Description
This Old Fashioned Beef Stroganoff recipe is a classic comfort food featuring tender strips of beef sirloin cooked with sautéed onions and mushrooms in a creamy sour cream and Dijon mustard sauce. Served over egg noodles, this hearty dish brings rich flavors and a satisfying texture perfect for a family dinner or cozy meal.
Ingredients
Scale
Beef and Coating
- 2 pounds beef sirloin steak, sliced into thin strips
- ¼ cup all-purpose flour
Vegetables
- 1 medium white onion, sliced
- 8 ounces mushrooms, sliced
Other Ingredients
- 1 tablespoon olive oil
- ¼ cup salted butter
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Starch
- 1 pound egg noodles
Instructions
- Cook the noodles: Cook egg noodles according to package instructions until tender. Drain well and set aside to keep warm.
- Coat the beef: In a bowl, toss the sliced beef sirloin with the all-purpose flour until evenly coated to help create a flavorful crust and thicken the sauce later.
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the coated beef strips and cook until browned on all sides. Remove the beef from the skillet and set aside to rest.
- Sauté onions and mushrooms: In the same skillet, melt the salted butter. Add the sliced onions and mushrooms and sauté for about 5 to 7 minutes until they are soft and golden brown, which develops their flavor.
- Deglaze and simmer: Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a gentle simmer for rich flavor integration.
- Simmer with beef: Return the browned beef to the skillet. Reduce the heat to low-medium and simmer uncovered for 10 to 15 minutes until the sauce thickens slightly and the beef becomes tender.
- Add sour cream and mustard: Stir in the sour cream and Dijon mustard, season with salt and pepper to your preference. Cook on low heat for another 3 to 5 minutes, stirring continuously until the sauce is smooth and heated through without boiling to prevent curdling.
- Serve: Spoon the beef stroganoff over the cooked egg noodles and garnish with fresh parsley if desired for a traditional presentation.
Notes
- Use fresh mushrooms for the best texture and flavor.
- Do not boil the stroganoff after adding sour cream to prevent curdling.
- If you prefer, substitute egg noodles with wide pasta or rice for serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a thicker sauce, simmer a few minutes longer before adding sour cream.
