There’s just something about a rich, creamy dish that hits the spot when you need pure comfort food, right? And for me, nothing says classic satisfaction quite like a proper Beef Stroganoff Dinner. As a food historian, I’ve traced this dish’s journey, and while its roots are deeply Russian, what we make today is the speedy, deeply flavorful version perfect for a Tuesday night when you don’t have hours to spare.
We’re talking tender strips of steak swimming in a velvety mustard sauce, all coming together in under 40 minutes. Forget those stiff, heavy versions you’ve had before; this recipe unlocks so much flavor just by focusing on getting a good sear on that beef. It carries the warmth of tradition but moves at the speed of modern life. You’re going to absolutely love how fast this comes together.
Why This Beef Stroganoff Dinner Recipe Works So Well
I know what you’re thinking: isn’t Stroganoff supposed to be a long Sunday project? Not this one! I promise, this recipe strips away all the fuss but keeps every bit of that incredible flavor profile. It’s built for quick weeknight wins, and honestly, the quality of the result punches way above the effort you put in. Trust me on this one!
- Total Time Under 40 Minutes: Seriously, 15 minutes prep and 25 minutes cook time means you’re eating this amazing Beef Stroganoff Dinner before your takeout order even arrives.
- The Searing Secret: We don’t gently cook the beef; we sear it hard and fast in batches. This gives you those browned, flavorful bits stuck to the pan—that’s where 80% of the flavor comes from!
- Velvet Texture: The combination of flour thickening with broth, followed by stirring in that cool sour cream off the direct heat, guarantees a sauce that is rich and creamy, never oily or broken.
If you’re looking for more speedy meals that taste like they took all day, you should definitely check out some of my easy recipes for kids—they always appreciate food that comes together fast!
Essential Ingredients for Your Beef Stroganoff Dinner
Okay, listen up. Because this is a fast dish—a real weeknight hero—the quality of what you put in really, really matters. We aren’t simmering for hours, so every single ingredient has to pull its weight! I always tell people that the secret sauce to a great Beef Stroganoff Dinner starts right here with the meat. Don’t try to skimp on the steak unless you want chewy results.
You’ll see I put the required equipment list first, because you need those tools ready to go. If you need some fantastic inspiration for other savory meals using great ingredients, take a peek at my roundup of easy savory recipe ideas. But first, let’s talk about what you need for this classic comfort food.
For the Beef and Sauce Components
This is where we build all that deep, earthy flavor that makes Stroganoff famous. The mustard is key for that little bit of tang that cuts through the richness!
- Beef: You absolutely need 600g of quality steak, like Scotch fillet or boneless rib eye. I insist on cutting it into thin strips—about 5mm thick. If they’re too chunky, they’ll overcook right when you’re trying to make that amazing sauce.
- Aromatics: One large onion, sliced thin, and 300g of mushrooms. Mushrooms are non-negotiable; they give the sauce so much texture and earthiness.
- Roux Base: We use 40g of butter to bloom 2 tablespoons of flour. If gluten is an issue for someone joining your dinner party, that flour is easily swapped out for cornstarch mixed with cold water—just do it right before adding the broth!
- Liquids & Flavor: You’ll need 2 cups of beef broth (low salt is great so you can control seasoning!) plus that essential 1 tablespoon of Dijon mustard.
- The Finish: Finally, for the creaminess that defines Stroganoff, 150ml of sour cream. Make sure it’s not overly cold when you add it in, or it can get a little temperamental on you.
For Serving the Beef Stroganoff Dinner
This is simple because the beef and sauce are the stars, but we need the right base to soak up all those delicious pan drippings!
- The Noodle: Get 250g of pasta or egg noodles of your choice. Egg noodles are traditional, but wide pappardelle works beautifully if you don’t have them.
- Garnish: A sprinkle of chopped chives at the very end makes it look professionally done, even though it took you practically no time. They add a lovely little fresh bite!
Step-by-Step Guide to Making the Perfect Beef Stroganoff Dinner
Alright, here’s where the magic happens! Since we’re working fast, organization is everything. Don’t try to do too much at once, especially with the beef searing. I want you to get a gorgeous brown crust on that steak, not steam it grey! This whole process, from raw steak to savory dinner, flies by in about 40 minutes total. If you’re using a Thermomix or similar modern gadget, you can find ways to adapt these steps, but honestly, the skillet method gives you the best flavor.
