Mushroom and Beef Stroganoff is a comforting, creamy dish bursting with earthy flavors from mushrooms and tender beef slices. Cooked in a rich, savory sauce and served over buttery noodles or rice, it’s a hearty dinner that’s quick, satisfying, and perfect for family meals or cozy nights at home.
Recipe Tips and Tricks
- Slice beef thinly against the grain for maximum tenderness.
- Use a mix of cremini and button mushrooms for added depth of flavor.
- Stir the sour cream in gently to avoid curdling.
- Add a splash of Worcestershire sauce for a tangy twist.
- Simmer the sauce to your desired thickness before combining with the beef and mushrooms.
Why You’ll Love This Recipe
This Mushroom and Beef Stroganoff is the ultimate comfort food. The creamy, savory sauce pairs perfectly with tender beef and earthy mushrooms, creating a dish that’s both rich and satisfying. Easy to prepare in under an hour, it’s perfect for busy weeknights or a cozy dinner party. Plus, its versatile nature allows you to adapt it to your preferences, making it a hit with picky eaters and adventurous foodies alike.
Mushroom and Beef Stroganoff
A creamy, hearty Mushroom and Beef Stroganoff perfect for cozy dinners with rich flavors and tender, savory ingredients.
Ingredients
- 1 lb beef sirloin, thinly sliced
- 2 cups fresh mushrooms, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 ½ cups beef broth
- 1 tbsp Worcestershire sauce
- ½ cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Egg noodles, cooked (for serving)
Instructions
- Prepare Ingredients: Slice the beef thinly against the grain and season with salt and pepper. Set aside.
- Sauté Vegetables: Heat olive oil and butter in a large skillet over medium heat. Add onions and garlic, cooking until soft and fragrant. Stir in the mushrooms and cook until tender, about 5 minutes. Remove from skillet and set aside.
- Cook Beef: In the same skillet, cook the beef in batches to avoid overcrowding. Sear for 1-2 minutes per side until browned but not fully cooked. Remove and set aside.
- Make the Sauce: Reduce the heat to medium. Melt 1 tablespoon of butter and whisk in the flour, cooking for 1 minute. Gradually add beef broth, whisking constantly to avoid lumps. Stir in Worcestershire sauce and simmer until thickened.
- Combine and Heat Through: Return the mushrooms, onions, and beef to the skillet. Stir to coat with the sauce. Simmer for 5-7 minutes until the beef is fully cooked.
- Finish with Sour Cream: Lower the heat and gently stir in the sour cream until well combined. Do not boil. Adjust seasoning with salt and pepper.
- Serve: Spoon the stroganoff over cooked egg noodles and garnish with fresh parsley.
Notes
- Avoid overcooking the beef to keep it tender. Adjust sauce consistency with additional broth if needed.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 522Total Fat 32gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 14gCholesterol 137mgSodium 572mgCarbohydrates 22gFiber 3gSugar 5gProtein 37g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Beef: Use a tender cut like sirloin or ribeye. Slice thinly to ensure quick cooking.
- Mushrooms: Fresh mushrooms like cremini or baby bella add earthy tones, but button mushrooms also work well.
- Sour Cream: Gives the sauce its signature creaminess; Greek yogurt can be a lighter substitute.
- Beef Broth: Use low-sodium broth to control salt levels.
- Worcestershire Sauce: Adds a tangy depth to the sauce.
- All-Purpose Flour: Thickens the sauce; gluten-free flour can be substituted if needed.
- Onion and Garlic: Provide aromatic depth to the dish.
- Butter and Olive Oil: For sautéing and adding richness to the sauce.
Variations and Substitutions
- Protein Options: Substitute beef with chicken, pork, or even tofu for a vegetarian twist.
- Cream Alternatives: Swap sour cream with crème fraîche, heavy cream, or a dairy-free alternative like cashew cream.
- Carb Base: Serve over egg noodles, rice, mashed potatoes, or even cauliflower rice for a low-carb option.
- Mushroom Variety: Use shiitake or portobello mushrooms for a bolder flavor profile.
- Add-Ins: Include a handful of spinach or peas for added nutrition and color.
Storage Options
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave to avoid overcooking.
- Freezing: Freeze the sauce without noodles for up to 2 months. Thaw overnight in the fridge and reheat before serving.
- Meal Prep: Prepare components like beef and mushrooms in advance and assemble when ready to serve.
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