Classic Beef Stroganoff with fresh mushrooms & onion, beef sirloin steak, a creamy sour cream sauce served over egg noodles is the ultimate comfort food a family dinner time favorite!
This dinner recipe is so easy to make on the stove. Busy families love this easy beef stroganoff dinner recipe!
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EASY BEEF STROGANOFF
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Don’t ask me why, but I had a mean craving for beef stroganoff that just wouldn’t go away. To me, it is very similar to salisbury steak, but you swap noodles for the mashed potatoes and its just the right amount of different.
That thinly sliced sirloin cooks up so wonderfully tender, and the fresh mushrooms are simply divine. When you use your own homemade beef broth to make the sauce, this recipe is insanely delicious. Homemade beef stroganoff is definitely one of my favorite classic comfort food meals.
How to make beef stroganoff on the cook top:
- Heat butter and oil in dutch oven or heavy bottom skillet over high heat. As soon as its melted and hot, add the mushrooms and onions. Stir, and allow to cook until liquid has evaporated and they are barely golden brown. At this point I like to add garlic and onion dip mix. Onion dip mix gives this recipe great flavor! Stir, and allow to cook for another 1-2 minutes, then remove from heat and set aside.
- Using the same skillet, you’ll cook the meat until brown. You basically want to sear it to lock in the flavor. This should only take a few minutes. Next you’ll add the beef broth and Worcestershire sauce and let it simmer.
- Finally you’ll whisk a bit of flour into the remaining beef broth and pour the mixture into the pot with beef. You will add the mushroom mixture back in with the beef and heat to boiling over high heat, stirring constantly. Allow to cook at a boil for about a minute.
- Reduce heat to low and stir in sour cream. Heat until everything is nice and hot (do not allow cream to boil). Serve over noodles.
The best kind of meat for beef stroganoff:
I highly recommend sirloin steak. You can easily convert this recipe by making ground beef beef stroganoff and I even made that version in the Instant Pot. But, for a classic old fashioned version, I much prefer sirloin steak.
Did you know that Trader Joe’s sells “thinly sliced sirloin steak”? It comes pre-sliced in a sealed package. I mean, how great is that? I love to cook but I loathe cutting raw meat.
The best noodles for beef stroganoff:
For whatever reason, egg noodles taste the best with beef stroganoff. I think it has something to do with their chewy texture that holds up so well against the creamy savory sauce.
I have a hard time finding egg noodles. I’m pretty sure they’re easy to find in stores like Walmart or Safeway, but I do most of my shopping at Trader Joe’s and the farmer’s market. I just happened to be at Trader Joe’s and didn’t have the patience to drag the kids to another store, but luckily they sell these gorgeous thick wide long egg noodles.
They are absolutely perfect for this recipe, but be careful because they stick to each other so a small splash of olive oil after you drain them will prevent one large sticky noodle ball.
Classic Beef Stroganoff
Classic Beef Stroganoff with fresh mushrooms, beef sirloin steak, and egg noodles is the ultimate comfort food a family dinner time favorite!
- 1/4 cup butter 1/2 stick
- 1-2 tablespoons olive oil
- 16 ounces fresh mushrooms sliced (I used half crimini, half white)
- 1 large yellow onion thinly sliced
- 2 garlic cloves minced
- 1-2 tablespoons onion dip mix half a packet
- 1 1/2 pounds beef sirloin steak thinly sliced against the grain (Trader Joe's sells this pre-sliced)
- 2 cups beef stock divided
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 1 1/2 cups sour cream
- 1 teaspoon salt
- 16 ounces egg noodles cooked
Heat butter and oil in dutch oven or heavy bottom skillet over high heat. As soon as its melted and hot, add the mushrooms and onions. Stir, and allow to cook until liquid has evaporated and they are barely golden brown. Add garlic and onion dip mix, stir, and allow to cook for another 1-2 minutes. Remove from heat and set aside.
Using same skillet over high heat, cook the meat until brown. This should only take a few minutes. Add one cup of the beef broth and the Worcestershire sauce, reduce heat to low, cover, and simmer for 15 minutes.
Whisk flour with remaining cup of beef broth until smooth. Pour into pot with beef and stir well. Add mushroom mixture back in with the beef and heat to boiling over high heat, stirring constantly. Allow to cook at a boil for about a minute.
Reduce heat to low and stir in sour cream. Heat until everything is nice and hot (do not allow cream to boil). Serve over noodles.
Roasted beef stock recipe: https://selfproclaimedfoodie.com/roasted-beef-broth/
This post was originally created in May 2016 and has been updated with more fun facts and tidbits for your reading pleasure.
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