If you want to see how others manage quick dinners, check out my tips on Thermomix dinner recipes—though I still swear by this classic skillet method for Stroganoff!
Preparing the Steak for the Beef Stroganoff Dinner
The key here is thinness. We want fast cooking! Think about preparing a cutlet—that’s the goal.
- First things first: take your beautiful steak strips and flatten them gently. You can use the back of a heavy pan, a rolling pin, or even just a determined fist. We’re aiming for about 3/4cm thick.
- Once they’re uniform, sprinkle them liberally with salt and pepper. Don’t be shy here; this is your primary seasoning for the beef itself.
- Now, we sear. Get your large skillet screaming hot over high heat. Add half of your vegetable oil (just 1 tablespoon). Wait until you see the oil shimmer—that means it’s ready for browning!
- Scatter ONLY half the beef in a single layer. Seriously, don’t crowd the pan! Let it sit undisturbed for about 30 seconds to get that beautiful crust. Flip it quickly, another 30 seconds on the other side, and immediately rush that browned beef onto a clean plate.
- Repeat that quick sear with the remaining beef and the last bit of oil. Set all that perfectly browned beef aside with its juices—those juices are gold dust for the sauce later on!
Building the Creamy Sauce Base
We turn the heat down now because we are building flavor complexity, not charring vegetables. This is where we scrape up all those tasty brown bits from searing the beef—we call that fond, and it’s the foundation of your sauce!
- Drop the heat down to medium-high and toss in your 40g of butter. Let it melt.
- Toss in your sliced onions, cooking them for about a minute until they just start to soften. Then bring in the mushrooms.
- Cook those mushrooms until they start turning genuinely golden brown. As they cook, take your tongs or wooden spoon and scrape the bottom of that pan hard—lift all those browned steak bits up into the vegetables. Wow, the smell will get you excited!
- Next, sprinkle in your 2 tablespoons of flour over the vegetables and stir constantly for exactly one minute. This cooks out the raw flour taste.
- Time for the broth! Add half of your 2 cups of beef broth while stirring non-stop. You’ll see it thicken quickly. Once that’s smooth, pour in the rest of the broth. Keep stirring until everything is combined nicely.
Finishing the Beef Stroganoff Dinner Sauce
This is the delicate part. We introduce the creaminess, and we have to respect the sour cream!
- Once the broth mixture is incorporated, turn the heat down to medium-low. Now, stir in your 1 tablespoon of Dijon mustard and the 150ml of sour cream. Stir until it’s all mixed in. Don’t freak out if it looks a little split at first; once it warms up, it smooths out beautifully.
- Let the sauce simmer gently for about 3 to 5 minutes. You’re looking for it to thicken enough that it coats the back of a spoon—like heavy pouring cream, not like pudding. Taste it now and adjust that salt and pepper to your liking.
- Here is the most vital step to keep the beef tender: Pour the seared beef (and all those juices left on the plate!) back into the sauce. Give it one final, quick stir.
- Immediately remove the entire pan from the heat source. That’s it! Don’t let it boil again! We are just warming the beef through for one minute. If you simmer it now, you’ll ruin the tender texture you worked so hard to create.
Serve that glorious Beef Stroganoff Dinner immediately over your cooked noodles, and don’t forget those fresh chives!
Tips for Success with Your Beef Stroganoff Dinner
People often ask me, James, how do I make sure my Stroganoff tastes restaurant-quality every time? It comes down to respecting a few non-negotiable details, even in a fast recipe like this Beef Stroganoff Dinner. When I look back at the notes my culinary mentors passed down, the emphasis was always on quality ingredients and precise temperature control.
These little tricks are what separate a decent creamy beef dish from the truly magnificent one. They really help build that authority in your cooking because you’re not just following steps; you understand *why* the steps work. If you’re ever nervous about your own recipe reliability, remember I’ve put a lot of thought into documenting where our food comes from on my recipe disclaimer page, just so you know the thinking behind the method!
Choosing and Preparing the Steak
Look, if you use tough stewing beef here, you’ll end up with tough beef in a creamy sauce, and that’s a tragedy in my book. Always select a quick-cooking cut. We specified Scotch fillet or rib eye for a reason—they have the right marbling to stay tender even with a high-heat sear.
The flattening is just as important as the cut itself. If you skip flattening the strips to about 3/4cm thick, the thinner edges will burn before the thicker centers are even warm, throwing off your whole searing batch balance. Aim for uniformity; it’s key to even cooking!
