Classic Beef Stroganoff

Name: Classic Beef Stroganoff
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 680g Beef sirloin or tenderloin, thinly sliced against the grain; 1 tbsp Vegetable oil; 1 medium Yellow onion, finely chopped; 225g Cremini mushrooms, sliced; 2 cloves Garlic, minced; 1 tsp Smoked paprika; 1/2 tsp Dried thyme; 2 tbsp All-purpose flour; 470ml Beef broth; 1 tbsp Dijon mustard; 120g Sour cream, at room temperature; 2 tbsp Fresh parsley, chopped, for garnish; 450g Egg noodles, cooked according to package directions; Salt to taste; Black pepper to taste

(0 Ratings)

This classic Beef Stroganoff brings warmth and hearty flavor, perfect for a cold February evening. Thin strips of beef are seared to perfection, then simmered with earthy mushrooms and sweet onions in a velvety, tangy sour cream sauce. Traditionally served over egg noodles, this dish is a beloved staple that's both elegant and deeply satisfying.

speichern

Prep Time20 min

Cook Time40 min

Servings6 servings

DifficultyMedium

Equipment

Large SkilletDutch Oven (optional)WhiskPot for noodles

Instructions

1
Season the thinly sliced beef with salt and black pepper. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef in batches until browned, about 2-3 minutes per side. Remove beef from the skillet and set aside.
2
Reduce heat to medium, add chopped onion to the skillet, and cook until softened, about 5 minutes. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes. Stir in minced garlic, smoked paprika, and dried thyme, cooking for 1 minute until fragrant.
3
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the Dijon mustard.
4
Return the seared beef to the skillet and reduce heat to low. Simmer for 10-15 minutes, or until the beef is tender and the sauce has slightly thickened. Do not boil once beef is added to avoid toughening.
5
Remove the skillet from the heat and stir in the sour cream until fully incorporated. Do not boil the sauce after adding sour cream, as it may curdle. Taste and adjust seasoning with salt and pepper as needed.
6
Serve immediately over hot egg noodles, garnished with fresh chopped parsley.

Nutrition

Calories550 kcal

Protein40g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I make Beef Stroganoff ahead of time?

While best served fresh, you can prepare the beef and mushroom sauce a day in advance. Reheat gently over low heat, adding a splash of broth if too thick, and stir in the sour cream just before serving.

What if my sauce is too thin or too thick?

If too thin, you can simmer it longer to reduce, or mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and whisk into the simmering sauce. If too thick, add a little more beef broth until desired consistency is reached.

What kind of beef is best for Stroganoff?

Sirloin or tenderloin are excellent choices for their tenderness. Skirt steak or flank steak can also be used if sliced very thinly against the grain and simmered a bit longer to tenderize.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.