Beef
Classic Beef Stroganoff
Tender strips of beef cooked in a creamy mushroom sauce served over egg noodles, a comforting Slavic-inspired dinner.
Prep15 min
Cook30 min
Rest / chill0 min
Total45 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Toss beef strips with flour, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear beef strips quickly until browned but not fully cooked, about 2 minutes per side. Remove beef and set aside.
- In same skillet, sauté onions and mushrooms until softened, about 6 minutes. Add garlic and cook 1 minute more.
- Stir in beef broth and bring to simmer; cook until slightly reduced, about 5 minutes.
- Return beef to skillet and stir in sour cream and Dijon mustard. Heat through gently until sauce is creamy and beef is cooked to 160°F safe temperature.
- Serve beef stroganoff over cooked egg noodles.
A little kitchen know-how
Sear beef quickly over high heat to avoid overcooking and keep slices tender.
Storage & leftovers
Refrigerate leftovers in an airtight container up to 3 days; reheat gently on stovetop or microwave until hot.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.