why make this recipe
Classic Beef Stroganoff is a hearty and comforting dish that brings a taste of home cooking to your table. It combines tender beef, fresh mushrooms, and creamy sour cream sauce, all served over fluffy egg noodles. This recipe is perfect for family dinners, special occasions, or whenever you’re in the mood for something delicious and satisfying. It’s simple to make and uses common ingredients, making it an excellent choice for cooks of all skill levels.
how to make Classic Beef Stroganoff
Ingredients:
- 1 pound beef sirloin, cut into thin strips
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons olive oil
- Salt and pepper to taste
- Egg noodles, cooked (for serving)
- Parsley, chopped (for garnish)
Directions:
- In a large skillet, heat olive oil over medium-high heat. Add the onion and garlic, sauté until softened.
- Add the beef strips and cook until browned.
- Stir in the mushrooms and cook for another 5 minutes.
- Sprinkle flour over the mixture and stir to coat.
- Gradually add the beef broth and bring to a simmer.
- Remove from heat and stir in sour cream until well combined.
- Season with salt and pepper.
- Serve over cooked egg noodles and garnish with parsley.
how to serve Classic Beef Stroganoff
Serve your Classic Beef Stroganoff hot, over a bed of cooked egg noodles. The creamy sauce pairs perfectly with the noodles, making every bite delightful. Add a sprinkle of fresh parsley on top for a burst of color and flavor. Pair this dish with a simple salad or steamed veggies for a complete meal.
how to store Classic Beef Stroganoff
To store any leftovers, allow the stroganoff to cool completely. Place it in an airtight container in the refrigerator, where it can last for up to 3 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container, and it should keep well for about 2-3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove over low heat, adding a splash of broth if it seems too thick.
tips to make Classic Beef Stroganoff
- For even more flavor, let the beef marinate in a little soy sauce for 30 minutes before cooking.
- Use a mix of mushrooms for added depth—cremini or shiitake can be delicious!
- For a lighter dish, you can substitute Greek yogurt for sour cream.
- Ensure your beef is sliced thinly against the grain to keep it tender.
variations
You can customize this recipe in many ways. Try adding vegetables like bell peppers or carrots for extra nutrition. If you prefer a richer sauce, incorporate a splash of red wine or Worcestershire sauce. For a healthier twist, you could serve it over brown rice or zucchini noodles instead of egg noodles.
FAQs
1. Can I use ground beef instead of sirloin?
Yes, using ground beef is a great option! Just cook it until browned before adding the onions and garlic.
2. Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the stroganoff earlier in the day and reheat it when you’re ready to serve. Just be careful not to overcook the beef when reheating.
3. Can I make Beef Stroganoff without sour cream?
Yes, you can use cream cheese or Greek yogurt as a substitute for sour cream. It will change the flavor slightly, but it will still be delicious!
Classic Beef Stroganoff
Ingredients
Main Ingredients
- 1 pound beef sirloin, cut into thin strips Ensure beef is sliced thinly against the grain.
- 8 ounces mushrooms, sliced Cremini or shiitake mushrooms can be used.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream Greek yogurt can be substituted for a lighter dish.
- 2 tablespoons flour
- 2 tablespoons olive oil
- to taste Salt and pepper
- Egg noodles cooked for serving
- Parsley chopped for garnish
Method
Preparation
- In a large skillet, heat olive oil over medium-high heat. Add the onion and garlic, sauté until softened.
- Add the beef strips and cook until browned.
- Stir in the mushrooms and cook for another 5 minutes.
- Sprinkle flour over the mixture and stir to coat.
- Gradually add the beef broth and bring to a simmer.
- Remove from heat and stir in sour cream until well combined.
- Season with salt and pepper.
- Serve over cooked egg noodles and garnish with parsley.