Beef Stroganoff Recipe
Beef stroganoff is a classic skillet dinner made with tender strips of beef, onions, mushrooms, and a silky sour cream sauce. What makes this version different is the balance between deep savory flavor and a lighter, smoother finish, without turning the sauce too heavy or gluey. It is the kind of meal that feels cozy in cold weather, but it is quick enough to make year-round on a busy weeknight.
Ingrédients
- 1 1/2 lb beef sirloin or flank steak thinly sliced
- 2 tbsp oil
- 2 tbsp butter
- 1 lb mushrooms sliced
- 1 medium onion finely sliced
- 2 garlic cloves minced
- 1 tsp paprika
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup beef stock
- 3/4 cup sour cream
- 1 tbsp flour optional
- 1 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Season the beef with salt, pepper, and paprika.
- Heat 1 tablespoon oil in a large skillet and brown the mushrooms. Remove and reserve.
- Add butter and cook the onion until soft. Add garlic and cook briefly.
- Add the remaining oil and sear the beef quickly over medium-high heat.
- Return the mushrooms to the pan. Add Dijon, Worcestershire sauce, and beef stock. Simmer for 3 to 4 minutes.
- If needed, thicken lightly with flour.
- Lower the heat and stir in the sour cream until smooth.
- Adjust seasoning, sprinkle with parsley, and serve immediately over noodles, rice, or potatoes.