Beef Stroganoff Recipe (Mushroom & Sour Cream)
This Beef Stroganoff recipe comes together with sautéed mushrooms and onion, then a quick broth-based sauce that’s finished with sour cream. The ingredient list is simple, and the how-to steps are short and practical for a weeknight dinner. Serve it over pasta or rice for an easy main.
Ingredients
Ingredients
Step-by-Step Method
Coat the beef
Slice the beef into strips. Sprinkle with 1 tablespoon flour and toss so the meat is lightly coated; it helps the sauce cling later.
Sauté onion and mushrooms
Melt the first portion of butter in a wide skillet. Cook the onion for 2–3 minutes, then add mushrooms and sauté until they release and reabsorb their moisture. Stir in the garlic powder.
Cook the beef
Add the floured beef to the pan. Cook over medium-high heat, stirring often, just until the outside is browned—don’t overcook it.
Build the sauce
Push everything to one side and melt the second portion of butter. Stir in 2 tablespoons flour and cook for 1 minute. Slowly whisk in the warm beef broth until smooth.
Finish with sour cream
Once slightly thickened, lower the heat. Mix in the sour cream and warm it through for 2–3 minutes without boiling. Serve hot over pasta or rice.