Beef Stroganoff
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
453 kcal
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Course
Main Course, Dinner
Beef Stroganoff
Description
This Beef Stroganoff recipe starts with sirloin or ribeye steak cut into strips or cubes, seasoned and lightly coated with flour. The beef is seared in batches to develop color without overcooking. Onions, mushrooms, and garlic cook until softened, then flour is added to create a roux base.
Beef broth, Worcestershire sauce, Dijon mustard, and thyme are added to form a flavorful sauce, which simmers before returned beef and juices join the mixture to warm through. Sour cream is stirred in off-heat to keep the sauce smooth and prevent curdling.
The dish is traditionally served over egg noodles or mashed potatoes, providing a comforting base for the tender beef and creamy sauce. The flavor balance comes from the tang of mustard and sour cream combined with savory mushrooms.
For best results, brown beef in small batches and avoid fully cooking it initially. Thicken the sauce as needed with a cornstarch slurry if desired. Leftovers keep well refrigerated up to 4 days or frozen for 4 months.
Ingredients
- 1 ½ pounds sirloin steak or ribeye
- 3 tablespoons all-purpose flour divided
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter salted
- 1 small onion diced
- 8 ounces mushrooms sliced, white or cremini
- 1 clove garlic minced
- 14.5 ounces beef broth
- 2 teaspoons Worcestershire sauce
- ½ tablespoon Dijon mustard
- ½ teaspoon thyme dried leaves
- ½ cup sour cream
- egg noodles pasta, or mashed potatoes for serving
Instructions
- Pat the steak dry with a paper towel and cut it into ½-thick strips or 1-inch cubes.
- Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.
- Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.
- Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.
- Add the broth, Worcestershire sauce, mustard, and thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.
- 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.
- 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.
Notes
- Choose striploin or ribeye for best flavor and tenderness.
- Brown beef in small batches to achieve good sear without overcooking.
- Do not fully cook beef during browning; it will finish cooking in sauce.
- Use a cornstarch and water slurry to thicken sauce if needed.
- Stir sour cream in off heat to prevent curdling.
- Store leftovers refrigerated for up to 4 days or freeze up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453 | 23% |
| Carbohydrates | 12g | 4% |
| Protein | 43g | 86% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 148mg | 49% |
| Sodium | 761mg | 32% |
| Potassium | 1092mg | 23% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 530IU | 11% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 107mg | 11% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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