Homemade Hearty Beef Stroganoff-The Little Shop of Olive Oils

Homemade Hearty Beef Stroganoff


  • 1.5 lbs. Beef Sirloin or Beef Tenderloin, cut into pieces
  • 3 Tbsp Premium Extra Virgin Olive Oil
  • 1 large Onion, finely chopped
  • 2 cloves Garlic, minced
  • 8 oz Mushrooms, sliced
  • 1 tbsp All-Purpose Flour
  • 1 cup Beef Broth
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 1 cup Sour Cream
  • Salt and Pepper, to taste
  • Fresh Parsley, chopped (for garnish)
  • Cooked Egg Noodles, Rice, or Mashed Potatoes (for serving)


  • Season the beef with salt and pepper.
  • In a large skillet or Dutch oven, heat 2 tablespoons of EVOO over medium-high heat.
  • Brown the beef in batches to avoid overcrowding the pan, searing each side for 1-2 minutes until golden brown. Remove the beef from the skillet and set it aside.
  • In the same skillet, add the remaining tablespoon of EVOO.
  • Add the chopped onion and sauté until it is translucent and lightly golden, about 5 minutes.
  • Stir in the minced garlic and sliced mushrooms and cook until the mushrooms are browned and have released their moisture, about 5-7 minutes.
  • Sprinkle the flour over the mushroom mixture and stir well to combine, cooking for another 1-2 minutes.
  • Gradually whisk in the beef broth, ensuring there are no lumps of flour remaining.
  • Stir in the Worcestershire sauce and Dijon mustard, bringing the mixture to a simmer.
  • Once the sauce has thickened slightly, reduce the heat to low and stir in the sour cream.
  • Return the beef to the skillet, along with any accumulated juices, and simmer gently until the beef is heated through, about 2-3 minutes.
  • Taste and adjust seasoning with more salt and pepper if needed.
  • Serve the hearty beef stroganoff hot over cooked egg noodles, rice, or mashed potatoes.
  • Garnish with chopped fresh parsley and a drizzle of EVOO for that flavorful finishing touch!
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