Description
This Old Fashioned Beef Stroganoff recipe is a classic Russian-American comfort food featuring tender strips of beef sirloin or top round cooked in a creamy mushroom sauce with sour cream, served over egg noodles or mashed potatoes. It’s a rich, hearty dish perfect for a satisfying dinner.
Ingredients
Scale
Beef and Coating
- 1 ½ pounds beef sirloin or top round, thinly sliced into strips
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
For Cooking
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces white or cremini mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
To Serve
- Egg noodles or mashed potatoes
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Beef: Lightly toss the thinly sliced beef strips with all-purpose flour and a pinch of salt and black pepper to coat evenly.
- Sear the Beef: Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding and sear until browned on all sides. Remove the browned beef from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon butter. Sauté the chopped onion until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their juices and start to brown, approximately 6 to 8 minutes.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute to enhance its flavor.
- Simmer Sauce: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well and bring the mixture to a simmer.
- Return Beef and Cook: Return the seared beef to the skillet and reduce the heat to low. Simmer gently for 10 to 15 minutes, or until the beef is tender and cooked through.
- Add Sour Cream: Lower the heat and stir in the sour cream. Warm the stroganoff through, making sure it does not boil to avoid curdling. Adjust seasoning with salt and pepper as needed.
- Serve: Serve the beef stroganoff hot over cooked egg noodles or creamy mashed potatoes. Garnish with chopped fresh parsley for a fresh finish.
Notes
- For tenderness, use a cut like sirloin or top round.
- For richer flavor, add a splash of dry white wine with the beef broth.
- Substitute Greek yogurt for sour cream for a lighter version.
