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Cozy Creamy Beef Stroganoff Recipe with Caramelized Mushrooms

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A warm and satisfying beef stroganoff with caramelized mushrooms and a creamy sauce, perfect for cozy evenings and quick dinners.

Ingredients

Scale
  • 1 pound (450g) sirloin or ribeye, thinly sliced against the grain
  • 8 ounces (225g) cremini or baby bella mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups (360ml) beef broth (low-sodium preferred)
  • ¾ cup (180ml) sour cream (full-fat recommended; Greek yogurt as lighter swap)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • Egg noodles or rice, to serve (optional)

Instructions

  1. Thinly slice 1 pound (450g) of beef sirloin against the grain into bite-sized strips. Slice 8 ounces (225g) of mushrooms and finely chop 1 medium onion. Mince 2 garlic cloves. This prep should take about 10 minutes.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add mushrooms in a single layer (don’t crowd the pan) and cook, stirring occasionally, for 6-8 minutes until golden brown and caramelized. Season lightly with salt. Remove mushrooms and set aside.
  3. In the same skillet, add 2 tablespoons of butter and reduce heat to medium. Add chopped onions and cook until soft and translucent, about 4-5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Increase the heat to medium-high and add the sliced beef to the skillet. Season with salt and pepper. Stir frequently, cooking just until browned but not cooked through, about 3-4 minutes. Avoid overcrowding the pan; if necessary, cook the beef in batches.
  5. Sprinkle 2 tablespoons of flour over the beef and onions, stirring constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in 1 ½ cups (360ml) beef broth while stirring to prevent lumps. Bring to a gentle simmer and cook until sauce thickens slightly, about 3-5 minutes.
  6. Stir in 1 tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce. Return caramelized mushrooms to the pan and mix well.
  7. Reduce heat to low and stir in ¾ cup (180ml) sour cream until the sauce is creamy and smooth. Do not boil after adding sour cream to prevent curdling. Cook for an additional 2 minutes to warm through.
  8. Taste and add more salt or pepper if needed. Sprinkle chopped fresh parsley on top before serving.
  9. Serve hot over egg noodles, rice, mashed potatoes, or buttered pasta.

Notes

Avoid overcrowding the pan when caramelizing mushrooms and cooking beef to ensure proper browning. Stir sour cream in off heat or on very low heat to prevent curdling. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use coconut cream or cashew cream and replace butter with olive oil or vegan margarine. If sauce is too thick, add a splash of broth or water to loosen.

Nutrition

Keywords: beef stroganoff, creamy beef stroganoff, caramelized mushrooms, quick dinner, comfort food, easy weeknight meal

Find it online: https://breezybake.com/cozy-creamy-beef-stroganoff-recipe-with-caramelized-mushrooms-easy-and-delicious/