Mastering the Sour Cream and Sauce Texture
This step is where I see most home cooks get nervous, especially when adding the sour cream. Keep the heat low, medium-low at most, before adding it in. If the sauce is boiling hard when you add the cool sour cream, it can shock the mixture and make it look curdled or split.
Remember, the sauce is going to thicken slightly more as it rests off the heat. If you taste it after adding the beef back in and you think, “Hmm, it’s a touch too thick for my liking,” don’t stress! Just stir in a tiny splash of hot water or extra broth until it reaches that lovely, flowing consistency. We want pouring cream, not cottage cheese!
The Golden Rule: Don’t Overheat the Beef
I mentioned this in the steps, but it bears repeating because it’s the most common mistake in making Stroganoff. Once you add those beautifully seared, tender beef strips back into the finished sauce—even if you’re just warming them—get the pan OFF the heat immediately! You only need a minute to coat them evenly. If you let that pan sit on the burner, the residual heat will cook those steak strips further. Simmering finished meat, especially thinly sliced steak, just guarantees chewiness, and we worked too hard for that high-quality steak to end up tough!
Serving Suggestions for a Complete Beef Stroganoff Dinner
Now that you’ve mastered the main event—that glorious, rich Beef Stroganoff Dinner—we have to talk about what goes on the plate *next* to the noodles. Because this dish is so hearty and the sauce is so decadent, you don’t want anything too heavy competing with it. We need balance, folks! It’s all about contrast, especially when dealing with something so creamy.
I really believe that the perfect side dish should provide freshness or a slight crunch to cut through that velvety mushroom sauce. If you’re looking for ideas that are quick enough to be ready right when your pasta boils, I’ve got you covered. These suggestions are fast enough to slot right in next to the main event. And for other balanced meal inspiration, take a look at what I suggest for easy lunch ideas—it’s all about pairing properly!
Balancing Richness with Crisp Greens
A simple green salad is practically mandatory here. It’s the bright, acidic foil that cleanses your palate between bites of beef.
I always go for something super basic—just crisp butter lettuce or arugula. Dress it light! A simple vinaigrette made from fresh lemon juice, a drizzle of good olive oil, a tiny pinch of salt, and maybe a crack of black pepper is all you need. Don’t let your salad dressing fight with the mustard in the Stroganoff; keep it light and zesty.
Vegetable Sides for Texture
If you want more substance on the plate but need to keep things green, simple steamed or lightly roasted vegetables are fantastic. They provide necessary fiber and a lovely snap.
- Steamed Green Beans: Steam them until they are bright green and tender-crisp—we don’t want floppy, overcooked beans! Finish them with just a tiny knob of butter and some flaky salt right before serving.
- Asparagus Spears: Quick-roast asparagus with a bare minimum of salt and pepper. The slight char from roasting adds a welcome smoky note the creamy sauce really pairs nicely with.
- Peas: Sweet garden peas, quickly warmed, offer a delightful pop of sweetness that complements the savory beef broth notes wonderfully.
Bread is Always Welcome
Even though we’re serving this over noodles, you absolutely need something to sop up that leftover sauce clinging to your bowl. Trust me, leaving that creamy goodness behind is a travesty!
A couple of slices of crusty baguette are perfect for this. I like to lightly toast them and then rub them quickly with a cut clove of raw garlic while they are still warm. It’s not officially Caesar salad, but the garlic punch works just as well at clearing the plate!
Make-Ahead and Storage for Leftover Beef Stroganoff Dinner
Oh, man, I hope you made extra! Leftover Beef Stroganoff Dinner is one of those magical meals that often tastes even better the next day after the flavors have really had time to marry and settle. But here’s the deal: because we are dealing with a sour cream and beef combination, we have to be a little smart about how we handle the leftovers to maintain that creamy texture.
Storing Your Delicious Leftovers Safely
The absolute golden rule for leftovers is speed. Don’t let that skillet sit on the counter getting cozy for hours! Get that amazing sauce and beef cooled down quickly so we can store it safely. This is crucial for any savory dish, but especially true for dairy-based sauces.
Here’s the technique I always use:
- Separate if Possible: If you can manage it, try to store leftover noodles/pasta separately from the beef and sauce mixture. The noodles tend to soak up all the moisture and can get mushy in the fridge, even when covered tightly.
