This homemade Beef Stroganoff Recipe combines tender strips of beef with onions, garlic, and mushrooms in a rich creamy lightly seasoned beef sauce that has a touch of mustard and sour cream in it. It is easy enough for a novice cook and it really hits that comfort spot well. I like to serve it over egg noodles, rice, or mashed potatoes.
This Classic Beef Stroganoff Recipe is one of our favorite comfort meals and we love to serve it for our Sunday family meal (kind of like the Waltons) although it is easy enough to serve on a weeknight meal. If you have never tried it really is a must. You and your loved ones will be so happy that you did.
How to make Beef Stroganoff
Start by boiling your egg noodles according to package instructions and drain well. Meanwhile add a little butter to a Dutch Oven or heavy stockpot over medium heat. Add the steak and cook until browned on both sides. Work in batches so you don’t crowd the pot. Remove to a plate and add a little more butter to the pan. Now add the onions and mushrooms and cook for a few minutes or until the mushrooms are browned. Then add the garlic, thyme and parsley cooking for an additional minute. Reduce the heat to medium low and sprinkle in the flour. Stirring constantly cook for another couple of minutes.
Now stir in the beef broth, Worcestershire sauce and mustard. Simmer for about 10 minutes or until thickened. Now add the cooked noodles and cooked beef. Finally stir in the sour cream and cook for an additional 1-2 minutes. Serve promptly garnished with a little more parsley.
Tips for making this Beef Stroganoff Recipe
- I love Amish Egg Noodles and use them in this recipe. They are a little thicker with rich flavor. Be sure to get the extra wide noodles. Of course any short pasta will work well with this recipe.
- Save 1/2 cup of the pasta water for thinning the sauce if it gets too thick.
- If available get Cremini Mushrooms as I find that they add a little more of a deep savory flavor. However if not available you can substitute white button mushrooms
- My favorite cut of beef for this recipe is petite shoulder however if that is not available ribeye steak, beef tenderloin, sirloin steak, or even ground beef can be substituted.
- This particular recipe does not call for a lot of seasonings however a good helping of freshly ground black pepper and little salt is a necessity.
- This Beef Stroganoff Recipe is best served promptly so the noodles do not overcook and the sauce maintains a good consistency.
More comfort food recipes to try!
Easy Beef Stroganoff Recipe
This easy Beef Stroganoff recipe is a mixture of tender seared beef, sweet onions, mushrooms and fresh minced garlic in a cream gravy that has been lightly seasoned with thyme and parsley. It is traditionally served with egg noodles however it is equally delicious over mashed potatoes or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: main dish beef
- Method: stove top
- Cuisine: Russian
Ingredients
- 12 ounces egg noodles (see notes)
- 4 tablespoons butter
- 1 1/2 lbs beef petite shoulder cut in bite size pieces (see notes)
- 1 medium onion finely chopped
- 12 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 1/2 tablespoons all purpose flour
- 3 cups low sodium beef broth
- 2 tablespoons Worcestershire Sauce
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup sour cream
- Salt and pepper to taste
- Dried or fresh parsley for garnishing
Instructions
- Boil egg noodles according to package instructions and drain well.
- Meanwhile melt 2 tablespoons butter in a Dutch Oven or heavy stockpot over medium heat. Add steak and sear on both sides; approximately 3 minutes per side. Remove to plate and cover loosely to keep warm.
- Melt 2 tablespoons butter in same pan over medium heat. Add onions and mushrooms; cook 3-5 minutes or until mushrooms are browned. Then add garlic, thyme and parsley cooking for 1 additional minute. Reduce the heat to medium low and sprinkle in flour. Stirring constantly cook for another 1 1/2-2 minutes.
- Slowly stir in beef broth, Worcestershire sauce and mustard. Simmer for about 10 minutes or until thickened. Now add the cooked noodles and cooked beef. Stir in sour cream and cook for an additional 1-2 minutes. Salt and pepper to taste. Serve promptly garnished with a little more parsley.
Notes
- I love Amish Egg Noodles and use them in this recipe. They are a little thicker with rich flavor. Be sure to get the extra wide noodles. Of course any short pasta will work well with this recipe.
- Save 1/2 cup of the pasta water for thinning the sauce if it gets too thick.
- If available get Cremini Mushrooms as I find that they add a little more of a deep savory flavor. However if not available you can substitute white button mushrooms
- My favorite cut of beef for this recipe is petite shoulder however if that is not available ribeye steak, beef tenderloin, sirloin steak, or even ground beef can be substituted.
- This particular recipe does not call for a lot of seasonings however a good helping of freshly ground black pepper and little salt is a necessity.
- This Beef Stroganoff Recipe is best served promptly so the noodles do not overcook and the sauce maintains a good consistency
Keywords: best beef stroganoff recipe, classic beef stroganoff, easy beef stroganoff
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This post was originally published October 5, 2014 and was republished May 3, 2020 with new content.
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