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beef stroganoff

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This homemade creamy Beef Stroganoff Recipe combines tender beef strips with onions, garlic, and mushrooms in a rich, creamy, lightly seasoned beef stroganoff sauce with a touch of mustard and sour cream. It is easy enough for a novice cook, and it really hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes.

yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For beef stroganoff

  • 12 ounces egg noodles
  • 2 tablespoons unsalted butter
  • 1 ½ lbs thinly sliced beef steak (i use petite shoulder)
  • 1 medium onion chopped
  • 12 ounces cremini mushrooms
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups low sodium beef broth
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dijon mustard
  • ⅔ cup sour cream
  • kosher salt and freshly ground black pepper
  • chopped fresh parsley

How To Make beef stroganoff

  • 1
    Boil egg noodles according to package instructions and drain well.
  • 2
    Meanwhile, add 1 tablespoon butter to a Dutch Oven or large skillet over medium-high heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and cover to keep warm. Melt the remaining tablespoon of butter in the pan with the other fat. Add the onions and mushrooms and cook over medium-high heat for 4-5 minutes or until the onions are soft and the mushrooms are browned.
  • 3
    Reduce the heat to low and add the garlic, cooking for 1 minute. Sprinkle in the flour. Stirring constantly, cook for another 2 minutes.
  • 4
    Slowly stir in beef broth, Worcestershire sauce, and mustard. Simmer for about 10 minutes or until thickened.
  • 5
    Remove from the heat and stir in the sour cream. Season with salt and freshly ground black pepper to taste. Add the cooked noodles and cooked beef back to the pot and simmer over gentle heat to warm everything for 1-2 minutes. Garnish with chopped fresh parsley.
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