Prepare to embark on a culinary journey that will transform your dinner table into a Russian-inspired feast! This make-ahead Beef Stroganoff is not just a meal; it's a creamy, savory experience that will have your family and friends begging for seconds. Imagine tender beef strips, perfectly sautéed mushrooms, and a luxurious sauce that melts in your mouth – all ready to be enjoyed with minimal last-minute cooking stress. Whether you're a busy home cook or a weekend chef looking to impress, this recipe is your ticket to a restaurant-quality dinner that's surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Russian
Serves: 6 servings
Ingredients
- 1 pound beef sirloin, sliced
- 1 onion, sliced
- 2 cups mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 3 tablespoons flour
- Salt and pepper to taste
- Egg noodles for serving
Instructions
- Begin by preparing all your ingredients. Slice the beef sirloin into thin strips, ensuring they are uniform in size for even cooking. Slice the onion and mushrooms as well, and set them aside.
- In a large skillet or frying pan, heat a tablespoon of oil over medium-high heat. Once hot, add the sliced beef sirloin. Season with salt and pepper. Sear the beef for about 3-4 minutes, stirring occasionally, until browned but not fully cooked through. Remove the beef from the pan and set aside.
- In the same skillet, add another tablespoon of oil if needed. Add the sliced onions and sauté for about 5 minutes until they become translucent. Then, add the sliced mushrooms and continue to cook for an additional 5-7 minutes until the mushrooms are tender and have released their moisture.
- Sprinkle the flour over the sautéed onions and mushrooms, stirring to combine. Cook for an additional minute to eliminate the raw flour taste.
- Gradually pour in the beef broth while stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens slightly.
- Return the seared beef to the skillet, along with any juices that may have accumulated. Stir to combine and allow the mixture to simmer for another 5-10 minutes until the beef is cooked through and tender.
- Remove the skillet from heat and stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper if necessary.
- Let the Beef Stroganoff cool completely if you plan to make it ahead. Once cooled, transfer it to an airtight container and refrigerate for up to 2 days.
- When ready to serve, reheat the Beef Stroganoff over medium heat until warmed through. Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
- Serve the Beef Stroganoff over the cooked egg noodles, garnishing with fresh parsley if desired. Enjoy your delicious, make-ahead meal!
Tips
- Meat Matters: Choose a high-quality beef sirloin and slice it against the grain for maximum tenderness. Ensure your beef strips are uniform in size for even cooking.
- Searing Secrets: Don't overcrowd the pan when searing beef. Cook in batches if necessary to achieve that perfect golden-brown exterior that locks in flavor.
- Mushroom Magic: Use fresh mushrooms and don't rush the sautéing process. Allow them to release their moisture and develop a rich, deep flavor.
- Sour Cream Savvy: Add sour cream off the heat to prevent curdling. Stir it in gently for a smooth, creamy sauce.
- Make-Ahead Mastery: This dish actually tastes even better the next day, making it perfect for meal prep or entertaining.
- Freezing Tip: While best fresh, you can freeze this Beef Stroganoff for up to 2 months. Thaw in the refrigerator overnight and reheat gently.
- Noodle Know-How: Cook egg noodles just before serving to ensure they're perfectly tender and not mushy.
Nutrition Facts
Calories: 249kcal
Carbohydrates: 7g
Protein: 16g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 53mg
