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