Hearty Old-Fashioned Beef Stroganoff
Creamy, juicy, and comforting tender strips of beef simmered in a rich, velvety sauce and served over egg noodles for a satisfying classic dinner
Equipment
- Skillet
- Mixing bowl
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 lb beef cut into thin strips, sirloin or ribeye recommended
- 2 tbsp olive oil
- 1 small onion chopped (about 1/2 cup)
- 2 cloves garlic minced
- 2 tbsp flour
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 0.5 cup sour cream room temperature recommended
To Serve
- Enough egg noodles cooked and drained for 4 servings
- fresh parsley chopped, for garnish (optional)
Instructions
- Pat the beef strips dry and season lightly with salt and pepper to taste.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the beef strips in a single layer and cook 2–3 minutes per side until browned; remove beef and set aside.
- In the same skillet, reduce heat to medium and add the chopped onion; cook 4–5 minutes until softened.
- Add the minced garlic and cook about 30 seconds until fragrant.
- Sprinkle flour over the onion and garlic and stir continuously for about 1 minute to cook the raw flour taste out.
- Gradually whisk in the beef broth and Worcestershire sauce, scraping up browned bits; continue stirring until the sauce thickens slightly.
- Return the browned beef to the skillet and simmer gently for about 5 minutes to meld flavors.
- Remove from heat and stir in the sour cream until creamy and combined; adjust seasoning if needed.
- Serve the beef stroganoff over cooked egg noodles and garnish with parsley if desired.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. Gently reheat on the stovetop with a splash of beef broth to loosen sauce.