Classic Creamy Beef Stroganoff Recipe
This easy and quick recipe for classic creamy beef stroganoff features tender sirloin, earthy mushrooms, and a rich sour cream sauce, perfect for a comforting meal over egg noodles.
Equipment
- large pan or pot
- plate
- whisk
Ingredients
Main Ingredients
- 2 tablespoons neutral-flavored oil
- 2 pounds thinly sliced top sirloin
- 2 tablespoons unsalted butter
- 1 white or yellow onion
- 1 cup sliced cremini mushrooms
- 1 cup sliced button mushrooms
- 3 cloves finely minced cloves of garlic
- 1/3 cup brandy
- 3 cups beef stock
- 2 bay leaves
- 1 tablespoon coarse ground mustard
- 1 ½ cups sour cream
- 1 tablespoon chopped parsley + more for garnish
- 1 pound wide egg noodles boiled and strained
- coarse salt and fresh cracked pepper to taste
Instructions
Main Instructions
- Heat the oil in a large pan or pot over medium-high heat until it begins to smoke lightly.
- Sear the beef until lightly browned, about 1 to 2 minutes per side, then set it aside on a plate.
- Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes.
- Add the garlic and saute for 1 to 2 minutes before returning the seared beef to the pan.
- Deglaze with brandy and cook until it is almost completely absorbed, which takes about 2 to 3 minutes.
- Pour in the beef stock, add the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes, or until the liquid is reduced by 1/3.
- Finish the sauce by whisking in the sour cream, salt, pepper, and parsley.
- Toss the finished stroganoff with the boiled noodles and garnish with extra parsley.
Notes
For best results, do not overcrowd the pan when searing the beef. Adjust salt and pepper to your personal taste.