Classic Beef Stroganoff (30 Minutes)

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Beef Stroganoff is a classic Russian dish that has been popular around the world for decades. In today’s recipe, we’ll pair rich and savory beef with delicate mushrooms and serve them over a bed of buttered egg noodles. Yum!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 1 lb. beef sirloin, cut into thin strips
  • 1/2 cup sliced onion
  • 2 cups sliced mushrooms
  • 1/4 cup all-purpose flour
  • 1 tsp. paprika
  • 2 cups beef broth
  • 1 cup sour cream
  • Salt and pepper, to taste
  • Buttered egg noodles, for serving
  • Chopped fresh parsley, for garnish

Instructions

  1. In a large skillet, cook the beef strips over medium-high heat until browned on all sides, about 5-7 minutes.
  2. Remove the beef from the skillet and set aside. In the same skillet, cook the onion and mushrooms until softened, about 5-7 minutes.
  3. Sprinkle the flour and paprika over the vegetables and stir to combine. Gradually stir in the beef broth, stirring constantly, until the mixture comes to a boil.
  4. Reduce the heat to low and add the sour cream, stirring until well combined. Add the cooked beef back to the skillet and stir to coat in the sauce.
  5. Season with salt and pepper to taste. Serve the stroganoff over buttered egg noodles and garnish with chopped fresh parsley.

Notes

Be sure to use a good quality cut of beef and slice it thinly against the grain for optimal tenderness. You can also add a splash of Worcestershire sauce for extra depth of flavor. Don’t overcook the sour cream, as it can curdle if heated for too long. Serve the stroganoff over buttered egg noodles or mashed potatoes for a classic comfort food meal.

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 329
  • Sugar: 3g
  • Sodium: 410mg
  • Fat: 16g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 33g
  • Cholesterol: 104mg

Pair this with...

Baked Sweet Potatoes

Start by preheating your oven to 425°F (220°C). While it's heating up, give your sweet potatoes a good scrub under running water, ensuring they're clean. Pat them dry and, with a fork, pierce the skin a few times to allow steam to escape during baking. Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil for easier cleanup. Pop them in the oven for about 45-50 minutes. They're ready when they're soft to the touch and a fork easily pierces through. Once out of the oven, slice them open, fluff the insides with a fork, and top with your choice of toppings: a pat of butter, a sprinkle of cinnamon, or even a dash of salt.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

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