Old-Fashioned Beef Stroganoff Recipe

Beef Stroganoff is a beloved comfort food that has stood the test of time, bringing rich flavors and creamy textures to dinner tables around the world. This classic dish features tender strips of beef simmered in a luscious mushroom sauce, traditionally served over egg noodles or rice.

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Step-by-Step Guide to the Perfect Beef Stroganoff

Ingredients Preparation

To ensure a smooth cooking process, gather and prepare all ingredients in advance:

• Beef: Trim excess fat from sirloin or tenderloin. Slice into thin strips (about 1/2 inch wide) and season with salt and pepper.
• Vegetables: Clean and slice mushrooms. Finely chop the onion and mince the garlic.
• Other Ingredients: Measure beef broth, Worcestershire sauce, Dijon mustard, paprika, and sour cream (bring to room temperature for smooth blending).

Cooking the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add egg noodles and cook per package instructions (usually 7-9 minutes) until al dente.
3. Drain and set aside, tossing with a bit of olive oil to prevent sticking.

Searing the Beef

1. Heat olive oil in a large skillet over medium-high heat.
2. Brown the seasoned beef in a single layer, cooking for 2-3 minutes per side. Avoid overcrowding; cook in batches if needed.
3. Remove beef from the skillet and set aside.

Sautéing the Vegetables

1. Melt butter in the same skillet.
2. Add mushrooms and cook for 5-7 minutes until browned and moisture is released.
3. Stir in onions and cook for 3-4 minutes until translucent.
4. Add minced garlic and cook for 30 seconds until fragrant.

Making the Sauce

1. Pour in beef broth, scraping the skillet bottom to deglaze.
2. Stir in Worcestershire sauce, Dijon mustard, and paprika. Simmer gently.
3. Return seared beef to the skillet, along with any juices, and cook for 5-7 minutes until tender.
4. Reduce heat to low and stir in sour cream. Avoid boiling to prevent curdling. Adjust seasoning as needed.

Combining & Serving

1. Add cooked egg noodles to the sauce, tossing gently to coat evenly.
2. Transfer to a serving dish and garnish with fresh chopped parsley.
3. Serve hot, optionally with crusty bread or a light salad.

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Tips for the Best Beef Stroganoff

• Cut the Beef Properly: Slice against the grain for optimal tenderness.
• Choose Quality Meat: Sirloin or tenderloin works best, but flank steak or ribeye can be used with adjusted cooking times.
• Use Fresh Ingredients: Fresh mushrooms and herbs enhance the dish’s flavor.
• Simmer Slowly: Let the sauce develop flavors by cooking gently.
• Customize the Sauce: Adjust ingredients like Dijon mustard and Worcestershire sauce to your taste.

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Variations

1. Mushroom-Free Version: Substitute mushrooms with bell peppers or spinach.
2. Dairy-Free: Use coconut cream or a dairy-free sour cream alternative.
3. Vegetarian: Replace beef with tempeh or tofu and use vegetable broth.
4. Slow Cooker Method: Combine beef, onions, mushrooms, broth, and seasonings in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then stir in sour cream before serving.

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Serving Suggestions

• Crusty Bread: Ideal for soaking up the creamy sauce.
• Side Salad: A fresh contrast with mixed greens and vinaigrette.
• Roasted Vegetables: Add nutrition and complementary flavors.
• Mashed Potatoes: For an extra-hearty alternative to noodles.

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Storage & Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze without sour cream for up to 3 months. Add sour cream after reheating.
• Reheating: Warm on the stovetop over medium heat, adding a splash of beef broth if needed.

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Conclusion

Old-fashioned Beef Stroganoff is a timeless dish, rich in flavor and comfort. With its creamy texture and savory taste, it remains a family favorite. Whether you’re preparing it for a special occasion or a cozy meal at home, this recipe is sure to impress.

Ingredients:

• 1 pound beef sirloin or tenderloin, thinly sliced into strips
• 1 medium onion, chopped
• 8 ounces mushrooms, sliced (button or cremini)
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• 1 cup sour cream (room temperature)
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 ounces egg noodles (or pasta of choice)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Noodles:
   • Bring a large pot of salted water to a boil.
   • Cook egg noodles according to package instructions until al dente.
   • Drain and set aside, drizzling with a little olive oil to prevent sticking.
2. Brown the Beef:
   • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
   • Add beef in batches (to prevent overcrowding), season with salt and pepper, and sear for 2-3 minutes per side until browned.
   • Remove from skillet and set aside.
3. Sauté the Vegetables:
   • In the same skillet, melt the remaining butter.
   • Add chopped onion and sliced mushrooms, sautéing for 5-7 minutes until softened.
4. Make the Sauce:
   • Sprinkle flour over the onions and mushrooms, stirring to coat.
   • Slowly pour in beef broth while stirring to prevent lumps.
   • Add Worcestershire sauce and Dijon mustard, simmer for 5 minutes until slightly thickened.
5. Combine Beef & Sauce:
   • Return browned beef to the skillet and stir to combine.
   • Simmer for 5-7 minutes until beef is tender.
6. Finish with Sour Cream:
   • Remove from heat and stir in sour cream until fully incorporated.
   • Adjust seasoning with salt and pepper.
7. Serve:
   • Plate over cooked egg noodles.
   • Garnish with fresh parsley and enjoy!