Beef Stroganoff with Sour Cream

Beef Stroganoff with Sour Cream 

Ingredients (Serves 4)

• 1 lb (450 g) beef sirloin or tenderloin, thinly sliced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced

• 2 tbsp butter or olive oil

• 1 tbsp all-purpose flour

• 1 1/2 cups beef broth

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1/2 tsp paprika

• Salt and black pepper, to taste

• 3/4 cup sour cream

• 8 oz (225 g) egg noodles, cooked and drained

• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the noodles

   • Boil egg noodles according to package directions. Drain and set aside.

2. Sear the beef

   • Heat 1 tbsp butter or oil in a large skillet over medium-high heat.

   • Add beef slices in batches to avoid overcrowding. Sear until browned on both sides (about 2–3 minutes per batch). Remove beef and set aside.

3. Sauté vegetables

   • In the same skillet, add remaining butter. Sauté onions until translucent (2–3 minutes).

   • Add garlic and mushrooms; cook until mushrooms are tender and lightly browned.

4. Make the sauce

   • Sprinkle flour over the vegetables and stir for 1 minute.

   • Slowly whisk in beef broth, Dijon mustard, Worcestershire sauce, and paprika. Simmer until slightly thickened (3–5 minutes). Season with salt and pepper.

5. Finish with sour cream

   • Lower heat and return beef to the skillet. Stir in sour cream until smooth. Avoid boiling to prevent curdling.

6. Serve

   • Spoon the beef and sauce over cooked noodles. Garnish with chopped parsley and serve immediately.

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Tips for Best Results

• Use high-quality beef for tenderness.

• Let beef slices rest before stirring to prevent toughness.

• For extra richness, add 1–2 tbsp heavy cream with sour cream.

• Serve with buttered egg noodles, rice, or mashed potatoes for a hearty meal.

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✅ Why this is high-value content:

• Classic and authentic flavor with a creamy, tangy sauce.

• Quick and approachable for home cooks.

• Flexible protein choice (ground beef, sirloin, or tenderloin).

• Perfect for weeknight dinners or special occasions.

OTHER RECIPES

A nice beef stroganoff recipe to try ! 

Beef Stroganoff Ingredients: 

 * 2 pounds sirloin 

 * flour 

 * 1/3 cup butter 

 * 1 1/2 cups chopped onions 

 * 8 ounces sliced mushrooms 

 * salt and pepper 

 * 1 cup tomato juice 

 * 1/4 cup dry sherry 

 * 1 1/2 cups water 

 * 2/3 cup sour cream 

 Beef Stroganoff INSTRUCTIONS 

Cut beef sirloin into thin strips and dredge strips with flour. 

Brown in skillet in half the butter.

 Remove meat and add remaining butter. 

Add onions and mushrooms; cook for 5 minutes. 

Add meat back and sprinkle with salt and pepper. 

Add tomato juice, sherry, and water.

 Bring to boil. Reduce heat, cover, and simmer for 2 hours, or until meat is tender. 

Taste and adjust seasonings. 

Stir in sour cream and serve immediately. 

The Beef stroganoff recipe serves 4 persons...nice ! Enjoy it ! beef-stroganoff recipe

Beef Stroganoff with Sour Cream Video :

Skillet Beef Stroganoff

Skillet Beef Stroganoff 

Ingredients (Serves 4)

• 1 lb (450 g) ground beef or thinly sliced beef (sirloin or ribeye)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced

• 2 tbsp butter or olive oil

• 2 tbsp all-purpose flour

• 2 cups beef broth

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1/2 tsp paprika

• Salt and freshly ground black pepper, to taste

• 1 cup sour cream

• 8 oz (225 g) egg noodles or pasta of choice

• Fresh parsley or chives, chopped (for garnish)

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Instructions

1. Cook the pasta

   • Bring a large pot of salted water to boil. Cook egg noodles according to package instructions, then drain.

2. Brown the beef

   • Heat a large skillet over medium-high heat. Add beef and cook until browned. Remove and set aside.

3. Sauté vegetables

   • In the same skillet, add butter or oil. Sauté onions until translucent (2–3 minutes).

   • Add garlic and mushrooms; cook until mushrooms are golden brown and soft, about 5 minutes.

4. Make the sauce

   • Sprinkle flour over the mushrooms and onions. Stir well for 1–2 minutes.

