Instructions
Step 1: Sear 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 Aromatics
In the same skillet, add the remaining 1 tablespoon of olive oil and the 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: Create the Creamy 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 and Simmer
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. Season to taste.
Step 5: Serve and Enjoy!
Serve the Beef Stroganoff over egg noodles or rice. Garnish with fresh parsley and enjoy!
Cook’s Notes
- Beef Choice: Sirloin or tenderloin are best, but ribeye works too. Slice thinly against the grain.
- Mushrooms: Cremini mushrooms are ideal, but white button mushrooms are a good substitute.
- Thickening: If the sauce is too thick, add a little more beef broth.
Variations
Mushroom-Only Stroganoff
For a vegetarian version, replace the beef with an assortment of mushrooms (portobello and shiitake are great!) and use vegetable broth instead of beef broth.
Chicken Stroganoff
Substitute thinly sliced chicken breast or thighs for the beef. Ensure the chicken is fully cooked before adding the sauce.
Low-Carb Stroganoff
Serve over cauliflower rice or zucchini noodles. You can also use almond flour instead of all-purpose flour to thicken the sauce.
Serving Suggestions
- Egg Noodles (wide egg noodles are classic, but buttered spaetzle is delicious!)
- Rice (white or brown rice)
- Roasted green beans or steamed broccoli
Frequently Asked Questions
Can I Make This Ahead?
Yes! Beef Stroganoff can be made ahead and refrigerated for up to 3 days. Reheat gently over medium-low heat, adding a little broth if needed.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Can I Freeze It?
Yes, freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
This Beef Stroganoff is a delicious and easy meal the whole family will love! Let us know how yours turns out!
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