Homemade Beef Stroganoff

Homemade Beef Stroganoff 🍽️🥩🍄
Creamy, savory, and utterly comforting, this Homemade Beef Stroganoff is a timeless classic that combines tender strips of beef with a rich mushroom and sour cream sauce—perfectly served over buttered egg noodles or mashed potatoes. It’s the ultimate cozy dinner that feels gourmet, yet comes together easily at home.

Ingredients:

For the Beef:

1½ lbs beef sirloin or tenderloin, thinly sliced into strips

1 tbsp olive oil

1 tbsp unsalted butter

Salt and freshly ground black pepper, to taste

1 tbsp all-purpose flour (optional, for searing)

For the Stroganoff Sauce:

2 tbsp unsalted butter

1 medium onion, finely chopped

3 cloves garlic, minced

10 oz cremini or white mushrooms, sliced

½ tsp paprika

1 tbsp Worcestershire sauce

1 cup beef broth

½ cup heavy cream

¾ cup sour cream (room temperature)

1 tsp Dijon mustard

Salt and pepper, to taste

For Serving:

12 oz egg noodles or mashed potatoes

Chopped fresh parsley, for garnish

Instructions:

1. Prepare the Beef:
   Season the beef strips generously with salt and pepper. Optional: lightly dust with flour to create a slightly crisp exterior when seared.
2. Sear the Beef:
   In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat. Sear the beef in batches (don’t overcrowd the pan), about 1-2 minutes per side, just until browned. Remove the beef and set it aside on a plate—it will finish cooking in the sauce later.
3. Sauté the Aromatics:
   In the same skillet, add 2 tbsp of butter and reduce heat to medium. Sauté the chopped onions until translucent, about 4-5 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
4. Cook the Mushrooms:
   Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until they release their juices and turn golden brown, about 7-8 minutes.
5. Build the Sauce:
   Sprinkle in the paprika and stir to coat the mushrooms. Pour in the Worcestershire sauce and beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes.
6. Finish the Sauce:
   Reduce the heat to low. Stir in the heavy cream and bring it to a gentle simmer. Whisk in the sour cream and Dijon mustard until the sauce is smooth and velvety. Taste and adjust seasoning with salt and pepper as needed.
7. Return the Beef:
   Add the seared beef back to the skillet along with any juices that have collected. Let the mixture simmer for another 5-7 minutes until the beef is tender and the sauce is thickened slightly. Don’t let it boil to prevent the sour cream from curdling.
8. Cook the Noodles:
   Meanwhile, prepare the egg noodles according to package instructions. Drain and toss with a little butter for extra richness.
9. Assemble and Serve:
   Spoon the beef stroganoff over a bed of warm egg noodles or mashed potatoes. Garnish with freshly chopped parsley.

Tips for the Best Stroganoff:

Use quality beef like sirloin or tenderloin for tender results.

Don’t overcook the beef—sear it quickly, and let it finish in the sauce.

Bring sour cream to room temperature before adding to avoid curdling.

🍽️ Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
🍽️ Servings: 4–6