Beef and Mushroom Stroganoff
Tender beef strips and savory mushrooms in a rich, creamy sauce served over egg noodles. This classic Russian comfort food is elegant enough for company yet easy enough for weeknight dinners.
Equipment
Ingredients
Beef
- 1 1/2 lbs sirloin steak cut into thin strips
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Vegetables
- 4 tbsp unsalted butter divided
- 1 lb mushrooms sliced (cremini or white button)
- 1 medium onion diced
- 4 cloves garlic minced
Sauce
- 3 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 tsp paprika
- kosher salt and black pepper to taste
For Serving
- 1 lb egg noodles cooked according to package directions
- 2 tbsp fresh parsley chopped
- sour cream for garnish, optional
Instructions
- Cook egg noodles according to package directions in salted boiling water. Drain and toss with 1 tablespoon butter. Keep warm.
- Pat beef strips dry with paper towels on cutting board. Season with salt and pepper.
- Heat vegetable oil in grill or cast iron skillet over high heat. Working in batches, sear beef strips for 2-3 minutes using tongs, stirring occasionally, until browned but still medium-rare inside. Transfer to a plate.
- Reduce heat to medium-high. Melt 2 tablespoons butter in the same skillet. Add sliced mushrooms and cook for 5-6 minutes without stirring initially, allowing them to brown. Stir with wooden spoon and continue cooking until golden and liquid evaporates.
- Add diced onion and remaining 1 tablespoon butter. Cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
- Gradually add beef broth, whisking constantly with whisk to prevent lumps. Stir in Dijon mustard, Worcestershire sauce, and paprika.
- Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce thickens.
- Remove from heat. Stir in sour cream and heavy cream using a wooden spoon until smooth - don't let it boil after adding sour cream or it will curdle.
- Return beef and any accumulated juices to the skillet. Stir gently to coat and warm through for 1-2 minutes. Season with salt and pepper to taste. Serve immediately over hot buttered egg noodles, garnished with fresh parsley and a dollop of sour cream if desired.
Notes
Sirloin is ideal for stroganoff - it's tender and flavorful. You can substitute tenderloin for extra tenderness or stew meat for economy (simmer longer). Sear beef in batches to avoid steaming - crowding lowers temperature and makes meat tough. Don't overcook the beef - it finishes cooking in the sauce. Use a mix of mushroom varieties for deeper flavor - cremini, shiitake, or oyster mushrooms work great. Full-fat sour cream gives the best flavor and doesn't curdle as easily. Never boil the sauce after adding sour cream - it will separate. Let beef come to room temperature before cooking for even searing. Fresh parsley brightens the rich dish - don't skip it. This reheats well but add a splash of broth to thin the sauce. Serve with crusty bread to soak up every drop of sauce.
ALLERGEN INFORMATION: Contains dairy (butter, sour cream, heavy cream) and gluten (flour, egg noodles). Use gluten-free flour and noodles for gluten-free version. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 1.5gCalories: 640kcalCarbohydrates: 52gProtein: 38gFat: 32gSaturated Fat: 18gCholesterol: 165mgSodium: 720mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!