Beef Stroganoff is the ultimate comfort dish—a luscious combination of tender beef strips smothered in a rich, creamy mushroom and onion sauce, served over buttery egg noodles or rice. This recipe hails from Russian origins but has become a worldwide favorite, especially on chilly evenings. Let’s break it down step by step so you can recreate this classic in your own kitchen.
Classic Beef Stroganoff
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 33 minutes mins
Course Main Course
Cuisine French
For the Stroganoff
- 1 lb 450g beef sirloin or tenderloin, sliced into thin strips
- 2 tbsp olive oil or unsalted butter
- 1 medium onion finely diced
- 2 cloves garlic minced
- 8 oz 225g cremini or white button mushrooms, sliced
- 2 tbsp all-purpose flour
- 1 cup 240ml beef broth
- 1 cup 240ml sour cream
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
- 1 tsp paprika optional, for extra flavor and color
- Fresh parsley chopped, for garnish
For Serving
- 12 oz 340g egg noodles, cooked according to package instructions
- 2 tbsp butter to toss with noodles, optional
Prepare the Beef
Pat the beef strips dry with a paper towel to ensure a nice sear and season with salt and pepper.
Sear the Beef
Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat. Add the beef in a single layer, searing for 1-2 minutes per side until browned. Do this in batches if needed. Remove and set aside.
Cook the Aromatics
In the same skillet, add the remaining oil or butter. Sauté the onions for 3-4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds.
Add the Mushrooms
Toss in the mushrooms and cook for 5-7 minutes until browned and their moisture has evaporated.
Make the Sauce
Sprinkle the flour over the mushroom mixture and stir to coat. Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly thickened.
Finish the Sauce
Lower the heat to medium and stir in the sour cream, Dijon mustard, Worcestershire sauce, and paprika. Mix well and let it simmer gently (do not boil). Season to taste with salt and pepper.
Combine Beef and Sauce
Return the beef to the skillet, along with any juices. Stir gently to coat the beef in the sauce and warm it through for 1-2 minutes.
Serve
Toss cooked egg noodles with butter (if using) and plate. Spoon the beef Stroganoff generously over the noodles, garnish with fresh parsley, and enjoy!
Pairings
- A side of roasted green beans or steamed broccoli balances the richness of the dish.
- For a traditional Russian touch, serve with pickled cucumbers or a simple green salad.
- Pair with a glass of dry red wine like Cabernet Sauvignon or a crisp white like Riesling.
FAQs
1. What type of beef is best for Stroganoff?
Sirloin, tenderloin, or ribeye are ideal for their tenderness. Avoid tough cuts like chuck unless you're slow-cooking.
2. Can I substitute the sour cream?
Yes, you can use Greek yogurt or crème fraîche for a similar tangy creaminess.
3. What if I don’t have egg noodles?
Mashed potatoes, rice, or even zucchini noodles work as alternatives.
4. How do I reheat leftovers?
Reheat gently over low heat to avoid curdling the sauce. Add a splash of broth if the sauce thickens too much.
