Classic Beef Stroganoff
Beef Stroganoff is a rich and comforting dish born from Russian aristocratic roots and embraced worldwide. Tender strips of beef simmered gently in a silky mushroom cream sauce, balanced with the tang of sour cream and served over egg noodles—it’s indulgence without extravagance. This version stays loyal to the original essence, while refining the technique for the modern kitchen.
Equipment
- Large sauté pan or skillet
- Chef's Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 1 ½ pounds beef sirloin sliced into thin strips against the grain
- 2 tablespoons olive oil extra virgin preferred
- 3 tablespoons unsalted butter
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 8 ounces cremini mushrooms sliced; white button mushrooms can be substituted
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth preferably low-sodium and rich in flavor
- 1 tablespoon Dijon mustard
- ¾ cup sour cream full-fat for best flavor
- 1 tablespoon Worcestershire sauce
- 1 pound egg noodles cooked and drained, reserve a little cooking water
- 1 pinch Kosher salt or to taste
- 1 pinch freshly cracked black pepper or to taste
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat (375°F / 190°C). Working in batches, sear beef strips for 1-2 minutes on each side until browned but not cooked through. Set beef aside and lightly season with salt and pepper.
- Lower heat to medium (about 350°F / 175°C), add remaining olive oil and 1 tablespoon butter. Sauté onions until translucent and lightly caramelized, about 6 minutes. Add garlic and cook until fragrant, 1 more minute.
- Add mushrooms and the remaining 2 tablespoons butter. Sauté until their moisture evaporates and they’re golden brown, about 8 minutes.
- Sprinkle in flour and stir to coat the vegetables evenly. Cook 1-2 minutes to eliminate raw flour taste.
- Gradually pour in beef broth while stirring. Bring to a simmer and cook until thickened, about 4-5 minutes. Stir in Dijon mustard and Worcestershire sauce.
- Reduce heat to low. Return the beef to the pan and simmer gently for about 5-7 minutes, or until beef is just cooked through and tender.
- Remove from heat, wait 1-2 minutes, and then stir in sour cream to avoid curdling. Mix until the sauce is creamy and smooth.
- Spoon beef stroganoff generously over freshly cooked egg noodles. Garnish with fresh parsley.
Notes
- You can swap sour cream for Greek yogurt for a lighter, tangier variation.
- If mushrooms are omitted, reduce the broth slightly so the sauce stays thick.
- For a more elegant presentation, use pappardelle or potato purée instead of egg noodles.
Nutrition
Calories: 922kcalCarbohydrates: 94gProtein: 58gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 237mgSodium: 415mgPotassium: 1459mgFiber: 5gSugar: 7gVitamin A: 777IUVitamin C: 7mgCalcium: 153mgIron: 6mg
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