Get this family-favorite Beef Stroganoff Recipe that will make you never need another recipe for this tasty dinner again. Juicy strips of beef, creamy sour cream mushroom gravy all served over egg noodles and ready to eat in 30 minutes. It is the ultimate weeknight dinner.
Friends! I am carrying on with my basic recipe series and man oh man, did I forget how delicious this classic Beef Stroganoff is. Originally posted from 2013, this one truly never gets old.
This Beef Stroganoff recipe calls for a handful of basic ingredients and only 30 minutes of time start to finish. I love recipes like this! It’s a bit of a retro recipe, having been around for years and years, but there’s a reason it’s withstood the test of time. That creamy mushroom gravy paired with that beef and humble egg noodle are what my dreams are made of.
For Beef Stroganoff, the basic ingredients you will need include: onions, mushrooms, sirloin steak, sour cream, heavy cream and egg noodles.
How to make Beef Stroganoff:
You are only a few steps away from making this tasty dinner of your dreams. Using this simple recipe, you will have beef stroganoff success!
- Brown the beef on a high heat in oil. Remove from the pan.
- Brown the onions and mushrooms in the rendered fat plus a little butter. Remove from the pan.
- Create a roux with flour and the remaining grease in the pan.
- Whisk in beef broth. Cook until thickened.
- Add in sour cream, dijon mustard, heavy cream, thyme leaves and reduce heat to low.
- Stir in cooked meat and mushrooms.
- Serve over hot egg noodles.
I don’t like my beef stroganoff too tangy, like at all, so I added equal parts sour cream and heavy cream. I love the creamy gravy in this, but only if its not too tangy. If you like things tangy, simply replace the heavy cream for the sour cream 1:1. Just be sure to keep your stroganoff on low heat until you’re ready to serve to prevent curdling.
What to serve with Beef Stroganoff
The classic thing to serve with Beef Stroganoff are egg noodles. Simple, inexpensive, delicious. If you can’t find egg noodles or don’t like egg noodles, try a different short cut pasta, rice or simple boiled or mashed potatoes.
What cut of beef to use for Beef Stroganoff
In this recipe, I call for a one pound sirloin steak, cut across the grain because it’s easy to find and stays mostly tender while cooking. If you don’t have sirloin, try:
- a boneless ribeye steak
- tri tips, cut into strips
- beef tenderloin cut into strips
If you have never tried this recipe before, you are in for a treat! Be sure to pin, print, save, bookmark, fill in the blank here for this recipe because that’s how good it is!! Enjoy, friends! xo
Favorite Beef Stroganoff
Get this family-favorite Beef Stroganoff Recipe that will make you never need another recipe for this tasty dinner again. Juicy strips of beef, creamy sour cream mushroom gravy all served over egg noodles and ready to eat in 30 minutes.
- 2 tablespoons olive oil
- salt & pepper to taste
- 1 lb. sirloin steak cut across the grain into strips or pieces
- 1 onion diced
- 1 lb. baby bella mushrooms cleaned and sliced thin
- 2 cloves garlic grated
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 1/2 cups beef broth
- 5 sprigs fresh thyme leaves removed
- 1 tablespoon dijon mustard
- 1/4 cup sour cream
- 1/4 cup heavy cream
Heat deep skillet over medium high heat. Add in olive oil. Sprinkle steak with salt and pepper to taste and brown 30 seconds to 1 minute stirring as you go. Remove steak from pan and set aside.
Reduce heat to medium. In remaining grease, stir in onions and sprinkle with a little salt. Cook until they start to soften, about 3 minutes. Stir in mushrooms and garlic and cook another 2-3 minutes until all veggies are soft. Remove from pan.
Melt butter into pan and sprinkle in flour to create roux. Cook 1 minute. Whisk in beef broth and scrape up the brown bits on the bottom of the pan. Mixture should thicken after 1-2 minutes.
Whisk in thyme leaves, dijon mustard, sour cream, heavy cream and a little more salt and pepper. Reduce heat to low. Add in veggies and meat. Stir to coat in sauce, cover and cook on low for 10 minutes.
Serve over egg noodles.