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The origins of beef stroganoff can be traced back to 19th-century Russia, where it was first introduced as "beef stroganov," named after the wealthy Stroganov family. The dish was originally a simple preparation of sautéed beef served with a mustard sauce and a side of potatoes. However, as the recipe gained popularity, it underwent several transformations, eventually evolving into the creamy version we know today.

30-Minute Beef Stroganoff – Creamy & Comforting!

Discover the ultimate comfort food with this quick and creamy beef stroganoff recipe! Perfect for busy weeknights, this classic dish features tender beef, savory mushrooms, and a rich, creamy sauce that will delight your taste buds. Learn about its fascinating history, variations from around the world, and how to customize it to suit your dietary preferences. Experience timeless flavors and warm family memories with every delicious bite. Perfect for family dinners or special occasions!
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Ingredients
  

1 pound (450g) beef sirloin or tenderloin, thinly sliced

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces (225g) cremini or button mushrooms, sliced

2 tablespoons olive oil

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1 cup beef broth

1 cup sour cream

2 tablespoons all-purpose flour

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

8 ounces (225g) egg noodles or your choice of pasta

Instructions
 

Cook the Noodles: Begin by boiling water in a large pot. Add a pinch of salt and the egg noodles. Cook according to package instructions until al dente, usually 7-10 minutes. Drain and set aside.

    Sauté the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the sliced beef with salt and pepper. Once the oil is hot, add the beef in a single layer. Sear for about 2 minutes until browned, then flip and cook for another minute. Remove the beef from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 3 minutes until translucent. Add the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender and have released their moisture.

        Make the Sauce: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for another minute and then pour in the beef broth, scraping the bottom of the skillet to incorporate any browned bits. Stir in Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a simmer, allowing it to thicken slightly for about 3-4 minutes.

          Add the Sour Cream and Beef: Reduce the heat to low. Gently mix in the sour cream until well combined. Then, return the cooked beef to the skillet, stirring everything together. Let it cook for another 2-3 minutes to heat the beef through and meld the flavors. Adjust seasoning with salt and pepper as desired.

            Serve: Plate the cooked egg noodles and spoon the creamy beef stroganoff on top. Garnish with freshly chopped parsley.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings