Classic Beef Stroganoff with tender beef, mushrooms, and onions in a creamy sauce. Perfect over noodles, rice, or potatoes.

Scale

1 1/2 lbs beef sirloin or tenderloin, cut into strips

1 tsp kosher salt

1/2 tsp black pepper

2 tbsp olive oil

2 tbsp unsalted butter

1 large onion, sliced

2 cloves garlic, minced

10 oz mushrooms, sliced

1 tbsp flour

1 cup beef broth

1 tbsp Worcestershire sauce

1/2 cup sour cream

2 tsp Dijon mustard

2 tbsp parsley, chopped

Egg noodles, rice, or mashed potatoes for serving

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1. Season beef with salt and pepper.

2. Heat oil in skillet; sear beef quickly in batches, remove.

3. Add butter and onions; cook until soft. Add mushrooms and garlic; cook until golden.

4. Sprinkle flour; stir 1 minute.

5. Pour in broth and Worcestershire; scrape bits; simmer 3–4 minutes.

6. Stir in sour cream and Dijon; return beef with juices.

7. Warm gently; sprinkle parsley; serve with noodles, rice, or potatoes.

Slice beef against the grain for tenderness.

Use Greek yogurt instead of sour cream for lighter sauce.

Reheat gently with broth to avoid curdling.