How to Make Classic Boeuf Stroganoff with Sautéed Mushrooms

Simple Summary

Boeuf Stroganoff with Mushrooms is a classic comfort dish featuring tender strips of beef and earthy mushrooms in a rich, creamy sauce. This hearty meal is perfect for cozy dinners and special occasions alike.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 1/2 pounds beef tenderloin, cut into thin strips
• Salt and freshly ground black pepper, to taste
• 3 tablespoons vegetable oil, divided
• 1 large onion, thinly sliced
• 1 pound mushrooms, sliced (cremini or white button)
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• 2 tablespoons fresh parsley, chopped
• 12 ounces egg noodles, cooked according to package instructions

Instructions

1. Season the beef strips generously with salt and pepper.

2. Heat 2 tablespoons of oil in a large skillet over high heat. Add the beef in batches and cook for 1-2 minutes per side until browned. Remove and set aside.

3. In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add the onions and cook for 5 minutes until softened.

4. Add the mushrooms and garlic. Cook for 8-10 minutes until the mushrooms release their moisture and begin to brown.

5. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute.

6. Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the Dijon mustard and Worcestershire sauce.

7. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens slightly.

8. Reduce heat to low and stir in the sour cream until well combined.

9. Return the beef to the skillet and simmer gently for 2-3 minutes until heated through. Avoid boiling to prevent the sour cream from curdling.

10. Taste and adjust seasoning if needed.

11. Serve hot over cooked egg noodles, garnished with chopped parsley.

Chef's Notes

• For the best texture, avoid overcooking the beef. It should be slightly pink in the center.
• If you can't find tenderloin, sirloin or ribeye are good alternatives.
• To make the dish ahead, prepare everything except adding the sour cream. Reheat gently and stir in the sour cream just before serving.
• For a lighter version, you can substitute Greek yogurt for some or all of the sour cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.

Nutritional Info

Per serving (approximately):

• Calories: 550
• Protein: 35g
• Fat: 30g
• Carbohydrates: 40g
• Fiber: 3g
• Rich in B vitamins, zinc, and iron from the beef
• Mushrooms provide antioxidants and vitamin D

Serving Suggestions

• Serve over egg noodles, rice, or mashed potatoes.
• Pair with a side of steamed green vegetables like broccoli or green beans for added nutrition and color.
• A crisp green salad with a light vinaigrette complements the rich flavors of the dish.
• For beverages, a full-bodied red wine like Pinot Noir or Merlot pairs well.
• Garnish with additional fresh parsley or a dollop of sour cream for presentation.
• This dish is perfect for cold winter evenings or as a special weekend dinner.