- Airtight Containers: Transfer the beef and sauce into shallow, airtight containers. This helps them cool faster. You shouldn’t keep them longer than three to four days in the refrigerator—that’s the safety sweet spot for cooked meats and dairy.
If you’re looking for ways to get ahead of dinner entirely, I’ve got a whole section on easy crockpot dinner ideas that let you set it and forget it, but for Stroganoff, these refrigeration tips are what you need!
Reheating for Perfect Texture
This is where most people go wrong. If you just dump the leftovers in a saucepan and blast it on high heat, the sour cream will invariably break, and you’ll end up with a watery, oily mess instead of that velvety sauce you worked so hard for!
We need gentle, slow heat:
- Low and Slow is the Way to Go: Place your beef and sauce (if you stored it separately from the pasta) into a saucepan over medium-low heat. Stir it constantly but avoid letting it come to a hard boil. We just want it warm enough to serve.
- Reviving the Sauce: As it heats, the sauce will likely seem much thicker than it was yesterday. That’s normal! Stir in a tiny splash—maybe a tablespoon at a time—of warm beef broth or even just hot water until you reach that perfect pouring-cream consistency again. This addition eases the sauce back into its creamy state without overheating the dairy.
If you kept the noodles separate, warm them gently on the side, maybe with a tiny drizzle of butter, and then spoon that perfectly revived Stroganoff right over the top. It’s almost as good as fresh!
Variations on the Classic Beef Stroganoff Dinner
The beauty of a classic like this Beef Stroganoff Dinner is that it’s hardy enough to stand on its own, but it’s also honestly begging for a little tinkering when you make it the second or third time around! I rarely make a dish exactly the same way twice, and that’s part of the fun, isn’t it? It keeps things interesting while still delivering that familiar comfort flavor.
Since this recipe doesn’t rely on heavy amounts of specialized ingredients—just good beef and some sour cream—it’s very forgiving when you want to switch things up. If you’re trying to make a great meal while accommodating different dietary needs, you’ll find some excellent inspiration in my guide to easy gluten-free recipes, some of which can easily translate here.
Switching Up the Starch Base
While egg noodles are the traditional route, they aren’t the only way to serve up this incredible sauce. Honestly, you can spoon this rich Beef Stroganoff Dinner right over almost anything starchy and it’ll be fantastic. It just changes the character of the meal a bit.
My favorite swap-outs include:
- Creamy Mashed Potatoes: Forget noodles! Spooning the Stroganoff right over a mound of fluffy, buttery mashed potatoes turns this into the ultimate cozy winter warmer. The potatoes absorb the sauce beautifully.
- Simple White Rice: For a slightly cleaner or milder accompaniment, long-grain white rice works well, especially if you want the flavor of the mushrooms and Dijon to truly dominate.
- Polenta: If you want something truly decadent, try spooning the Stroganoff over soft, creamy polenta. The combination of rich beef sauce and cornmeal—yum! It feels earthy and elegant all at once.
Adding Depth with Herbs and Aromatics
When I’m making this for myself on a quiet night, I usually sneak in a little extra something to deepen the savory profile during the vegetable cooking stage. You can experiment with herbs right after you take the pan off the direct heat, or toss them in with the mushrooms.
A few herbs that play incredibly well with beef and mushrooms are:
- Fresh Thyme: Add a teaspoon of fresh thyme leaves when you are cooking the onions and mushrooms. Thyme’s slightly floral, woodsy notes pair beautifully with beef broth.
- Dill: If you want to slightly lean into Eastern European notes without changing the entire recipe, a *small* sprinkle of fresh dill right at the end adds a fantastic, unexpected brightness. It’s subtle, but delicious!
- A Touch of Brandy: Just before you add the broth, take the pan off the heat, pour in about two tablespoons of good quality brandy or dry sherry, let it bubble for 30 seconds, and then scrape up those browned bits before adding the broth. It adds an incredible layer of complexity!
Just remember, with any of these additions, taste constantly. This Beef Stroganoff Dinner is already packed with flavor, so these variations are just meant to enhance the profile, not overwhelm it!
Frequently Asked Questions About This Beef Stroganoff Dinner
I get so many questions once people start preparing this Beef Stroganoff Dinner, especially since it’s a recipe that tastes so luxurious but comes together so fast! It’s completely normal to wonder how to adapt it or whether a certain shortcut will work. I’ve gathered up the most common things I hear from readers who are getting ready to serve this creamy delight.
If you’re planning a special night in, whether for Valentine’s Day or just because you deserve it, you might be looking for ways to turn this into something smaller or perhaps even a different kind of gathering food. Speaking of which, for a whole host of other lovely ideas, go check out my full collection of Valentine’s Day recipes!
Can I substitute chicken or pork for the beef?
That is such a great question! Yes, you absolutely can! This creamy sauce works wonderfully with other meats. If you’re swapping to chicken breast, I recommend cutting it slightly thicker than the beef strips because chicken dries out faster during the sear. For pork tenderloin, treat it just like the beef: thick sear, quick removal, and toss it back in right at the end.
Keep in mind: if you are making chicken or pork stroganoff, you won’t get those beautiful, deep brown steak bits (the fond) on the bottom of the pan, so make sure your onions and mushrooms get really golden brown to compensate for that lost flavor base!
What’s the secret to cutting the steak strips so thinly and evenly?
If you want professional results for your Beef Stroganoff Dinner, this is a non-negotiable step. You need thin strips so they cook through in that minute or two after the sauce is done. My trick, which I mentioned in the instructions, is partially freezing the meat!
Seriously, pop your whole steak cut into the freezer for about 30 to 45 minutes. It shouldn’t be rock solid, but firm enough that it doesn’t flop around when you cut it. Then, use your sharpest knife and slice *against* the grain, staying consistent with about 5mm thickness. Uniformity is everything here for that tender texture we are aiming for. If you’re looking for other easy ways to handle meat prep, check out my easy snacks and small bites section; sometimes the cutting technique is what makes a recipe!
Can I turn this into Romantic Appetizers or Easy Party Snacks?
This is my favorite adaptation! Absolutely! If you want to serve this as one of your Romantic Appetizers for a small gathering, you just need to adjust the serving method. Instead of using a big pile of noodles as the base, think smaller vehicles for that luxurious filling.
Try these ideas for Valentine Party Food:
- Vol-au-vents: Spoon the finished Stroganoff mixture into small, pre-baked puff pastry shells. They look gorgeous and make for perfect Appetizer Recipes.
- Potato Nests: Make small cups out of mashed potatoes (using a muffin tin) and fill the center with a spoonful of the beef mixture. These are fantastic Bite Size Appetizers!
If you use these methods, remember to make the sauce slightly thicker than usual so it doesn’t run out of your pastry shells!
Why does my sour cream look curdled after mixing it in?
Don’t panic! This is almost always caused by adding the cold sour cream to sauce that is too hot. The sudden temperature shock makes the proteins tighten up, causing it to separate. The fix is actually simple, even if it looks messy for a minute.
The best thing you can do is take the pan completely off the heat source. Then, gently whisk in a tablespoon of hot liquid—either hot broth or even just warm water—a little bit at a time. You should see it smooth out as the temperature stabilizes and the mixture emulsifies again. If you cook it after it splits, it usually sets that separation permanently, so remove it from the heat first!
Nutritional Estimates for Your Beef Stroganoff Dinner
I always like to give folks a general idea of what they are consuming when they make one of my recipes, though please remember these are just estimates based on the ingredients I listed, and they are based on the yield of 5 servings for this Beef Stroganoff Dinner.
If you’re tracking macros or counting calories for specific meal planning ideas, this gives you a solid baseline. Keep in mind that choosing wider egg noodles over standard pasta, or using low-fat sour cream, will adjust these numbers slightly. If you want to see how I track other dishes, check out what I’ve shared over on my Author Page Bio section for my general philosophy on food analysis.
For one serving (about 1/5th of the recipe), you are looking at roughly:
- Calories: 550
- Protein: 45 grams (That’s a great punch for dinner!)
- Total Fat: 30 grams
- Carbohydrates: 25 grams
- Sugar: Very low at about 4 grams
This is a satisfying, protein-heavy meal that doesn’t leave you feeling sluggish, provided you don’t overload on the noodles!
Share Your Experience Making This Beef Stroganoff Dinner
Well, that’s it! You’ve got the history, the technique, and all the insider tips to make the best, quickest Beef Stroganoff Dinner around. As a culinary historian, seeing readers bring these timeless dishes into their modern kitchens really makes my day. I hope you enjoyed tracing the flavors and getting dinner done in under an hour!