   • Slowly whisk in beef broth, Worcestershire sauce, Dijon mustard, and paprika. Bring to a gentle simmer until sauce thickens, about 5 minutes.

5. Combine beef and sauce

   • Return beef to the skillet and stir to coat in sauce. Reduce heat to low, then fold in sour cream until smooth. Avoid boiling to prevent curdling.

6. Serve

   • Serve the beef mixture over cooked noodles. Garnish with fresh parsley or chives.

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Tips for High Flavor

• Use cremini or baby bella mushrooms for a richer, earthier taste.

• Add a splash of white wine before the broth for depth.

• For a creamier sauce, add a little heavy cream with the sour cream.

• Sprinkle Parmesan cheese on top before serving.

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✅ Why this is high-value content:

• One-skillet simplicity reduces prep and cleanup.

• Versatile: works with ground beef or sliced steak.

• Quick: ready in under 30 minutes.

• Rich and creamy: restaurant-style taste at home.

• Customizable for family preferences or dietary swaps.

OTHER RECIPES

A great beef stroganoff recipe to try ! 

Ingredients: 

 * 8 ounces sliced mushrooms 

 * 3/4 to 1 cup sliced onion 

 * 6 tablespoons butter, divided 

 * 1/4 cup flour 

 * 1 teaspoon salt 

 * 1/4 teaspoon ground black pepper 

 * 1 to 1 1/2 pounds round steak, about 1/2-inch thick, cut into strips 

 * 1 1/4 cups beef broth 

 * 1 tablespoon Worcestershire sauce 

 * 2 tablespoons flour 

 * 1 cup sour cream 

 INSTRUCTIONS 

In a skillet over medium-low heat, cook mushrooms and onion in 4 tablespoons of butter until tender. Remove vegetables from the butter; set aside. 

Add remaining butter to the skillet. In a food storage bag or shallow bowl, combine 1/4 cup flour, salt, and pepper; dredge meat in the flour mixture. 

Brown beef stroganoff quickly in butter; sprinkle with remaining seasoned flour left after dredging. Add beef broth and Worcestershire sauce; heat through. 

Stir the 2 tablespoons of flour into the sour cream until smooth. 

Add sour cream mixture to the meat mixture, stirring to blend. 

Add mushrooms and onions; cook over low heat until thickened and hot. 

Serve over hot rice or noodles. 

The beef stroganoff recipe is ready..enjoy the beef ! 

quick-and-easy-beef-stroganoff

Skillet Beef Stroganoff Video :

Easy Ground Beef Stroganoff Recipe

Easy Ground Beef Stroganoff Recipe 

Ingredients (Serves 4)

• 1 lb (450 g) ground beef

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced

• 2 tbsp butter or olive oil

• 2 tbsp all-purpose flour

• 2 cups beef broth

• 1 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1/2 tsp paprika

• Salt and black pepper, to taste

• 1 cup sour cream (full-fat for creaminess)

• 8 oz (225 g) egg noodles or pasta of choice

• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the noodles

   • Bring a large pot of salted water to a boil. Cook egg noodles according to package directions. Drain and set aside.

2. Brown the beef

   • In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.

   • Remove beef from skillet and set aside.

3. Sauté vegetables

   • In the same skillet, add butter or oil. Sauté onions until translucent (2–3 minutes).

   • Add garlic and mushrooms; cook until mushrooms release their moisture and start to brown, about 5–6 minutes.

4. Make the sauce

   • Sprinkle flour over the mushroom mixture and stir for 1 minute.

   • Slowly whisk in beef broth, Worcestershire sauce, Dijon mustard, and paprika.

   • Simmer until sauce thickens, about 5 minutes. Season with salt and pepper.

5. Combine beef and sauce

   • Return cooked ground beef to the skillet. Stir to coat with sauce. Reduce heat to low and gently fold in sour cream. Do not boil to prevent curdling.

6. Serve

   • Spoon over cooked noodles and garnish with fresh parsley. Serve immediately.

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Tips for Extra Flavor

• Use cremini mushrooms for a deeper, earthy flavor.

• Add a splash of white wine before adding broth for extra richness.

• Stir in a little smoked paprika for a subtle smoky twist.

• Top with grated Parmesan for a cheesy finish.

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✅ Why this is high-value:

• Quick and easy for weeknight dinners.

