Beef Stroganoff
Tender strips of beef and mushrooms in a rich sour-cream sauce, served over egg noodles. A comforting Russian-born classic that became an American dinner staple.
Ingredients
Instructions
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Season the beef with salt and pepper. Melt 1 tablespoon butter in a skillet over high heat and sear the beef in batches until browned; remove.
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Lower heat, add remaining butter, onion, and mushrooms. Cook until softened and golden, about 8 minutes.
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Stir in garlic and flour; cook 1 minute. Pour in beef broth and mustard, scraping up browned bits.
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Simmer until slightly thickened, about 3 minutes. Return the beef and any juices.
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Remove from heat and stir in the sour cream until smooth. Do not boil.
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Serve over warm egg noodles.
Nutrition
Per serving, estimated.
- Calories
- 510 kcal
- Protein
- 38g
- Carbs
- 34g
- Fat
- 24g
- Fiber
- 2g
Tips
- Sear the beef quickly over high heat so it stays tender, not grey.
- Always take the pan off the heat before adding sour cream to prevent curdling.
- A splash of pickle brine adds authentic tang.
Variations
- Use ground beef for a quicker weeknight version.
- Add 1 teaspoon smoked paprika for depth.
- Swap sour cream for Greek yogurt to lighten it.
Frequently Asked Questions
You can, but add the sour cream just before serving so the sauce stays smooth.
Sirloin or tenderloin slices are ideal; avoid tough stew meat unless slow-cooked.
Mashed potatoes or rice also work well.
