Beef Stroganoff

$- 1 lb (450g) beef sirloin, thinly sliced - 8 oz (225g) mushrooms, sliced - 1 cup beef broth - 1 cup sour cream - 1 tablespoon Worcestershire sauce - 1 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - 2 tablespoons all-purpose flour - 1 large onion, finely chopped - 3 cloves garlic, minced - 8 oz (225g) egg noodles (or pasta of your choice) - Fresh parsley, chopped (for garnish) When I make Beef Stroganoff, I focus on simple, quality ingredients. The beef sirloin is my go-to because it cooks quickly and stays tender. I slice it thinly to help it cook fast. Mushrooms add a nice earthy flavor, and I prefer using cremini or button mushrooms. The beef broth keeps the dish rich and adds depth. Sour cream gives it that creamy texture we love in comfort food. Worcestershire sauce and paprika provide a hint of spice. Finally, I add salt and pepper to enhance all the flavors. For cooking, I use olive oil to sear the beef and sauté the onions and garlic. The flour helps thicken the sauce nicely. I always cook egg noodles, but you can use any pasta you like. Fresh parsley adds a pop of color and freshness. This recipe is easy and quick, and it results in a comforting meal everyone loves. Check out the Full Recipe for all the steps! Start by boiling a large pot of salted water. Add the egg noodles and cook them until they are al dente. This usually takes about 7 to 9 minutes, but check the package instructions. Once cooked, drain the noodles and set them aside. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the thinly sliced beef in batches to avoid overcrowding. Sear the beef until it turns a nice golden brown, which should take about 2 to 3 minutes on each side. After browning, remove the beef from the skillet and set it aside. Using the same skillet, add the remaining tablespoon of olive oil. Toss in the finely chopped onion and cook it until it becomes translucent, about 4 to 5 minutes. Then, add the minced garlic and sauté for another minute until it becomes fragrant. This step builds a great base for your sauce. Now, add the sliced mushrooms to the skillet. Sauté them until they release their moisture and turn golden brown, which will take about 5 to 7 minutes. This adds a rich flavor to the dish. Sprinkle 1 teaspoon of paprika over the mushrooms and onions. Pour in 1 cup of beef broth and 1 tablespoon of Worcestershire sauce. Bring this mixture to a gentle simmer. Let it bubble for a few minutes so the flavors can blend together. In a small bowl, mix 1 cup of sour cream with 2 tablespoons of flour until it is smooth. Gradually add this mixture to the skillet while stirring constantly. This helps to avoid lumps. Allow the sauce to thicken for about 3 to 4 minutes over low heat. Return the seared beef to the skillet, along with any juices that have collected. Gently mix everything until the beef is well coated in the creamy sauce. Season with salt and pepper to taste. To serve, plate the cooked egg noodles first. Then, spoon the beef stroganoff mixture on top of the noodles. Finish with a sprinkle of freshly chopped parsley for a pop of color. Enjoy your meal! For the full recipe, check out the details above. - Use tender beef cuts for best flavor and texture. - Avoid overcooking beef to maintain tenderness. Choosing the right cut of beef is key. I recommend using sirloin. It's tender and flavorful. Slice it thinly to help it cook quickly and evenly. Overcooked beef can turn tough. Keep an eye on it while cooking. - Stir constantly when adding sour cream mixture to avoid lumps. - Adjust seasoning as desired for personal preference. When you add the sour cream to your dish, mix it in slowly. This keeps the sauce smooth and creamy. Taste your dish as you go. Add more salt or pepper if you want a stronger flavor. Everyone has different tastes, so make it yours! - Use fresh herbs for garnish to enhance visual appeal. To make your Beef Stroganoff look extra special, add a sprinkle of fresh parsley on top. It adds color and freshness. A simple garnish makes a big difference in how your dish looks. Enjoy your cooking! {{image_2}} You can make Beef Stroganoff lighter. Substitute Greek yogurt for sour cream. This swap cuts fat but keeps creaminess. Another option is using cauliflower noodles. They are low in carbs and add a fun twist. You don't have to stick with beef. Try chicken for a lighter dish. For a vegetarian option, use mushrooms. Both choices bring unique flavors. You can also experiment with different beef cuts. Flank steak or tenderloin can change the taste and texture. Want to take your Beef Stroganoff to the next level? A splash of white wine adds depth. It brightens the flavors and makes the dish sing. You can also include more veggies. Bell peppers or peas can add color and nutrients. They make your meal even more satisfying. For the complete recipe, check out the Full Recipe. Store leftovers in an airtight container for up to 3 days. This keeps the beef and sauce fresh. When you’re ready to eat, just open the container and enjoy! You can freeze Beef Stroganoff in a sealed container for up to 2 months. Make sure it is cooled before freezing. When you want to eat it, take it out and let it thaw overnight in the fridge. Reheat gently on the stove. Add a splash of beef broth to keep it creamy. Heat it slowly to avoid burning. It will taste just as good as when you first made it! For the Full Recipe, check out the instructions above. To thicken the sauce, use flour or cornstarch. Mix a small amount with water to create a slurry. Stir this mixture into the sauce while it simmers. This will give you a nice, thick sauce that coats the beef and noodles perfectly. Yes, you can make Beef Stroganoff a day in advance. Just store it in the fridge. When you are ready to serve, heat it gently on the stove. This method allows the flavors to blend well, making it taste even better. You can pair Beef Stroganoff with rice, mashed potatoes, or a fresh salad. These sides balance the rich flavors of the dish. They also add texture and color to your plate. Tender cuts like sirloin or filet mignon work best for this dish. These cuts are soft and cook quickly. They absorb the sauce's flavors well, ensuring a delicious bite every time. Yes, it freezes well. Store it in a sealed container for up to two months. However, some cream sauces may separate when reheated. To fix this, stir well and add a little broth while reheating. To sum up, we explored a simple and tasty beef stroganoff recipe. You learned about the key ingredients, step-by-step instructions, and helpful tips to make your dish shine. Remember, using tender beef and adjusting spices makes all the difference. Don’t hesitate to try variations or healthier swaps. Store leftovers correctly to enjoy this dish later. With these insights, you can create a comforting meal any day. Happy cooking!$

