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Beef Stroganoff With Sour Cream

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A classic Russian-inspired dish featuring tender strips of beef and mushrooms in a creamy sour cream sauce, perfect served over egg noodles or rice.

Ingredients

Scale
  • 1 lb beef sirloin, thinly sliced
  • 2 tbsp butter
  • 1 medium onion, finely chopped
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • 1 tbsp all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Egg noodles or cooked rice, for serving

Instructions

  1. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced beef and cook until browned on all sides, about 3-4 minutes. Remove beef and set aside.
  2. In the same skillet, add the remaining butter. Sauté onions until translucent, about 3 minutes.
  3. Add mushrooms and cook until tender and browned, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  4. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually add beef broth while stirring, then stir in Dijon mustard. Bring mixture to a simmer and cook until sauce thickens, about 4-5 minutes.
  6. Lower the heat and stir in the sour cream until smooth. Return the beef along with any juices to the pan and warm through gently. Do not boil to prevent curdling.
  7. Season with salt and pepper to taste.
  8. Serve hot over cooked egg noodles or rice, garnished with fresh parsley.

Notes

For extra richness, add a splash of white wine when sautéing the mushrooms. Serve with a side of steamed green beans or a crisp salad.

Find it online: https://thefoodieplanner.com/beef-stroganoff-with-sour-cream/