Classic Beef Stroganoff Recipe
Beef Stroganoff is a timeless dish that brings a piece of culinary tradition right to your table. This recipe features tender slices of beef smothered in a creamy, savory sauce, served over your choice of egg noodles, polenta, or mashed potatoes. Here’s how to make this deliciously comforting meal that’s perfect for any dinner occasion.
Ingredients:
- 12 ounces baby bella, cremini, or button mushrooms
- 1 large yellow onion
- 2 cloves garlic
- 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks
- 3 tablespoons all-purpose flour, divided
- 3/4 teaspoon hot paprika
- 1 teaspoon kosher salt, plus more as needed
- 1 tablespoon neutral oil, such as canola or grapeseed
- 3 tablespoons unsalted butter, divided
- 1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)
- 2/3 cup sour cream
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves or chives (optional)
For Serving:
- Cooked egg noodles, polenta, or mashed potatoes
Directions:
- Prepare Ingredients:
- Trim and quarter the mushrooms. Halve and thinly slice the onion. Finely chop the garlic cloves.
- Cut the beef across the grain into 1/2-inch-thick slices, then into 1-inch-long pieces. Tenderize slightly with a meat pounder or rolling pin.
- Combine beef, 2 tablespoons flour, paprika, and salt in a plastic bag. Shake to coat evenly.
- Cook the Beef:
- In a large skillet, heat the oil over high heat until shimmering. Sear the beef in batches until browned but still rare inside, about 30-60 seconds per side. Transfer to a plate.
- Sauté Vegetables:
- Reduce heat to medium-high. Melt 1 tablespoon butter, then add onions, cooking until translucent. Add mushrooms and a pinch of salt, cooking until browned.
- Make the Sauce:
- Add garlic, remaining flour, and butter to the skillet, stirring until fragrant. Pour in the broth and simmer until reduced by half.
- Lower heat to medium-low. Incorporate sour cream, mustard, and Worcestershire sauce, cooking until the sauce is smooth and the beef is medium-rare, about 3 minutes.
- Final Touches:
- Remove from heat. Adjust seasoning with salt and black pepper. Garnish with parsley or chives if using.
- Serve over your choice of egg noodles, polenta, or mashed potatoes.
Nutritional Information:
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: Approx. 400 per serving
- Servings: 4
This Beef Stroganoff recipe promises a flavorful and hearty meal that’s perfect for a cozy dinner at home. Whether served atop buttery egg noodles or creamy mashed potatoes, it’s sure to satisfy your comfort food cravings. Enjoy crafting this dish that’s as rich in flavor as it is in history!
Beef Stroganoff
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
12 ounces baby bella, cremini, or button mushrooms
1 large yellow onion
2 cloves garlic
1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks
3 tablespoons all-purpose flour, divided
3/4 teaspoon hot paprika
1 teaspoon kosher salt, plus more as needed
1 tablespoon neutral oil, such as canola or grapeseed
3 tablespoons unsalted butter, divided
1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)
2/3 cup sour cream
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves or chives (optional)
Cooked egg noodles, polenta, or mashed potatoes, for serving
Instructions
Trim and quarter 12 ounces baby bella, cremini, or button mushrooms (cut into eighths if large). Halve and thinly slice 1 large yellow onion (about 1 1/2 cups). Finely chop 2 garlic cloves.
Cut 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks across the grain into 1/2-inch-thick slices. If the slices are long, cut crosswise into 1-inch-long pieces. Place in a large plastic bag. Using the flat side of a meat pounder or rolling pin, lightly pound the beef to flatten slightly and tenderize. Add 2 tablespoons of the all-purpose flour, 3/4 teaspoon hot paprika, and 1 teaspoon kosher salt. Seal the bag and shake until the beef is evenly coated.
Heat 1 tablespoon neutral oil in a large skillet over high heat until shimmering. Working in batches, add the beef slices in a single layer and sear until browned on the outside but still rare inside, 30 to 60 seconds per side, reducing heat as needed to prevent scorching. Transfer to a plate. Sprinkle the seared beef with any remaining flour mixture from the bag.
Reduce the heat to medium-high and add 1 tablespoon of the unsalted butter to the pan. Once melted, add the onions and cook, stirring occasionally, until starting to soften and turn translucent, about 4 minutes. Add the mushrooms and a pinch of kosher salt. Cook, stirring frequently, until the mushrooms and onions are deeply browned, 10 to 15 minutes.
Add the garlic, remaining 1 tablespoon all-purpose flour, and remaining 2 tablespoons unsalted butter. Stir until the butter is melted and the mixture is fragrant, about 30 seconds. Add 1 (14.5-ounce) can low-sodium beef or chicken broth and bring to a simmer. Cook until reduced by half, about 5 minutes.
Reduce the heat to medium-low. Add 2/3 cup sour cream, 1 tablespoon Dijon mustard, and 1 1/2 teaspoons Worcestershire sauce. Stir until the sour cream is fully incorporated (don’t worry if it looks broken or separated at first). Return the beef and any accumulated juices on the plate to the pan. Cook, stirring occasionally, until the beef is medium-rare, about 3 minutes.
Remove the pan from the heat. Taste and season with kosher salt and freshly ground black pepper as needed. Garnish with 2 tablespoons finely chopped parsley or chives if desired. Serve over cooked egg noodles, polenta, or mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400 kcal