Classic Beef Stroganoff

Hi everyone, it’s Natasha and today we are making classic beef stroganoff with tender strips of beef and mushrooms in an incredible creamy sauce. This is an easy and excellent 30 minute dinner. This recipe moves fast so you want to have all of your ingredients ready to go.

Why You’ll Love This

This is an easy and excellent 30 minute dinner.

This is the best beef stroganoff and it comes together so easy. The beef is so tender. The sauce is seasoned to perfection and I love the thick sliced mushrooms. They’re just as meaty as the beef. This is such a treat. And my kids, they loved it and this always disappears fast.

Ingredients

• one pound of top sirloin steak
• half a pound of white or brown mushrooms
• half of a medium onion
• one large garlic clove
• two tablespoons of oil
• two tablespoons of butter
• one tablespoon of flour
• one cup of beef broth
• 3/4 cup of heavy whipping cream
• sour cream
• one tablespoon of Worcestershire
• half a teaspoon of Dijon mustard
• half a teaspoon of salt
• a quarter teaspoon of black pepper
• chopped chives

Instructions

1. Thinly slice one pound of top sirloin steak.
2. Thinly slice half a pound of white or brown mushrooms.
3. Finely chop half of a medium onion.
4. Finely mince one large garlic clove.
5. Place a large deep pan or dutch oven over medium high heat.
6. Add two tablespoons of oil.
7. Once the oil is hot, add the beef strips in a single layer.
8. Sear the beef without moving it around for about one minute per side or just until cooked through.
9. Remove it right away to a separate bowl and cover to keep warm.
10. Sear the remaining beef.
11. Transfer the rest of the cooked beef to the bowl and cover to keep warm.
12. Melt in two tablespoons of butter.
13. Add onion and sliced mushrooms.
14. Saute, stirring occasionally for six to seven minutes or until all of the liquid is evaporated and the onions and mushrooms are soft and lightly browned.
15. Next, add your minced garlic clove and saute another minute or until fragrant.
16. Sprinkle the top with one tablespoon of flour and saute another minute, stirring constantly.
17. Add in one cup of beef broth and stir, scraping the bottom of the pan.
18. Next, add 3/4 cup of heavy whipping cream and bring everything to a simmer.
19. Stir a few tablespoons of the simmering sauce into your sour cream to temper it so it doesn’t curdle.
20. Then add it to the pan while whisking constantly.
21. Stir in one tablespoon of Worcestershire, half a teaspoon of Dijon mustard and season with half a teaspoon of salt and a quarter teaspoon of black pepper or season to taste.
22. Bring the sauce back to a simmer.
23. Now add the cooked beef back to the pan along with any accumulated juices and bring it back just to a simmer or until the beef is heated through.
24. Your egg noodles are cooked according to package instructions. Drain well and set them aside until you’re ready to serve.

Cooking Tips

For best results use a high quality steak, a boneless ribeye or beef tenderloin.

It may seem like a lot of onion but it shrinks down and disappears into the sauce.

Sear the beef without moving it around for about one minute per side or just until cooked through.

It is best to sear in batches. Otherwise, the beef can cool the pan down too quickly, juice out and become chewy.

Stir a few tablespoons of the simmering sauce into your sour cream to temper it so it doesn’t curdle.

Bring the sauce back to a simmer and it should be creamy.

Bring it back just to a simmer or until the beef is heated through.

Your egg noodles are cooked according to package instructions. Drain well and set them aside until you’re ready to serve.

Serving Suggestions

I also have some out of control egg noodles in the background to serve with the beef stroganoff.

Add a bunch of chopped chives to the pan. Wowee, lots of chives. You can’t go wrong.

Let’s serve up some pasta to start.

And this does pair really well with mashed potatoes or rice because it has that amazing gravy with it, but I do love it over egg noodles.

Lots of noodles.

We want to get as much meat and mushrooms and sauce as possible. Oh, I’m telling you, it’s really good. Mmm, so saucy. I love that.

It does thicken up just a little bit more when it cools down and it is just perfect. And now, I’m really hungry. Here we go. A little bit of everything. Mmm. Mmm. Mmm. I tell you what.

If you guys enjoyed this recipe, give me a great big thumbs up below. Make sure to our channel and we’ll see you next time. And if you have any leftovers, you just eat them. You’re welcome. Thanks for watching.