Description
Creamy Beef Stroganoff with Mushrooms
Ingredients
1 lb beef sirloin or stew meat (thinly sliced)
2 tbsp olive oil or butter
1 onion (diced)
2 cups cremini or button mushrooms (sliced)
2 garlic cloves (minced)
1 cup beef broth
1 cup heavy cream (or sour cream for tang)
2 tbsp all-purpose flour (or cornstarch for gluten-free)
1 tsp Dijon mustard
1 tsp smoked paprika
Salt & pepper to taste
1 lb pasta (fusilli, egg noodles, or your choice)
Fresh thyme or parsley for garnish
Directions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
Sear the Beef: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then sear in batches for 1-2 minutes per side until browned. Remove and set aside.
Cook the Veggies: In the same skillet, add another tbsp of olive oil. Sauté onion and mushrooms until softened, about 5 minutes. Add garlic and cook for another minute.
Make the Sauce: Sprinkle flour over the mushroom mixture and stir to coat. Slowly pour in the beef broth, whisking to prevent lumps. Stir in heavy cream, Dijon mustard, and paprika. Simmer for 5 minutes until thickened.
Combine & Serve: Return the beef to the skillet and simmer for 2-3 minutes until heated through. Serve over cooked pasta and garnish with fresh thyme or parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 520 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a foolproof Stroganoff. First, ensure your beef is thinly sliced against the grain for maximum tenderness. Pat it completely dry before seasoning. When searing, do not overcrowd the pan; this ensures a proper brown crust, not gray steam. After removing the beef, deglaze the skillet with a splash of the beef broth, scraping up the flavorful browned bits (fond) before adding the onions and mushrooms. For the sauce, create a slurry by whisking the flour with a few tablespoons of cold broth before adding it to the pan to guarantee a lump-free consistency. Simmer gently to allow the flour to cook out and the sauce to thicken properly before adding the cream and seared beef back in.
Serving Suggestions
While classic egg noodles are traditional, this creamy sauce pairs wonderfully with many bases. Try serving it over fluffy mashed potatoes, creamy polenta, or steamed rice for a gluten-free option. For a lighter take, spoon it over roasted spaghetti squash or zucchini noodles. Accompany the dish with a simple side salad dressed with a sharp vinaigrette to cut through the richness, or with steamed green beans or roasted broccoli.
How-to Summary
In summary: Cook your pasta. Sear seasoned beef in batches and set aside. Sauté onions, mushrooms, and garlic. Make a sauce by adding flour, then whisking in broth, cream, mustard, and paprika. Simmer to thicken, then return the beef to warm through. Serve the creamy beef and mushroom sauce over the pasta and garnish.
Frequently Asked Questions
Can I make this ahead of time? Yes, but store the sauce and pasta separately. Reheat the sauce gently on the stovetop, adding a splash of broth or cream if it has thickened too much.
What’s the best substitute for heavy cream? Full-fat sour cream adds a wonderful tang. For a lighter version, use half-and-half, but note the sauce will be slightly less rich and thick.
How do I prevent the sauce from curdling? Always simmer gently; a rolling boil can cause the dairy to separate. Adding the cream off the direct heat and stirring constantly helps.
Can I use a different cut of beef? Tender cuts like sirloin or tenderloin are best for quick cooking. For stew meat, you’ll need to braise it for 1-2 hours until tender before proceeding with the recipe.
How can I make this dish gluten-free? Use cornstarch instead of flour (mix with cold broth first) and serve over gluten-free pasta, rice, or potatoes.
Common Mistakes to Avoid
- Overcrowding the Pan: Searing beef in a single layer is crucial for proper browning, not steaming.
- Adding Cream to Boiling Liquid: This can cause curdling. Ensure the sauce is at a gentle simmer.
- Overcooking the Beef: Since it’s thinly sliced, it cooks quickly. Returning it to the sauce just to warm through keeps it tender.
- Using Cold Broth for the Slurry: When thickening with flour, always mix with a cold liquid first to prevent instant clumping.
- Skipping the Deglazing Step: Not using liquid to scrape up the fond from the pan misses a huge amount of flavor.
Conclusion
This Creamy Beef Stroganoff is a timeless, satisfying meal that balances rich, savory flavors with simple techniques. By following the detailed guide and avoiding common pitfalls, you can create a restaurant-quality dish perfect for any weeknight or special occasion. Its versatility in ingredients and serving options makes it a reliable favorite. Enjoy the comforting results of this classic recipe.