Tonight I lean on beef stroganoff. I grew up loving a skillet full of tender beef and creamy mushrooms. My version stays friendly and fast. recipe for beef stroganoff easy beef stroganoff recipe best beef stroganoff recipe beef stroganoff recipe ground beef ground beef stroganoff recipe easy home made beef stroganoff recipe We cook with calm steps and warm bowls.
Table of Contents
- 1) Key Takeaways
- 2) Easy Beef Stroganoff Recipe
- 3) Ingredients for Beef Stroganoff
- 4) How to Make Beef Stroganoff
- 5) Tips for Making Beef Stroganoff
- 6) Making Beef Stroganoff Ahead of Time
- 7) Storing Leftover Beef Stroganoff
- 8) Try these Main Course next
- 9) Beef Stroganoff
- 10) Nutrition
1) Key Takeaways
I am Camila from Camila Cooks at https://www.camilacooks.com. I keep beef tender. I keep noodles cozy. I keep the sauce rich and bright. A skillet and a spoon carry us home for dinner without fuss.
This recipe feels friendly. Thin strips of steak meet mushrooms. Onion softens. Garlic wakes. Broth and sour cream turn silky. The whole pan smells like a hug that found butter.
We plate with egg noodles. Parsley lifts the finish. The dish sits between comfort and simple grace. The flavor wins on a busy weeknight and on a slow Sunday.
2) Easy Beef Stroganoff Recipe
Beef stroganoff stands warm on my stove. Beef stroganoff brings that creamy pull that makes us smile. I learned this pan as a teen who loved mushrooms and a quick supper that still felt like care.
We skip extra steps and keep focus on good browning. I use sirloin for tenderness and cut thin so it cooks fast. The sauce leans on sour cream, a little Dijon, and Worcestershire for a gentle tang.
Short on time, the easy beef stroganoff recipe still gives depth. Friends call it the best beef stroganoff recipe after one bite. I just nod, stir the noodles, and act like that was always the plan.
3) Ingredients for Beef Stroganoff
Beef sirloin cut into thin strips I slice across the grain for quick cooking and soft bites that stay juicy in the creamy sauce.
All purpose flour A light dust helps the sear and later helps the sauce cling. I toss beef in a small bowl.
Kosher salt and black pepper Season early and taste late so the flavor stays balanced from pan to plate.
Unsalted butter Butter gives the base a round taste and a gentle sheen. The kitchen starts to smell like dinner.
Onion finely chopped Onion softens and sweetens. It forms the quiet backbone under the cream.
Garlic minced Garlic kisses the pan for a half minute. It should smell bright not sharp.
Cremini or white mushrooms sliced Mushrooms brown and give a deep woodsy note that makes classic beef stroganoff sing.
Beef broth The broth loosens fond and adds body. I like a low sodium carton so I control salt.
Worcestershire A spoon here brings savory punch with a hint of sweet and a wink of tang.
Dijon mustard A small spoon deepens the sauce. It stays subtle yet it matters.
Hot paprika optional I shake a little for warmth not heat. It paints the sauce with a soft glow.
Sour cream This turns the pan creamy and lush. The spoon leaves slow trails that look like a promise.
Egg noodles Ridges catch the sauce. The noodle feels tender and springy with each forkful.
Fresh parsley chopped Green freshness at the end keeps creamy beef stroganoff light on the palate.
4) How to Make Beef Stroganoff
Step one season and flour Pat beef dry then toss with a little flour salt and pepper. Thin strips cook quick and brown well.
Step two boil noodles Cook egg noodles until tender with bite. Drain and set aside with a slick of olive oil to prevent sticking.
Step three soften aromatics Melt butter in a wide skillet. Cook onion until soft then add garlic for a brief stir until fragrant.
Step four brown mushrooms Add mushrooms and cook until their liquid leaves and the edges turn golden. Flavor builds here so give them space.
Step five sear beef Push vegetables aside. Sear beef in one layer until just browned. Keep the center pink so the meat stays tender.
Step six make sauce Pour in broth Worcestershire and Dijon. Scrape the fond then simmer a short minute.
Step seven finish creamy Lower heat and stir in sour cream. Do not let it boil. Season and fold in noodles. Top with parsley and serve.
5) Tips for Making Beef Stroganoff
Cut the beef thin so heat reaches the center fast. A quick sear keeps juices inside and gives that best beef stroganoff recipe mouthfeel we chase.
Brown the mushrooms fully. Crowded pans steam. Give them room and patience so they taste meaty and rich without heaviness.
Stir in sour cream off the boil. Gentle heat protects the silky texture that makes homemade beef stroganoff feel like a hug.
6) Making Beef Stroganoff Ahead of Time
I prep onions and mushrooms in the morning. I slice beef and chill it so dinner moves fast when hunger hits. This plan frees my evening.
Sauce can be cooked then cooled. Rewarm on low and add a splash of broth to loosen. Fold in sour cream at the end for a smooth finish.
For a busy weeknight the ground beef stroganoff recipe easy path works great. Brown ground beef, build the same sauce, and dinner lands even quicker.
7) Storing Leftover Beef Stroganoff
Pack leftovers in a shallow container. Chill within two hours. The sauce sets a little and tastes deeper on day two.
Reheat low and slow with a spoon of broth until creamy again. Stir as it warms so nothing sticks and the texture stays soft.
For lunches the recipe for beef stroganoff travels well. I keep parsley in a small cup and add it right before eating for a fresh lift.
8) Try these Main Course next
9) Beef Stroganoff
Beef Stroganoff Easy Creamy Classic
Ingredients
For the Beef and Marinade
- 1 pound beef sirloin or tenderloin cut into thin strips
- 1 tablespoon all purpose flour
- Salt and black pepper to taste
For the Sauce
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 8 ounces cremini or white button mushrooms sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon hot paprika optional
- 1 cup sour cream
- Fresh parsley chopped for garnish
For Serving
- 12 ounces egg noodles or pasta of choice
- Salt to taste
- Black pepper to taste
Instructions
Prepare the Beef
- Toss beef with flour salt and pepper in a bowl until coated.
- Set aside.
Cook the Pasta
- Boil egg noodles per package until al dente.
- Drain and reserve.
Saute Aromatics
- Melt butter in a large skillet over medium heat.
- Cook onion until soft three to four minutes then add garlic for thirty seconds.
Cook the Mushrooms
- Add mushrooms and cook until browned and their liquid cooks off about five to six minutes.
Sear the Beef
- Push vegetables to one side.
- Raise heat to medium high and sear beef in one layer one to two minutes then stir two to three minutes until just browned.
Make the Sauce
- Add beef broth Worcestershire Dijon and paprika if using.
- Stir and scrape any browned bits then simmer three to four minutes.
Finish and Serve
- Lower heat and stir in sour cream until warm and smooth. Do not boil.
- Season to taste and serve over noodles with parsley.
10) Nutrition
One generous bowl gives about six hundred fifty calories with strong protein and moderate carbs. Sodium sits near eight hundred milligrams depending on broth. If you swap Greek yogurt for sour cream you shave some fat yet you keep that creamy pull.
The dish carries mushrooms for fiber and minerals. Parsley adds vitamin K and a clean finish. Egg noodles bring steady energy that pairs with the sauce without weighing you down.
Camila Cooks lists this as a weeknight classic that fits family tables and quiet dates on the sofa. It is creamy beef stroganoff that respects time and taste.
Find more from Camila at https://www.camilacooks.com where home cooks get calm guidance and good food.
Leave a Comment