Description
A creamy, hearty dish that combines beef and mushrooms with a rich sauce, perfect for cozy nights or impressing friends.
Ingredients
- 1 pound beef stew meat or sirloin, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth, warmed
- 1/2 cup sour cream, at room temperature
- 1/2 pound spaghetti
- Fresh parsley, chopped, for garnish
Instructions
- Season the beef cubes evenly with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Brown the beef in batches for about 2-3 minutes on each side until deeply browned. Remove and set aside.
- Reduce heat to medium. Add remaining olive oil and diced onion. Cook until softened, about 5-7 minutes.
- Add sliced mushrooms and cook for 5-8 minutes until browned. Add minced garlic and cook for one more minute.
- Sprinkle flour over the mixture and stir continuously for 1-2 minutes.
- Gradually whisk in the warm beef broth and bring to a gentle simmer.
- Return the browned beef to the skillet, cover, and simmer for 45-60 minutes until beef is tender.
- Cook spaghetti according to package directions until al dente.
- Remove the skillet from heat and let sit for a few minutes.
- Whisk a spoonful of warm sauce into sour cream to temper, then add to the skillet.
- Serve the stroganoff over the spaghetti and garnish with chopped parsley.
Notes
For a vegetarian version, substitute beef with mushrooms and use vegetable broth. Greek yogurt can replace sour cream.