Beef Stroganoff (+how to make homemade sour cream!)

Delicious strips of beef in a comforting cream sauce filled with mushrooms, onions, broth, and sour cream. Serve over egg noodles for a perfect winter comfort meal!

Beef stroganoff is a classic Russian dish: thin slices of tender beef in a sour cream sauce over pasta noodles. It is super easy to whip up + only requires a handful of ingredients, plus everything comes together in the same pan!!! It’s fabulous!

I made homemade sour cream to use in this recipe, which is super simple to make, here’s how to make it: Combine 1 cup heavy cream with 1 tbsp lemon juice in a jar. Cover with a paper towel secured with a rubbed band and leave to sit out at room temperature overnight. The next day, it will have thickened up. Transfer to fridge to thicken up even further! I use grass-fed, organic heavy cream to make it higher quality than what you find at a grocery store. The consistency is wonderful.

See below for the full stroganoff recipe, it’s the perfect winter comfort dinner! Enjoy friends <3

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Beef Stroganoff

• 1 lb top sirloin, filet tenderloin, or boneless ribeye steak, sliced thinly against the grain

• 1 tbsp olive oil

• 2 tbsp salted butter

• ½ yellow onion, finely chopped

• 8-12oz baby bella mushrooms, sliced

• 2 garlic cloves, minced

• 1 tbsp all-purpose or 1 to 1 gluten-free flour

• 1 cup beef bone broth, homemade preferred

• 1/2-3/4 cup homemade sour cream (sub store bought)

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• ½ tsp salt

• ¼ tsp pepper

• parsley or chives for garnish

• Egg noodles, for serving

Start by heating 1 tbsp olive oil in a large, deep skillet over medium high-high heat. Add thin strips of beef to brown in batches, making sure they’re in an even layer (don’t overcrowd the pan). Remove beef from pan once browned on both sides, then set aside.

In the same pan, add butter. Add mushrooms and onions, saute until mushrooms release their juices and have browned a bit. Add garlic, saute again for a minute, then add flour and stir well. Add broth and scrape up all of the browned bits on the bottom of the pan.

Add sour cream (1/2-3/4 cup depending on how creamy you like it) to a bowl. Whisk in about 1/3 cup of the broth in the pan to the sour cream, stirring constantly, to temper the cream so it doesn’t curdle. Once fully whisked and combined, add sour cream mixture to pan and stir in. Add remaining ingredients and stir. Taste and add more salt and pepper if desired.

Serve over noodles of choice and garnish with chives or parsley. Enjoy!

I hope you love this recipe! There’s truly nothing like a cozy bowl of pasta on a chilly night, it gives our bodies nourishment for our bodies during the cold winter months.

Check out my Instagram @abigailsapron to watch me make this!!!

With love,

Abigail