Rich, savory, and ready in about 30 minutes, this classic beef stroganoff brings tender beef, soft onions, and a silky sour cream sauce together in one skillet.
Ingredients
- 600 g beef sirloin or tenderloin, thinly sliced
- Salt
- 1/2 tsp cracked black pepper
- 30 g butter
- 15 ml neutral oil
- 2 medium onions, thinly sliced
- 2 garlic cloves, minced
- 5 g flour
- 120 ml dry white wine
- 180 ml beef broth
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 250 g sour cream
- 2 tbsp parsley, chopped
- 2 tbsp dill, chopped
Instructions
- 1Slice the beef thinly against the grain, then season with salt and pepper.
- 2Heat the butter and oil in a wide skillet over medium-high heat.
- 3Cook the onions until soft and lightly golden, about 5 minutes.
- 4Stir in the garlic and cook for 30 seconds.
- 5Add the beef in a single layer and sear quickly until browned, about 3 to 4 minutes.
- 6Sprinkle in the flour and stir to coat.
- 7Pour in the wine and let it reduce by half.
- 8Stir in the broth, Dijon, and Worcestershire, then simmer for 3 to 4 minutes until slightly thickened.
- 9Lower the heat and stir in the sour cream until smooth.
- 10Warm through gently for 2 to 3 minutes.
- 11Finish with parsley and dill, then serve.
Cook's Note
Use a heavy skillet and sear the beef strips in a very hot pan for about one minute per side; cook in batches to avoid overcrowding so the meat browns rather than steams.
Best Served With
buttered egg noodles, mashed potatoes, or roasted vegetables
Why This Recipe Works
Quick searing builds flavor without overcooking the beef. Wine and broth give the sauce depth, while sour cream adds richness and keeps the finish smooth.
Make It Yours
- Add 250 g sliced mushrooms with the onions.
- Finish with a squeeze of lemon for a brighter sauce.
- Swap the wine for brandy for deeper flavor.
Leftover Strategy
Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or broth, then serve extra sauce and beef over noodles, rice, or toast.
Want to impress guests with this dish? Ask Jeff →
Pairing
Black tea ↗ or dry red wine works well with the creamy beef sauce; dill pickles ↗ add the sharp pantry-side contrast it needs.
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