Easy Beef Stroganoff Recipe
This easy beef stroganoff recipe is the perfect comfort meal that’ll be ready and on your table in just 35 minutes! Enjoy the juicy mushrooms and tender chunks of browned beef tossed in a rich and creamy gravy. Just add your favorite egg noodles, rice, or mashed potatoes to complete the meal!
Servings: 4 servings
Calories: 609kcal
Ingredients
- 1 pound beef tenderloin filet
- 3 Tbsp flour, divided
- 3 Tbsp olive oil
- 2 Tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- ½ tsp salt
- ¾ pounds brown mushrooms, sliced
- ¼ cup dry red wine
- ¼ tsp black pepper
- 2 cups beef bouillon
- 1 Tbsp dijon mustard
- 1 Tbsp Worcestershire sauce
- ⅔ cup sour cream
- chopped green onion or parsley, for serving
Instructions
- Cut the meat against the grain into thin strips (about ⅕ inch thin) and place them in a bowl.1 pound beef tenderloin filet
- Add 1 Tbsp of flour to the meat and mix with a spoon or hands until meat strips are evenly covered.3 Tbsp flour,
- Heat olive oil in a large skillet over high heat, I recommend using a nonstick skillet.3 Tbsp olive oil
- Add beef strips and cook for about 90 seconds until meat browns. Don't stir too often, just once should be enough. If the pan is overcrowded, the meat will steam rather than brown.
- Remove browned beef to the plate and set aside.
- Turn the heat to medium and add butter and sliced onions to the pan. Add salt and sauté for about 4 minutes, stirring. Onion should be soft and translucent.2 Tbsp butter, 1 medium onion,, ½ tsp salt
- Add minced garlic and cook for 30 more seconds.2 cloves garlic,
- Add sliced mushrooms and black pepper, cook for 5 more minutes, stirring from time to time. Add red wine and cook for 30 more seconds.¾ pounds brown mushrooms,, ¼ tsp black pepper, ¼ cup dry red wine
- Transfer meat back into the pan, add bouillon, Worcestershire sauce, Dijon mustard. Mix, bring to a simmer and cook on low heat for 5 minutes.2 cups beef bouillon, 1 Tbsp Worcestershire sauce, 1 Tbsp dijon mustard
- Add remaining 2 Tbsp of flour to sour cream and mix until no lumps remain. To make it easier you can add 2 Tbsp of cooking liquid from the pan.3 Tbsp flour,, ⅔ cup sour cream
- Add sour cream and flour mixture to the pan, stir, and cook until the sauce thickens. Taste and add more salt or pepper if needed.
- Serve with your favorite egg noodles and chopped green onions or parsley on top.chopped green onion or parsley,
Notes
Beef stroganoff is such a great recipe to make ahead of time! I love to make a big bath to enjoy for dinner and then freeze some of it to enjoy in a few weeks. You can freeze it in an airtight container for about 3-4 months and then let it defrost in the fridge overnight before reheating it on the stove while stirring frequently.
If you have leftovers that you’d like to enjoy the following day, just store it in the fridge in an airtight container. It’ll keep for about 4 days and you can reheat it on the stove or in the microwave.
Nutrition
Calories: 609kcal | Carbohydrates: 14g | Protein: 26g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 953mg | Potassium: 938mg | Fiber: 1g | Sugar: 4g | Vitamin A: 436IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 4mg