Old Fashioned Beef Stroganoff Recipe
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. We all have those days when we want comfort food but don’t feel like putting on a three-hour cooking show for one. That’s where this Old Fashioned Beef Stroganoff comes in. It’s easy, delicious, and smells like a five-star meal – minus the Michelin-star chef stress. Let’s dive in and whip up this creamy, dreamy goodness together.
Why This Recipe is Awesome
Let me tell you why this recipe is the best thing since sliced bread. First off, it’s idiot-proof. Seriously, even I didn’t mess it up on my first try, and we all know my kitchen disasters could fill a blooper reel. It’s the perfect blend of tender beef, silky sauce, and hearty noodles that feel like a warm hug. And if you can boil water, you can make this. So pack away that takeout menu because you won’t need it after this.
You can whip this up in no time, and your dining partner will think you’ve secretly enrolled in a cooking class. Plus, leftovers? Oh man, they’re totally a thing. You’ll be dreaming about this stroganoff when you’re stuck at work the next day trying to survive on sad desk lunches.
Ingredients You’ll Need
Alright, gather your supplies! Here’s what you need for this flavor fiesta:
- 1 pound beef sirloin or tenderloin, thinly sliced into strips (because nobody likes a chewy bite)
- 1 medium onion, chopped (not crying over this onion)
- 8 ounces mushrooms, sliced (button or cremini work well, but you do you)
- 2 tablespoons all-purpose flour (for that thick sauce we all crave)
- 2 cups beef broth (the liquid gold of beef stroganoff)
- 1 tablespoon Worcestershire sauce (seriously, don’t skip this)
- 1 teaspoon Dijon mustard (optional, but why not add a bit of pizzazz)
- 1 cup sour cream (the creamy goodness that makes it all come together)
- 2 tablespoons butter (because butter makes everything better)
- 1 tablespoon olive oil (to keep things from sticking and make you feel fancy)
- Salt and pepper to taste (the seasoning superheroes)
- 8 ounces egg noodles (or pasta of choice, but egg noodles are the classic)
- Fresh parsley, chopped (optional for garnish, but it makes your plate look fab)
Step-by-Step Instructions
Here’s where the magic happens. Follow along, and you’ll be a stroganoff superstar in no time.
Cook the Noodles: In a large pot, bring salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside, drizzling with a bit of olive oil to prevent sticking. No one likes sticky noodles.
Brown the Beef: In a large skillet or frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced beef in batches (don’t overcrowd or it will steam instead of brown) and season with salt and pepper. Cook for about 2-3 minutes, just enough to make them brown all over but not fully cooked. Remove the beef from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add another tablespoon of butter (we like to keep things buttery here). Toss in the chopped onion and sliced mushrooms. Sauté for about 5-7 minutes until the veggies are soft, and the mushrooms have released their magical moisture.
Create the Sauce: Sprinkle the flour over the sautéed onions and mushrooms, stirring to combine and cook for another minute. Gradually pour in the beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce, Dijon mustard (if using), and bring it all to a simmer. Let it cook for about 5 minutes until the sauce thickens slightly, like your grandma’s secret recipe.
Combine the Beef and Sauce: Return the browned beef to the skillet and stir it all together. Allow the mixture to simmer for an additional 5-7 minutes until the beef is cooked through and tender.
Add the Sour Cream: Remove the skillet from the heat. Stir in the sour cream until it’s all blended beautifully. Taste and adjust seasoning with salt and pepper as needed. It’s your masterpiece now, so make it the way you like it.
Serve: Serve the beef stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley for a pop of color and flavor. Voilà! Dinner is served!
Common Mistakes to Avoid
Now that you’re ready to impress, let’s chat about some classic blunders to avoid on your culinary journey.
- Skipping the Beef Broth: Sure, you could just use water, but why would you want to strip away flavor? Go for the beef broth, and thank me later.
- Overcrowding the Pan: Trying to brown all your beef at once will turn that juicy tenderloin into sad, grey little things. Cook in batches; your taste buds will appreciate it.
- Not Stirring the Sauce Properly: Lumpy sauce is a stroganoff tragedy. Give it a good stir, or you’ll end up with a funky gravy situation.
- Ignoring the Sour Cream: The creaminess factor is key here! Don’t leave it out, or you’ll be serving bland sadness on noodles.
Alternatives & Substitutions
Sometimes, you gotta roll with the punches in the kitchen. Here are some alternatives and swaps if you can’t find something or just want to shake things up.
- Beef Alternatives: Not a beef lover? You can use chicken breast or even mushrooms for a vegetarian option. Just adjust the cooking times accordingly.
- Pasta Swaps: If you’re gluten-free, try some rice noodles. Or if spirals are more your jam, go for zoodles! But say goodbye to the traditional vibe.
- Sour Cream Sub: If you’re feeling wild, Greek yogurt can work too, but it’s not quite the same silky goodness.
- Mushroom Options: If you’re out of mushrooms, get creative! Diced bell peppers could work in a pinch, but the flavor will be a bit different.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is the key to flavor town in this dish.
What if I don’t have Worcestershire sauce? You could try soy sauce, but keep in mind it won’t have the same kick. You might want to add a hint of vinegar to balance it out.
Are there any low-carb options? Absolutely! Use cauliflower instead of noodles, and you’re on the low-carb express train.
How can I make this spicier? Add a dash of hot sauce or sprinkle in some red pepper flakes. Kick it up a notch and impress your spice-loving friends.
Can I make this ahead of time? Sure thing! Just prepare everything, but hold off on adding the sour cream until you’re ready to serve. It’ll keep things fresh and creamy.
What sides go well with this? A simple green salad or roasted veggies complement stroganoff like PB and J. Keep it easy, and everyone will love you more.
Is this freezable? Yes! But don’t freeze it with the sour cream mixed in. The texture won’t be quite right. Freeze the beef and sauce separately, and then add the sour cream after reheating.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it, my friend! Enjoy that creamy, beefy deliciousness whether it’s a cozy weeknight dinner or a fancy date night on the couch surrounded by takeout menus. You’re ready to whip up stroganoff magic, so put that apron on and get to it. Happy cooking!
Print
Old Fashioned Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: None
Description
A quick and easy recipe for creamy beef stroganoff that delivers comforting flavors without the hassle.
Ingredients
- 1 pound beef sirloin or tenderloin, thinly sliced into strips
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1 cup sour cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- 8 ounces egg noodles
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside with a drizzle of olive oil.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced beef in batches, season with salt and pepper, and brown for about 2-3 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of butter, then the chopped onion and sliced mushrooms. Sauté for about 5-7 minutes until softened.
- Sprinkle the flour over the sautéed vegetables and stir for another minute. Gradually add the beef broth while stirring to avoid lumps, then add Worcestershire sauce and mustard (if using). Bring to a simmer and cook for about 5 minutes until the sauce thickens.
- Return the browned beef to the skillet, stirring to combine, and simmer for an additional 5-7 minutes until the beef is cooked through.
- Remove from heat and stir in the sour cream. Adjust seasoning with salt and pepper.
- Serve the beef stroganoff over the cooked egg noodles and garnish with chopped parsley.
Notes
Use beef broth for maximum flavor and avoid overcooking the beef to maintain tenderness.