Beef Stroganoff
A classic Beef Stroganoff recipe featuring tender beef, a creamy sauce, and perfectly cooked noodles for a comforting meal.
- 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 or tenderloin, cut into thin strips
- 8 ounces cremini or button mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup sour cream
- 8 ounces egg noodles
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Cook the noodles in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- Sear the beef in a skillet with 1 tablespoon of olive oil over medium-high heat, seasoning with salt and pepper. Cook for about 3-4 minutes until browned. Remove and set aside.
- Sauté the onion in the same skillet with the remaining olive oil for 2-3 minutes, then add the mushrooms and cook for 5 minutes until softened. Add minced garlic and cook for 1 additional minute.
- Make the sauce by pouring in the beef broth and Worcestershire sauce, scraping up any browned bits. Bring to a gentle simmer.
- Combine the beef back into the skillet and let it simmer in the sauce for about 5 minutes until cooked through.
- Finish by removing from heat and stirring in the sour cream until combined. Adjust seasoning if necessary.
- Serve the beef stroganoff over the cooked egg noodles, optionally garnished with fresh parsley.
Notes
Slice the beef against the grain for tenderness. Don’t overcook the beef since it continues cooking in the sauce. Adjust the sauce consistency as needed.