Oh Beef Stroganoff—the ultimate comfort food! Tender strips of beef and mushrooms are first sautéed in butter, then swirled with sour cream to make a creamy sauce, and served over noodles, rice, or fries. It’s not diet food, but it will make you smile.
You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also substitute yogurt for sour cream and leave out the mushrooms entirely.
Some versions use mustard and stock and a little sour cream, our version includes shallots, no mustard (though you could easily add some), and plenty of sour cream. It’s not particularly fussy, the bulk of the prep time comes from slicing the beef and mushrooms.
You will want to make stroganoff with a tender cut of beef, such as tenderloin or top sirloin. For a quick version you can use ground beef instead of beef strips. You can also substitute yogurt for sour cream and leave out the mushrooms entirely.
Some versions use mustard and stock and a little sour cream, our version includes shallots, no mustard (though you could easily add some), and plenty of sour cream. It’s not particularly fussy, the bulk of the prep time comes from slicing the beef and mushrooms.
Beef Stroganoff Recipe
Ingredients
- 5 Tbsp butter
- 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
- 1/3 cup chopped shallots (can substitute onions)
- 1/2 pound cremini mushrooms, sliced
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
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