Delicious beef stroganoff recipe with tender beef, creamy mushroom sauce, and egg noodles. Perfect for a hearty and comforting meal anytime!
Beef Stroganoff is a classic Russian dish that has become a beloved comfort food worldwide, great for any day of the week. Its rich, creamy sauce and tender beef make it a family favorite.
Season the sliced beef with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the beef slices and cook until browned on all sides. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Sauté the chopped onion until translucent.
Add the minced garlic and sliced mushrooms; cook until the mushrooms are tender.
Sprinkle the flour over the mushroom mixture and stir well to combine.
Gradually pour in the beef broth, stirring continuously to avoid lumps.
Bring the mixture to a gentle simmer, allowing it to thicken.
Return the cooked beef to the skillet.
Stir in the sour cream and Dijon mustard (if using).
Cook for an additional 2-3 minutes until heated through.
Serve the Beef Stroganoff over egg noodles or rice.
Garnish with fresh parsley.
Mushroom Substitute: Replace mushrooms with bell peppers or zucchini if you prefer.
Dairy-Free Option: Use coconut cream or a dairy-free sour cream alternative.
Gluten-Free: Substitute all-purpose flour with gluten-free flour and serve with gluten-free pasta or rice.
Steamed vegetables like green beans or broccoli.
A fresh Pico de Gallo.
Crusty bread to soak up the creamy sauce.
Use a fork and knife for the beef and noodles.
A spoon helps scoop up the creamy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze in a suitable container for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Delicious beef stroganoff recipe with tender beef, creamy mushroom sauce, and egg noodles. Perfect for a hearty and comforting meal anytime!
Season the sliced beef with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the beef slices and cook until browned on all sides. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Sauté the chopped onion until translucent.
Add the minced garlic and sliced mushrooms; cook until the mushrooms are tender.
Sprinkle the flour over the mushroom mixture and stir well to combine.
Gradually pour in the beef broth, stirring continuously to avoid lumps.
Bring the mixture to a gentle simmer, allowing it to thicken.
Return the cooked beef to the skillet.
Stir in the sour cream and Dijon mustard (if using).
Cook for an additional 2-3 minutes until heated through.
Serve the Beef Stroganoff over egg noodles or rice.
Garnish with fresh parsley.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.