Beef Stroganoff
A comforting and savory dish featuring tender beef, mushrooms, and a creamy sauce, perfect for family gatherings or cozy weeknight dinners.
Ingredients
Main Ingredients
- 1 pound boneless beef sirloin or tenderloin, cut into strips Choose a good quality cut for tender results.
- 8 ounces fresh mushrooms, sliced Their earthy flavor elevates the dish wonderfully.
- 1 medium onion, finely chopped Adds a hint of sweetness and depth.
- 2 cloves garlic, minced Provides aromatic bliss.
- 1 cup beef broth Use low sodium for a lighter option.
- 1 cup sour cream For a lighter version, try Greek yogurt.
- 2 tablespoons flour Can substitute with cornstarch for gluten-free options.
- 2 tablespoons olive oil For sautéing ingredients.
- to taste salt & pepper Seasoning is key!
Instructions
Preparation
- In a large skillet, heat the olive oil over medium-high heat.
- Add the onions and sauté for 3-4 minutes until translucent.
- Add the sliced mushrooms and cook for another 5 minutes until browned.
- Push the vegetables to the side, increase the heat, and add the beef strips.
- Season with salt and pepper and cook until browned, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
Cooking
- Sprinkle the flour over the beef mixture and stir well.
- Gradually pour in the beef broth, stirring constantly to avoid lumps.
- Allow the mixture to simmer for about 5-7 minutes until thickened.
- Remove from heat and fold in the sour cream.
Serving
- Serve the Beef Stroganoff over egg noodles, rice, or mashed potatoes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat adding a splash of beef broth or water.