This Best Beef Stroganoff is tender beef strips and mushrooms blanketed in a creamy sauce seasoned with Italian dressing mix. It’s delicious and takes just 15 minutes to make!
So I Googled Beef Stroganoff to see where it came from. And come to find out, it originated in Russia, where it got its name from 19th century diplomat Count Paul Stroganov. Thank you, Count, for creating this amazingly rich and delicious dish that became your namesake.
I mean, don’t flavorful beef strips and mushrooms blanketed in a creamy, savory sauce and served atop a bed of egg noodles sound like the best thing ever since Season 2 of Stranger Things came out? And now that we’ve binge-watched our way through that, we can indulge and enjoy my Best Beef Stroganoff to keep us warm through the winter and while we wait another 12 long months for the next season. Now why do I call this recipe “Best Beef Stroganoff”? Because it is the best recipe for Beef Stroganoff in the galaxy. Simple as that. And that’s because I add a secret flavor booster to turn ordinary Stroganoff into amazingly extraordinary, stomach-grumbling-because-you-just-can’t-even Stroganoff. And since I’m horrible at keeping my recipe secrets because I’m just too excited to share them with you, I’ll tell you that secret ingredient is a packet of Italian dressing mix.
It is an AMAZING addition to the sauce. Like, I don’t think I could ever make a Stroganoff without it now. The flavor is just incredible! AND this Best Beef Stroganoff is ready in 15 minutes, so it’s perfect for busy weeknights!
- 1 8-oz tub sour cream (lowfat is fine)
- 2 Tbsp flour
- ½ cup water
- 2 tsp beef bouillon granules
- ¼ tsp pepper
- 1 packet Italian dressing mix
- 1 lb. boneless sirloin steak, sliced into strips
- 1 8-oz pkg sliced mushrooms
- 1 medium onion, chopped
- 2 gloves garlic, minced
- 2 Tbsp butter
- Hot, cooked egg noodles
- Dried or freshly snipped parsley (optional)
- In a medium bowl, combine the sour cream, flour, water, bouillon granules, pepper, and dressing mix. Set aside.
- In a large skillet over medium-high heat, melt butter. Cook the sirloin until almost browned, stirring occasionally. Add onions and mushrooms and continue cooking until vegetables are tender and mushrooms are browned.
- Stir in sour cream mixture and cook, stirring frequently, until bubbly and thickened. Serve over noodles and sprinkle with parsley, if desired.