Beef Stroganoff is a classic comfort dish. Thinly sliced beef, seared in a rich, creamy beef stock gravy with mushrooms, sour cream, Worcestershire, and Dijon. Best served over a bed of buttery egg noodles, rice, or even mashed potatoes; this hearty meal is ready to go in 30 minutes!
Beef stroganoff is a classic Russian dish that has evolved over time. The origins are a little murky, but it is generally believed to have been named after the influential Stroganov family of Russia. The Stroganov family was one of the wealthiest and most influential noble families in Russia during the 18th and 19th centuries, and they were known for their lavish banquets and patronage of the arts. Today, there are countless variations of beef stroganoff, with different regions and chefs adding their unique twists to the classic recipe. While the basic components of beef, mushrooms, onions, and sour cream remain consistent.
Ingredients for Beef Stroganoff
- Beef: For best results, use a high-quality tender steak that reacts well to a quick sear. For this recipe, I used Beef tenderloin, but top sirloin steak, Boneless Ribeye steak, or Filet Mignon Tips would also be good.
- Olive oil and Butter: for searing the steak and for sautéing the onions
- Onion and Garlic: for aromatic flavor
- Mushrooms: a non-negotiable, I used 2 8oz packages of presliced Baby Bellas
- All-purpose flour: this will thicken the brown gravy sauce
- Beef Broth: This is the base of the brown sauce
- Heavy whipping cream: for creamy richness
- Sour Cream: For balance and acidity
- Worcestershire sauce and Dijon Mustard: For flavor depth and complexity
- Salt and Pepper: taste and then add the desired amount to your liking
How to Make Beef Stroganoff
Sauté the steak:
Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in two or three batches. It’s important not to overcrowd pan for better searing. Remove beef and set aside for now.
Sauté the veggies:
Add 2 Tbsp butter, chopped onion sauté until translucent. Add mushrooms and cook until softened and slightly browned, 6-8 minutes. Add garlic and sauté for 1 minute until fragrant. Sprinkle flour over mushroom/onions (sauce thickener) and stir to incorporate.
Make the Brown Sauce:
Pour in beef broth, scraping any bits from the bottom of the pan, add 3/4 cup whipping cream, and simmer another 1 to 2 minutes or until slightly thickened. Stir a few tablespoons of the sauce into the sour cream to temper it, so the sour cream doesn’t curdle, then add it to the pan while stirring constantly. Stir in Worcestershire and Dijon mustard, and season with salt and pepper. Let simmer and thicken for a few minutes.
Return the Beef to the Pan:
Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through
Serve:
Serve over buttered egg noodles, rice, mashed potatoes or polenta. Garnish with fresh chopped parsley or chives.
Beef Stroganoff Recipe
Ingredients
- 1.5 lb top sirloin steak or fliet mingon thinly sliced into strips*
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 medium onion finely chopped
- 1 lb brown mushrooms thickly sliced
- 2 garlic cloves minced
- 2 Tbsp all-purpose flour
- 2 cups beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 Tbsp Worcestershire sauce
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving
- 1 lb cooked egg noodles or polenta, rice, potatoes
- parsley or chives to garnish
Instructions
- Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in two or three batches. It’s important not to overcrowd pan for better searing. Remove beef and set aside for now
- Add 2 Tbsp butter, chopped onion sautee until translucent. Add mushrooms and cook until softened and slightly browned, 6-8 minutes.
- Add garlic and sautee for 1 minute until fragrant. Sprinkle flour over mushroom/onions (sauce thickener) and stir to incorporate.
- Pour in beef broth, scraping any bits from the bottom of the pan, add 3/4 cup whipping cream, and simmer another 1 to 2 minutes or until slightly thickened.
- Stir a few tablespoons of the sauce into the sour cream to temper it, so the sour cream doesn’t curdle, then add it to the pan while stirring constantly.
- Stir in Worcestershire and Dijon mustard, and season with salt and pepper. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
- Serve over rice, mashed potatoes or egg noodles.
Notes
Nutrition
