Instructions
Step 1: Prepare the Beef
Season the sliced beef with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef in batches, cooking for 2-3 minutes per side until browned. Remove the beef from the skillet and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon of olive oil and unsalted butter. Add the chopped onion and sauté for 3-4 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook for 5-6 minutes, or until they release their moisture and become golden brown.
Step 3: Make the Sauce
Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute to remove the raw flour taste. Stir in the Dijon mustard and smoked paprika. Gradually add the beef broth, stirring constantly to prevent lumps. Bring to a simmer and let it thicken slightly.
Step 4: Combine with Beef
Return the browned beef to the skillet along with any accumulated juices. Stir in the Worcestershire sauce and sour cream. Mix well and let it simmer for 5-7 minutes until the beef is tender and the sauce is creamy. Taste and adjust seasoning as needed.
Step 5: Serve
Serve the Beef Stroganoff over egg noodles or rice. Garnish with fresh parsley and enjoy!
Cook’s Notes
- Beef Choice: Sirloin or tenderloin is best, but ribeye works too. Slice thinly against the grain for tenderness.
- Mushrooms: Cremini mushrooms are ideal, but white button mushrooms are a good substitute.
- Thickening: If the sauce is too thick, add a little extra beef broth.
Variations
1. Mushroom-Only Stroganoff
For a vegetarian version, replace the beef with assorted mushrooms (portobello and shiitake add depth). Use vegetable broth instead of beef broth.
2. Chicken Stroganoff
Replace the beef with thinly sliced chicken breast or thighs. Ensure the chicken is fully cooked before adding the sauce.
3. Low-Carb Stroganoff
Serve over cauliflower rice or zucchini noodles. You can also substitute almond flour for the all-purpose flour.
Serving Suggestions
- Egg Noodles: Wide egg noodles are classic, but buttered spaetzle is also delicious.
- Rice: Fluffy white or brown rice are great gluten-free options.
- Vegetables: Roasted green beans or steamed broccoli add color and nutrition.
Frequently Asked Questions
Can I Make Beef Stroganoff Ahead of Time?
Yes! It can be made up to 3 days in advance and refrigerated. Reheat gently over medium-low heat, adding broth if needed.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of broth to maintain consistency.
Can I Freeze Beef Stroganoff?
Yes! Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Enjoy this delicious and easy Beef Stroganoff recipe! Let us know how yours turns out in the comments!
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