cold sour cream directly can curdle the sauce.
• Overcooking: Remove beef early—it’ll warm through in the sauce.

Variations

• Mushroom Swap: Use cremini or shiitake for variety.
• Wine Boost: Replace ¼ cup broth with white wine.
• Spicy Twist: Add a pinch of paprika or cayenne.
• Gluten-Free: Use GF flour and noodles for dietary needs.

Storage/Reheating

Store leftover Classic Beef Stroganoff (without noodles) in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream—microwaving works too, stirring halfway. Freeze sauce separately for up to 2 months; thaw overnight and reheat slowly, then serve over fresh noodles.

FAQs

1. Can I use a different cut for Classic Beef Stroganoff?
Yes, ribeye or tenderloin works—slice thinly against the grain.

2. What noodles are best with Classic Beef Stroganoff?
Egg noodles are traditional, but fettuccine or rice works too.

3. Can I make it ahead?
Prepare the sauce and beef, refrigerate, and reheat with fresh noodles.

4. How do I avoid a runny sauce?
Simmer until thickened, and don’t skip the flour step.

5. Is this kid-friendly?
Yes, the creamy, mild flavor of Classic Beef Stroganoff appeals to all ages.

6. Can I skip the mushrooms?
Sure, though they add depth—double the onion if omitting.

Conclusion

This Classic Beef Stroganoff is a quick, creamy masterpiece that brings comfort to your table in 30 minutes. With tender beef, a luscious mushroom sauce, and perfectly cooked noodles, it’s a dish that satisfies every time. Whether you’re cooking for a busy weeknight or a special occasion, Classic Beef Stroganoff delivers timeless flavor with ease. Heat your pan, sear that beef, and enjoy a bowl of cozy deliciousness tonight!