Our Creamy Beef Stroganoff Is Quick Enough To Make For A Weeknight Meal And Delicious Enough To Become An Instant Family Favorite!
This recipe has long been a family favorite. Slices of beef with mushrooms in a rich, tangy cream sauce served over buttered noodles……….What’s not to love?!
We like it best served over buttered egg noodles but sometimes I serve it over cooked rice or individually baked potatoes.
Creamy Beef Stroganoff
- 1 1/2 Pound Sirloin Steak thinly sliced into strips across the grain
- 2 Tablespoons Olive Oil
- 1 Medium Onion Diced
- 8 Ounces Mushrooms Sliced
- 2 Tablespoons All-Purpose Flour
- 1 14.25 Ounce Can Beef Broth
- 3 Tablespoons Tomato Paste
- 3 Tablespoons Dry Sherry
- 1 1/2 Teaspoons Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Dried Tarragon
- 1/2 Teaspoon Dried Thyme
- 8 Ounces Sour Cream
- 2 Tablespoons Parsely Chopped
- 1 Pound Uncooked Egg Noodles, Cooked Per Package Directions, Then Tossed With Butter
- In a large saute pan, heat the oil then add the beef in 2 batches and brown on both sides. Don't overcook the beef or it will get tough--I leave a little pink in the center of the strips. Remove to a plate and set aside.
- Add the onion to the pan and cook until they just begin to soften about 4-5 minutes. Add the mushrooms and cook until they're soft about 5-7 minutes. Sprinkle flour evenly over veggies. Mix until veggies are evenly coated.
- Add HALF the can of beef broth and the tomato paste and cook, stirring constantly until mixture thickens, about 2-3 minutes.
- Add beef and any accumulated juices back to pan, then add sherry, salt, pepper, tarragon, and thyme. Reduce heat to low and simmer about 5 minutes. Remove from heat and add sour cream and stir until sour cream is completely incorporated and sauce is smooth. Sprinkle with parsley and serve over warm cooked buttered egg noodles. Add more beef broth, if needed, to thin the sauce.
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Recipe Notes For Creamy Beef Stroganoff:
Mushrooms: You can obviously use whatever type of mushrooms you like. I’ve made this many times with button mushrooms but I prefer using sliced cremini mushrooms. I think the cremini have more flavor and enhance the meaty flavor of this dish.
Herbs: This dish uses both dried tarragon and dried thyme. Some people don’t care for the strong flavor of tarragon. If you are in that camp, I suggest you omit the tarragon and double the thyme.
Lower Fat Version: This can be made as a lower fat version with nonfat sour cream. The sauce still has a lot of flavor and, as you can see, still has a creamy texture, it’s just not as rich. I have to say I prefer the full-fat version but like that the sauce works well with either.
Sauce Thickness: (3/10/2016) A few readers have commented that they’re Stroganoff has come out too runny. I’m going to suggest you start with adding half of the can of broth at step 3 and continue on with the recipe as written. (I’m amending the recipe to say use 1/2 of the can) Add more of the broth at any point to thin sauce as needed/desired.
I can’t understand why we’re getting different results!!! I think starting with half a can a broth will give everyone more control over the thickness of the sauce. I’ve always followed the recipe just as I wrote it below with thick and delicious results. I guess this is just one of those mysteries in life!
Btw~ I still love the addition of tomato paste. I think it adds a nice complexity and additional flavor to this yummy sauce. 🙂