This classic beef Stroganoff is the ultimate comfort food.
It’s theultimate comfort foodthat still feels like a special occasion dish.
The best part is that it takes barely any effort to make with major payoff.
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Just double-check to get a good sear on the beef tips in the skillet.
Learn how to make beef Stroganoff.
What Is Beef Stroganoff?
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The dish gained international popularity before the start of World War II, especially in Chinese restaurants and hotels.
It was later brought to the United States by servicemen who were stationed in pre-Communist China.
By the 1960s, convenience products like dehydrated beef Stroganoff mixes emerged, making the dish even more accessible.
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Beef Stroganoff is a great make-ahead option for busy weeks.
Making it ahead can even give the flavors time to meld and deepen as it rests.
To make this dish in advance, prepare as directed through Step 2.
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Cool and transfer to an airtight container, then refrigerate for up to three days.
Refrigerate for up to four days or freeze for up to three months.
Thaw overnight in the refrigerator before reheating if frozen.
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Avoid bringing it to a boil, which could cause the sour cream in the mix to curdle.
you could also reheat small portions in the microwave.
egg noodles
1/2cupsherry
2Tbsp.all-purpose flour
1(8-oz.)
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Add mushrooms and onions and saute for 3 to 5 minutes or until tender.
Make sauce:
Stir tomato paste, broth, and mustard into beef mixture.
Cover, reduce heat to low, and cook 1 hour or until beef is tender.
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Cook egg noodles:
Cook noodles according to package directions; drain.
Stir in sour cream.
Serve over hot egg noodles; sprinkle with parsley, if desired.
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We prefer sirloin, or top sirloin for this purpose.
It’s tender with good marbling, and adds great flavor to the dish.
Adding the sour cream at the end of cooking helps prevent curdling.
