A classic Beef Stroganoff meal is made with delicate beef strips, mushrooms, and a thick, creamy Stroganoff sauce and served over noodles. Don’t be put off by the name because this dish just requires one pan and takes 30 minutes to prepare.
What Ingredients Are in Stroganoff Sauce?
Even though this recipe asks for a premium steak, the simple ingredients in stroganoff sauce result in a flavorful sauce with a deep and enduring taste. The original sauce has changed as it has been consumed across the globe. The fundamentals of a good stroganoff sauce are simple and clear:
- Broth (we use beef broth)
- Whipping Cream
- Sour Cream
- Mustard
Beef Stroganoff Serving Directions:
Because the creamy mushroom sauce in beef stroganoff is so flavorful, serve it with plain grains or starches that won’t overpower the sauce, like:
- Egg noodles
- Creamy mashed potatoes
- Steamy white rice
- Buckwheat
Beef Stroganoff Recipe
Noodles are served with the traditional Beef Stroganoff, which has succulent beef pieces in a rich, creamy mushroom sauce.
Ingredients:
- Beef broth, one cup
- Heavy whipping cream, 3/4 cup
- 1/fourth cup sour cream
- Worcestershire sauce, One tablespoon
- Dijon mustard, 1/2 teaspoon
- 1/2 teaspoon salt
- Black pepper, 1/4 teaspoon
- One pound of finely cut top sirloin steak
- Two tbsp olive oil
- Two tablespoons of salted butter
- One medium onion, diced finely
- 1/2 pound of sliced brown mushrooms
- One minced garlic clove
- One tablespoon of flour
To Serve:
- One tablespoon of green onion for adornment
- To serve, 8–12 ounces of egg noodles
Instructions
- Place a Dutch oven or other sizable deep pans over high heat. When the oil is hot enough, add two Tbsp of beef strips in a single layer and fry for one minute without stirring it on each side. Cook until very lightly browned and the color has disappeared. To avoid crowding the pan, sear the steak in two batches. Put the meat on a platter, cover it, and keep it warm.
- Add two tablespoons of butter, sliced mushrooms, and chopped onion. Onions and mushrooms should be sautéed for 6 to 8 minutes, or until liquid has evaporated and they are tender and gently browned.
- Add one minced garlic clove and cook for one minute or until fragrant. Add one tablespoon of flour and continue to sauté while stirring for one additional minute.
- Pour in one cup of beef stock, scraping up any browned pieces, and then add 3/4 cup of whipping cream, simmering for an additional 1 to 2 minutes, or until the mixture is just beginning to thicken.
- To prevent the sour cream from curdling, temper a few Tablespoons of the sauce in 1/4 cup of sour cream before adding it to the pan and stirring regularly.
- Add one tablespoon Worcestershire and 1/2 tablespoon dijon mustard until the sauce is creamy, and season with 1/2 tablespoon salt and 1/4 tablespoon pepper, or to taste. Continue cooking. Re-add the steak to the pan and any collected juices, and simmer for a short while or until the beef is well heated.
Enjoy!