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Creamy Classic Beef Stroganoff Recipe Easy Homemade Comfort Food

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A quick and comforting beef stroganoff with tender beef, mushrooms, and a creamy sour cream sauce, perfect for cozy evenings and busy weeknights.

Ingredients

Scale
  • 1 pound beef sirloin or tenderloin, thinly sliced
  • 8 ounces cremini or white mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth (low-sodium preferred)
  • 3/4 cup sour cream (full-fat)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional, for garnish)
  • 8 ounces wide egg noodles or your favorite pasta

Instructions

  1. Slice 1 pound of beef sirloin into thin strips about 1/4 inch thick. Clean and slice 8 ounces of mushrooms, chop 1 medium yellow onion finely, and mince 2 garlic cloves. Set aside.
  2. Bring a large pot of salted water to a boil. Add 8 ounces of wide egg noodles and cook according to package instructions until al dente, about 7-8 minutes. Drain and toss with a little butter or oil to prevent sticking. Set aside and keep warm.
  3. Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add half of the beef strips in a single layer and sear for about 1-2 minutes per side until browned but not fully cooked through. Remove beef to a plate and repeat with remaining strips.
  4. Lower heat to medium and add remaining 1 tablespoon of butter to the skillet. Add chopped onions and cook for 3-4 minutes until softened and translucent. Add sliced mushrooms and cook about 5 minutes until they release moisture and start to brown. Add minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle 2 tablespoons of all-purpose flour evenly over the mushrooms and onions. Stir constantly for 1-2 minutes to cook out raw flour taste. Gradually whisk in 2 cups beef broth, scraping bottom of pan. Bring to gentle simmer and cook 3-4 minutes until sauce thickens slightly.
  6. Remove skillet from heat and stir in 3/4 cup sour cream, 1 tablespoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Stir gently to combine and season with salt and freshly ground black pepper to taste. Avoid boiling after adding sour cream.
  7. Return seared beef and any juices back to skillet. Toss gently to coat beef in sauce. Warm over low heat for 2-3 minutes to heat through without overcooking. Add splash of broth or water if sauce is too thick.
  8. Serve creamy beef stroganoff over prepared egg noodles. Garnish with fresh chopped parsley if desired.

Notes

Freeze beef for 30 minutes before slicing for easier thin cuts. Add sour cream off heat to prevent curdling. Avoid overcrowding pan when searing beef to get good caramelization. Use freshly ground black pepper for better flavor. For gluten-free, substitute flour with gluten-free flour or cornstarch. For dairy-free, substitute sour cream with coconut-based yogurt or cashew cream and use coconut aminos instead of Worcestershire sauce.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, easy beef stroganoff, comfort food, quick dinner, mushroom sauce, sour cream sauce

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