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Beef Stroganoff Recipe

This document provides a recipe for Classic Beef Stroganoff, which includes tender strips of beef in a creamy mushroom sauce served over noodles. The recipe serves 4, takes a total of 30 minutes to prepare and cook, and includes ingredients such as top sirloin steak, olive oil, mushrooms, and heavy cream. Detailed cooking instructions are provided to guide the preparation of the dish.

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Veeken Chaglassian
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141 views2 pages

Beef Stroganoff Recipe

This document provides a recipe for Classic Beef Stroganoff, which includes tender strips of beef in a creamy mushroom sauce served over noodles. The recipe serves 4, takes a total of 30 minutes to prepare and cook, and includes ingredients such as top sirloin steak, olive oil, mushrooms, and heavy cream. Detailed cooking instructions are provided to guide the preparation of the dish.

Uploaded by

Veeken Chaglassian
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Beef Stroganoff Recipe

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom
sauce, served over noodles.

Author: Natasha of NatashasKitchen.com Servings: 4 as a main course


Calories: 689
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins

Ingredients
For the Beef Stroganoff:
1 lb top sirloin steak, thinly sliced into strips*
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper

To Serve:
1 Tbsp green onion or parsley, to garnish
8-12 oz egg noodles, to serve

Instructions
1. Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot,
add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just
browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a
plate and cover to keep warm.

2. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has
evaporated and onions and mushrooms are soft and lightly browned.

3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another
minute stirring constantly.

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4. Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping
cream and simmer another 1 to 2 minutes or until slightly thickened.

5. Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t
curdle then add it to the pan while stirring constantly.

6. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or
season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices
back to the pan and bring just to a simmer or until beef is heated through.

Notes
For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet
Mignon), or Filet Mignon tips.

Copyright © 2025 Natasha's Kitchen


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