Description
This Classic Beef Stroganoff is the ultimate comfort food! Tender slices of steak in a creamy mushroom sauce come together in under 30 minutes for a hearty and satisfying meal. Perfect for weeknight dinners or cozy gatherings.
Ingredients
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1 pound tenderloin steaks (2–3 thick steaks)
Salt and freshly ground pepper, to taste
2 tablespoons vegetable oil, divided
3 tablespoons unsalted butter, divided
12 ounces cremini mushrooms, halved or quartered
1 large onion, sliced
2 tablespoons all-purpose flour
2 tablespoons sweet paprika
1/4 cup brandy
1 tablespoon Dijon mustard
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup sour cream
1/4 cup chopped parsley
Instructions
Prepare the Steaks:
Season steaks with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Sear steaks, turning occasionally, until browned and cooked to desired doneness (130°F for medium-rare). Remove and set aside.
Cook the Mushrooms and Onions:
Lower heat to medium. Add remaining oil and 2 tbsp butter. Sauté mushrooms for about 8 minutes until browned. Add remaining butter and onions. Cook 4–5 minutes until soft. Season with salt and pepper.
Make the Sauce:
Sprinkle in flour and paprika, stir to coat. Add brandy and deglaze, cooking until mostly evaporated. Stir in Dijon mustard and beef broth. Bring to a boil and let thicken slightly.
Combine Sour Cream:
In a separate bowl, mix sour cream and Worcestershire sauce. Slowly whisk in a ladleful of hot sauce to temper. Add mixture back to the pan. Stir and simmer gently—do not boil. Adjust seasoning.
Finish and Serve:
Slice or cube the reserved steaks. Return to the pan and stir into the sauce until warmed through. Garnish with parsley. Serve hot over egg noodles, rice, or mashed potatoes.
Notes
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Substitute tenderloin with sirloin or ribeye for a more affordable option.
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Don’t boil the sour cream mixture to prevent curdling.
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Add a splash of lemon juice for brightness or extra Worcestershire for depth.
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Pairs well with buttered egg noodles or crusty bread.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg