Ingredients
Scale
- 1 pound beef (sirloin or tenderloin), thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1 tablespoon flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Egg noodles (for serving)
Instructions
- Heat olive oil in a large sauté pan over medium-high heat. Brown the sliced beef for 2-3 minutes, ensuring it’s seared but not cooked through.
- Remove the browned beef and set aside. In the same pan, add chopped onions and sliced mushrooms. Sauté for 5-7 minutes until onions are translucent.
- Return the beef to the pan. Add beef broth and Worcestershire sauce, then bring to a simmer. Sprinkle flour for thickness if desired, then mix in sour cream until well combined.
- Serve the creamy beef stroganoff over cooked egg noodles and garnish with freshly chopped parsley.
Notes
- Store leftovers in an airtight container for 3-4 days.
- For longer storage, freeze in a freezer-safe container for up to 3 months.
- Add extra broth or sour cream when reheating to restore creaminess.
- Substitute beef with chicken or mushrooms for a different twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
- Diet: Gluten-Free option available