Beef Stroganoff
Classic Beef Stroganoff with tender beef, mushrooms, and creamy sauce served over egg noodles.
Beef Stroganoff is a comforting classic featuring tender strips of beef sautéed with mushrooms in a rich sour cream sauce. This recipe guides you through creating an authentic version at home.
Instructions
- 1
Pat the steak dry with a paper towel and cut it into ½-inch-thick strips or 1-inch cubes.
- 2
Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
- 3
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown the beef strips in small batches for about 1 minute per side until lightly browned. Transfer to a plate and set aside.
- 4
Reduce the heat to medium. Add butter and the diced onion; cook until the onion is softened, about 4-5 minutes. Stir in the sliced mushrooms and minced garlic and continue cooking until everything is softened, about 4 minutes.
- 5
Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
- 6
Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
- 7
Add the browned beef and any juices on the plate to the pot with the sauce. Cook for an additional 2 minutes or until the beef is heated through.
- 8
Remove from the heat and stir in sour cream. Season with additional salt and pepper to taste. Serve over egg noodles and garnish with parsley if desired.
The result is a luxuriously creamy Beef Stroganoff that feels both homey and elegant—its silky sauce contrasts nicely with the heartiness of classic Italian ragùs, while still delivering a comforting depth of flavor. The sour cream adds just the right tang to balance the rich beef and earthy mushrooms.
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