Many of us have busy lives, juggling work, family, and social activities, but that doesn’t mean you can’t enjoy a delicious, homemade meal. I am excited to share my recipe for beef stroganoff, a classic dish that comes together in less than an hour. Trust me, this hearty meal is perfect for weeknight dinners and will impress your family or guests.
Before you start, let’s gather all the ingredients. For beef stroganoff, you’ll need the following:
- 1 pound of beef sirloin or tenderloin, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 8 ounces of mushrooms, sliced (I prefer cremini for a richer flavor)
- 1 cup of beef broth
- 1 cup of sour cream
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of all-purpose flour
- 2 tablespoons of butter
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
- Your choice of noodles or rice (to serve the stroganoff on)
Now, let’s get cooking! Start by preparing your noodles or rice according to package instructions so that they’re ready when your stroganoff is finished.
Next, in a large skillet, melt the butter over medium-high heat. Once the butter is melted and bubbling, add the thinly sliced beef, ensuring it’s in a single layer. Sear the beef for about 2-3 minutes until it develops a nice brown color. Don’t overcrowd the pan; if necessary, work in batches. I often find that cooking the meat in stages allows for the best flavor and texture. Once cooked, remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent. Add the minced garlic and sliced mushrooms, sautéing for another 5 minutes until the mushrooms soften and release their moisture. At this point, sprinkle the flour over the mixture and stir well to combine. This step helps thicken your sauce.
Pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and let it thicken for about 3 minutes.
Next, reduce the heat to low and stir in the sour cream. This is where the creaminess of your stroganoff comes from. Best not to boil the sauce after adding the sour cream, as it might curdle. Once the sauce is smooth, return the cooked beef to the skillet, mixing everything thoroughly. Season with salt and pepper to taste.
Finally, serve your luscious beef stroganoff over the prepared noodles or rice. I like to garnish with fresh parsley to add a pop of color and flavor. Enjoy the delightful blend of savory beef, creamy sauce, and the satisfying texture of your chosen base. You’re now ready to enjoy your homemade beef stroganoff in under an hour!
The Perfect Beef Stroganoff in Under an Hour
Ingredients
- 1 pound of beef sirloin or tenderloin, sliced into thin strips
- 1 cup of beef broth
- 1 cup of sour cream
- 2 cups of mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of flour
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Cooked egg noodles or rice for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the onions and garlic, sauté for about 2-3 minutes until onions are translucent.
- Add the sliced beef and cook until browned, about 5 minutes.
- Stir in the mushrooms and cook for an additional 4-5 minutes until softened.
- Sprinkle the flour over the beef mixture and stir well to combine.
- Slowly pour in the beef broth, stirring constantly to avoid lumps.
- Bring the mixture to a simmer and let it cook for 5-7 minutes until it thickens.
- Remove from heat and stir in the sour cream until well combined.
- Season with salt and pepper to taste.
- Serve over cooked egg noodles or rice.
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