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–+ servings
A close-up of a bowl filled with creamy Beef Stroganoff, featuring tender beef strips and mushrooms, garnished with chopped green onions.

Beef Stroganoff

A comforting and hearty Beef Stroganoff recipe, perfect for a family meal. This version is adaptable for gluten-free diets.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Stroganoff
  • 1 lb top sirloin steak, thinly sliced into strips
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 1/2 medium onion, finely chopped
  • 1/2 lb brown mushrooms, thickly sliced
  • 1 clove garlic, minced
  • 1 Tbsp all-purpose flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1 Tbsp Worcestershire sauce
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
To Serve
  • 1 Tbsp green onion or parsley, to garnish
  • 8-12 oz egg noodles, optional, to serve

Equipment

  • Large deep pan or Dutch oven
  • Plate

Method
 

  1. Heat a large deep pan or Dutch oven over medium-high heat. Add 2 Tbsp oil. Once the oil is very hot, add the thinly sliced beef strips in a single layer. Cook for 1 minute per side until just browned. Sear the beef in 2 batches to avoid overcrowding the pan. Remove the beef to a plate and cover to keep warm.
  2. Add 2 Tbsp butter, the chopped onion, and sliced mushrooms to the pan. Sauté for 6-8 minutes until the liquid has evaporated and the onions and mushrooms are soft and lightly browned.
  3. Add 1 minced garlic clove and sauté for 1 minute until fragrant. Add 1 Tbsp flour and sauté for another minute, stirring constantly.
  4. Pour in 1 cup of beef broth, scraping any bits from the bottom of the pan. Add 3/4 cup heavy whipping cream and simmer for 1 to 2 minutes until slightly thickened.
  5. Stir a few tablespoons of the sauce into 1/4 cup of sour cream to temper it, then add it to the pan while stirring constantly to prevent curdling.
  6. Stir in 1 Tbsp Worcestershire sauce, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or to taste. Continue simmering until the sauce is creamy. Add the beef with any accumulated juices back to the pan and bring just to a simmer until the beef is heated through.

Notes

This recipe can be made gluten-free by ensuring your Worcestershire sauce and any other packaged ingredients are certified gluten-free. Serve as is, or over egg noodles.

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