Imagine a dish that combines tender beef, creamy sauce, and perfectly cooked noodles in one mouthwatering symphony of flavors. Beef Stroganoff isn't just a meal – it's a culinary experience that transforms ordinary ingredients into an extraordinary dinner that will have your family begging for seconds. Whether you're a busy home cook or a passionate food lover, this simplified recipe will prove that gourmet-quality meals can be both easy and incredibly delicious!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Russian
Serves: 4 servings
Ingredients
- 1 lb beef sirloin, sliced
- 1 onion, chopped
- 2 cups mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper to taste
- Egg noodles for serving
Instructions
- Begin by preparing all your ingredients. Slice the beef sirloin into thin strips, chop the onion, and slice the mushrooms. This will help streamline the cooking process.
- In a large skillet or frying pan, melt 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the chopped onion. Sauté the onion for about 3-4 minutes until it becomes translucent and fragrant.
- Add the sliced mushrooms to the skillet with the onions. Cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
- Push the cooked onions and mushrooms to the side of the skillet. In the cleared space, add the sliced beef sirloin. Season the beef with salt and pepper, and cook for about 3-4 minutes until the beef is browned on all sides. Avoid overcrowding the pan; you may need to do this in batches if your skillet isn't large enough.
- Once the beef is browned, sprinkle 2 tablespoons of flour over the meat and vegetables. Stir well to coat everything evenly with the flour, which will help thicken the sauce.
- Gradually pour in 2 cups of beef broth while stirring to combine. Bring the mixture to a gentle simmer, scraping the bottom of the pan to incorporate any browned bits for added flavor.
- Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the beef is tender.
- Reduce the heat to low and stir in 1 cup of sour cream until fully combined. Be careful not to let the mixture boil after adding the sour cream, as it can curdle. Taste and adjust seasoning with additional salt and pepper if needed.
- While the stroganoff is simmering, cook the egg noodles according to the package instructions in a separate pot. Drain and set aside when done.
- To serve, place a generous portion of egg noodles on each plate and ladle the beef stroganoff over the top. Garnish with fresh herbs if desired, and enjoy your easy Beef Stroganoff!
Tips
- Slice your beef when it's slightly cold for more precise, thin cuts
- Use high-quality beef sirloin for the most tender results
- Don't rush the mushroom and onion sautéing process - developing those deep flavors takes time
- Keep the heat moderate to prevent the sour cream from curdling
- For extra richness, use full-fat sour cream
- If the sauce is too thick, add a little beef broth to thin it out
- Fresh herbs like parsley or chives make an excellent garnish for added freshness
- Leftover stroganoff can be stored in the refrigerator for up to 3 days
- Consider using wide egg noodles for the most traditional presentation
- For a lighter version, you can substitute Greek yogurt for sour cream
Nutrition Facts
Calories: 450kcal
Carbohydrates: 20g
Protein: 35g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 120mg
