Classic Beef Stroganoff
This timeless Russian dish, Beef Stroganoff, combines tender strips of beef with a luxuriously creamy mushroom and sour cream sauce. With its deep umami flavors and elegant texture, it originated in mid-19th-century Russia and has since gained global appeal. A staple at elegant dinners and comforting family meals alike, Stroganoff is a wonderfully hearty dish that promises warmth and sophistication in every bite.
Equipment
- Large sauté pan or skillet
- Chef's Knife
- Wooden spoon
- Cutting board
- Measuring cups and spoons
Ingredients
- 1.5 pounds beef sirloin thinly sliced into 2-inch strips; look for well-marbled cuts
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil extra virgin preferred
- 1 medium yellow onion sliced thin
- 3 cloves garlic minced
- 10 ounces cremini mushrooms sliced; ensure they're fresh and firm
- 2 tablespoons all-purpose flour for thickening
- 1.5 cups beef broth preferably homemade or low-sodium
- 1 tablespoon Dijon mustard
- ⅔ cup sour cream do not use low-fat for best richness
- 1 tablespoon fresh parsley chopped, for garnish
- 1 pinch salt or to taste
- 1 pinch freshly ground black pepper or to taste
- 12 ounces egg noodles cooked al dente according to package instructions
Instructions
- Bring a large saucepan of salted water to a boil and cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large sauté pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add beef in a single layer and sear until just browned, about 1–2 minutes per side. Work in batches to avoid overcrowding, then remove beef and set aside.
- In the same pan, add remaining 2 tablespoons of butter. Add the sliced onions and sauté for 5–7 minutes until translucent and lightly caramelized.
- Add minced garlic and mushrooms. Cook for 8-10 minutes, stirring occasionally, until mushrooms are browned and have released most of their moisture.
- Sprinkle flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually add beef broth while stirring, scraping any fond from the bottom of the pan. Stir in Dijon mustard and let the sauce simmer for 5–7 minutes until slightly thickened.
- Reduce heat to low. Stir in sour cream until fully incorporated. Return the seared beef along with any juices to the sauce and stir gently. Simmer for 2–3 minutes, then season with salt and freshly ground pepper to taste.
- Serve hot over egg noodles and garnish with chopped fresh parsley.
Notes
- For a richer sauce, opt for heavy cream instead of sour cream in a 1:1 ratio.
- If substituting beef, try using boneless chicken thighs or portobello mushrooms for a vegetarian twist.
- Adding a splash of white wine when deglazing adds depth of flavor.
- To save time, prep the onions, mushrooms, and garlic ahead.
- Don’t overcook the beef—searing quickly preserves its tenderness.
Nutrition
Calories: 768kcalCarbohydrates: 72gProtein: 54gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 210mgSodium: 352mgPotassium: 1393mgFiber: 4gSugar: 5gVitamin A: 642IUVitamin C: 4mgCalcium: 133mgIron: 5mg
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