Best Beef Stroganoff Recipe

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:

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.

The Best Beef Stroganoff

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Total: 0 45min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 936, Fat 57g, Saturated Fat 25g, Carbohydrate 67g, Fiber 6g, Sugar 7g, Protein 38g, Cholesterol 197mg, Sodium 1229mg

Ingredients:

• 1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 5 tablespoons unsalted butter
• 1 medium yellow onion, sliced
• 8 ounces white button mushrooms, quartered
• 7 ounces shiitakes, caps sliced (stems removed and discarded)
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons all-purpose flour
• 3/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 1/2 cups beef broth or beef stock
• 10 ounces medium or wide egg noodles
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1 tablespoon chopped chives, plus more for serving

Instruction:

1. Bring a large pot of salted water to a boil.
2. Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
3. Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
4. Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
5. Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
6. Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
7. Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

Easy Classic Beef Stroganoff Recipe – Natasha’s Kitchen

FAQ

What is the sauce in beef stroganoff made of?

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