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Beef Stroganoff

Beef Stroganoff is a comforting classic that combines tender strips of beef with a rich, creamy mushroom sauce. This easy-to-make dish originates from Russia and has become a beloved staple in kitchens worldwide. Ideal for weeknight dinners and family gatherings, Beef Stroganoff can be served over egg noodles or rice, making it a satisfying meal that pleases everyone at the table. With simple ingredients and straightforward steps, you can prepare this savory dish in just 30 minutes. The harmony of flavors and textures will surely have your family asking for seconds!

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 pound beef sirloin
  • 8 ounces fresh button mushrooms
  • 1 medium onion
  • 2 cloves garlic
  • 1 cup low-sodium beef broth
  • 1 tablespoon Dijon mustard
  • ½ cup full-fat sour cream
  • Olive oil for cooking

Instructions

  1. Slice the beef sirloin against the grain into strips; clean and slice mushrooms; chop onion.
  2. In a skillet, heat olive oil over medium heat, add onions and mushrooms; sauté for about five minutes before adding minced garlic.
  3. Increase heat to medium-high, add sliced beef, and sear until browned (about 3-4 minutes).
  4. Stir in beef broth and Dijon mustard; bring to a simmer.
  5. Reduce heat slightly; mix in sour cream until well combined and heated through (about two minutes).
  6. Serve over cooked egg noodles or rice, garnished with fresh parsley if desired.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Russian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 400
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: - For extra flavor, consider marinating the beef overnight in broth and spices. - Feel free to customize by adding vegetables like bell peppers or spinach. - Leftovers can be refrigerated for up to three days or frozen for up to three months.