Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

The Best Beef Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 82 reviews

This classic Beef Stroganoff recipe features tender strips of top sirloin steak cooked in a rich and creamy mushroom sauce, perfectly seasoned with Dijon mustard and Worcestershire sauce. Served over egg noodles or your favorite low-carb alternative, this comforting dish is quick to make and full of flavor.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Beef

  • 1.25 – 1.5 lbs top sirloin steak (thinly sliced into strips)
  • 2 Tablespoons light olive oil
  • Salt and pepper (to taste)

Vegetables and Aromatics

  • 1 medium onion (sliced)
  • 10 oz cremini mushrooms (thickly sliced)
  • 1 garlic clove (minced)

Sauce

  • 3 Tablespoons butter
  • 2 Tablespoons flour (gluten-free flour recommended)
  • 2 cups beef broth
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce
  • ¼ cup sour cream
  • ¾ cup heavy cream
  • Salt and pepper (to taste)

Serve With

  • Egg noodles
  • Parsley (optional, for garnish)

Instructions

  1. Season the beef: Season the thinly sliced top sirloin steak strips with salt and pepper evenly to enhance their flavor.
  2. Brown the beef: Heat 1 tablespoon of light olive oil in a large skillet over high heat. When hot, add half of the beef strips in a single layer and cook untouched for 30 seconds to brown, then flip and brown the other side for another 30 seconds without stirring. Immediately remove the browned beef to a plate and cover to keep warm. Repeat the process with the remaining beef using the second tablespoon of oil.
  3. Sauté onions and mushrooms: Reduce heat to medium-high and melt butter in the same skillet. Add sliced onions and cremini mushrooms, cooking until soft and golden brown. Then add the minced garlic and sauté for 30 seconds until fragrant.
  4. Make the roux and add liquids: Stir in the flour and cook for 1 minute, stirring constantly to combine. Gradually add half the beef broth while stirring to prevent lumps. Once mixed, add the remaining broth and slowly pour in the heavy cream, stirring continuously to create a smooth sauce.
  5. Temper the sour cream: In a small bowl, mix a few tablespoons of the hot sauce into the sour cream to temper it, preventing curdling. Then add this mixture back into the skillet, stirring constantly.
  6. Season the sauce: Stir in the Dijon mustard and Worcestershire sauce. Season with salt and pepper to taste.
  7. Simmer the sauce: Bring the sauce to a gentle simmer, then reduce heat to medium-low. Continue cooking until the sauce thickens slightly, tasting and adjusting salt and pepper as needed.
  8. Combine beef and sauce: Return the browned beef strips along with any accumulated juices to the skillet. Simmer together for 1 minute to meld flavors, then remove from heat immediately to avoid overcooking the beef.
  9. Serve: Plate the stroganoff over cooked egg noodles, pasta, rice, or low-carb alternatives like spaghetti squash, zucchini noodles, or cauliflower rice. Garnish with chopped parsley, chives, or green onions if desired.

Notes

  • Use gluten-free flour to make this dish gluten-free.
  • Tempering the sour cream is essential to prevent curdling in the hot sauce.
  • Do not overcook the beef strips; quick searing keeps them tender.
  • Leftover beef stroganoff keeps well in the refrigerator for up to 3 days.
  • For a lighter version, substitute sour cream with Greek yogurt and use less butter.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Russian
  • Diet: Gluten Free

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