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Creamy Classic Beef Stroganoff Recipe Easy Homemade Dinner Idea

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A rich and creamy beef stroganoff featuring tender strips of beef, sautéed mushrooms, and a tangy sour cream sauce, perfect for cozy weeknight dinners or family gatherings.

Ingredients

Scale
  • 1 pound (450 g) beef sirloin or ribeye, thinly sliced
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces (225 g) cremini or white mushrooms, sliced
  • 2 tablespoons all-purpose flour (can substitute with gluten-free flour)
  • 1 ½ cups (360 ml) beef broth or stock (low sodium preferred)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¾ cup (180 ml) full-fat sour cream
  • 2 tablespoons fresh parsley, chopped (optional)
  • Salt and freshly ground black pepper, to taste
  • Egg noodles or rice, cooked according to package instructions

Instructions

  1. Slice about 1 pound (450 g) of beef sirloin or ribeye into thin strips, approximately ¼ inch (6 mm) thick. Chop one medium yellow onion finely, mince two garlic cloves, and slice 8 ounces (225 g) of mushrooms thinly. Set aside.
  2. Heat 2 tablespoons of olive or vegetable oil over medium-high heat in a large skillet or sauté pan until hot but not smoking.
  3. Add the beef strips in a single layer, working in batches if needed to avoid overcrowding. Cook for 2-3 minutes per side until browned but not fully cooked through. Remove beef to a plate and set aside.
  4. Reduce heat to medium and add 2 tablespoons unsalted butter to the skillet. When melted, add chopped onions and cook until translucent and soft, about 3 minutes. Stir in garlic and sliced mushrooms, cooking until mushrooms release moisture and start browning, about 4 minutes.
  5. Sprinkle 2 tablespoons all-purpose flour over the mushroom mixture and stir well, cooking for another 1-2 minutes to remove raw flour taste.
  6. Gradually pour in 1 ½ cups (360 ml) beef broth while stirring to avoid lumps. Stir in 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer and cook until thickened, about 3 minutes.
  7. Add the seared beef strips back to the skillet and stir to coat with sauce. Remove pan from heat and stir in ¾ cup (180 ml) full-fat sour cream until smooth and creamy. Season with salt and freshly ground black pepper to taste. Avoid boiling the sauce after adding sour cream to prevent curdling.
  8. Serve immediately by spooning the creamy beef mixture over cooked egg noodles or rice. Garnish with chopped fresh parsley.

Notes

Do not overcrowd the pan when searing beef to avoid steaming. Use room temperature beef for even searing. Stir in sour cream off the heat to prevent curdling. If sauce thickens too much, add a splash of beef broth or water to loosen. Season gradually to avoid over-salting.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, easy dinner, homemade stroganoff, comfort food, weeknight dinner, beef recipe, mushroom sauce

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