Monday, January 11, 2021

Beef Stroganoff


Beef Stroganoff

With its tender pieces of beef coated in a delicious creamy sauce and served on a bed of buttered noodles, it's no wonder Beef Stroganoff is such a hit. With all this flavor, you might assume it's a complicated dish, but it's actually quite the opposite.


For the Beef Stroganoff:

  • 2 tablespoons of butter
  • 1 garlic clove, minced
  • 1 lb sirloin steak, thinly sliced into strips *
  • 1 cup of beef broth
  • 1/2 lb thickly sliced brown mushrooms
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon of salt
  • 1 tablespoon of Worcestershire sauce
  • 2 tablespoons of olive oil
  • 1/2 medium onion, finely chopped
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon black pepper

To serve:

8-12 oz egg noodles to serve

1 tbsp green onion for garnish


First, place a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of oil and once the oil is very hot add minced beef strips in a single layer, cooking 1 minute on each side without stirring. Cook until they are golden and no longer red. Brown the beef in 2 batches so as not to overcrowd the pan. Place beef on a plate and cover to keep warm.

Then, add 2 tablespoons of butter, chopped onion and sliced mushrooms. Sauté for 6 to 8 minutes or until liquid has evaporated and onions and mushrooms are tender and lightly browned.

Add 1 minced garlic clove and sauté 1 minute until fragrant. Add 1 tablespoon of flour and sauté for another minute, stirring constantly.

Pour in 1 cup of the beef broth, scraping the pieces off the bottom of the pan, then add 3/4 cup of the whipping cream and simmer another 1 to 2 minutes or until the mixture thickens slightly.

Stir a few tablespoons of the sauce into 1/4 cup sour cream to temper it so that the sour cream does not curdle, then add it to the pan, stirring constantly.

Stir in 1 tablespoon of Worcestershire, 1/2 teaspoon of Dijon mustard and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or season to taste and continue to simmer until that the sauce is creamy. Add the beef with the juices accumulated in the pan and bring to a boil or until the beef is heated through. Happy Cooking Time.

Recipe Notes

For best results, make sure your meat is either: Top Sirloin, Boneless Ribeye Steak, Beef Tenderloin (Filet Mignon), or Filet Mignon.