Hearty Old-Fashioned Beef Stroganoff
Creamy, juicy, and wildly comforting, this Hearty Old-Fashioned Beef Stroganoff features tender strips of beef in a rich sauce over egg noodles.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
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
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1/2 cup sour cream room temperature recommended
- 2 tbsp flour
- Salt and pepper to taste
- 4 servings egg noodles, cooked and drained enough for 4 servings
- fresh parsley, chopped for garnish
Instructions
- Pat the beef strips dry with paper towels. Season lightly with salt and pepper.
- Place a large skillet over medium-high heat and add olive oil. Let the oil shimmer but not smoke.
- Add the beef strips in a single layer and cook 2–3 minutes per side until nicely browned. Remove beef from skillet and set aside.
- In the same skillet, reduce heat to medium. Add the chopped onion and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the onion and garlic, stirring continuously. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in beef broth and Worcestershire sauce, scraping up any browned bits. Stir until the sauce is smooth and starts to thicken, about 2–3 minutes.
- Add the browned beef back to the skillet and simmer gently for 5 minutes to meld flavors.
- Remove from heat and stir in sour cream until creamy. Adjust seasoning with salt and pepper.
- Spoon the beef stroganoff over cooked egg noodles. Garnish with chopped parsley and serve immediately.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, store beef (without noodles) for up to 2 months.