Classic Beef Stroganoff

Classic Beef Stroganoff

Ingredients (4 servings)

• 1 lb (450 g) beef sirloin or tenderloin, cut into thin strips

• 2 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, finely sliced

• 2 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced (cremini or button)

• 1 tbsp flour

• 1 cup (240 ml) beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• ½ cup (120 ml) sour cream

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Cooked egg noodles or rice, for serving

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Instructions

1. Sear the Beef

1. Pat beef strips dry and season with salt & pepper.

2. Heat olive oil and 1 tbsp butter in a skillet on high.

3. Quickly sear beef strips just until browned (do not overcook).

4. Transfer beef to a plate.

2. Cook the Vegetables

1. Reduce heat to medium.

2. Add remaining 1 tbsp butter.

3. Sauté onions until soft (3–4 min).

4. Add mushrooms and cook until browned and their moisture evaporates.

5. Stir in garlic and cook 30 seconds.

3. Make the Sauce

1. Sprinkle flour over the mushroom mixture; stir to coat.

2. Slowly pour in beef broth while stirring to avoid lumps.

3. Add Worcestershire and Dijon mustard.

4. Simmer 3–5 minutes until thickened.

4. Finish with Sour Cream & Beef

1. Reduce heat to low.

2. Stir in sour cream until smooth (don’t boil or it may curdle).

3. Return beef and its juices to the pan.

4. Warm through and adjust seasoning.

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Serving

Serve hot over:

• Buttered egg noodles (classic)

• Rice

• Mashed potatoes

• Spaetzle

Top with fresh parsley.

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Tips & Variations

• Add a splash of brandy while sautéing onions for depth.

• Substitute Greek yogurt for sour cream (stir off heat).

• Use ground beef for a budget version; brown well and continue as above.

OTHER RECIPES

Ingredients

• 1 1/2 pounds beef sirloin steak, 1/2 inch thick 
• 8 ounces fresh mushrooms, sliced (2 1/2 cups) 
• 2 medium onions, thinly sliced 
• 1 garlic clove, finely chopped
• 1/4 cup butter or margarine
• 1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/4 cup Gold Medal™ all-purpose flour
• 1 1/2 cups sour cream
• 3 cups hot cooked egg noodles

Directions

1 Cut beef across grain into about 1 1/2x1/2-inch strips.

2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

3 Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

4 Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles. Enjoy!

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