Classic Beef Stroganoff
Classic Creamy Russian Beef Stroganoff with Mushrooms is one of those timeless recipes that never fails to impress. Rich, creamy, and packed with flavor, it’s the kind of comfort food that makes any dinner feel special. Whether you’re preparing a cozy family meal on a weeknight or hosting friends for a gathering, this dish stands out. What sets it apart is its velvety sauce complemented by tender strips of beef and earthy mushrooms, offering a deliciously balanced bite every time.
Why You’ll Love This Dish
There are many reasons to whip up this Classic Creamy Russian Beef Stroganoff. For one, it’s a crowd-pleaser, making it perfect for family dinners or festive occasions. It’s quick to prepare, requiring just one skillet, which means less cleanup—always a bonus! The blend of beef, mushrooms, and sour cream creates an indulgent sauce that tantalizes the taste buds while remaining simple enough to make at home.
“This beef Stroganoff is the ultimate comfort food! The flavors meld beautifully, and everyone loves it—definitely a repeat recipe!” — Happy Home Cook
The Cooking Process Explained
Making Classic Creamy Russian Beef Stroganoff is straightforward and satisfying. Start by seasoning and browning the beef in a skillet. After removing the beef, the same skillet is used to sauté onions, garlic, and mushrooms, developing deep flavors in the remaining fond. Next, combine beef broth, Worcestershire sauce, and Dijon mustard, then return the beef to the mix for a hearty simmer. Finally, stir in the sour cream for that signature creamy texture!
What You’ll Need
Gather these ingredients for a mouthwatering meal:
- 1.5 lbs (700 g) beef tenderloin or sirloin, thinly sliced
- 3 tablespoons all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) white or cremini mushrooms, sliced
- 1 cup (240 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup (240 ml) sour cream
- 1 tablespoon fresh dill or parsley, chopped (optional, for garnish)
- Cooked egg noodles or rice, for serving
Feel free to substitute the beef with chicken for a lighter version or use non-dairy sour cream to suit dietary needs!
Step-by-Step Instructions
- Prepare the Beef: Season the beef slices with salt and pepper, then sprinkle with flour, tossing to coat evenly. Shake off any excess flour.
- Brown the Beef: In a large skillet, heat the vegetable oil over medium-high heat. Add the beef slices in batches, browning them on both sides. Once browned, remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, melt butter and reduce heat to medium. Add the onions and garlic, cooking until the onions are tender and translucent, about 3-4 minutes.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet. Stir frequently and cook until golden brown and any liquid has evaporated, around 5 minutes.
- Build the Sauce: Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping any flavorful bits from the bottom of the skillet.
- Return the Beef: Place the beef back into the skillet, reduce the heat to low, and let it simmer for 5-7 minutes until the beef is tender and heated through.
- Finish with Sour Cream: Stir in the sour cream gently until fully incorporated, heating through but ensuring it doesn’t boil to avoid curdling.
- Serve: Enjoy this Stroganoff over cooked egg noodles or rice, garnished with fresh dill or parsley if desired.
Best Ways to Enjoy It
When serving Classic Creamy Russian Beef Stroganoff, consider pairing it with a side of steamed vegetables or a crisp green salad to balance its richness. For a complete meal, a glass of red wine beautifully complements the hearty flavors. Serve it in wide pasta bowls to showcase the creamy sauce over a bed of noodles or rice.
Storage and Reheating Tips
To keep your Beef Stroganoff fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to save it for longer, you can freeze it for up to three months. When reheating, gently warm on the stove over low heat or use the microwave in short intervals to prevent the sour cream from curdling.
Tips for Success
- Cutting the Beef: Ensure the beef is sliced thinly against the grain for maximum tenderness.
- Use Cold Sour Cream: Adding cold sour cream at the end minimizes curdling when reheating the dish.
- Flavor Boost: Consider adding a splash of white wine during the cooking process for an additional depth of flavor.
Creative Twists
Feel free to make variations of this Stroganoff! Add a splash of sherry wine for richness or swap in sautéed spinach for a healthier twist. If you enjoy spice, consider adding a dash of cayenne pepper or some jalapeños for a kick. You can also substitute beef with mushrooms alone for a delightful vegetarian version.
Common Questions
What can I use instead of sour cream?
If you need a substitute for sour cream, you can use Greek yogurt or a blend of cream cheese with milk to achieve a similar creaminess.
Can I make this dish ahead of time?
Yes! You can prepare the Stroganoff ahead and simply reheat it when you’re ready to serve. Just remember to adjust the seasoning as needed after reheating.
How long does the Stroganoff keep in the refrigerator?
When stored correctly, Classic Creamy Russian Beef Stroganoff can stay fresh in the fridge for about 3 days before needing to be reheated or discarded.
This recipe for Classic Creamy Russian Beef Stroganoff with Mushrooms is a delightful dish anyone can master. The combination of flavors and ease of preparation makes it a go-to choice for weeknight dinners or special occasions alike. Enjoy!
Classic Creamy Russian Beef Stroganoff
Ingredients
Method
- Season the beef slices with salt and pepper, then sprinkle with flour, tossing to coat evenly. Shake off any excess flour.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the beef slices in batches, browning them on both sides. Once browned, remove from the skillet and set aside.
- In the same skillet, melt butter and reduce heat to medium. Add the onions and garlic, cooking until the onions are tender and translucent, about 3-4 minutes.
- Add the sliced mushrooms to the skillet. Stir frequently and cook until golden brown and any liquid has evaporated, around 5 minutes.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir well, scraping any flavorful bits from the bottom of the skillet.
- Place the beef back into the skillet, reduce the heat to low, and let it simmer for 5-7 minutes until the beef is tender and heated through.
- Stir in the sour cream gently until fully incorporated, heating through but ensuring it doesn’t boil to avoid curdling.
- Enjoy this Stroganoff over cooked egg noodles or rice, garnished with fresh dill or parsley if desired.
