Classic Beef Stroganoff
A rich and creamy dish of tender beef strips simmered in a savory mushroom sauce and served over buttery egg noodles. This timeless recipe is perfect for hearty family dinners or special occasions.
Servings: 4
Ingredients
For the Beef:
- 1 lb beef sirloin or tenderloin thinly sliced
- 2 tbsp all-purpose flour
- 1 tsp paprika
- Salt and black pepper to taste
For the Sauce:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 cup beef broth
- 1 cup sour cream
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika optional
For Serving:
- 12 oz egg noodles cooked
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Beef: In a bowl, toss the beef slices with flour, paprika, salt, and black pepper until evenly coated.
- Sear the Beef: Heat a large skillet over medium-high heat. Add the olive oil and sear the beef in batches until browned on all sides. Remove from the skillet and set aside.
- Sauté the Vegetables: Reduce the heat to medium and add butter to the skillet. Sauté the onions and garlic until softened, about 2–3 minutes. Add the mushrooms and cook until tender and golden, about 5 minutes.
- Build the Sauce: Pour in the beef broth and bring to a simmer, scraping up any browned bits from the skillet. Stir in the sour cream, Dijon mustard, Worcestershire sauce, and smoked paprika (if using). Mix well and cook until the sauce is smooth and slightly thickened, about 3–5 minutes.
- Combine and Serve: Return the seared beef to the skillet and simmer for 2–3 minutes, just until heated through. Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.