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Best Beef Stroganoff Recipe

This beef stroganoff recipe is the ultimate comfort food, featuring tender strips of beef in a rich, creamy mushroom sauce. Served over buttery egg noodles or rice, this dish is both hearty and indulgent, perfect for a cozy dinner at home or impressing guests.
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Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons
  • Whisk
  • Pot for cooking noodles (optional)

Ingredients
  

  • For the Stroganoff:
  • 1 1/2 pounds beef sirloin or tenderloin sliced into thin strips
  • 2 tablespoons olive oil or butter
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 8 ounces cremini or white mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine or beef broth
  • 2 cups beef broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika optional
  • 3/4 cup sour cream
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish
  • For Serving:
  • Egg noodles rice, or mashed potatoes
  • Butter optional, for noodles

Instructions
 

  • Prepare the Beef:
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Season the beef strips with salt and pepper. Add them to the skillet in batches to avoid overcrowding. Sear until browned on both sides, about 2-3 minutes per side. Remove and set aside.
  • Sauté the Vegetables:
  • In the same skillet, heat the remaining oil or butter.
  • Add the onions and cook until softened, about 3-4 minutes.
  • Stir in the garlic and mushrooms, cooking until the mushrooms are tender and browned, about 5 minutes.
  • Make the Sauce:
  • Sprinkle the flour over the onion and mushroom mixture, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
  • Slowly pour in the white wine or 1/2 cup of beef broth, whisking to deglaze the pan.
  • Add the remaining beef broth, Dijon mustard, and smoked paprika, whisking until smooth.
  • Simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
  • Combine and Serve:
  • Return the beef strips to the skillet, along with any juices. Stir to coat in the sauce.
  • Reduce the heat to low and stir in the sour cream. Heat gently without boiling to prevent the sour cream from curdling.
  • Adjust seasoning with salt and pepper as needed.
  • Serve over buttered egg noodles, rice, or mashed potatoes. Garnish with fresh parsley.