Pin Recipe This dish features thinly sliced beef quickly seared to lock in flavor, combined with sautéed mushrooms and onions in a creamy, tangy sauce. The richness comes from sour cream blended with Dijon mustard and Worcestershire, creating a balanced depth. Served warm atop buttered egg noodles and garnished with fresh parsley, it delivers a comforting, satisfying meal. Perfect for midweek dinners, it can be enhanced with white wine or lightened by swapping sour cream with Greek yogurt.
Discovering Beef and Mushroom Stroganoff was like uncovering a warm hug from my Russian grandmother's kitchen. The first time I made it, the creamy sauce paired with tender beef and earthy mushrooms transported me to a cozy evening full of stories and laughter.
I remember the first time unexpected guests arrived, and this quick stroganoff came together so effortlessly, everyone asked for seconds before dessert had a chance.
Ingredients
- Beef: I always choose sirloin for its tenderness and avoid tough cuts that need longer cooking.
- Mushrooms: Cremini give that perfect umami depth, but button mushrooms work great too if that's what you have.
- Sour Cream: Use full-fat for creaminess; Greek yogurt can substitute for a lighter sauce.
- Egg Noodles: Fresh or dried, they soak up the sauce beautifully, making every bite a delight.
Instructions
- Get Everything Ready:
- Bring a large pot of salted water to a boil for the noodles while prepping your beef and vegetables.
- Brown the Beef:
- Season beef with salt and pepper, then sear quickly on high heat so you get that beautiful crust without overcooking.
- Sauté the Veggies:
- Melt butter and cook onions until soft, then add garlic and mushrooms, cooking until the moisture has evaporated and mushrooms turn golden brown.
- Build the Sauce:
- Sprinkle flour over veggies and stir to coat. Slowly add beef broth while stirring to deglaze, then whisk in Worcestershire sauce and mustard.
- Finish the Sauce:
- Reduce heat to low and gently stir in sour cream to create that silky texture, careful not to let it boil.
- Bring it All Together:
- Return the beef with its juices to the pan, simmer gently for a few minutes to marry flavors. Then serve over buttery noodles with fresh parsley scattered on top.
Pin Recipe This dish became more than food when it comforted me on a rainy day, wrapping me up in memories and warmth that only a homemade stroganoff can provide.
Where This Dish Comes From
Stroganoff has roots deep in Russian cuisine, combining simple ingredients to create something rich and luxurious, perfect for sharing around the table.
Serving Ideas That Clicked
Pairing stroganoff with a crisp green salad or steamed green beans adds a fresh balance to the richness and keeps the meal feeling light yet satisfying.
Making It Ahead for the Freezer
This recipe freezes beautifully—just cook through to the sauce stage, cool completely, then store in airtight containers. Reheat gently and stir in fresh parsley before serving.
- Always leave a little sauce thick, as freezing can thin it out.
- Reheat on low to avoid breaking the creamy sauce.
- Fresh parsley sprinkled after warming adds a burst of color and flavor.
Pin Recipe Thanks for cooking along with me—may your kitchen be filled with good smells and even better company.
Recipe FAQs
- → What cut of beef works best for stroganoff?
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Sirloin or rump steak thinly sliced are ideal for quick searing while staying tender and flavorful.
- → How do I prevent the sour cream from curdling?
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Stir sour cream in over low heat and avoid boiling to keep the sauce smooth and creamy.
- → Can I substitute the egg noodles?
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Yes, pappardelle or any wide pasta pairs nicely, soaking up the creamy sauce well.
- → What can enhance the mushroom flavor?
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Sautéing mushrooms until browned and adding a splash of dry white wine can deepen their earthy flavor.
- → Is it possible to make it lighter?
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Replacing sour cream with Greek yogurt reduces richness while maintaining creaminess.
