Description
Learn how to make a perfect traditional Beef Stroganoff with tender beef and a rich mushroom sauce. A classic comfort dish ideal for any occasion.
Ingredients
Scale
Ingredients List (With Measurements)
Here’s a complete list of the ingredients you’ll need to make Traditional Beef Stroganoff:
- Beef Sirloin or Tenderloin (1 lb, sliced into thin strips)
Choose tender cuts of beef for the best results, as these cook quickly and remain juicy. - Mushrooms (10 oz, sliced)
Mushrooms add an earthy, umami flavor that pairs perfectly with the creamy sauce. - Onion (1 medium, finely chopped)
Onions provide a subtle sweetness and help build the base flavor of the sauce. - Garlic (2 cloves, minced)
Garlic adds depth and aroma to the dish. - Butter (2 tbsp)
Used for sautéing the onions and mushrooms, and adds richness to the sauce. - Olive Oil (1 tbsp)
Helps sear the beef to a golden brown without sticking. - Beef Broth (1 ½ cups)
Forms the base of the sauce and adds savory depth to the dish. - Sour Cream (¾ cup)
The key ingredient for the creamy, tangy sauce that makes Beef Stroganoff distinctive. - Dijon Mustard (1 tbsp)
Adds a slight tang and sharpness that balances the richness of the sour cream. - Flour (1 tbsp, for thickening)
Helps give the sauce a slightly thicker, silky texture. - Salt and Pepper (to taste)
Essential for seasoning both the beef and the sauce. - Fresh Parsley (for garnish, optional)
A sprinkle of parsley brightens the dish and adds a fresh, herbal note.
Instructions
Step-by-Step Instructions
Here is the detailed process for making Traditional Beef Stroganoff:
- Sear the Beef
Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Once the pan is hot, add the beef strips in small batches to avoid overcrowding. Sear the beef for 1-2 minutes on each side until browned, then remove from the pan and set aside. - Sauté the Onions and Mushrooms
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook for 3 minutes, until they become translucent. Add the minced garlic and cook for another minute. Stir in the sliced mushrooms and cook for 5-7 minutes, until they release their moisture and turn golden brown. - Make the Sauce
Sprinkle 1 tablespoon of flour over the mushroom mixture and stir well to combine. This will help thicken the sauce. Slowly pour in 1 ½ cups of beef broth, stirring constantly to avoid lumps. Bring the sauce to a simmer and cook for 5-7 minutes, allowing it to thicken slightly. - Add the Sour Cream and Beef
Lower the heat to avoid curdling, and stir in ¾ cup of sour cream and 1 tablespoon of Dijon mustard. Return the seared beef to the skillet and gently stir to combine. Let the mixture simmer for 2-3 minutes, until the beef is warmed through. - Serve and Garnish
Garnish with fresh parsley and serve the Beef Stroganoff over buttered egg noodles, mashed potatoes, or rice for a hearty meal.
Notes
Tips for Enhancing the Flavor
- Deglazing with Wine or Brandy: For extra depth, you can deglaze the pan with a splash of dry white wine or brandy before adding the beef broth. This will lift the browned bits from the pan and enhance the richness of the sauce.
- Add a Touch of Paprika: While not in the traditional recipe, adding a teaspoon of smoked or sweet paprika can give the sauce a slightly smoky and sweet depth that balances well with the creamy base.
- Use Fresh Herbs: Adding fresh herbs like dill or thyme toward the end of cooking can elevate the dish’s flavor profile. Dill pairs especially well with the tanginess of the sour cream, giving the dish a more aromatic finish.
- Swapping Sour Cream with Greek Yogurt: For a healthier twist, replace sour cream with Greek yogurt. It will add a similar tang but with more protein and fewer calories. Greek yogurt also holds up well when heated, making it a great alternative.