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Classic Creamy Beef Stroganoff

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A classic, creamy vintage beef stroganoff recipe that is quick, easy, and comforting with tender beef, mushrooms, and a tangy sour cream sauce served over egg noodles.

Ingredients

Scale
  • 1 pound (450g) beef sirloin or tenderloin, thinly sliced
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 8 ounces (225g) cremini or white mushrooms, sliced
  • 1 ½ cups (360ml) beef broth
  • ½ cup (120ml) sour cream (full-fat recommended)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)
  • 12 ounces (340g) egg noodles or wide pasta

Instructions

  1. Slice 1 pound (450g) of beef sirloin into thin strips about ⅛-inch thick. Chop 1 medium yellow onion finely and slice 8 ounces (225g) of mushrooms. Mince 2 garlic cloves.
  2. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of egg noodles and cook according to package instructions until al dente (usually 7-9 minutes). Drain and set aside, tossing with a little butter or oil to prevent sticking.
  3. Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the beef strips in a single layer (work in batches if needed) and sear quickly, about 1-2 minutes per side. Remove beef from the pan and set aside.
  4. Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Toss in the chopped onion and cook until translucent, about 3-4 minutes. Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  5. Sprinkle 2 tablespoons of all-purpose flour over the veggies. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  6. Slowly pour in 1 ½ cups (360ml) of beef broth while stirring to avoid lumps. Increase heat to medium-high and bring to a gentle simmer. Cook for 3-4 minutes, stirring often until sauce thickens.
  7. Add the seared beef back into the skillet. Stir in ½ cup (120ml) sour cream and 1 tablespoon Dijon mustard. Heat gently, but do not boil, to keep the sour cream from curdling. Season with salt and freshly ground black pepper to taste. Cook for another 2-3 minutes until warmed through and silky smooth.
  8. Spoon the creamy beef stroganoff over the cooked egg noodles. Garnish with fresh chopped parsley.

Notes

Avoid high heat when adding sour cream to prevent curdling. Sear beef quickly in batches to lock in flavor and avoid steaming. Cook mushrooms until browned to concentrate flavor. Temper sour cream by stirring in a few spoonfuls of warm sauce before adding to pan. Season gradually for best flavor balance.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, classic stroganoff, vintage recipe, easy beef stroganoff, comfort food, creamy sauce, sour cream beef stroganoff

Find it online: https://flurpchef.com/classic-creamy-beef-stroganoff-recipe-easy-homemade-vintage-stroganoff-ideas/