Classic Beef Stroganoff with Creamy Mushroom Sauce:
Ingredients
- 1 ½ lbs beef stew meat (or chuck roast, cut into cubes)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or white mushrooms work well)
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- ½ cup sour cream
- ½ cup heavy cream (or substitute with more sour cream)
- Salt and black pepper to taste
- 12 oz egg noodles or rice, for serving
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the Beef:
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the beef with salt and pepper, then sear in batches until browned on all sides (about 3–4 minutes per batch). Remove and set aside.
- Sauté Aromatics & Mushrooms:
- In the same pan, add butter, remaining olive oil, onions, and garlic. Cook for 2–3 minutes until softened.
- Add mushrooms and cook until they release their moisture and brown (about 5 minutes).
- Make the Sauce:
- Sprinkle flour over the mushrooms and stir for 1 minute to cook off the raw flour taste.
- Slowly pour in beef broth, stirring to avoid lumps. Add Worcestershire sauce, Dijon mustard, and paprika. Bring to a simmer.
- Simmer the Beef:
- Return the beef to the pan, reduce heat to low, cover, and simmer for 1.5–2 hours (or until beef is tender). Alternatively, transfer to a 325°F (160°C) oven for braising.
- Finish with Cream:
- Once the beef is tender, stir in sour cream and heavy cream. Heat gently (do not boil to avoid curdling). Adjust seasoning with salt and pepper.
- Serve:
- Serve over cooked egg noodles or rice, garnished with fresh parsley.
Tips:
- For a quicker version, use tender cuts like sirloin and reduce simmering time to 20–30 minutes.
- Substitute Greek yogurt for sour cream if preferred.
- Add a splash of white wine when sautéing mushrooms for extra depth.
Enjoy