Description
This classic Beef Stroganoff recipe delivers tender strips of steak in a creamy mushroom and onion sauce. It’s perfect for a comforting weeknight meal served over pasta or mashed potatoes, combining rich flavors and a silky texture in just 40 minutes.
Ingredients
Beef
- 1½ pounds chuck or sirloin steak, fat trimmed and sliced into ¼-inch-thick strips
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 1 pound white or cremini mushrooms, sliced
- 2 cloves garlic, minced
Sauce
- 4 tablespoons unsalted butter
- ¼ cup flour
- 2 cups beef stock
- 1 tablespoon minced fresh thyme
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- 1 tablespoon Dijon mustard
To Serve
- Cooked pasta or mashed potatoes
- Fresh parsley, finely chopped, for serving (optional)
Instructions
- Season the steak: Season the beef strips all over with 1½ teaspoons of kosher salt to enhance flavor before cooking.
- Cook the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. In small batches, add the beef strips and cook without moving them for 1 to 2 minutes per side until browned. Transfer cooked beef to a plate. Repeat with remaining beef, adding more olive oil as needed.
- Cook onion and mushrooms: Reduce heat to medium, add butter to the same skillet. Once melted, add diced onion and sliced mushrooms. Cook until onions soften and mushrooms begin to brown, about 5 minutes. Add minced garlic and stir for 1 more minute until fragrant.
- Create the sauce: Stir in flour and cook, stirring constantly, for 1 minute to form a roux. Gradually pour in beef stock while stirring to avoid lumps. Add fresh thyme, remaining ½ teaspoon salt, and black pepper. Simmer while stirring frequently until sauce thickens, about 5 minutes. Stir in Worcestershire sauce, sour cream, and Dijon mustard until fully combined. Bring to a gentle simmer and cook until sauce coats the back of a wooden spoon.
- Combine meat and sauce: Return the browned beef strips to the skillet and toss to coat them fully with the creamy mushroom sauce.
- Serve and enjoy: Serve the beef stroganoff hot over your choice of cooked pasta or mashed potatoes. Garnish with freshly chopped parsley if desired for a fresh, vibrant finish.
Notes
- Use chuck or sirloin steak for the best flavor and tenderness.
- Cook the beef in batches to avoid overcrowding and ensure proper browning.
- Make sure to stir the sauce continuously when adding flour and stock to prevent lumps.
- Adjust salt and pepper according to taste, especially if using salted beef stock.
- For a lighter option, substitute sour cream with Greek yogurt just before serving.
- Leftovers keep well refrigerated for 2-3 days and reheat gently on the stovetop.
