There’s something about a big, creamy skillet of Beef Stroganoff that feels like a warm hug after a long day. My mom used to make this on chilly Friday nights — the kind of meal that turned the kitchen into a cozy escape. The sizzling beef, the rich mushroom aroma, and that silky sour cream sauce? Magic in minutes.
Ingredients :
For the Beef and Sauce:
• 1 lb beef sirloin or tenderloin, thinly sliced into strips
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ cup sour cream
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
To Serve:
• Cooked egg noodles or rice
Directions :
1. Prep the beef:
Slice your beef thinly against the grain. Season with salt and pepper, then toss in flour until lightly coated.
2. Sear the meat:
Heat butter and olive oil over medium-high heat. Add beef in small batches to avoid crowding. Sear each side until golden, then remove from the pan.
3. Cook the veggies:
In the same skillet, add chopped onions and sauté until translucent. Stir in garlic and mushrooms, cooking until soft and lightly browned.
4. Deglaze and build flavor:
Pour in the Worcestershire sauce, Dijon mustard, and beef broth. Scrape up all the golden bits stuck to the pan — that’s pure flavor gold.
5. Simmer the sauce:
Lower the heat and simmer for about 5 minutes. The sauce will start to thicken and deepen in color.
6. Add the beef back:
Return the beef to the pan, gently mixing it into the sauce. Let it simmer briefly to absorb all that creamy goodness.
7. Finish with sour cream:
Remove from heat and stir in sour cream until smooth and glossy. (Don’t boil it — sour cream can curdle if overheated.)
8. Serve and enjoy:
Spoon the stroganoff over warm egg noodles or rice. Sprinkle chopped parsley on top and serve immediately.
