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Classic Beef Stroganoff

Classic Beef Stroganoff is a hearty and comforting dinner featuring tender strips of beef and mushrooms simmered in a rich, creamy sauce. Served over egg noodles or rice, it’s a timeless dish that combines savory flavors with a velvety texture. This recipe is quick enough for a weeknight meal yet elegant enough for guests, making it a versatile favorite for any dinner table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method Nutrition Notes

Ingredients
 
 

  • 12 oz egg noodles or rice for serving
  • 1 lb beef sirloin or tenderloin thinly sliced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 8 oz mushrooms sliced
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 cup sour cream
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh parsley chopped

Method
 

  1. Cook egg noodles in salted boiling water according to package directions until al dente. Drain and set aside.
  2. Season beef slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches for 1–2 minutes until browned (do not overcook). Remove and set aside.
  3. In the same skillet, melt butter. Add onion and cook 3–4 minutes until softened. Stir in garlic and mushrooms, cooking another 5 minutes until mushrooms are golden.
  4. Sprinkle flour over the mixture and stir well. Slowly pour in beef broth while whisking to prevent lumps. Simmer until slightly thickened.
  5. Lower heat to medium, then stir in sour cream, Dijon mustard, and Worcestershire sauce. Mix until smooth and creamy.
  6. Return beef to the skillet and simmer gently for 2–3 minutes to warm through.
  7. Serve immediately over egg noodles or rice, garnished with parsley.

Nutrition Facts (per serving)

Calories: 610kcalCarbohydrates: 48gProtein: 34gFat: 30g

Notes

For a lighter version, substitute Greek yogurt for sour cream.
You can use chicken or pork instead of beef for variations.
Leftovers keep well in the fridge for up to 3 days and reheat gently.

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