Classic Beef Stroganoff
A classic beef stroganoff features lean beef, rich beef stock, sour cream, and aromatic spices, ideal for serving over buttered noodles.
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Instructions
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Pat beef dry, cut against the grain into 2-inch by 1/2-inch strips, then season with salt and pepper.
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Melt 1 tablespoon butter in a medium saucepan over medium heat, stir in flour, and cook for 2 minutes.
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Gradually pour in beef stock, stirring constantly until the sauce is thickened and smooth.
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Heat olive oil and the remaining tablespoon butter in a large skillet; cook sliced onion until tender, about 4 minutes.
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Push onion to one side of the skillet, then sear the seasoned beef in batches until browned on all sides.
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Add all browned beef and onion to the thickened sauce, cover, and cook on low, stirring occasionally, for 10 minutes.
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Temper sour cream by mixing it with a tablespoon or two of the hot sauce.
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Stir the tempered sour cream into the sauce, heating through without boiling.
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Serve the beef stroganoff over buttered noodles, if desired, and garnish with fresh chopped parsley.