Beef Stroganoff Ultimate Classic

This Beef Stroganoff hits the table in under an hour but tastes as if it simmered all day The creamy mushroom sauce paired with tender beef makes it a classic comfort dish perfect for weeknights or special occasions alike

Each time I make this my kitchen fills with cozy aromas that make my family hungry before the meal is even done cooking It became our Sunday favorite after I cooked it for my parents and they raved for days

Ingredients

• Beef sirloin: sliced thin for quick cooking and tenderness try to find cuts with even marbling for juicy results
• Medium onion: chopped to form the flavor backbone pick a firm heavy onion without any mushy spots
• Garlic: minced to boost the aromatics always choose fresh cloves for the sharpest taste
• Mushrooms: sliced for earthy depth cremini or white mushrooms both do the trick look for plump smooth caps
• Olive oil: for sautéing ingredients adds a subtle fruity note go for extra virgin for the best flavor
• All purpose flour: helps thicken the sauce make sure it is fresh and lump free
• Beef broth: forms the savory base richer broth will give deeper flavor
• Sour cream: adds creamy tang full fat is best for a silkier sauce
• Worcestershire sauce: deepens umami notes just a splash goes a long way
• Dijon mustard: for a gentle zing pick a smooth Dijon not grainy
• Salt and pepper: to highlight all the flavors use kosher salt and freshly cracked pepper if possible
• Fresh parsley: brightens the finishing touch flat leaf is best for a burst of freshness
• Egg noodles or rice: to serve soak up the sauce egg noodles are classic but fluffy rice works beautifully too

Step-by-Step Instructions

Prepare the Ingredients:

Start by laying out everything you need Slice the beef across the grain to keep it tender Then chop your onion and mince the garlic to have ready at hand

Cook the Beef:

Heat one tablespoon olive oil in a large skillet over medium heat Add the sliced beef Season lightly with salt and pepper Let the beef sear until browned about three to five minutes Remove the beef to a plate so it stays juicy and does not overcook

Sauté Onions and Mushrooms:

In the same skillet add the rest of the olive oil Add the chopped onions and minced garlic Stir and cook until the onion softens about two minutes Stir in the mushrooms and let them release their juices and brown for about four to five minutes

Add Flour:

Sprinkle the flour over the onion mushroom mixture Stir well so everything gets coated Cook this for one to two minutes to remove the raw flour taste and start the thickening base for the sauce

Incorporate Liquids:

Pour in the beef broth in a thin stream stirring nonstop to keep the sauce smooth Bring to a gentle simmer letting it bubble slightly as it thickens

Add Sauce Ingredients:

Mix in Worcestershire sauce Dijon mustard and sour cream Stir gently so the sauce becomes creamy and cohesive Let it warm through for about five minutes so all flavors meld

Return the Beef:

Add the cooked beef plus any accumulated juices back to the skillet Stir until every slice is coated and let it simmer for another two to three minutes so the meat is heated through without overcooking

Adjust Seasoning:

Taste the sauce and check for balance Add more salt or pepper as needed so the flavors shine

Serve:

Turn off the heat and sprinkle a little chopped parsley over the top Serve right away over a bed of egg noodles or rice making sure to spoon plenty of sauce over each portion

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Every time I toss in fresh mushrooms I am reminded of making this recipe with my aunt who grew her own she always believed a good stroganoff started with the earthiest mushrooms you could find

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days Reheat slowly on the stove with a splash of broth to keep the sauce silky If freezing leave out the sour cream until you reheat as it can separate sometimes

Ingredient Substitutions

You can use plain Greek yogurt instead of sour cream if you want a lighter touch For the beef any tender cut like flank steak or even leftover roast works Mushrooms can be swapped for a blend of cremini and portobello to ramp up flavor

Serving Suggestions

This dish shines over wide egg noodles but mashed potatoes or soft polenta make a delicious twist A crisp green salad or simple steamed green beans are perfect sides for bringing freshness and contrast

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A Quick History

Traditional Beef Stroganoff hails from Russia dating back to the nineteenth century It was named for a noble family Stroganov and became popular for its melding of creamy and tangy sauce with rich beef slices Over time each culture has added its own spin and today it is a beloved favorite worldwide

Recipe FAQs

→ What cut of beef works best for Stroganoff?

Sirloin is ideal for its tenderness and quick cooking time, but flank or tenderloin can also be used with great results.

→ Can I substitute sour cream?

Yes, Greek yogurt or crème fraîche can be substituted for sour cream for a similar creamy texture and slight tang.

→ How do I avoid curdling the sauce?

Stir the sour cream in with the heat low and avoid boiling after adding it to maintain a smooth sauce.

→ What side dishes pair well?

Egg noodles are classic, but buttered rice or mashed potatoes complement the creamy sauce wonderfully.

→ Can I make this ahead of time?

Yes, prepare the dish and refrigerate. Reheat gently on the stove, adding a splash of broth if needed to loosen the sauce.

→ How can I add more flavor?

Try deglazing the pan with a splash of dry white wine after sautéing the mushrooms for an extra depth of flavor.