Creamy Beef Stroganoff Recipe
Introduction
Beef Stroganoff is a classic Russian-inspired dish known for its creamy sauce and tender strips of beef. It’s a comforting and hearty meal that’s perfect for weeknight dinners or special occasions.
Ingredients
- 1 lb beef, thinly sliced
- 8 oz mushrooms, sliced
- 1 medium onion, finely chopped
- 1 cup sour cream
- 1 cup beef broth
Instructions
- Step 1: Heat a pan over medium-high heat and sauté the thinly sliced beef until browned on all sides. Remove from the pan and set aside.
- Step 2: In the same pan, add the chopped onion and sliced mushrooms. Cook until the mushrooms release their moisture and the onions become soft and translucent.
- Step 3: Return the beef to the pan and pour in the beef broth. Stir well, then reduce the heat and simmer for about 10 minutes to let the flavors meld.
- Step 4: Remove the pan from the heat and stir in the sour cream until the sauce is smooth and creamy. Avoid boiling after adding sour cream to prevent curdling.
Tips & Variations
- Use a tender cut like sirloin or tenderloin for the best texture.
- For a richer flavor, add a splash of white wine when cooking the mushrooms and onions.
- Serve over egg noodles, rice, or mashed potatoes to soak up the delicious sauce.
- Add a pinch of smoked paprika or Dijon mustard to enhance the sauce’s depth.
Storage
Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce is too thick. Do not boil after reheating to keep the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cream instead of sour cream?
Yes, you can substitute heavy cream for sour cream for a milder taste, but sour cream adds a traditional tangy flavor that characterizes the dish.
Can I make this dish ahead of time?
Beef Stroganoff can be prepared a day in advance and refrigerated. Reheat gently before serving to maintain the sauce’s creamy texture.
PrintCreamy Beef Stroganoff Recipe
Classic Beef Stroganoff is a creamy, comforting dish that features tender strips of beef and savory mushrooms simmered in a rich sour cream sauce. Served traditionally over egg noodles or rice, this hearty recipe brings Russian flavors to your table with an easy stovetop method perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
Ingredients
Beef Stroganoff Ingredients
- 1 pound beef sirloin or tenderloin, thinly sliced
- 8 ounces mushrooms, sliced
- 1 medium onion, finely chopped
- 1 cup beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, for serving
Instructions
- Prepare Ingredients: Thinly slice the beef sirloin against the grain to ensure tenderness. Clean and slice the mushrooms and finely chop the onion.
- Sauté Beef: Heat vegetable oil in a large skillet over medium-high heat. Add the beef strips in batches to avoid overcrowding and sauté until browned but not fully cooked, approximately 2-3 minutes per side. Remove beef and set aside.
- Sauté Vegetables: In the same skillet, add butter and sauté the chopped onions until translucent, about 3-4 minutes. Add sliced mushrooms and continue cooking until they release their moisture and start to brown, roughly 5 minutes.
- Create Sauce Base: Sprinkle the flour over the sautéed onions and mushrooms, stirring immediately to cook the flour and create a roux, about 1-2 minutes.
- Add Broth: Slowly pour in the beef broth while stirring constantly to avoid lumps. Bring this mixture to a gentle simmer and cook until the sauce thickens, approximately 5-7 minutes.
- Combine Beef and Sauce: Return the browned beef strips to the skillet, stir well to coat with the sauce, and cook on low heat for an additional 5 minutes to finish cooking the beef and meld flavors.
- Incorporate Sour Cream: Remove the skillet from heat and stir in the sour cream gently until the sauce is smooth and creamy. Do not boil after adding sour cream to prevent curdling.
- Season and Serve: Season with salt and black pepper to taste. Garnish with chopped fresh parsley and serve hot over cooked egg noodles or rice for a complete meal.
Notes
- For a richer flavor, use crème fraîche instead of sour cream.
- Be careful not to overcook the beef to keep it tender.
- This dish can be made with chicken or mushrooms only for a variation.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding a splash of white wine when cooking mushrooms can enhance the depth of flavor.
Keywords: Beef Stroganoff, Russian beef recipe, creamy beef dish, mushroom beef, comfort food, stovetop dinner
