Are you craving a comforting, yet sophisticated, meal that's surprisingly easy to make? Look no further than this creamy Beef Stroganoff recipe, elevated with a splash of rich red wine. This classic dish is perfect for a cozy weeknight dinner or a special occasion, impressing your family and friends with minimal effort. Forget takeout – homemade is where it's at, and this recipe proves just how delicious and satisfying homemade cooking can be.
Ingredients: What You'll Need for This Delicious Meal
This recipe provides a generous serving for four hungry adults. Feel free to adjust the quantities according to your needs.
- 1 lb sirloin steak, thinly sliced against the grain
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp Dijon mustard
- 1 tbsp all-purpose flour
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or wide rice noodles
Step-by-Step Instructions: Making Your Beef Stroganoff
Get Started:
- Season the sliced sirloin steak with salt and pepper. Set aside.
Sauté the Aromatics:
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and cook until softened, about 5 minutes.
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about another 5 minutes.
- Stir in the minced garlic and cook for 1 minute more, until fragrant.
Building the Sauce:
- Add the paprika and flour to the skillet and cook for 1 minute, stirring constantly, to create a roux. This will thicken the sauce.
- Gradually pour in the red wine, stirring constantly to prevent lumps. Let the wine simmer for a couple of minutes, allowing the alcohol to cook off and the sauce to slightly reduce.
- Stir in the beef broth and bring to a gentle simmer.
Adding the Beef:
- Add the seasoned steak to the skillet and cook until browned on both sides and heated through, about 5-7 minutes. Don't overcook the beef; you want it tender and juicy.
Finishing Touches:
- Reduce the heat to low. Stir in the sour cream and Dijon mustard. Season to taste with additional salt and pepper.
- Gently simmer for 5 minutes, allowing the flavors to meld. Do not boil, as this can curdle the sour cream.
Serving:
- Serve the Beef Stroganoff immediately over cooked egg noodles or wide rice noodles. Garnish with fresh parsley.
Cooking Tips for the Best Beef Stroganoff
- For extra richness, use full-fat sour cream.
- If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with a little cold water to the sauce during the simmering process.
- Don't be afraid to experiment with different types of mushrooms. A mix of cremini, shiitake, and oyster mushrooms would be delicious.
- If you don't have dry red wine, you can substitute with an equal amount of beef broth, but the wine adds a depth of flavor that's hard to replicate.
Variations: Making it Your Own
- Creamy Mushroom Stroganoff: For a vegetarian option, omit the beef and double the amount of mushrooms. Use vegetable broth instead of beef broth.
- Spicy Stroganoff: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Chicken Stroganoff: Substitute boneless, skinless chicken breasts for the beef.
Nutritional Information (per serving, approximate)
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 20-25g
This Beef Stroganoff recipe is a guaranteed crowd-pleaser. It’s a delicious, relatively quick meal that feels both special and comforting, making it perfect for a busy weeknight or a relaxed weekend dinner. Enjoy!