Recipe of the month: Beef Stroganoff

Recipe of the Month – Beef Stroganoff


  • 1 pound beef sirloin or tenderloin, thinly sliced
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • Cooked egg noodles or rice, for serving
  • Chopped fresh parsley, for garnish (optional)


  1. Cook the Beef:
    • Season the beef slices with salt and pepper.
    • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef slices in batches and cook until browned on both sides. Remove from skillet and set aside.
  2. Sauté Onion, Garlic, and Mushrooms:
    • In the same skillet, add the remaining tablespoon of olive oil if needed. Add the sliced onion and cook until softened, about 5 minutes.
    • Add minced garlic and sliced mushrooms. Cook, stirring occasionally, until mushrooms are browned and tender, about 5-7 minutes.
  3. Make the Sauce:
    • Sprinkle flour over the mushroom mixture and stir to combine. Cook for 1 minute, stirring constantly.
    • Gradually stir in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes.
  4. Combine Beef and Sauce:
    • Return the cooked beef slices to the skillet, along with any accumulated juices. Stir to coat the beef with the sauce. Cook for an additional 2-3 minutes to heat through.
  5. Add Sour Cream:
    • Remove the skillet from heat. Stir in sour cream until well combined and heated through. Taste and adjust seasoning with salt and pepper if needed.
  6. Serve:
    • Serve the beef stroganoff over cooked egg noodles or rice.
    • Garnish with chopped fresh parsley if desired.

This beef stroganoff is creamy, savoury, and pairs wonderfully with pasta or rice, making it a perfect comforting meal for the winter season. Enjoy!

Enjoy x

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