Beef Stroganoff Recipe
Beef Stroganoff Recipe
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Beef Stroganoff Recipe
This classic Beef Stroganoff recipe combines tender beef, a rich creamy sauce, and flavorful seasonings, creating a deliciously satisfying meal. Perfectly paired with egg noodles, rice, or mashed potatoes, it’s a timeless dish that everyone will love. Whether you’re making it for a weeknight dinner or a special occasion, this recipe offers simplicity, flavor, and comfort.
Description
Beef Stroganoff is a quintessential dish that has become a family favorite worldwide. Originating in Russia, this recipe has evolved over time to become a versatile and beloved comfort food. The base of this dish is tender beef, often sirloin or tenderloin, cooked in a rich, creamy sauce made with sour cream, mustard, and aromatic seasonings. This indulgent dish is typically served over a bed of egg noodles, rice, or mashed potatoes, making it an all time favorite for hearty meals.
The key to a perfect Beef Stroganoff lies in the tenderness of the beef and the depth of flavor in the sauce. By using fresh ingredients like fresh mushrooms, onions, and a touch of white wine, you can bring out the natural flavors that will make your Beef Stroganoff recipe stand out. The combination of beef, sour cream, and seasonings creates a creamy, savory sauce that perfectly complements the beef, making every bite irresistible.
This Beef Stroganoff Recipe is also highly customizable, so feel free to experiment with different cuts of beef or add extra vegetables like carrots or peas for added flavor and texture. For a healthier alternative, you can swap sour cream for Greek yogurt or use low fat options, making it suitable for various dietary preferences.
Whether you’re cooking for your family, hosting a dinner party, or preparing a special meal for two, Beef Stroganoff is sure to impress. It’s an ideal recipe for anyone craving a hearty, comforting dish that’s easy to prepare yet full of flavor.
This Beef Stroganoff recipe can be made ahead of time, making it a great option for busy weeknights. Plus, it’s perfect for leftovers, as the flavors continue to meld together, becoming even more delicious the next day.
Ingredients
- 1 lb (450g) beef (sirloin or tenderloin), sliced into thin strips
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (button mushrooms or cremini)
- 1/2 cup (120ml) beef broth
- 1/2 cup (120ml) dry white wine (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup (240ml) sour cream
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 4 cups cooked egg noodles or rice (for serving)
Instructions
- Prepare the ingredients: Slice the beef into thin strips. Chop the onion and garlic. Clean and slice the mushrooms. Cook the egg noodles or rice according to package directions if not already done.
- Sear the beef: In a large skillet or frying pan, heat the olive oil or butter over medium high heat. Add the beef and sear it for 2-3 minutes on each side until browned. Remove the beef from the pan and set it aside.
- Sauté the vegetables: In the same pan, add a bit more oil if needed and sauté the onions and garlic until softened and fragrant, about 3-4 minutes. Add the sliced mushrooms and cook for an additional 4-5 minutes, or until the mushrooms release their moisture and become tender.
- Deglaze the pan: Add the white wine (if using) to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing slightly.
- Make the sauce: Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and cook for another 5 minutes to combine the flavors.
- Finish the dish: Reduce the heat to low and return the cooked beef to the pan. Stir in the sour cream and cook for an additional 2-3 minutes, until everything is well coated and heated through. Season with salt and pepper to taste.
- Serve: Spoon the Beef Stroganoff over your choice of cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley before serving.
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Beef Stroganoff Recipe
Ingredients
- lb 450g beef (sirloin or tenderloin), sliced into thin strips
- 1 tablespoon olive oil or butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 oz 225g mushrooms, sliced (button mushrooms or cremini)
- 1/2 cup 120ml beef broth
- 1/2 cup 120ml dry white wine (optional)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 cup 240ml sour cream
- Salt and pepper to taste
- 1 tablespoon fresh parsley chopped (for garnish)
- 4 cups cooked egg noodles or rice for serving
Instructions
- Prepare the ingredients: Slice the beef into thin strips. Chop the onion and garlic. Clean and slice the mushrooms. Cook the egg noodles or rice according to package directions if not already done.
- Sear the beef: In a large skillet or frying pan, heat the olive oil or butter over medium high heat. Add the beef and sear it for 2-3 minutes on each side until browned. Remove the beef from the pan and set it aside.
- Sauté the vegetables: In the same pan, add a bit more oil if needed and sauté the onions and garlic until softened and fragrant, about 3-4 minutes. Add the sliced mushrooms and cook for an additional 4-5 minutes, or until the mushrooms release their moisture and become tender.
- Deglaze the pan: Add the white wine (if using) to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, reducing slightly.
- Make the sauce: Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and cook for another 5 minutes to combine the flavors.
- Finish the dish: Reduce the heat to low and return the cooked beef to the pan. Stir in the sour cream and cook for an additional 2-3 minutes, until everything is well coated and heated through. Season with salt and pepper to taste.
- Serve: Spoon the Beef Stroganoff over your choice of cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley before serving.
Notes
- Beef cut choice: For the best texture, use tender cuts like sirloin or tenderloin. Tougher cuts like chuck can also be used but may require longer cooking times.
- Cream alternatives: For a lighter version, substitute sour cream with Greek yogurt or low fat sour cream.
Vegetables: You can add carrots, peas, or bell peppers for additional color and flavor. - Wine: If you prefer not to use wine, you can replace it with more beef broth or a splash of balsamic vinegar for acidity.
- Make ahead: Beef Stroganoff can be made in advance and stored in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.
