Beef Stroganoff with Mushrooms and Sour Cream

Introduction

Beef Stroganoff is a classic dish that beautifully blends comfort and elegance. Originating in 19th-century Russia, this hearty meal has become a global favorite thanks to its rich, creamy sauce and tender strips of beef. In this version, thin slices of beef are quickly seared and simmered with earthy mushrooms, onions, and garlic before being finished with a luscious sour cream sauce. The result is a dish that’s flavorful, satisfying, and versatile enough to serve over egg noodles, mashed potatoes, or rice.

This recipe delivers the perfect balance of savory richness and tangy creaminess, making it a timeless choice for family dinners or special occasions.

Why I Love This Recipe

I love this recipe because it’s the kind of dish that feels like a warm hug in a bowl. The combination of tender beef, silky sour cream sauce, and mushrooms creates a deep, satisfying flavor. It’s hearty enough for cold nights yet elegant enough to serve at a dinner party.

I also love how flexible it is—you can serve it with noodles, potatoes, or rice depending on your mood. It’s one of those timeless recipes that never goes out of style and always leaves everyone asking for seconds.

Why It’s a Must-Try Dish

Beef Stroganoff is a must-try dish because it takes everyday ingredients and transforms them into something extraordinary. The tangy sour cream adds richness, while the mushrooms provide an earthy depth of flavor. The quick cooking time makes it doable on busy weeknights, yet the flavors are sophisticated enough for special occasions.

It’s one of those recipes that brings both comfort and elegance to the table—making it perfect for families, guests, or even meal prep.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories per serving: ~480 kcal (without noodles)

Cuisine & Course

• Cuisine: Russian / European
• Course: Main Course

Ingredients

For the Stroganoff:

• 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225 g) mushrooms (cremini or button), sliced
• 1 tbsp all-purpose flour (to thicken)
• 1 cup beef broth
• 1 tbsp Dijon mustard
• 1/2 cup sour cream (full-fat for richness)
• 1 tsp Worcestershire sauce (optional, for depth)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

For Serving:

• 8 oz (225 g) egg noodles, mashed potatoes, or steamed rice

Simple Cooking Directions

1. Cook noodles (or prepare rice/potatoes) and set aside.
2. Sear beef strips until browned, then remove from the pan.
3. Sauté onions, garlic, and mushrooms until golden.
4. Add flour, beef broth, mustard, and Worcestershire sauce; simmer.
5. Stir in sour cream, return beef to the sauce, and heat through.
6. Serve hot over noodles, rice, or mashed potatoes, garnished with parsley.

Step-by-Step Preparation Method

1. Cook the base: Prepare egg noodles, rice, or mashed potatoes as your serving base. Keep warm.
2. Sear the beef: Heat 1 tbsp oil in a skillet over medium-high heat. Add beef strips, season with salt and pepper, and sear quickly until browned (do not overcook). Remove and set aside.
3. Cook the vegetables: In the same pan, add another tbsp oil/butter. Sauté onions until translucent, then add garlic and mushrooms. Cook until mushrooms are golden brown.
4. Make the sauce: Sprinkle flour over the vegetables and stir well. Slowly pour in beef broth while whisking to avoid lumps. Stir in Dijon mustard and Worcestershire sauce. Let simmer for 5 minutes until slightly thickened.
5. Finish with sour cream: Lower the heat and stir in sour cream. Return the beef to the skillet, tossing gently to coat in the sauce. Cook just until warmed through (do not boil or the sour cream may curdle).
6. Serve: Plate over noodles, potatoes, or rice. Garnish with fresh parsley.

How to Serve

• Traditionally served over egg noodles.
• Pairs beautifully with mashed potatoes or steamed rice.
• Add a side salad or roasted vegetables for a balanced meal.
• Serve with a slice of crusty bread to soak up the sauce.

Additional Recipe Tips

• Slice beef thinly against the grain for maximum tenderness.
• Do not overcook the beef—sear quickly for best results.
• Use full-fat sour cream for a richer, creamier sauce.
• Add a splash of brandy or white wine when sautéing mushrooms for extra depth.

Variations

• Chicken Stroganoff: Use chicken breast or thighs instead of beef.
• Vegetarian Stroganoff: Replace beef with extra mushrooms, tofu, or seitan.
• Low-carb version: Serve over cauliflower rice or zucchini noodles.
• Spicy twist: Add a pinch of paprika or chili flakes to the sauce.

Freezing & Storage

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze cooked stroganoff (without noodles) for up to 2 months. Thaw overnight in the fridge and reheat gently over low heat.
• Tip: Add a little broth or cream when reheating to refresh the sauce.

Special Equipment Needed

• Large skillet or sauté pan
• Wooden spoon or spatula
• Sauce whisk (for smooth sauce)
• Pot for noodles, rice, or potatoes

Conclusion

Beef Stroganoff with Mushrooms and Sour Cream is a timeless comfort dish that combines rich, savory flavors with creamy indulgence. It’s quick enough for weeknights but elegant enough for entertaining. With its tender beef, flavorful sauce, and versatility in serving, it’s a recipe worth keeping in your regular rotation. One bite and you’ll understand why this dish has remained a classic for generations.

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Beef Stroganoff with Mushrooms and Sour Cream

Author: admin Cuisine: European Courses: Chicken

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 480 kcal

Description

Beef Stroganoff is a classic dish that beautifully blends comfort and elegance. Originating in 19th-century Russia, this hearty meal has become a global favorite thanks to its rich, creamy sauce and tender strips of beef. In this version, thin slices of beef are quickly seared and simmered with earthy mushrooms, onions, and garlic before being finished with a luscious sour cream sauce.

Ingredients

Scale

1/2x 1x 2x 3x

For the Stroganoff:

• 1 lb (450 g)
• 2 tbsp olive oil or butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225 g)
• 1 tbsp all-purpose flour (to thicken)
• 1 cup beef broth
• 1 tbsp Dijon mustard
• ¹⁄₂ cup sour cream (full-fat for richness)
• 1 tsp Worcestershire sauce (optional, for depth)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

For Serving:

• 8 oz (225 g)

Instructions

1. Cook the base : Prepare egg noodles, rice, or mashed potatoes as your serving base. Keep warm.
2. Sear the beef : Heat 1 tbsp oil in a skillet over medium-high heat. Add beef strips, season with salt and pepper, and sear quickly until browned (do not overcook). Remove and set aside.
3. Cook the vegetables : In the same pan, add another tbsp oil/butter. Sauté onions until translucent, then add garlic and mushrooms. Cook until mushrooms are golden brown.
4. Make the sauce : Sprinkle flour over the vegetables and stir well. Slowly pour in beef broth while whisking to avoid lumps. Stir in Dijon mustard and Worcestershire sauce. Let simmer for 5 minutes until slightly thickened.
5. Finish with sour cream : Lower the heat and stir in sour cream. Return the beef to the skillet, tossing gently to coat in the sauce. Cook just until warmed through (do not boil or the sour cream may curdle).
6. Serve : Plate over noodles, potatoes, or rice. Garnish with fresh parsley.

Keywords: Beef Stroganoff with Mushrooms and Sour Cream