Craving a cozy and hearty meal? Try this Beef Stroganoff recipe that features tender beef in a creamy sauce over perfectly cooked noodles. With simple ingredients and easy steps, you'll impress your family with this delicious comfort food. Whether you enjoy it on a chilly evening or as a weeknight dinner, this classic dish is sure to satisfy. Click through to explore the full recipe and make a meal that everyone will love!

Print Recipe Pin Recipe

Ingredients

1 lb (450g) beef sirloin, thinly sliced

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

8 oz (225g) mushrooms, sliced (cremini or button)

1 teaspoon paprika

1 cup beef broth

1 tablespoon Worcestershire sauce

1 cup sour cream

2 tablespoons all-purpose flour

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

8 oz (225g) egg noodles (or pasta of your choice)

Instructions

Prepare the Noodles: Start by boiling a large pot of salted water. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

Sear the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced beef in batches to avoid overcrowding. Sear until browned, about 2-3 minutes per side. Remove the beef from the skillet and set aside.

Sauté Onions and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Cook the Mushrooms: Add the sliced mushrooms to the skillet. Sauté until they release their moisture and become golden brown, about 5-7 minutes.

Add Spices and Broth: Sprinkle the paprika over the mushrooms and onions, stirring until combined. Pour in the beef broth and Worcestershire sauce, and bring the mixture to a gentle simmer.

Thicken the Sauce: In a small bowl, mix the flour with the sour cream until smooth. Gradually add this mixture to the simmering skillet, stirring constantly to avoid lumps. Let the sauce thicken for about 3-4 minutes.

Combine Everything: Return the seared beef to the skillet, including any juices that have accumulated. Gently mix until the beef is coated with the creamy sauce. Season with salt and pepper to taste.

Serve: Plate the cooked egg noodles and spoon the beef stroganoff mixture on top. Garnish with freshly chopped parsley.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4