Description
Beef Stroganoff with Creamy Mushroom Sauce is a classic comfort food made with tender beef, earthy mushrooms, and a rich, creamy sauce. Ready in just 30 minutes, this easy recipe is perfect for a satisfying weeknight dinner. Serve it over egg noodles, rice, or mashed potatoes for a hearty meal everyone will love. This indulgent dish is versatile, customizable, and sure to become a family favorite.
Ingredients
For the Beef:
- 1 lb beef tenderloin, cut into bite-sized pieces
- 1 tbsp all-purpose flour
- 1 tbsp olive oil
- Salt and pepper to taste
For the Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 8 oz mushrooms, sliced
- 1/4 cup chopped onion
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
For Serving:
- Cooked egg noodles or rice
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Beef: Season the beef with salt and pepper, then dredge in flour, shaking off any excess.
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, cooking until browned on all sides. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in beef broth, heavy cream, and sour cream. Simmer until thickened.
- Add Mushrooms and Seasonings: Stir in mushrooms and onion. Cook for 5-7 minutes until mushrooms soften. Add Dijon mustard, Worcestershire sauce, thyme, salt, and pepper.
- Combine Beef and Sauce: Return beef to the skillet. Simmer for 5 minutes until heated through.
- Serve: Serve over egg noodles or rice and garnish with fresh parsley.
Notes
- Swap beef tenderloin for sirloin or chuck roast for a different texture and flavor.
- Add spinach, peas, or other veggies for extra nutrition.
- For a gluten-free version, use gluten-free flour in both the beef and sauce.
