Classic Beef Stroganoff Stovetop Dinner
A rich and creamy classic American Beef Stroganoff made on the stovetop with tender strips of beef, mushrooms, and onions in a savory sour cream sauce, served over egg noodles for a comforting family dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Sauce
- Serving
- Garnish
- Seasoning
Let’s make it
Serving
Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente, then drain and set aside.
Main Cooking
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the beef strips in batches and sear quickly until browned but not fully cooked, about 1-2 minutes per side. Remove beef and set aside.
Vegetables
In the same skillet, reduce heat to medium and add 1 tablespoon butter. Add sliced onions and cook until softened, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
Vegetables
Add sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and brown, about 6-7 minutes.
Sauce
Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Sauce
Slowly pour in the beef broth while stirring to combine and avoid lumps. Add Dijon mustard, then bring the mixture to a gentle simmer until it thickens slightly, about 5 minutes.
Main Cooking
Return the seared beef along with any accumulated juices back into the skillet. Stir well to combine, and cook for another 2-3 minutes until the beef is cooked through but still tender. Season with salt and freshly ground black pepper to taste.
Sauce
Remove the skillet from heat. Stir in the sour cream until incorporated smoothly, ensuring the sauce does not boil after adding sour cream to prevent curdling.
Serving
Serve the beef stroganoff hot over the cooked egg noodles. Garnish with chopped fresh parsley if desired.
Tips & notes
For best results, slice the beef thinly against the grain to keep it tender. Do not overcook the beef in the pan to avoid toughness. Add sour cream off the heat to prevent curdling. Serve immediately for optimal flavor and texture.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days. Do not freeze as the sour cream sauce may separate upon thawing.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of beef broth or water to loosen the sauce if it has thickened. Avoid boiling after reheating to prevent curdling of the sour cream.
