Recipe For Beef Stroganoff

Classic Beef Stroganoff with tender strips of beef and mushrooms in an indulgent creamy Stroganoff sauce, served over noodles. Don’t be intimidated by the name because this is an easy, one-pan, 30-minute recipe!

We love one pot beef dinners like our filet mignon, beef stir fry, or beef stew. If you haven’t tried beef stroganoff, you are in for a treat!

There are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.

This recipe relies on a quick sear (1 minute per side) so a high quality, tender steak is critical for best results. A poor quality steak will be chewy and tough. My old Russian Cookbook (circa 1990) recommends a filet mignon but it also works very well with:

Although this recipe calls for a high quality steak, stroganoff sauce has humble ingredients that produce rich and memorable flavor. The original sauce has been modified as it has traveled the world. Some have added wine (like this slow cooker stroganoff) and a variety of seasonings, but the base of a good stroganoff sauce is simple:

Classic Beef Stroganoff

With succulent chunks of beef coated in a luscious creamy sauce and served over a bed of egg noodles, it’s no wonder Classic Beef Stroganoff is such a hit. Want to make it from scratch without any fuss? This Classic Beef Stroganoff recipe can be made in well under an hour, with only 20 minutes of hands-on cooking time. You’ll want to add it to your weekly dinner rotation!

Prep: 20min

Total: 38min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 435 , Carbohydrate 31 g, Cholesterol 115 mg, Fat 1 , Fiber 2 g, Protein 28 g, Saturated Fat 10 g, servingSize 1 Serving, Sodium 620 mg

Ingredients:

• 1 1/2 pounds beef sirloin steak, 1/2 inch thick
• 8 ounces fresh mushrooms, sliced (2 1/2 cups)
• 2 medium onions, thinly sliced
• 1 garlic clove, finely chopped
• 1/4 cup butter
• 1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
• 1/2 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/4 cup Gold Medal™ all-purpose flour
• 1 1/2 cups sour cream
• 3 cups hot cooked egg noodles

Instruction:

1. Cut beef across grain into about 1 1/2×1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Beef Stroganoff Recipe

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 689 kcal, Carbohydrate 48 g, Protein 37 g, Fat 38 g, Saturated Fat 18 g, Cholesterol 198 mg, Sodium 608 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 1 lb top sirloin steak (thinly sliced into strips*)
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 medium onion (finely chopped)
• 1/2 lb brown mushrooms (thickly sliced)
• 1 garlic cloves (minced)
• 1 Tbsp all-purpose flour
• 1 cup 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
• 1 Tbsp green onion (to garnish)
• 8-12 oz egg noodles (to serve)

Instruction:

1. Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very 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 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.
2. Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
3. Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
4. Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
5. Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
6. Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

Beef Stroganoff

RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it’s called “velveting”). It’s life changing – and perfect for Stroganoff.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 243 g

Nutrition Facts: servingSize 243 g, calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, Saturated Fat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g

Ingredients:

• 600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
• 2 tbsp vegetable oil (, divided)
• 1 large onion ((or 2 small onions), sliced)
• 300 g / 10 oz mushrooms (, sliced (not too thin))
• 40 g / 3 tbsp butter
• 2 tbsp flour ((Note 2))
• 2 cups / 500 ml beef broth (, preferably salt reduced)
• 1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream
• Salt and pepper
• 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice ((Note 3))
• Chopped chives (, for garnish (optional))

Instruction:

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat.
2. Sprinkle with a pinch of salt and pepper.
3. Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
4. Add remaining 1 tbsp oil and repeat with remaining beef.
5. Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
6. Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
7. Add flour, cook, stirring, for 1 minute.
8. Add half the broth while stirring. Once incorporated, add remaining broth.
9. Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
10. Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
11. Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
12. Serve over pasta or egg noodles, sprinkled with chives if desired.

Easy Classic Beef Stroganoff Recipe – Natasha’s Kitchen

FAQ

What is the sauce in beef stroganoff made of?

What is a substitute for sour cream in stroganoff?

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