# Beef Stroganoff · Natasha's Kitchen

Beef Stroganoff · Natasha's Kitchen takes 30 min (15 min prep, 15 min cooking) and serves 4.

Recipe by natashaskitchen.com · original: https://natashaskitchen.com/beef-stroganoff/  
Cuisine: European · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/beef-stroganoff-recipe-2 (with step-by-step Cook Mode)

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.

## Ingredients (serves 4)

- 1 lb top sirloin steak (thinly sliced into strips*)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ½ medium onion (finely chopped)
- ½ lb brown mushrooms (thickly sliced)
- 1 garlic cloves (minced)
- 1 tbsp all-purpose flour
- ¾ cup heavy whipping cream
- ¼ cup sour cream
- 1 tbsp Worcestershire sauce
- ½ tsp dijon mustard
- 1 tbsp green onion or parsley (to garnish)
- 8–12 oz egg noodles (optional, to serve)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup beef broth

## Steps

1. Place a large deep pan or dutch oven over medium-high heat and add 2 Tbsp oil
2. Once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring until just browned and no longer red
3. Sear beef in 2 batches so you don't overcrowd the pan, then remove beef to a plate and cover to keep warm
4. Add 2 Tbsp butter, chopped onion and sliced mushrooms to the pan
5. Sautée 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned
6. Add 1 minced garlic clove and sautée 1 minute until fragrant
7. Add 1 Tbsp flour and sautée another minute stirring constantly
8. Pour in 1 cup beef broth, scraping any bits from the bottom of the pan
9. Add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened
10. Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn't curdle then add it to the pan while stirring constantly
11. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, 1/2 tsp salt and 1/4 tsp pepper, and continue simmering until sauce is creamy
12. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through

## Good to know

### Swaps

- No sour cream? Use full-fat plain Greek yogurt, tempering it with a few spoonfuls of the hot pan sauce first so it doesn't curdle.
- No top sirloin? Thinly sliced flank or ribeye steak works just as well.
- No brown mushrooms? White button mushrooms can be used in the same amount.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop until steaming hot, adding a splash of broth if the sauce thickens too much.

### Making it ahead

Make the mushroom cream sauce up to a day ahead and refrigerate. Reheat it gently while you sear the beef, then stir the beef in to finish.

## Nutrition (per serving, 1 serving, as published by natashaskitchen.com)

- Calories: 461 kcal
- Protein: 30 g
- Carbohydrates: 9 g
- Sugar: 3 g
- Fiber: 1 g
- Fat: 34 g
- Saturated fat: 17 g
- Unsaturated fat: 15 g
- Trans fat: 0.2 g
- Cholesterol: 137 mg
- Sodium: 555 mg