There’s something about the way a dish smells when it’s gently simmering that instantly wraps you in warmth. I remember one chilly evening when I came home to the rich aroma of sautéed mushrooms and beef mingling with garlic and onion. The kitchen felt like a cozy retreat, and the creamy sauce simmering on the stove promised comfort beyond words. As I twirled the egg noodles around my fork, the tender beef melted in my mouth, each bite inviting me to slow down and savor the moment. This isn’t just food; it’s a pause button for busy days, a reminder that simple ingredients can create something deeply satisfying.
That evening, the soft hum of the skillet and the steam rising from the plate made everything feel just right. It was more than a meal; it was a quiet celebration of home, flavor, and the joy of sharing a classic dish that never goes out of style.
- Rich and creamy sauce that coats every bite perfectly
- Tender strips of beef cooked just right for melt-in-your-mouth texture
- Earthy mushrooms add depth and hearty flavor
- Comforting warmth ideal for winding down after a long day
- Quick enough to prepare on weeknights but special enough for guests
If you’ve been craving a dish that feels like a warm hug, this classic beef stroganoff delivers every time. Even if you’re new to cooking, the straightforward steps and satisfying flavors will guide you to a delicious dinner.
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Classic Beef Stroganoff
- Total Time: 40 minutes
- Yield: 4
Description
A rich and creamy Russian-inspired dish featuring tender strips of beef and mushrooms in a savory sour cream sauce, served over egg noodles.
Ingredients
1 pound beef sirloin, thinly sliced into strips
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 cup beef broth
1 tablespoon Dijon mustard
1 cup sour cream
8 ounces egg noodles
2 tablespoons fresh parsley, chopped
Instructions
In a medium bowl, combine the flour, salt, and black pepper. Toss the beef strips in the flour mixture until evenly coated.
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the beef strips in a single layer and cook for 2-3 minutes per side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes until the mushrooms are browned and tender.
Pour in the beef broth and stir in the Dijon mustard. Bring the mixture to a simmer and cook for 5 minutes to reduce slightly.
Reduce the heat to low and stir in the sour cream until the sauce is smooth. Return the beef strips to the skillet and cook for an additional 3-4 minutes until the beef is cooked through and heated.
Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
Serve the beef stroganoff over the cooked egg noodles and garnish with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
FAQ
Can I use a different cut of beef? Absolutely. Sirloin is great for tender, quick cooking, but you can substitute with ribeye or tenderloin strips if preferred.
What can I serve instead of egg noodles? Wide pasta like pappardelle or even mashed potatoes work wonderfully with this sauce.
Is the sauce freezer-friendly? Because of the sour cream, freezing isn’t recommended as the texture may change after thawing.
How can I make this dish a bit lighter? Use Greek yogurt instead of sour cream for a tangy but lighter sauce.
There’s something timeless about this dish. When you’re ready for a meal that feels like a genuine moment of comfort, this classic beef stroganoff awaits.