• Uses simple, affordable ingredients.

• Creamy, comforting, and restaurant-quality taste.

• Customizable for different dietary needs (swap sour cream for Greek yogurt).

ANOTHER RECIPES

A nice beef stroganoff recipe to try ! 

Beef Stroganoff Ingredients: 

 * 2 teaspoons olive oil 

 * 2 teaspoons butter 

 * 1 large onion, chopped 

 * 8 ounces sliced mushrooms 

 * 1 pound lean ground beef 

 * 1 tablespoon all-purpose flour 

 * 1/3 cup liquid (beef broth, water, etc.) 

 * 1/2 teaspoon salt 

 * 2 tablespoons ketchup 

 * 1 cup (8 ounces) sour cream 

 Beef Stroganoff INSTRUCTIONS 

Saute onion and mushrooms in oil and butter until onions are until tender.

 Remove and set aside. Brown ground beef in the same pan; drain off excess fat. 

Sprinkle flour over ground beef; stir to blend. 

Add liquid, onion, mushrooms, salt, and ketchup. 

Cook and stir until mixture is thickened; stir in sour cream and heat through. 

Serve over hot buttered noodles. 

The beef stroganoff recipe is ready to serves 4 persons...enjoy it !

Easy Ground Beef Stroganoff Recipe Video :

Easy Beef Stroganoff and Noodles

Easy Beef Stroganoff and Noodles

Ingredients (4 servings)

• 8 oz (225 g) egg noodles

• 1 lb (450 g) ground beef (or thin-sliced beef strips)

• 1 small onion, chopped

• 2 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced (optional but recommended)

• 2 tbsp butter

• 2 tbsp flour

• 1 cup (240 ml) beef broth

• ½ cup (120 ml) sour cream

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard (optional)

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

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Instructions

1. Cook the Noodles

1. Bring a pot of salted water to a boil.

2. Cook egg noodles according to package directions.

3. Drain and set aside; toss with a bit of butter if you like.

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2. Brown the Beef

1. In a large skillet, brown the ground beef over medium-high heat.

2. Season lightly with salt and pepper.

3. Drain excess fat if needed.

4. Add onions and cook 3 minutes until softened.

5. Add garlic and mushrooms; cook until mushrooms reduce and brown.

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3. Make the Sauce

1. Add butter to the pan and melt.

2. Sprinkle flour over the mixture; stir to coat beef and vegetables.

3. Slowly add beef broth while stirring to avoid lumps.

4. Add Worcestershire and Dijon mustard.

5. Simmer 3–5 minutes until thick and creamy.

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4. Finish with Sour Cream

1. Reduce heat to low.

2. Stir in sour cream until smooth—do NOT boil.

3. Taste and adjust salt/pepper.

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5. Combine with Noodles

Stir the cooked noodles directly into the sauce, or serve the stroganoff on top.

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Optional Add-Ins

• A splash of cream for extra richness

• Paprika for warmth

• Frozen peas added at the end

• Beef strips instead of ground beef for a more classic feel

OTHER RECIPES

Try this great beef stroganoff recipe...! 

Beef Stroganoff Ingredients: 

 * 1 pound lean thin steak, cut in strips 

 * 1 medium onion, sliced 

 * 1 clove garlic, minced 

 * 1 can (10 3/4 ounces) cream of mushroom soup 

 * 1 cup sour cream 

 * 2 tablespoons ketchup 

 * 2 teaspoons Worcestershire sauce 

 * 1 can (4 ounces) mushrooms, undrained 

 * 6 ounces noodles, cooked and drained 

 * 1 tablespoon butter 

 Beef Stroganoff INSTRUCTIONS 

In a skillet in a small amount of oil, brown meat. 

Add onion and garlic and cook just until tender. 

Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid; stir to blend. Pour over the meat and heat through. 

Toss noodles with the butter. 

Serve in separate serving bowls or chafing dishes. 

The beef stroganoff recipe is ready to serves 4 persons. Enjoy it ! beef-stroganoff recipe

Easy Beef Stroganoff and Noodles Video :

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!

