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Traditional Beef Stroganoff with Rich Mushroom Sauce - Image 2

Traditional Beef Stroganoff with Rich Mushroom Sauce

This traditional Beef Stroganoff recipe features tender beef strips in a rich, creamy mushroom sauce, perfect for a comforting family meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: Russian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb beef sirloin sliced into thin strips
  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 2 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 12 oz egg noodles cooked according to package instructions

Equipment

  • Large skillet
  • Cutting board and knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Pot for cooking noodles

Method
 

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.
  2. In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion and garlic until the onion is translucent, about 5 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about 7 minutes.
  3. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Gradually pour in the beef broth, stirring constantly to avoid lumps. Add the Worcestershire sauce and bring the mixture to a simmer.
  4. Return the beef to the skillet, reduce the heat to low, and let the sauce simmer for 10 minutes, allowing the flavors to meld. Stir in the sour cream and season with salt and pepper to taste. Serve the stroganoff over cooked egg noodles.

Notes

Chef's Tips:
• For a smoother sauce, you can blend a portion of the cooked mushrooms before adding the sour cream.
• Avoid overcooking the beef to keep it tender; it should be just browned, not fully cooked through before adding back to the sauce.
• Serve with a sprinkle of fresh parsley for a pop of color and freshness.
Food Safety:
• Ensure beef is cooked to an internal temperature of 145°F (63°C) for safety.
• Refrigerate leftovers within two hours and consume within 3-4 days.