This Classic Beef Stroganoff is a creamy and savory dish that brings together tender slices of beef, earthy mushrooms, and a rich sour cream sauce. Served over egg noodles, it’s the perfect comfort meal with flavors that are satisfying and well-balanced. The Worcestershire sauce and Dijon mustard add a subtle depth, while the sour cream provides a touch of tanginess that enhances the beef and mushroom flavors.
This dish is ideal for weeknight dinners but delicious enough to serve to guests. With fresh parsley as a garnish, this stroganoff is both delicious and visually appealing.
Why You’ll Love This Recipe:
• Comforting and Hearty: The creamy sauce and tender beef make it a warm, satisfying meal.
• Easy Preparation: Straightforward ingredients and steps for a no-fuss meal.
• Classic Flavors: A traditional stroganoff with flavors that everyone loves.
Ingredients:
• 12 ounces egg noodles
• 2 tablespoons unsalted butter
• 1 ½ lbs thinly sliced beef steak (petite shoulder recommended)
• 1 medium onion, chopped
• 12 ounces cremini mushrooms
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2/3 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish
Instructions:
Step 1: Cook the Egg Noodles
• Bring a large pot of salted water to a boil, then add the egg noodles and cook according to package instructions. Drain well and set aside.
Step 2: Brown the Beef
• In a Dutch oven or large skillet, melt 1 tablespoon of butter over medium-high heat. Add the beef in batches, browning on both sides. Avoid overcrowding to ensure even browning. Remove the beef from the skillet and set aside, covering it to keep warm.
Step 3: Sauté Onions and Mushrooms
• Add the remaining tablespoon of butter to the pan. Once melted, add the chopped onion and mushrooms, cooking for 4-5 minutes over medium-high heat until the onions are soft and the mushrooms are browned.
Step 4: Add Garlic and Flour
• Reduce the heat to low, add the minced garlic, and cook for about 1 minute. Sprinkle the flour over the mixture and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
Step 5: Make the Sauce
• Slowly stir in the beef broth, Worcestershire sauce, and Dijon mustard. Simmer the mixture for about 10 minutes, or until it thickens to a sauce-like consistency.
Step 6: Finish with Sour Cream
• Remove the skillet from the heat, then stir in the sour cream. Season the sauce with salt and freshly ground black pepper to taste.
Step 7: Combine and Serve
• Add the cooked egg noodles and browned beef back to the skillet, stirring gently to coat everything in the sauce. Warm over low heat for 1-2 minutes to combine the flavors.
• Garnish with chopped fresh parsley and serve immediately.
Storage Options:
• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat.
• Freezer: Beef Stroganoff can be frozen, but the texture of the sour cream may change. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently.
Tips:
• Tender Meat: Petite shoulder or sirloin are great choices for tender meat slices in this recipe.
• Keep the Sauce Creamy: Avoid boiling the sauce after adding sour cream to maintain a smooth texture.
• Add Extra Depth: A splash of red wine can be added to the sauce for extra flavor if desired.
This Classic Beef Stroganoff is a delicious, comforting meal that’s full of rich flavors and creamy goodness. It’s sure to be a favorite!
