Print

Creamy Beef and Mushroom Stroganoff Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

Creamy Beef and Mushroom Stroganoff is a classic, comforting American main dish featuring tender thinly sliced beef cooked in a savory, creamy mushroom sauce. This hearty meal is easy to prepare and perfect for weeknight dinners, served best over pasta, mashed potatoes, or rice.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Ingredients

Beef

  • 1 ½ – 2 pounds beef thinly sliced (sirloin, chuck, round etc.)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons Worcestershire sauce

Sauce and Vegetables

  • ¼ cup butter
  • 1 medium onion, chopped
  • 2 tablespoons garlic, minced
  • 2 cups fresh mushrooms, sliced
  • 2 cups beef broth
  • 1 tablespoon dried thyme
  • 1 teaspoon dried mustard
  • 1 tablespoon paprika
  • 2 tablespoons flour or cornstarch

Finishing

  • 1 cup sour cream

Instructions

  1. Season the beef: Generously season the thinly sliced beef with salt and pepper. This seasoning step prepares the meat to develop a flavorful crust during searing.
  2. Sear the beef: Heat 2 to 3 tablespoons of butter in a large non-stick frying pan over medium to medium-high heat. Once melted and sizzling, sear the beef slices until nicely browned. Transfer the beef to a plate and keep warm, optionally covering loosely with foil.
  3. Sauté onions and garlic: Add the remaining butter to the pan. Add the chopped onions and cook until they start to become tender. Stir in the minced garlic and cook until fragrant, combining all flavors.
  4. Cook mushrooms: Add the sliced mushrooms to the pan with the onions and garlic. Fry the mushrooms until tender, about 10 minutes, allowing their moisture to evaporate and flavor to concentrate.
  5. Add beef and liquids: Return the seared beef strips to the pan. Pour in the beef broth and Worcestershire sauce. Stir in dried thyme, dried mustard, paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer.
  6. Thicken the sauce: Sprinkle the flour or cornstarch evenly over the beef mixture and stir well to combine, thickening the sauce. Alternatively, you may mix the flour with a small amount of sauce separately before adding back to the pan for smoother texture.
  7. Adjust seasoning and simmer: Taste the sauce and adjust seasoning as desired. Add tomato paste or crushed red pepper flakes if you like extra depth or heat. Simmer gently on low heat for about 30 minutes, stirring occasionally to develop a rich and thick sauce.
  8. Prepare the starch: While the stroganoff simmers, cook egg noodles, rice, potatoes, or your preferred pasta according to package instructions.
  9. Finish with sour cream: Remove the stroganoff from heat and stir in the sour cream just before serving to add richness and creaminess without curdling.
  10. Serve: Serve the creamy beef and mushroom stroganoff hot over cooked pasta, mashed potatoes, or rice for a comforting and satisfying meal. Enjoy!

Notes

  • Use thinly sliced beef such as sirloin, chuck, or round for best texture.
  • Adjust seasoning during simmering to your taste.
  • For smoother sauce, mix flour or cornstarch with some broth before adding to the pan.
  • Add tomato paste or crushed red pepper flakes for variation in flavor.
  • Do not add sour cream during simmering to avoid curdling; always stir it in at the end off heat.
  • This dish freezes well; reheat gently to preserve creaminess.

Find it online: https://allcookedup.com/creamy-beef-and-mushroom-stroganoff-recipe/