Beef Stroganoff
Creamy and comforting Beef Stroganoff made with tender beef, mushrooms, onions, garlic, and a rich sour cream sauce. Served with noodles or pasta, this flavorful dish is perfect for a satisfying lunch or dinner.
Ingredients
For The Beef
- 500 g beef sirloin or tender beef thinly sliced
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
For The Sauce
- 2 tbsp unsalted butter
- 1 medium onion finely sliced
- 250 g mushrooms sliced
- 3 cloves garlic minced
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 tbsp all-purpose flour
- ½ cup sour cream
- 1 tsp Dijon mustard
- ½ tsp salt or to taste
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
For Serving
- 300 g egg noodles or pasta
Instructions
- Slice the beef into thin, even strips. Season with salt and black pepper, then lightly coat with flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches and cook for about 2–3 minutes per side until browned. Transfer to a plate.
- Reduce the heat to medium and add the butter to the same skillet.
- Add the sliced onion and mushrooms. Cook for 5–7 minutes until softened and lightly browned.
- Add the minced garlic and paprika. Stir and cook for about 30 seconds.
- Sprinkle in 1 tbsp flour and stir well to coat the mushrooms and onions.
- Slowly pour in the beef broth while stirring to prevent lumps.
- Add the Worcestershire sauce and Dijon mustard. Simmer for 3–5 minutes until the sauce thickens slightly.
- Lower the heat and stir in the sour cream. Do not let the sauce boil after adding the sour cream.
- Return the cooked beef to the skillet and simmer gently for 2–3 minutes so the flavors combine.
- Taste and adjust the salt and black pepper.
- Garnish with fresh parsley and serve hot over cooked egg noodles or pasta.