Why I Love Making This Dish
Hey there! So, beef stroganoff is my go-to comfort dish, especially when it’s raining cats and dogs outside and I’m in the mood for something cozy. I remember the first time I tried making it—it was a complete disaster! I didn’t realize that sour cream could curdle if added too quickly, and let’s just say, it wasn’t pretty. But, like they say, practice makes perfect (or at least edible, right?).
Why You’ll Love This Recipe
I make this when I want to impress someone without actually doing much. It’s one of those dishes that sounds fancy but is surprisingly easy to pull off. My family goes crazy for this because they say it’s ‘fancy enough for company but cozy enough for us.’ And when my husband sneaks a taste during dinner prep, I know I’m onto a winner!
Ingredients
- 500g beef sirloin, thinly sliced (I sometimes use chuck steak when I’m in a pinch)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 250g mushrooms, sliced (I’ve used button mushrooms and they work fine too)
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 2 cups beef broth (the low-sodium kind if you’re watching the salt)
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream (don’t use the light stuff, trust me)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish (totally optional but adds a nice touch)
Directions
- Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned. Remove and set aside. (This is where I usually sneak a taste.)
- In the same skillet, toss in the onions and mushrooms. Cook until they’re soft and the kitchen smells amazing.
- Add in the garlic and cook for another minute. Don’t worry if it looks a bit weird at this stage—it always does!
- Sprinkle the flour over the veggies and give it a good stir, making sure everything’s coated. Pour in the beef broth and Worcestershire sauce, scraping up any bits stuck to the bottom.
- Bring the mixture to a simmer, and then let it thicken slightly. Return the beef to the skillet and stir it all together.
- Remove the skillet from the heat and gently stir in the sour cream. Season with salt and pepper to taste. Actually, I find it works better if you let it sit for a minute before serving.
Notes
Those mushrooms will release their moisture, so don’t panic if it seems like a lot of liquid at first. It’s one of those dishes that’s even better the next day, if you can believe it.
Variations
I’ve tried adding a splash of white wine before, but honestly, it didn’t do much for me. Once, I added some paprika for a kick, and it was a hit! Experimenting is always worth a try.
Equipment
A large skillet is ideal, but if you’re in a pickle, a good-sized saucepan will work too. Just make sure it’s deep enough for all that deliciousness.
Storage
You can store leftovers in an airtight container in the fridge for up to three days—though, honestly, in my house it never lasts more than a day! Reheat it gently on the stove, adding a splash of broth if it seems too thick.
Serving Suggestions
We usually serve this over egg noodles, but mashed potatoes or rice are also fantastic options. My kiddos love it with a side of green beans, because veggies are important!
Pro Tips
I once rushed the step of adding sour cream too quickly and regretted it because it curdled. So, take your time—trust me on this one.
FAQ
Can I use chicken instead of beef? Absolutely! Just cook it thoroughly and follow the same steps.
Is there a vegetarian option? Sure thing! Swap the beef for some hearty mushrooms like portobello, and use vegetable broth. It’s a different dish, but still yummy!
What can I do if I don’t have Worcestershire sauce? You can mix soy sauce with a little vinegar and a pinch of sugar—works like a charm!