American Classics Free recipe

Beef Stroganoff

Beef Stroganoff is comfort-food done right -- seared beef and mushrooms in a creamy sour-cream sauce over buttered noodles. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 30 min Total: 40 min

40Minutes

4Servings

4.6Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.
A tried-and-true version of a classic, with nothing unnecessary added.

Ingredients

Makes 4 servings

1.5 lbs beef sirloin, thinly sliced
1 tsp salt
1/2 tsp black pepper
3 tbsp butter
1 onion, sliced
10 oz mushrooms, sliced
2 cloves garlic, minced
2 tbsp flour
2 cups beef broth
1 tbsp Dijon mustard
3/4 cup sour cream
12 oz egg noodles
chopped parsley to finish

Estimated Nutrition (per serving)

880Calories

62gFat

16gCarbs

66gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Bring a pot of salted water to a boil for the noodles. Pat the beef dry and season with the salt and pepper.
Step 2
Melt 1 tbsp butter in a large skillet over high heat. Sear the beef in batches, 1 minute per side, just until browned, then remove to a plate.
Step 3
Add the remaining butter, onion, and mushrooms to the skillet. Cook over medium 6 minutes until golden. Stir in the garlic for 30 seconds.
Step 4
Sprinkle in the flour and stir 1 minute. Whisk in the broth and mustard and simmer 3 minutes until slightly thickened.
Step 5
Meanwhile cook the egg noodles until tender, then drain.
Step 6
Lower the heat and stir the sour cream into the sauce (keep it gentle so it does not curdle). Return the beef and juices and warm through 1 minute.
Step 7
Serve the stroganoff over the buttered noodles, topped with parsley.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking