This easy beef stroganoff recipe is what comfort food is all about! It's rich in flavor and creamy, and the beef is so tender. You'll love how quickly it comes together in just 30 minutes, meaning it's perfect for a tasty midweek dinner to whip up after busy workdays, and kids love it!
Heat the vegetable oil in a skillet over medium-high heat.
Sprinkle 2 tablespoons of flour over the strips of beef and coat them thoroughly on all sides. Generously add salt and pepper and place them into the hot oil, sautéing for 3 to 5 minutes until they're evenly browned.
Remove the beef from the skillet with a strainer and transfer it to a plate. Leave the juices in the skillet and turn down the heat to medium-low.
Add the butter and chopped red onions to the skillet, cooking for 4 minutes until starting to brown.
Increase the heat to medium-high and add the chopped mushrooms, cooking for 5 minutes and stirring frequently until the mushrooms are cooked through. Gradually increase the heat as they release their liquid until it has evaporated.
Add the wine and boil for 4 minutes until half of it has evaporated, scraping up any brown bits from the bottom of the skillet.
Stir in the tomato paste, Dijon mustard, and beef broth, and generously add salt and pepper. Continue to boil over high heat for 3 minutes until the liquid has reduced by half.
Pour the sour cream into a small bowl and whisk in a tablespoon of flour until smooth.
Spoon some of the sauce from the skillet into the sour cream and whisk it so that it comes to a lukewarm temperature.
Reduce the heat to low and return the beef to the skillet with the sour cream, increasing the heat to a slow simmer and stirring frequently until the sauce becomes thick.
Once the sauce has thickened, remove the skillet from heat, and allow the beef stroganoff to rest for about 10 minutes before serving. (If serving with pasta, make it while the sauce rests)
Sprinkle with some chopped fresh parsley and a dollop of sour cream on top.
Serve with wide-flat pasta, egg noodles, or mashed potatoes.
Recipe Notes
The sauce is too thick.If your stroganoff sauce becomes too thick, you can make it thinner by adding a ¼ cup of beef broth.Don't overcook the beef.It's important to only brown the beef first to give it color! Overcooking it in the hot oil will make it tough, and you will need to simmer it in the sauce for longer to become tender.