VIDEO:

Slow 'n Easy Beef Stroganoff

Slow 'n Easy Beef Stroganoff

Ingredients

• 2 lbs (900 g) beef stew meat or chuck roast, cut into large chunks

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 8 oz (225 g) mushrooms, sliced

• 1 1/2 cups beef broth

• 2 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• 1 tsp paprika

• 1 tsp salt (adjust to taste)

• 1/2 tsp black pepper

• 2 tbsp flour or cornstarch (for thickening, optional)

• 1 cup sour cream

• 2 tbsp cream cheese (optional for extra richness)

• Fresh parsley, chopped (optional)

• Cooked egg noodles, rice, or mashed potatoes for serving

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Instructions (Slow Cooker Method)

1. Prep the base

Place beef, onions, garlic, and mushrooms into the slow cooker.

2. Mix the sauce

In a bowl, whisk together:

• beef broth

• Worcestershire

• Dijon mustard

• paprika

• salt & pepper

Pour over the meat and vegetables.

3. Cook slowly

Cover and cook:

• Low: 7–8 hours (best texture)

• High: 4–5 hours

Beef should be very tender.

4. Thicken the sauce (optional but recommended)

If you'd like a thicker stroganoff:

• Mix 2 tbsp flour or cornstarch with 3 tbsp cold water.

• Stir into the slow cooker.

• Cook 15 minutes on High until thickened.

5. Add the creaminess

Turn off heat, then stir in:

• sour cream

• cream cheese (optional)

Blend until smooth. Do not boil after adding dairy.

6. Serve

Ladle stroganoff over:

• warm egg noodles

• mashed potatoes

• buttered rice

Garnish with fresh parsley.

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Tips

• Add wine: A splash (¼ cup) of dry white wine or sherry adds depth.

• Make it richer: Add 1–2 tbsp butter at the end.

• Make it lighter: Use Greek yogurt instead of sour cream (added off-heat).

OTHER RECIPES

Beef Stroganoff Recipe Ingredients :

* 2 to 3 pounds round steak cut in 1/2 to 1-inch slices
* 1 package beefy onion soup mix (Lipton)
* 1 can golden mushroom soup
* 1 can tomato soup (I use the Healthy Request)
* 8 ounces or more fresh mushrooms, thickly sliced
* 8 ounces light sour cream

Beef Stroganoff Recipe Instructions :

First of all Combine steak slices, soup mix, and soups in the Crock Pot; stir. And then cover and cook on low for 8 to 10 hours. Next is to Add sour cream during the last 20 minutes. Serve over noodles tossed with butter and poppy seeds, if desired and the beef stroganoff recipe is ready to serves 6 to 8 persons. Nice ! Enjoy it !

beef-stroganoff-casserole recipe

Beef Stroganoff Recipe III

Ingredients

• 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips

• 2 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

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

• 1 tbsp flour

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1/2 cup sour cream

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Egg noodles, rice, or mashed potatoes for serving

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Instructions

1. Prepare the beef:
   Season beef lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat.
   Add beef and sear quickly until browned (about 2–3 minutes). Remove and set aside.

2. Cook aromatics & mushrooms:
   In the same pan, melt butter. Add onions and sauté until tender.
   Add garlic and cook 30 seconds.
   Stir in mushrooms and cook until they release their juices and brown slightly.

3. Build the sauce:
   Sprinkle flour over the mushrooms and stir for 30 seconds.
   Add beef broth, Worcestershire sauce, and Dijon mustard.
   Simmer 3–4 minutes until slightly thickened.

4. Finish the stroganoff:
   Return beef (with juices) to the pan.
   Reduce heat to low and stir in sour cream.
   Warm gently (do not boil) until smooth and creamy.
   Season with more salt and pepper if needed.

5. Serve:
   Spoon stroganoff over cooked egg noodles, rice, or mashed potatoes.
   Garnish with parsley.

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Tips

• For extra richness, add 1–2 tbsp cream cheese or heavy cream.

• For tanginess, mix in a splash of lemon juice or white wine.

• Don’t boil after adding sour cream—this prevents curdling.

OTHER RECIPES

Beef Stroganoff Recipe Ingredients

* 2 pounds beef chuck roast
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 ounces butter
* 4 green onions, sliced (white parts only)
* 4 tablespoons all-purpose flour
* 1 (10.5 ounce) can condensed beef broth
* 1 teaspoon prepared mustard
* 1 (6 ounce) can sliced mushrooms, drained
* 1/3 cup sour cream
* 1/3 cup white wine
* salt to taste
* ground black pepper to taste

Beef Stroganoff Recipe Instructions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

VIDEO: