CategoryMain Courses, Meat, Pasta
Beef Stroganoff is a comforting classic, featuring tender strips of beef in a creamy, savory mushroom sauce. Served over buttery egg noodles, this hearty dish is perfect for family dinners or cozy evenings at home.
For the Stroganoff
750 g beef sirloin or tenderloin (sliced into thin strips)
2 tbsp all-purpose flour (for coating)
2 tbsp olive oil
2 tbsp unsalted butter
1 medium onion (finely chopped)
3 cloves garlic (minced)
8 oz mushrooms (sliced, cremini or button)
½ cup beef broth (low-sodium)
½ cup sour cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp smoked paprika (optional)
Salt and freshly ground black pepper (to taste)
For Serving
12 oz egg noodles (cooked and drained)
1 tbsp unsalted butter (for the noodles)
Fresh parsley (chopped, for garnish)
Prepare the Beef
1
- Slice the Beef:
- Cut the beef into thin strips, about 2 inches long. Season with salt and pepper.
- Coat with Flour:
- Lightly dredge the beef strips in the flour, shaking off any excess.
Sear the Beef
2
- Heat Oil and Butter:
- In a large skillet or Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Cook the Beef:
- Sear the beef strips in batches, cooking for about 1-2 minutes per side until browned but not fully cooked through. Remove and set aside.
Cook the Vegetables
3
- Add Butter:
- Melt the remaining tablespoon of butter in the skillet.
- Sauté Onions and Garlic:
- Add the onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute.
- Add Mushrooms:
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Build the Sauce
4
- Deglaze with Broth:
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.
- Stir in Cream and Seasonings:
- Lower the heat to medium and stir in the sour cream, Dijon mustard, Worcestershire sauce, and smoked paprika. Simmer for 2-3 minutes, allowing the flavors to meld.
Combine and Serve
5
- Add the Beef:
- Return the beef strips to the skillet, along with any juices. Simmer for another 5-7 minutes, until the beef is tender and the sauce thickens slightly.
- Prepare the Noodles:
- Toss the cooked egg noodles with 1 tablespoon of butter and place them on serving plates or bowls.
- Plate the Stroganoff:
- Spoon the beef stroganoff over the noodles and garnish with fresh parsley.
Pro Tips
6
- Best Beef Cut: Use sirloin, tenderloin, or ribeye for the most tender results.
- Thicker Sauce: For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce while simmering.
- Make Ahead: The stroganoff base (without sour cream) can be made in advance. Add the sour cream and reheat gently before serving.
Ingredients
For the Stroganoff
750 g beef sirloin or tenderloin (sliced into thin strips)
2 tbsp all-purpose flour (for coating)
2 tbsp olive oil
2 tbsp unsalted butter
1 medium onion (finely chopped)
3 cloves garlic (minced)
8 oz mushrooms (sliced, cremini or button)
½ cup beef broth (low-sodium)
½ cup sour cream
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
¼ tsp smoked paprika (optional)
Salt and freshly ground black pepper (to taste)
For Serving
12 oz egg noodles (cooked and drained)
1 tbsp unsalted butter (for the noodles)
Fresh parsley (chopped, for garnish)
Directions
Prepare the Beef
1
- Slice the Beef:
- Cut the beef into thin strips, about 2 inches long. Season with salt and pepper.
- Coat with Flour:
- Lightly dredge the beef strips in the flour, shaking off any excess.
Sear the Beef
2
- Heat Oil and Butter:
- In a large skillet or Dutch oven, heat olive oil and 1 tablespoon of butter over medium-high heat.
- Cook the Beef:
- Sear the beef strips in batches, cooking for about 1-2 minutes per side until browned but not fully cooked through. Remove and set aside.
Cook the Vegetables
3
- Add Butter:
- Melt the remaining tablespoon of butter in the skillet.
- Sauté Onions and Garlic:
- Add the onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another minute.
- Add Mushrooms:
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Build the Sauce
4
- Deglaze with Broth:
- Pour in the beef broth and scrape up any browned bits from the bottom of the skillet.
- Stir in Cream and Seasonings:
- Lower the heat to medium and stir in the sour cream, Dijon mustard, Worcestershire sauce, and smoked paprika. Simmer for 2-3 minutes, allowing the flavors to meld.
Combine and Serve
5
- Add the Beef:
- Return the beef strips to the skillet, along with any juices. Simmer for another 5-7 minutes, until the beef is tender and the sauce thickens slightly.
- Prepare the Noodles:
- Toss the cooked egg noodles with 1 tablespoon of butter and place them on serving plates or bowls.
- Plate the Stroganoff:
- Spoon the beef stroganoff over the noodles and garnish with fresh parsley.
Pro Tips
6
- Best Beef Cut: Use sirloin, tenderloin, or ribeye for the most tender results.
- Thicker Sauce: For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce while simmering.
- Make Ahead: The stroganoff base (without sour cream) can be made in advance. Add the sour cream and reheat gently before serving.
Notes
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