Introduction:
Beef Stroganoff is a dish that brings comfort and warmth, with a rich history rooted in Russian cuisine before becoming a beloved American classic. But when you add a Southern twist to it, the dish becomes even more heartwarming, offering an indulgent, creamy sauce and melt-in-your-mouth beef. Southern Grandma’s Beef Stroganoff is the kind of dish that turns a simple family dinner into a special occasion, creating memories with each bite.
With tender beef, a velvety sauce, and simple ingredients, this recipe is the perfect meal for a cozy evening or when you want to impress your loved ones. Whether served over mashed potatoes, rice, or with a slice of fresh bread, this dish guarantees comfort and satisfaction with every bite.
Ingredients:
1 lb beef sirloin or tenderloin, thinly sliced into strips
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cups sour cream (full-fat for richness)
1 tablespoon flour
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Fresh egg noodles or rice (for serving)
Optional: 1/2 cup sliced mushrooms (for added flavor)
Instructions:
Prepare the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef strips with salt and pepper. Once the oil is hot, add the beef in batches, cooking for 2-3 minutes on each side until browned but not fully cooked through. Remove the beef from the pan and set aside.
Sauté the Onion and Garlic: In the same skillet, add the butter and let it melt. Add the chopped onion and sauté until it softens and becomes translucent, about 4-5 minutes. Add the garlic (and mushrooms, if using) and cook for another 1-2 minutes, stirring frequently.
Create the Sauce: Sprinkle the flour over the onions and garlic, stirring to combine. Cook for about 1 minute to remove the raw taste of the flour. Gradually pour in the beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce, Dijon mustard, salt, and pepper. Let the sauce simmer for 5 minutes to thicken.
Add the Sour Cream: Lower the heat to medium-low. Stir in the sour cream, ensuring it’s fully incorporated into the sauce. Return the beef to the skillet and simmer for an additional 5 minutes until the beef is cooked through and tender. Taste and adjust the seasoning with more salt and pepper if needed.
Serve: Serve the Beef Stroganoff hot over a bed of freshly cooked egg noodles, rice, or mashed potatoes. Garnish with freshly chopped parsley for a pop of color and added flavor.
Tips for Serving and Storing:
Serving: Beef Stroganoff is best enjoyed with a side of buttery mashed potatoes or fluffy white rice to soak up the delicious sauce. For a well-rounded meal, serve it with steamed green beans, sautéed spinach, or a crisp green salad.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stove over low heat, adding a splash of beef broth or water to loosen the sauce if necessary.
Freezing: This dish can also be frozen for up to 2 months. Let the stroganoff cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the fridge and reheat on the stove with a bit of broth to bring back its creamy texture.
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