This Creamy Beef and Mushroom Stroganoff is definitely one of my favorite comfort foods that my grandma used to make. Between the tender beef, the pasta, potatoes or rice and the creamy sauce, this dish is totally amazing, I keep sliced steak or beef seasoned with salt and pepper ready to go in my freezer so I can make this dish whenever I feel like it!
Sometimes it is like I just need to make this dish. Not only does it remind me of my grandmother it is total comfort food for me. Creamy Beef and Mushroom Stroganoff is definitely a totally satisfying meal for kids and adults alike!
I have prepared this Creamy Beef and Mushroom Stroganoff with everything from boiled or mashed potatoes, rice and pasta, especially egg noodles. This sauce tastes fantastic, yes fantastic, over all of them.
I make two other Stroganoff dishes besides this Creamy Beef and Mushroom Stroganoff. Both are great for weeknights and so tasty. You might want to have a look at those recipes below too!
Below is our video is for our Creamy Beef and Mushroom Stroganoff. I think you might just want to have a look at it if you have a moment. I believe it is definitely worth a few seconds of your time!
Creamy Beef and Mushroom Stroganoff
- 1 1/2 - 2 pounds beef, thinly sliced (sirloin, chuck, round etc.)
- 2 tblsp Worcestershire sauce
- 1/4 cup butter
- 2 cups beef broth
- 2 tblsp flour or cornstarch
- 1 medium onion, chopped
- 2 tblsp garlic, minced
- 2 cups mushrooms, fresh, sliced
- 1 cup sour cream
- 1 tblsp thyme, dried
- 1 tsp dried mustard
- 1 tblsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1/3 cup or more to taste dry white or red wine
- 1/2 - 1 small can tomato paste
- 1 tblsp or to taste dried crushed red pepper flakes
Season your beef with salt and pepper. I use steaks or a small roast to make this dish. Frankly I buy whatever is on sale. I usually keep some thinly sliced with salt and pepper all over it in my freezer. so I can make this dish whenever I am missing my grandmother or the craving hits!
Place 2-3 tablespoons of butter in a large non-stick frying pan over medium to medium high heat and wait for it to melt.
Once melted and sizzling, sear the sliced beef until browned. Transfer to a plate and set aside. Cover loosely with tinfoil if desired. To be honest I never do because my grandmother didn't.
Add remaining butter to the pan. Next, add your onions and fry them until they are starting to become tender. Add the garlic and stir until combined. Finally add your mushrooms and fry until they are tender, about 10 more minutes.
Return the beef strips to the pan. Add the beef broth and Worcestershire sauce. Bring to a boil and then reduce heat to simmer.
Sprinkle the flour or cornstarch all over the top of the beef mixture and stir to combine. That is the way she did it. You can also remove a scoop of sauce into a measuring cup and stir flour or cornstarch with it until blended and then return it to your skillet if you prefer.
Taste the beef mixture. You can add tomato paste, red wine or crushed red pepper flakes at this point if desired. I don't usually but I have and they are sometimes a nice change. You might also find you prefer more salt or pepper. Add it now if necessary.
Simmer on low for around 30 minutes and your sauce has nicely thickened. Stir occasionally while simmering. Remove and measure sour cream from the fridge and set aside.
Cook egg noodles, rice, potatoes or other pasta according to package instructions while sauce is thickening.
Remove stroganoff from heat. Stir in sour cream right before you serve over top pasta, mashed potatoes or rice. Enjoy!