Classic Beef Stroganoff is pure comfort food. Tender succulent beef and mushrooms are simmered to perfection in a brandy cream sauce and served over buttery parsley egg noodles.
We love this recipe in my house, especially during the colder months. It's an easy to make, tasty, and incredibly satisfying recipe.
It's one of a handful of recipes that everybody should know how to make. Once you'll master it, I promise you'll want to make it again and again.
Ingredients
For The Beef Stroganoff
- 2 tablespoons BUTTER - unsalted
- 1 ½ pounds BEEF SIRLOIN STEAK - cut into bite-sized pieces
- 1 medium ONION - chopped
- 5 cloves GARLIC - minced
- 1 pound MUSHROOMS - sliced, used here: cremini + shiitake
- ¼ cup BRANDY
- 1 cup BEEF BROTH
- 1 cup HEAVY CREAM
For The Parsley Noodles
- 16 ounces EGG NOODLES
- 4 tablespoons BUTTER - unsalted
- ⅓ cup PARSLEY finely chopped
How To Make Beef Stroganoff
Parsley Noodles
- Cook egg noodles according to package directions. Once done, drain and quickly rinse.
- Melt 4 tablespoons of butter in the same pot the pasta just got cooked in.
- Return egg noodles into the pot with the melted butter. Toss melted butter, egg noodles, and finely chopped parsley.
PREP:
- Cut the steak tips into thinly sliced, bite-sized pieces. Season with salt and pepper.
- Peel and finely dice the onion. Peel and mince garlic. Chop flat-leaf parsley until very fine.
Making The Stroganoff Sauce
- Melt 1 tablespoon of butter over medium-high heat.
Add a single layer of sliced beef cubes. Brown on both sides, about 2-3 minutes for each side. Use a slotted spoon and move the browned beef.
Repeat until all of the beef has been browned. - Sauté garlic and onions until tender. About 2 minutes.
- Add mushrooms and sauté until the mushrooms are tender. About 4-6 minutes.
Pour in broth, brandy, and cream. Reduce heat to medium and simmer until the sauce begins to thicken. About 5-7 minutes. - Add browned beef back into the skillet and simmer over medium-low heat until the beef is heated through. About 5 minutes. Serve over buttery parsley egg noodles.
Expert Tips and Recipe Notes
As you see you can make this delicious Beef Stroganoff recipe with just a handful of ingredients. And if you love a good mushroom cream sauce, be sure to give this recipe a try.
MUSHROOM TIP 1: You can really use any mushrooms for this recipe. I like the taste and texture of both shiitake and crimini mushrooms. But you can also use white button mushrooms or whatever your favorite mushrooms are.
MUSHROOM TIP 2: If you want to boost the mushroom flavor even more look for some dried mushrooms. Simply rehydrate the mushrooms in water for 20-30 minutes. If you do this, you can also sub the beef broth with mushroom water!
Don't like egg noodles? No problem!
You can easily turn this recipe into a classic meat and potato dish. Simply serve the Beef Stroganoff with a side of mashed potatoes and a side of sweet and sour red cabbage.
I love to serve an easy side salad with this dish. Creamy Cucumber Salad works perfectly.
TIP: Serve this dish with a side of good bread. It's perfect for scooping up the remaining bits of sauce.
More Incredibly Delicious Dinner Ideas
- Shrimp Carbonara - an easy pasta dish with sautêed shrimp
- Classic Beef Stew - made with root vegetables
- Roasted Lemon Chicken - pan-seared chicken served over pasta with roasted lemon
- Lasagna Roll Ups - a spin on classic lasagna
- Roasted Salmon - the one recipe we make at least once a week. It's quick, easy, and delicious.
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Beef Stroganoff
Ingredients
Beef Stroganoff
- 2 tablespoons butter unsalted
- 1½ pounds beef sirloin steak cut into bite-sized pieces
- 1 medium onion chopped
- 5 cloves garlic minced
- 1 pound mushrooms sliced, used here: cremini + shiitake
- ¼ cup brandy
- 1 cup beef broth
- 1 cup heavy cream
Parsley Noodles
- 16 ounces egg noodles
- 4 tablespoons butter unsalted
- ⅓ cup parsley finely chopped
Instructions
Parsley Noodles
- Cook egg noodles according to package directions. Once done, drain and quickly rinse.
- Melt 4 tablespoons of butter in the same pot the pasta just got cooked in.
- Return egg noodles into the pot with the melted butter. Toss melted butter, egg noodles, and finely chopped parsley until well combined.
Stroganoff Prep
- Cut the steak tips into bite-sized pieces. Season with salt and pepper.
- Peel and finely dice the onion. Peel and mince garlic. Chop flat-leaf parsley until very fine.
Making Beef Stroganoff
- Melt 1 tablespoon of butter over medium-high heat.
- Add a single layer of chopped beef cubes. Brown on all sides, about 2-3 minutes per side.
- Use a slotted spoon and move the browned beef. Repeat until all of the beef has been browned.
- Sauté garlic and onions until tender. About 2 minutes.
- Add mushrooms and sauté until the mushrooms are tender. About 4-6 minutes.
- Pour in broth, brandy, and cream. Reduce heat to medium and simmer until the sauce begins to thicken. About 5-7 minutes.
- Transfer beef back into the skillet and simmer over medium-low heat until the beef is heated through. About 5 minutes. Serve over parsley noodles and sprinkle with extra chopped parsley.
Hanne
Looks delicious, can‘t wait to try this.