Here’s a clear guide to making classic Beef Stroganoff—creamy, savory, and perfect over pasta, rice, or potatoes:
Ingredients (Serves 4)
- 500g beef sirloin or tenderloin, thinly sliced
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 200g mushrooms, sliced
- 1 cup sour cream (or Greek yogurt for lighter version)
- 1 cup beef broth
- 2 tbsp flour (to thicken)
- 2 tbsp butter or oil
- 1 tsp mustard (Dijon or yellow)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked noodles, rice, or mashed potatoes for serving
Instructions
- Prepare the beef:
- Pat beef slices dry and season with salt and pepper.
- Toss lightly with 1 tbsp flour to help thicken the sauce.
- Cook the beef:
- Heat 1 tbsp butter or oil in a skillet over medium-high heat.
- Sear beef slices quickly until browned but not fully cooked. Remove and set aside.
- Cook vegetables:
- In the same skillet, add remaining butter or oil.
- Sauté onions and garlic until soft.
- Add mushrooms and cook until tender.
- Make the sauce:
- Sprinkle 1 tbsp flour over the vegetables, stir for 1–2 minutes.
- Gradually add beef broth, stirring until smooth.
- Lower heat and stir in sour cream and mustard.
- Combine:
- Return beef to the skillet.
- Simmer gently for 5–7 minutes until beef is cooked through and sauce is creamy.
- Adjust seasoning with salt and pepper.
- Serve:
- Serve over cooked noodles, rice, or mashed potatoes.
- Garnish with chopped parsley.
Tips for Best Results
- Slice beef thinly against the grain for tenderness.
- Don’t overcook beef; it should stay tender and juicy.
- Use full-fat sour cream for a richer sauce.
- Mushrooms can be substituted with cremini or button mushrooms.
💡 Variation: Add a splash of white wine or brandy to the sauce for extra depth of flavor.
If you want, I can make a 5-step quick version of Beef Stroganoff that cooks in under 30 minutes without sacrificing flavor—perfect for busy weeknights.
Do you want me to make that quick version?
