Traditional Beef Stroganoff

There are many variations of classic Beef Stroganoff – some include condensed soups while others use ground beef instead of sirloin. This recipe is based on the traditional stroganoff with the exception of a few seasonings and the option to include sliced mushrooms.

Tender slices of sirloin with buttery egg noodles in every bite! It’s virtually a complete meal – all you need to add is a side of something green like Brussels sprouts, collard greens or roasted broccoli and you have an easy and delicious busy weeknight meal.

Here’s what you need

Easy beef stroganoff doesn’t require a lot of fancy or gourmet ingredients. Simple ingredients and the dish is ready in no time.

I recommend using a high quality cut of beef like sirloin. It tenderizes even further in the rich braising liquid and results in fork-tender bites of seasoned beef.

• Sirloin steak -cut into 1/2″ inch cubes or 1/2″ inch strips. You can substitute with ground beef, too.
• Onion-I use sweet yellow onion, but you can use plain yellow or white
• Mushrooms – sliced button mushrooms are optional, but they do give a nice earthy flavor to the beef stroganoff
• Beef broth– or beef stock
• Beefy onion soup mix– I use Lipton’s Beefy Onion Dry Soup Mix for this traditional beef stroganoff; it has just about all the seasonings I need
• Dry ground mustard– dry mustard does two things: it gives the dish a bit of a tang and it serves as a thickening agent for that delicious tangy stroganoff cream sauce
• Sour cream-adds a little acidity, texture and tangy flavor to the sauce
• Distilled white vinegar (optional) -I usually add a teaspoon of white vinegar at the very end because I like the flavor it gives the final dish
• Prepared wide egg noodles– wide egg noodles are my favorite, but I’ve used thin ones, too. 

Type of beef for Stroganoff

• For best results, use sirloin steak for this dish, however, you can use round, rib eye, skirt, flank or flap steak. Sirloin is the most tender of these and doesn’t require as much braising as the other types of steak.
• If you use round steak, marinate it in a citrus-based mixture. Use lemon, lime, vinegar and a little oil; put the steak into a plastic bag, pour the marinade in the bag and massage it into the steak. Allow the round steak to marinate for at least an hour to ensure tenderness
• If you use skirt, flank or flap steak, brown the meat first, then add broth and seasonings, cover and allow to simmer for about 45 minutes or so. 
• Ground beef is always a great alternative to steak.