Beef stroganoff is a famous Russian skillet dish built around tender beef, mushrooms, and a rich sour-cream sauce.
Searing the beef in batches keeps it browned and tender, while a short simmer lets the mushroom sauce turn savory without becoming heavy.
Use well-trimmed sirloin and keep the pan hot. Stir the sour cream in over low heat so the sauce stays smooth.
Serving Suggestions
Spoon the stroganoff over buttered egg noodles, mashed potatoes, or rice, and finish with parsley and cracked pepper.
Recipe Notes
For the best texture, slice the beef across the grain and reheat leftovers gently. Add a splash of stock if the sauce tightens in the refrigerator.
Classic Russian Beef Stroganoff
Tender beef and mushrooms in a savory sour-cream sauce served over buttered egg noodles.
Equipment
- Large skillet
- Large pot
- Tongs
- Chef’s knife
- Wooden spoon
Ingredients
Beef and sauce
- 1 1/2 lb beef sirloin thinly sliced across the grain
- 1 tsp kosher salt divided
- 1/2 tsp black pepper freshly ground
- 2 tbsp unsalted butter divided
- 1 tbsp neutral oil for searing
- 1 medium yellow onion thinly sliced
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1 tbsp Dijon mustard
- 1 cup sour cream full-fat
- 1 tsp Worcestershire sauce
To serve
- 12 oz wide egg noodles
- 2 tbsp fresh parsley chopped
Instructions
Sear the beef:
- Season the beef with half the salt and the pepper.
- Heat half the butter and the oil in a large skillet over medium-high heat.
- Sear the beef in batches for 1 to 2 minutes per side, then transfer it to a plate.
Build the sauce:
- Add the remaining butter, onion, and mushrooms to the skillet and cook until browned and tender.
- Stir in the garlic and flour and cook for 1 minute.
- Whisk in the stock and mustard, scraping up browned bits, then simmer until slightly thickened.
Finish and serve:
- Cook the egg noodles according to the package directions and drain.
- Lower the heat and stir the sour cream and Worcestershire sauce into the skillet.
- Return the beef and juices to the pan, warm gently, and season to taste.
- Serve over the noodles with parsley.
Notes
- Do not crowd the skillet while searing the beef.
- Keep the sauce below a boil after adding sour cream.
- Leftovers reheat best over low heat with a splash of stock.
Nutrition
Calories: 650kcalCarbohydrates: 52gProtein: 42gFat: 31gSaturated Fat: 15gCholesterol: 150mgSodium: 850mgFiber: 4gSugar: 6g