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Beef Stroganoff Recipe

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4.2 from 63 reviews

This Beef Stroganoff recipe features tender strips of sirloin and sautéed cremini mushrooms enveloped in a rich, creamy, and perfectly seasoned sauce. Simmered to fork-tender perfection and finished with a blend of cream cheese and sour cream, this classic American dish serves as a memorable and comforting main course best enjoyed over long grain white rice or egg noodles.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

Beef and Seasoning

  • 3 pounds boneless top sirloin
  • 1 ½ teaspoons salt
  • Freshly ground black pepper, to taste

Cooking Base

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 small onion, diced (about 1 cup)
  • 1 tablespoon minced garlic
  • ½ cup full-bodied red wine
  • 2 cups low-sodium beef broth
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce

Mushrooms and Cream

  • 12 medium cremini mushrooms, sliced (about 2 cups)
  • ⅓ cup cream cheese or Neufchatel, softened
  • ⅓ cup sour cream (preferably light sour cream)

Thickening and Garnish

  • 2 tablespoons cornstarch
  • Additional salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

Serving

  • Long grain white rice or egg noodles, prepared according to package directions

Instructions

  1. Prepare the Beef: Trim any excess fat from the sirloin. Thinly slice the meat into pieces approximately ½-inch thick and 2 inches long by halving each slice lengthwise to create uniform strips.
  2. Brown the Beef: Heat a large skillet over medium-high heat and melt the butter with the vegetable oil. Working in batches, quickly brown the beef strips, seasoning generously with salt and freshly ground black pepper as they cook. Remove the browned beef from the skillet and set aside on a plate.
  3. Sauté Aromatics and Deglaze: To the same skillet with the beef drippings, add the diced onions and minced garlic. Cook and stir for about two minutes until fragrant. Pour in the red wine and cook for one to two minutes to reduce slightly.
  4. Create Sauce Base and Simmer: Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Return the browned beef strips to the skillet, stir to combine, bring the mixture to a low boil, then reduce heat to low. Cover and simmer gently for 45 minutes to 1 hour until the beef becomes fork-tender.
  5. Thicken the Sauce: Remove approximately ¼ cup of the cooking liquid to a small bowl. Mix the cornstarch into this liquid until fully dissolved to create a slurry. Pour the slurry back into the skillet and cook, stirring constantly, for one to two minutes until the sauce slightly thickens.
  6. Add Mushrooms: Add the sliced cremini mushrooms to the skillet and cook, stirring occasionally, for about 10 minutes, allowing the mushrooms to soften and absorb flavors.
  7. Incorporate Cream Cheese and Sour Cream: Stir in the softened cream cheese and sour cream until they melt completely into the sauce, cooking for an additional five minutes. Taste and adjust seasoning with more salt and freshly ground black pepper if needed.
  8. Garnish and Serve: Sprinkle the stroganoff with fresh chopped chives. Serve hot over prepared long grain white rice or egg noodles for a hearty and flavorful meal.

Notes

  • For best texture, slice the beef thinly and evenly to ensure quick and uniform cooking.
  • Using low-sodium beef broth helps control saltiness; always adjust seasoning at the end.
  • The cornstarch slurry is essential for thickening the sauce without lumps—ensure it is fully dissolved before adding.
  • You can substitute Neufchatel cheese for cream cheese for a slightly lighter option.
  • Serve immediately over hot noodles or rice to preserve the creaminess of the sauce.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/beef-stroganoff-recipe/