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Classic Russian beef stroganoff with tender beef, mushrooms, sour-cream sauce, and buttered egg noodles.

Classic Russian Beef Stroganoff

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Tender beef and mushrooms in a savory sour-cream sauce served over buttered egg noodles.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Russian
Calories: 650
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large skillet
  • Large pot
  • Tongs
  • Chef's knife
  • Wooden spoon

Method
 

Sear the beef:
  1. Season the beef with half the salt and the pepper.
  2. Heat half the butter and the oil in a large skillet over medium-high heat.
  3. Sear the beef in batches for 1 to 2 minutes per side, then transfer it to a plate.
Build the sauce:
  1. Add the remaining butter, onion, and mushrooms to the skillet and cook until browned and tender.
  2. Stir in the garlic and flour and cook for 1 minute.
  3. Whisk in the stock and mustard, scraping up browned bits, then simmer until slightly thickened.
Finish and serve:
  1. Cook the egg noodles according to the package directions and drain.
  2. Lower the heat and stir the sour cream and Worcestershire sauce into the skillet.
  3. Return the beef and juices to the pan, warm gently, and season to taste.
  4. Serve over the noodles with parsley.

Nutrition

Calories: 650kcalCarbohydrates: 52gProtein: 42gFat: 31gSaturated Fat: 15gCholesterol: 150mgSodium: 850mgFiber: 4gSugar: 6g

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.