Beef Stroganoff
A comforting classic with a rich, creamy sauce combined with tender beef and mushrooms, perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: None
Ingredients
- 1 pound sirloin steak or tenderloin, sliced into thin strips
- 8 ounces mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 cup sour cream
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 8 ounces egg noodles, cooked according to package instructions
- Salt and pepper, to taste
Instructions
- Cook the noodles according to the package instructions. Drain and set aside.
- Sauté the sliced beef in olive oil over medium-high heat until browned, about 3-5 minutes. Remove and set aside.
- In the same skillet, melt butter, then add onion and mushrooms. Sauté until translucent, about 5 minutes. Stir in garlic and cook for another minute.
- Sprinkle flour over the vegetable mixture, stirring well to coat. Slowly pour in beef broth, stirring until the sauce thickens, about 3-4 minutes.
- Reduce heat to low, stir in sour cream, and return the cooked beef. Cook just until heated through, about 2 minutes.
- Serve the Beef Stroganoff over the cooked egg noodles. Enjoy!
Notes
Slice beef thinly for quick cooking. Adjust the sauce thickness by adding more flour or broth as needed.
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