There’s something about the smell of sizzling beef and mushrooms that instantly wraps you in a cozy embrace. One evening, as the sky darkened and the chill in the air crept inside, I found myself craving a meal that felt like a warm hug. The moment the tender strips of beef hit the pan, releasing their rich aroma, I knew this dish was going to be special. The gentle bubbling of the sauce, thickened just right with sour cream, mingled with the earthy scent of mushrooms and the soft bite of egg noodles. Sitting down to that first forkful, the creamy sauce coated my tongue, and the comforting blend of flavors melted away the day’s worries. It’s these quiet, delicious moments that turn a simple dinner into a cherished memory.
- Rich, creamy sauce that feels indulgent but homemade
- Tender beef strips cooked to juicy perfection
- Earthy mushrooms and savory onions add depth
- Comfort food that comes together quickly—perfect for busy evenings
- Served over egg noodles for a hearty, satisfying finish
If you’re worried about making something that feels both special and approachable, this classic dish strikes that balance beautifully. The flavors are familiar yet comforting, and the creamy sauce makes every bite feel like a little celebration at home.
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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
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, finely chopped
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 cup sour cream
8 ounces egg noodles
2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.
In a medium bowl, season the beef strips with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.
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 cooked through. Remove beef from 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 sliced mushrooms and cook for 5-6 minutes until they release their moisture and start to brown.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and bring to a simmer.
Return the beef along with any accumulated juices to the skillet. Cook for 3-4 minutes until the beef is cooked through and the sauce has slightly thickened.
Remove the skillet from heat and stir in the sour cream until fully incorporated. Do not boil after adding sour cream to prevent curdling.
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?
Yes, sirloin is ideal for tenderness, but you can use ribeye or tenderloin if preferred.
Is sour cream necessary for the sauce?
It adds the signature creamy tang, but you can substitute Greek yogurt for a lighter version.
Can I prepare this dish ahead of time?
Absolutely. It reheats well and tastes even better the next day after the flavors meld.
What should I serve alongside it?
A simple green salad or steamed vegetables balance the richness nicely.
Whether it’s a weeknight craving or a weekend treat, this classic beef stroganoff is ready to bring comfort and warmth to your table. Give it a try and savor every creamy, savory bite.