Published on April 01, 2024 This classic Beef Stroganoff recipe is made with tender strips of beef, mushrooms, and a rich and creamy sauce. Serve over egg noodles, rice, or mashed potatoes. This 30-minute meal is a dinner favorite! This classic dinner is satisfying, comforting, and a family favorite. It is the perfect meal for busy weeknights because it only takes 30 minutes to make. Beef stroganoff is traditionally served over egg noodles, but you can enjoy this flavorful beef and mushroom dish with any kind of pasta, rice, mashed potatoes, or polenta. Whenever you are craving comfort food, make beef stroganoff. I guarantee it will be a dinner favorite, it always hits the spot!
Ingredients
Beef– Make sure you start with juicy, tender cuts of beef for the best results. I recommend using top sirloin steak. Boneless rib eye or beef tenderloin are also good options. Slice it into 1/4-inch thick strips. Olive oil– for sautéing. Butter– to create a rich sauce. Onion– diced. Mushrooms– don’t wash mushrooms to clean them! Use a slightly damp towel to gently clean then off. I use white mushrooms, but cremini, baby portobellos, or shiitake mushrooms will also work. Garlic– minced. Flour– to thicken the sauce. Beef broth– stock or beef bone broth will work too. Worcestershire sauce– adds a savory and sweet flavor with a distinct tang thanks to the vinegar. Dijon mustard– for a pungent, tangy kick! Sour cream– make sure the sour cream is at room temperature so it whisks right into the sauce. You can also use plain Greek yogurt. Chives– for garnish.
How to Make Beef Stroganoff
Season the steak strips with salt and pepper. In a large deep skillet or Dutch oven, heat the olive oil over medium-high heat. When the oil is hot, add the steak strips to the pan, in a single layer. Cook for 1 minute, do not stir. Use tongs to flip the steak strips and cook for 1 more minute. Transfer to a plate. If the beef strips won’t fit in an even layer, cook in 2 batches.
Turn the heat to medium and add the butter. When the butter is melted, add the onion and mushrooms. Cook until tender and mushrooms are browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
Stir in the flour and cook for 1 minute. The flour will dissolve into the mushroom mixture.
Add the broth, Worcestershire sauce, and Dijon mustard. Stir until combined. Bring to a boil and then reduce to simmer. Stir in the sour cream.
Add the beef to the pan and stir until well coated in the sauce. Let simmer for 2 to 3 minutes. Season with salt and pepper, to taste. Garnish with fresh chives.
What to Serve with Beef Stroganoff
Beef stroganoff is traditionally served with egg noodles, but here are some other ideas!
Pasta Mashed potatoes Mashed cauliflower Rice or quinoa Farro Polenta Zoodles Crusty bread or garlic bread Salad- kale salad, butter lettuce salad, Caesar salad, or easy green salad.
How to Store & Reheat
Let the stroganoff cool completely. Transfer to an airtight container and refrigerate leftovers for up to 4 days. Reheat in the microwave or on the stovetop over medium heat until heated through. Be careful to not overcook the meat or it will be tough. You can also freeze beef stroganoff. Cool and store in a freezer container for up to 3 months. Thaw and reheat.
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Beef Stroganoff
Nutrition
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