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Classic Beef Stroganoff

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large Skillet or Dutch Oven
  • Medium saucepan
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk
  • Colander

Ingredients
  

  • 1.5 lbs Beef Sirloin or Tenderloin cut into thin strips (680g)
  • 2 tbsp Olive Oil divided (30ml)
  • 1 large Yellow Onion thinly sliced (about 1 cup/150g)
  • 8 oz Button or Cremini Mushrooms sliced (225g)
  • 3 cloves Garlic minced
  • 2 tbsp All-Purpose Flour for thickening (30g)
  • 2 cups Beef Broth low-sodium preferred (480ml) - replaces wine
  • 1 cup Sour Cream room temperature (240ml) - or Greek yogurt for lighter version, coconut cream for dairy-free
  • 2 tsp Dijon Mustard adds depth
  • 1 tsp Paprika sweet variety preferred
  • 1 tsp Salt or to taste
  • 0.5 tsp Black Pepper freshly ground
  • 2 tbsp Fresh Parsley chopped for garnish
  • 12 oz Wide Egg Noodles or whole wheat noodles for healthier option (340g)
  • 1 tbsp Butter for tossing noodles (optional)

Instructions
 

  • Bring a large pot of salted water to boil. Cook egg noodles according to package directions until al dente (usually 8-10 minutes). Drain and toss with butter if desired. Set aside and keep warm.
  • Season beef strips with salt and pepper. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add beef strips in a single layer (work in batches if needed) and cook for 2-3 minutes per side until browned. Remove beef and set aside.
  • In the same skillet, add remaining 1 tablespoon oil. Add sliced onions and cook for 3-4 minutes until softened and translucent. Add mushrooms and cook for 5-6 minutes until they release their moisture and become golden brown.
  • Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  • Gradually add beef broth while whisking continuously to prevent lumps. Bring mixture to a gentle simmer and cook for 3-4 minutes until sauce begins to thicken. The consistency should coat the back of a spoon.
  • Return cooked beef to the skillet along with any accumulated juices. Stir in Dijon mustard and paprika. Simmer for 2-3 minutes until beef is heated through and sauce reaches desired consistency.
  • Remove skillet from heat. Gradually stir in sour cream (or chosen substitute) to prevent curdling. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately over warm noodles, garnished with fresh parsley.

Notes

DIETARY MODIFICATIONS:
For lighter version: substitute Greek yogurt for sour cream and use whole wheat noodles. For dairy-free: use coconut cream instead of sour cream and omit butter. For gluten-free: use rice noodles and substitute flour with cornstarch.
SAUCE CONSISTENCY:
The sauce should coat the back of a spoon when ready. If too thin, simmer uncovered for 2-3 more minutes. If too thick, add beef broth 1 tablespoon at a time until desired consistency is reached.
MAKE-AHEAD:
Prepare the stroganoff up to the point of adding sour cream. Cool completely and refrigerate for up to 2 days. Reheat gently over low heat, then stir in sour cream just before serving.
STORAGE:
Store leftovers in refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of beef broth if needed to loosen the sauce. Do not freeze as dairy-based sauces may separate when thawed.

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