Indulge in the richness of this Creamy Beef Stroganoff Recipe, featuring tender strips of steak immersed in a luscious and savory mushroom gravy sauce. The best part? It’s ready in under 30 minutes!

The Story of Creamy Beef Stroganoff:

Creamy Beef Stroganoff tells a culinary tale of indulgence, where succulent beef meets a velvety mushroom and onion sauce, creating a dish that has stood the test of time. This classic recipe, believed to have originated in Russia, has evolved into a global favorite, celebrated for its exquisite balance of flavors and the luxurious creaminess that envelops each savory bite.

Why You Should Make this recipe:

Elegance in Simplicity: Experience elegance in simplicity with Creamy Beef Stroganoff, a dish that transforms basic ingredients into a sophisticated and flavorful masterpiece.
Creamy Mushroom Magic: Delight in the magic of a creamy mushroom and onion sauce that perfectly complements the tender beef, creating a luxurious dining experience.
Family-Friendly Favorite: Make it a family-friendly favorite by serving this delectable dish over noodles, rice, or mashed potatoes for a comforting and satisfying meal.

How to Serve:

Serving Creamy Beef Stroganoff is a delightful and elegant process:

Sear the Beef: Sauté thinly sliced beef until browned, ensuring it’s cooked to perfection for a juicy and tender texture.
Create the Sauce: In the same pan, craft a velvety sauce by sautéing mushrooms and onions, then adding broth, mustard, and sour cream for a rich and creamy finish.
Combine and Serve: Gently fold the seared beef back into the luscious sauce, allowing the flavors to meld. Serve over a bed of egg noodles, rice, or mashed potatoes for a complete and satisfying dish.

What Goes Well With this recipe:

Beef Stroganoff pairs beautifully with complementary additions:

Egg Noodles: Serve over a bed of egg noodles for a classic and traditional pairing that allows the creamy sauce to shine.
Mashed Potatoes: Indulge in comfort by serving over creamy mashed potatoes, creating a luxurious and satisfying combination.
Steamed Vegetables: Enjoy with a side of steamed vegetables for a fresh and vibrant contrast to the rich flavors of the stroganoff.

Storage Info:

If there are any leftovers, here’s how to keep the richness of Creamy Beef Stroganoff:

Cool Down: Allow the stroganoff to cool to room temperature before storing any remaining portions.
Refrigerate: Store in an airtight container in the refrigerator for up to a few days.
Reheat (Optional): Gently reheat on the stovetop or in the microwave until warmed through before serving again.

Tips and Notes:

Beef Selection: Opt for a tender cut of beef, such as sirloin or tenderloin, and slice it thinly for a quick and even cook.
Mushroom Varieties: Experiment with different mushroom varieties, such as cremini or shiitake, to add depth and complexity to the sauce.
Adjust Sour Cream: Customize the creaminess by adjusting the amount of sour cream to suit your preference for a richer or lighter sauce.

“Savor the decadence of Creamy Beef Stroganoff, where each forkful is a journey into the timeless allure of a dish that seamlessly combines elegance and homely comfort.”

Creamy Beef Stroganoff

"Savor decadence with Creamy Beef Stroganoff. Each forkful blends timeless allure, seamlessly combining elegance and comfort."

Ingredients

1 ½ lbs. Boneless beef sirloin steak pounded thin and cut into strips
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp butter
2 tbsp olive oil
1/2 yellow onion sliced
8 oz. white button mushrooms sliced
2 tsp garlic powder
3 tbsp all-purpose flour
1 tsp paprika
1/4 cup dry sherry (or extra beef broth)
2 cups low sodium beef broth
1/3 cup sour cream
Freshly chopped parsley

Instructions

Season beef sirloin steak strips with salt and pepper.
Heat a large skillet over high heat and add 1 tbsp of olive oil.
Sear half of the steak strips for 30 seconds on each side, then promptly remove them from the skillet. Repeat with the remaining olive oil and steak strips.
Add 2 tbsp of butter to the empty skillet and add in the onions. Cook for 1 minute, then add in the mushrooms. Cook until tender, about 5 minutes.
Stir in garlic powder, flour, and paprika, stirring until thickened, approximately 1 minute.
Splash in the dry sherry, scraping off any browned bits on the bottom of the pan, and cook until the liquid is evaporated.
Gradually stir in the beef broth, then whisk in the sour cream and stir until combined and the sauce begins to thicken.
Add the seared steak strips and any plate juices back to the skillet and remove from heat.
Garnish with freshly chopped parsley and serve over hot cooked egg noodles. Enjoy!