Now, I need your feedback! Telling me how it went helps other cooks feel confident trying the recipe. I check in on comments daily and I love hearing about any little tweaks you made—maybe you added sherry, or perhaps you skipped the noodles for polenta!
If you made this and it hit the spot, please leave me a rating below (five stars if you loved it!). If you took a picture of your beautifully plated stroganoff, I’d love to see it! Feel free to tag me on social media or reach out through the Contact Us page. I can’t wait to hear what you thought!
I always like to give folks a general idea of what they are consuming when they make one of my recipes, though please remember these are just estimates based on the ingredients I listed, and they are based on the yield of 5 servings for this Beef Stroganoff Dinner.
If you’re tracking macros or counting calories for specific Meal Planning Ideas, this gives you a solid baseline. Keep in mind that choosing wider egg noodles over standard pasta, or using low-fat sour cream, will adjust these numbers slightly. If you want to see how I track other dishes, check out what I’ve shared over on my Author Page Bio section for my general philosophy on food analysis.
For one serving (about 1/5th of the recipe), you are looking at roughly:
- Calories: 550
- Protein: 45 grams (That’s a great punch for dinner!)
- Total Fat: 30 grams
- Carbohydrates: 25 grams
- Sugar: Very low at about 4 grams
This is a satisfying, protein-heavy meal that doesn’t leave you feeling sluggish, provided you don’t overload on the noodles!
Share Your Experience Making This Beef Stroganoff Dinner
Well, that’s it! You’ve got the history, the technique, and all the insider tips to make the best, quickest Beef Stroganoff Dinner around. As a culinary historian, seeing readers bring these timeless dishes into their modern kitchens really makes my day. I hope you enjoyed tracing the flavors and getting dinner done in under an hour!
Now, I need your feedback! Telling me how it went helps other cooks feel confident trying the recipe. I check in on comments daily and I love hearing about any little tweaks you made—maybe you added sherry, or perhaps you skipped the noodles for polenta!
If you made this and it hit the spot, please leave me a rating below (five stars if you loved it!). If you took a picture of your beautifully plated stroganoff, I’d love to see it! Feel free to tag me on social media or reach out through the Contact Us page. I can’t wait to hear what you thought!
I always like to give folks a general idea of what they are consuming when they make one of my recipes, though please remember these are just estimates based on the ingredients I listed, and they are based on the yield of 5 servings for this **Beef Stroganoff Dinner**.
If you’re tracking macros or counting calories for specific Meal Planning Ideas, this gives you a solid baseline. Keep in mind that choosing wider egg noodles over standard pasta, or using low-fat sour cream, will adjust these numbers slightly. If you want to see how I track other dishes, check out what I’ve shared over on my Author Page Bio section for my general philosophy on food analysis.
For one serving (about 1/5th of the recipe), you are looking at roughly:
- Calories: 550
- Protein: 45 grams (That’s a great punch for dinner!)
- Total Fat: 30 grams
- Carbohydrates: 25 grams
- Sugar: Very low at about 4 grams
This is a satisfying, protein-heavy meal that doesn’t leave you feeling sluggish, provided you don’t overload on the noodles!
Beef Stroganoff Dinner
Ingredients
Equipment
Method
- Flatten the steaks to about 3/4cm / 1/3″ thick using a fist, rolling pin, or mallet. Slice the steaks into 5mm / 1/5″ strips, discarding excess fat.
- Sprinkle the beef strips with salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet and spread it quickly with tongs. Leave untouched for 30 seconds until browned. Turn the beef quickly and leave untouched for 30 seconds to brown. Immediately remove the beef onto a plate.
- Add the remaining 1 tbsp oil and repeat the searing process with the remaining beef.
- Turn the heat down to medium high. Add the butter and melt it. Then add the onions and cook for 1 minute, followed by the mushrooms.
- Cook the mushrooms until golden. Scrape the bottom of the fry pan to lift off the browned bits for flavor.
- Add the flour and cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add the remaining broth.
- Stir the sauce, then add the sour cream and mustard. Stir until incorporated. Do not worry if it looks split; the sour cream will smooth out as it heats.
- Bring the sauce to a simmer, then reduce the heat to medium low. Once the sauce thickens to the consistency of pouring cream (3 to 5 minutes), adjust salt and pepper to taste.
- Add the beef back into the sauce, including any juices from the plate. Simmer for 1 minute, then remove from the stove immediately.
- Serve the stroganoff over cooked pasta or egg noodles, sprinkling with chives if you wish.