Classic Beef Stroganoff

Classic Beef Stroganoff: A Comforting Favorite

When it comes to comforting meals that bring everyone to the table, Classic Beef Stroganoff is hard to beat. This timeless dish features tender strips of beef, earthy mushrooms, and a rich, creamy sauce, all served over a bed of hearty egg noodles. Whether you’re looking for a weeknight dinner idea or something to impress guests, this recipe hits the mark.

One of the reasons Beef Stroganoff remains a favorite is its perfect balance of flavors. The savory beef and mushrooms are complemented by the tanginess of sour cream and the subtle smokiness of paprika. But, it’s not just about the flavors—it’s also incredibly satisfying to make. With a few simple steps, you can create a dish that looks and tastes like it took hours to prepare.

What’s more, this dish is endlessly versatile. While egg noodles are the classic pairing, you can serve the stroganoff over rice, mashed potatoes, or even cauliflower rice for a lighter twist. Plus, it’s a one-pan wonder that makes cleanup a breeze—a definite bonus when you’re juggling a busy schedule.

For those who love cooking at home, Classic Beef Stroganoff is a fantastic way to showcase your skills without feeling overwhelmed. The key is in the details: searing the beef just right, sautéing the mushrooms until golden, and layering the flavors to create that luxurious sauce.

So, whether it’s your first time making it or you’ve been perfecting the recipe for years, this version is sure to become your go-to. It’s comforting, flavorful, and just the kind of meal that turns a simple dinner into something special. Dive into this recipe, and you’ll see why it’s a classic loved by so many.

INGREDIENTS
1 ½ lbs beef sirloin or tenderloin, thinly sliced into strips
2 tbsp olive oil (divided)
2 tbsp unsalted butter
1 lg onion, finely chopped
3 cloves garlic, minced
10 oz cremini or white mushrooms, sliced
1 ½ tsp smoked paprika
1 tsp Dijon mustard
2 tbsp all-purpose flour
2 ½ cups low-sodium beef stock
¾ cup sour cream
1 ½ tsp salt (divided, adjust as needed)
½ tsp black pepper (divided)
12 oz egg noodles
3 tbsp fresh parsley, chopped (for garnish)

INSTRUCTIONS
1. Cook the noodles: Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions, then drain and toss lightly with 1 tbsp butter to prevent sticking.
2. Sear the beef: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the beef with 1 tsp salt and ¼ tsp black pepper. Add the beef strips in batches, searing for 1–2 min per side until browned but not fully cooked. Remove and set aside.
3. Sauté the vegetables: In the same skillet, heat the remaining 1 tbsp olive oil and butter. Sauté the onion for 4 min, stirring occasionally, until soft and translucent. Add the garlic and mushrooms, cooking for another 5–6 min until the mushrooms release their moisture and begin to brown.
4. Build the sauce: Sprinkle the flour evenly over the vegetables and stir until no lumps remain. Gradually pour in the beef stock while whisking to ensure a smooth consistency. Bring the sauce to a simmer and let it cook for 3–4 min until thickened slightly.
5. Incorporate sour cream and seasoning: Lower the heat to medium. Stir in the sour cream, smoked paprika, and Dijon mustard, mixing until the sauce is creamy and well blended. Taste and adjust with additional salt or pepper as needed.
6. Combine with beef: Return the beef and any accumulated juices to the skillet. Toss gently to coat the beef in the sauce, and simmer for 5–7 min until the beef is tender and heated through.
7. Serve and garnish: Serve the Beef Stroganoff over the prepared egg noodles. Garnish with chopped parsley for a fresh pop of flavor.

Helpful Tips to Perfect This Recipe

• Choose the right cut of beef: For the best results, use tender cuts like sirloin or tenderloin. These cuts cook quickly and stay juicy, making them ideal for Beef Stroganoff. If using tougher cuts, cook them longer on low heat to ensure tenderness.
• Sauté mushrooms to golden perfection: For added flavor, cook the mushrooms until golden brown before adding the flour. This step enhances the umami flavor and ensures your sauce has a deeper, richer taste.
• Balance the sauce consistency: To avoid a sauce that’s too thick or thin, gradually add the beef stock while stirring. If it’s too thick, thin it out with a splash of stock or water. If it’s too thin, simmer it for a few more minutes.