Description
A quick and creamy Beef Stroganoff that feels fancy yet effortless, perfect for weeknights or impressing guests.
Ingredients
- 1 lb beef tenderloin, sliced into strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp flour
- 2 tbsp butter
- Salt and pepper, to taste
- Parsley, for garnish
- Egg noodles or rice, for serving
Instructions
- In a large skillet, melt butter over medium heat. Add the sliced beef and cook until browned. Remove from skillet and set aside.
- In the same skillet, add chopped onion and garlic; sauté until translucent.
- Add mushrooms and continue cooking until tender.
- Sprinkle flour over the mixture and stir for 1 minute. Slowly pour in the beef broth, stirring to combine.
- Bring to a simmer and let it thicken slightly.
- Lower the heat and stir in the sour cream until smooth. Do not let it boil.
- Return the beef to the skillet, season with salt and pepper, and heat through.
- Serve over egg noodles or rice and garnish with parsley.
Notes
To prevent the sour cream from splitting, stir it in off the heat. For a lighter version, swap half the sour cream for plain Greek yogurt.