Hairy Bikers Beef Stroganoff Recipe

This easy beef stroganoff is rich, creamy, and packed with flavor. Tender beef strips are cooked in a smooth mushroom sauce with Worcestershire and Dijon mustard. Serve it over egg noodles for a comforting and satisfying meal!

Ingredients Needed:

For the Beef Stroganoff:

• 1 lb top sirloin steak, thinly sliced into strips*
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 medium onion, finely chopped
• 1/2 lb brown mushrooms, thickly sliced
• 1 garlic cloves, minced
• 1 Tbsp all-purpose flour
• 1 cup beef broth
• 3/4 cup heavy whipping cream
• 1/4 cup sour cream
• 1 Tbsp Worcestershire sauce
• 1/2 tsp dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

To Serve:

• 1 Tbsp green onion or parsley, to garnish
• 8-12 oz egg noodles, to serve

How To Make Beef Stroganoff Recipe?

1. Sear the Beef: Heat olive oil in a large pan over medium-high heat. Add the beef in a single layer and cook for 1 minute per side until browned. Cook in batches if needed. Remove from the pan and set aside.
2. Cook the Veggies: Melt butter in the same pan, then add onions and mushrooms. Sauté for 6-8 minutes until soft and lightly browned.
3. Add Garlic and Flour: Stir in the garlic and cook for 1 minute. Sprinkle in flour, stir well, and cook for another minute.
4. Make the Sauce: Pour in beef broth, scraping up any bits from the pan. Add heavy cream and let it simmer for 1-2 minutes until slightly thickened.
5. Mix in Sour Cream: Stir a few tablespoons of the sauce into the sour cream, then add it to the pan while stirring.
6. Finish the Dish: Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Add the beef back to the pan and simmer until heated through.

Recipe Tips:

• Choose the Right Beef: Use top sirloin, ribeye, or beef tenderloin for the best results. These cuts stay tender and juicy when cooked quickly.
• Slice Against the Grain: Cutting the beef against the grain makes it more tender. Look at the direction of the muscle fibers and slice across them.
• Sear the Beef in Batches: Cook the beef in small batches so it sears properly. If the pan is too crowded, the meat will steam instead of browning.
• Temper the Sour Cream: Mix a little of the hot sauce into the sour cream before adding it to the pan. This keeps it from curdling and makes the sauce smooth.
• Don’t Overcook the Beef: Add the beef back to the pan at the end and heat it until warm. Cooking too long will make it tough.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Beef Stroganoff cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Freeze: Once cooled, store it in a freezer-safe container and freeze for up to 2 months.
• Reheat: Place the stroganoff in a pan over low heat. Stir occasionally and add a bit of broth or cream if needed. Heat until warmed through but do not boil, as this can make the sauce separate.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 30g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 470mg
• Potassium: 540mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 34g

Try More Hairy Bikers Recipes:

• Hairy Bikers Chicken Jalfrezi Recipe
• Hairy Bikers Lamb Tagine Recipe

Hairy Bikers Beef Stroganoff Recipe

Course: DinnerCuisine: RussianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

480

kcal

This easy beef stroganoff is rich, creamy, and packed with flavor. Tender beef strips are cooked in a smooth mushroom sauce with Worcestershire and Dijon mustard. Serve it over egg noodles for a comforting and satisfying meal!

Ingredients

• For the Beef Stroganoff:

• 1 lb top sirloin steak, thinly sliced into strips*

• 2 Tbsp olive oil

• 2 Tbsp unsalted butter

• 1/2 medium onion, finely chopped

• 1/2 lb brown mushrooms, thickly sliced

• 1 garlic cloves, minced

• 1 Tbsp all-purpose flour

• 1 cup beef broth

• 3/4 cup heavy whipping cream

• 1/4 cup sour cream

• 1 Tbsp Worcestershire sauce

• 1/2 tsp dijon mustard

• 1/2 tsp salt

• 1/4 tsp black pepper

• To Serve:

• 1 Tbsp green onion or parsley, to garnish

• 8-12 oz egg noodles, to serve

Directions

• Sear the Beef: Heat olive oil in a large pan over medium-high heat. Add the beef in a single layer and cook for 1 minute per side until browned. Cook in batches if needed. Remove from the pan and set aside.
• Cook the Veggies: Melt butter in the same pan, then add onions and mushrooms. Sauté for 6-8 minutes until soft and lightly browned.
• Add Garlic and Flour: Stir in the garlic and cook for 1 minute. Sprinkle in flour, stir well, and cook for another minute.
• Make the Sauce: Pour in beef broth, scraping up any bits from the pan. Add heavy cream and let it simmer for 1-2 minutes until slightly thickened.
• Mix in Sour Cream: Stir a few tablespoons of the sauce into the sour cream, then add it to the pan while stirring.
• Finish the Dish: Stir in Worcestershire sauce, Dijon mustard, salt, and pepper. Add the beef back to the pan and simmer until heated through.

Notes

• Choose the Right Beef: Use top sirloin, ribeye, or beef tenderloin for the best results. These cuts stay tender and juicy when cooked quickly.
• Slice Against the Grain: Cutting the beef against the grain makes it more tender. Look at the direction of the muscle fibers and slice across them.
• Sear the Beef in Batches: Cook the beef in small batches so it sears properly. If the pan is too crowded, the meat will steam instead of browning.
• Temper the Sour Cream: Mix a little of the hot sauce into the sour cream before adding it to the pan. This keeps it from curdling and makes the sauce smooth.
• Don’t Overcook the Beef: Add the beef back to the pan at the end and heat it until warm. Cooking too long will make it tough.