Beef Stroganoff

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Beef Stroganoff is the ultimate comfort food. With tender strips of beef, sautéed mushrooms, and a rich, creamy sauce, it’s a dish that’s satisfying and easy to make. Perfect for a cozy family dinner or when entertaining guests, this classic recipe will quickly become a favorite.

How To Make Beef Stroganoff

INGREDIENTS

• Egg Noodles: These classic noodles are a must for beef stroganoff. Extra-wide noodles work great as they hold more of the creamy sauce and tender beef, but any size can work in a pinch.
• Butter: Unsalted butter is ideal for controlling the seasoning. You’ll only need about half a stick to add richness to this dish.
• Beef: Skirt steak or flank steak are fantastic choices. They’re more affordable than sirloin and cook quickly while staying tender, making them perfect for stroganoff.
• Flour: Regular all-purpose flour is just fine here. It’s used to coat the beef and to help thicken the sauce.
• Mushrooms: Baby Bella mushrooms are my top pick for their flavor and texture, but feel free to use cremini or any variety you enjoy.
• Shallots: Their mild, sweet flavor is perfect for stroganoff. If you can, grab a couple of large shallots for the best results.
• Garlic: Three cloves strike the perfect balance of flavor without overwhelming the dish, but if you’re a garlic lover, feel free to toss in more!
• Dijon Mustard: This sharp, tangy ingredient adds depth and enhances the sauce’s flavor beautifully.
• Tomato Paste: Just one tablespoon provides an incredible umami boost that elevates the dish to the next level. Try not to skip it!
• Worcestershire Sauce: This sweet and savory ingredient brings complexity and a touch of richness to the sauce.
• Beef Broth: Use low-sodium beef broth so you can control the salt level. If you have homemade broth, now’s the perfect time to use it.
• Red Wine: A splash of full-bodied red wine gives the dish a deep, wintry flavor. Choose something you enjoy drinking so you can savor the rest of the bottle with dinner.
• Sour Cream: Sour cream adds a creamy tanginess that balances the hearty flavors of the sauce. It’s a game-changer when stirred in at the end. If you prefer, heavy cream works too, but sour cream really shines here.

STEP-BY-STEP INSTRUCTIONS

The first step is cooking the noodles! Follow the instructions on the package, and once they’re done, stir in the butter right away. The heat from the noodles will melt it perfectly. While the noodles are cooking, prepare the beef. Slice the steak into 2-inch pieces, then coat each piece in seasoned flour. Heat some oil in a pan, then quickly sear the steak pieces for about 1 minute on each side until they’re lightly browned. Set the steak aside, and use the same pan to sauté the mushrooms next.

Next, it’s time for the mushrooms! Add them to the pan with a bit of butter and a splash of water. Let them cook until they’re beautifully browned, then season with salt for the perfect flavor. Once the mushrooms are done, remove them from the pan to make way for the sauce.

Start building the sauce with caramelized shallots. Cook them gently in butter and a splash of water, letting them soften and develop a rich texture—this usually takes 10 to 15 minutes. Once ready, add garlic, Dijon mustard, tomato paste, and Worcestershire sauce for a bold blend of tangy, savory, and salty flavors. Sprinkle in some flour to thicken the mixture and set the stage for a luscious sauce.

Pour in the beef stock and red wine, then bring the sauce to a boil. To temper the sour cream and prevent curdling, transfer a small portion of the hot sauce to a bowl and gently mix it with the sour cream until smooth.

You’re almost there! Thinly slice the steak and return it to the pan with the remaining sauce and mushrooms. Gently fold in the tempered sour cream mixture and cooked noodles, stirring until everything is well coated and combined.

Serve the beef stroganoff by dividing it among shallow bowls or plates. Finish with a sprinkle of chopped parsley on top for a vibrant touch and a fresh flavor boost. Enjoy!

Recipe Tips

The secret to the best sauce: To avoid the sauce from breaking, temper the sour cream before adding it to the hot sauce. Sour cream can curdle when added directly to a hot mixture, so by warming it up with some sauce first, you’ll ensure a smooth, silky finish.

Serving Ideas

Traditionally served with extra-wide egg noodles, this dish allows the noodles to soak up the rich sauce. However, for alternate serving ideas, try pairing it with white rice, roasted vegetables, or even cauliflower rice for a low-carb option (great for keto!).

Storage

eStore any leftovers in an airtight container for up to 3 days. To reheat, do so gently on the stovetop. For meal prep, you can cook the sauce and noodles separately in advance and combine them when ready to serve.

FAQ

1. Can I make Beef Stroganoff ahead of time?
Yes! You can prepare the sauce and beef in advance. Store separately in the fridge for up to 2 days, then reheat and combine before serving.

2. What type of beef is best for Stroganoff?
Tender cuts like sirloin, tenderloin, or even flank steak work best for this recipe.

3. Can I freeze Beef Stroganoff?
While the beef and sauce freeze well, dairy-based sauces may separate upon thawing. Reheat gently to restore the creamy texture.