Classic Beef Stroganoff
Indulge in the rich, comforting flavors of Classic Beef Stroganoff, a timeless dish that blends tender strips of beef sirloin, hearty mushrooms, and a luxuriously creamy sauce with hints of Dijon mustard. This family-friendly recipe is ready in just 45 minutes and pairs perfectly with buttery egg noodles for a satisfying meal. The combination of sautéed onions, garlic, and beef broth creates a savory depth, while a dollop of sour cream adds velvety richness to every bite. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this dish is ideal for weeknight dinners or special occasions when you crave something truly delicious. If you’re searching for an easy beef stroganoff recipe that delivers restaurant-quality results, this is it!
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Recipe Information
Ingredients
- 500 grams beef sirloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 250 grams mushrooms
- 1.5 cups beef broth
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- 300 grams egg noodles
- 2 tablespoons fresh parsley
Instructions
Slice the beef sirloin into thin strips, about 1/4 inch thick. Season with salt and black pepper.
In a shallow dish, dredge the beef strips in flour to coat them lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the beef strips in batches, searing them for 1-2 minutes on each side until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Reduce the heat to medium.
Chop the onion and mince the garlic. Add them to the skillet and sauté for about 3 minutes until the onion is translucent.
Slice the mushrooms and add them to the skillet. Cook for another 5 minutes until the mushrooms are golden and have released their moisture.
Pour in the beef broth and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Mix the sour cream and Dijon mustard in a small bowl, then stir it into the skillet. Allow the sauce to simmer gently for about 5 minutes.
Meanwhile, cook the egg noodles according to package instructions, then drain and set aside.
Return the beef strips to the skillet, stirring to coat them in the sauce. Let them heat through for about 2 minutes.
Serve the beef stroganoff over the cooked egg noodles. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
