Beef Stroganoff
A rich and creamy dish featuring tender beef and mushrooms, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound beef (sirloin or tenderloin) Cut into thin strips
- 2 tablespoons olive oil For cooking beef
- 1 onion, sliced For sautéing
- 2 cloves garlic, minced For flavor
- 8 ounces mushrooms, sliced For texture and taste
- 1 tablespoon Dijon mustard Adds complexity to the sauce
- 1 cup beef broth For the sauce
- 1 tablespoon Worcestershire sauce Enhances flavor
- 1 cup sour cream For creaminess
- 1 tablespoon flour (optional) For thickening the sauce
- egg noodles or rice For serving
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Start by preparing the beef. Cut it into thin strips, about 1 inch in width and let it reach room temperature.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add sliced beef in batches and sear until browned, about 2-3 minutes. Remove and set aside.
- In the same skillet, add sliced onions and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
- Add sliced mushrooms to the skillet and cook until browned, about 5-7 minutes.
- Stir in Dijon mustard, then gradually add beef broth and Worcestershire sauce, bringing to a simmer.
- If desired, sprinkle in flour for a thicker sauce and stir well.
- Lower heat, return seared beef to the skillet, and let it simmer for another 5 minutes.
- Remove from heat, fold in sour cream until well incorporated.
- Season with salt and pepper to taste.
Serving
- Serve hot over egg noodles or rice, garnished with fresh parsley.
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Notes
For a richer flavor, you can add a splash of cream before serving. Store leftovers in an airtight container for up to three days or freeze for up to three months.