Description
Creamy beef stroganoff brings classic comfort to dinner tables with rich, tangy sour cream sauce coating tender beef and pasta. Quick, hearty meal seamlessly blends Russian culinary tradition with modern kitchen convenience you’ll savor in just 30 minutes.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds beef sirloin steak, thinly sliced into strips
- 2 cups beef broth
- 1 cup sour cream
- 8 ounces mushrooms, sliced
Aromatic and Seasoning Ingredients:
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- salt and ground black pepper, to taste
Cooking and Serving Ingredients:
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- cooked egg noodles or rice, for serving
- fresh parsley, chopped, for garnish
Instructions
- Slice sirloin steak into thin strips against the grain, ensuring maximum tenderness. Season the beef with salt and pepper for enhanced flavor profile.
- Heat butter in a skillet over medium-high temperature. Sear beef strips quickly, approximately 20-30 seconds per side, creating a rich caramelized exterior. Transfer seared meat to a separate plate.
- Using the same skillet, add remaining butter and sauté onions until translucent, approximately 3-4 minutes. Introduce minced garlic and cook until aromatic, roughly 30 seconds.
- Incorporate mushrooms into the skillet, allowing them to develop a golden-brown coloration. Create an even layer and avoid constant stirring to achieve deep, concentrated flavor.
- Dust flour over mushroom mixture, stirring continuously for one minute to eliminate raw flour taste. Gradually pour beef broth while whisking to prevent lump formation, observing sauce thickening during simmering process.
- Reduce heat and integrate Worcestershire sauce, Dijon mustard, and room-temperature sour cream. Simmer 4-5 minutes, ensuring smooth sauce consistency without curdling.
- Reintroduce seared beef strips into the skillet, gently coating them with sauce. Warm the meat briefly without overcooking to maintain optimal texture.
- Plate beef stroganoff over egg noodles or rice. Garnish with freshly chopped parsley for vibrant presentation and added herbaceous note.
Notes
- Choose high-quality sirloin steak with good marbling for maximum tenderness and rich flavor.
- Slice beef against the grain to ensure each bite is incredibly soft and easy to chew.
- Room temperature sour cream prevents unwanted curdling and creates a silky, smooth sauce.
- Resist stirring mushrooms immediately when cooking to develop a deep, caramelized taste and golden-brown exterior.
- Prevent tough meat by searing quickly at high heat and avoiding overcooking during the final warming stage.
- Swap beef for portobello mushrooms or chicken to create vegetarian or alternative protein versions of the dish.
- Cold beef broth can create lumpy sauce, so use warm broth for seamless sauce integration.
- Fresh herbs like thyme or dill can add unexpected depth to the traditional stroganoff flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg