Description
Classic Beef Stroganoff is a rich and comforting dish featuring tender seared beef and earthy mushrooms simmered in a creamy sauce made with sour cream, Dijon mustard, and Worcestershire sauce. Perfectly served over egg noodles, polenta, or mashed potatoes, this recipe delivers deep flavors and a satisfying texture. The dish combines sautéing and simmering techniques to create a hearty meal that’s ideal for family dinners or special occasions.
Ingredients
Scale
Beef and Seasoning
- 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
- Freshly ground black pepper
Vegetables and Aromatics
- 12 ounces baby bella, cremini, or button mushrooms
- 1 large yellow onion
- 2 cloves garlic
Cooking Fats and Liquids
- 1 tablespoon neutral oil, such as canola or grapeseed
- 3 tablespoons unsalted butter, divided
- 1/4 cup dry white wine
- 1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)
Sauce Ingredients
- 2/3 cup sour cream
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
Optional Garnish
- 2 tablespoons finely chopped fresh parsley leaves or chives
Serving Suggestions
- Cooked egg noodles, polenta, or mashed potatoes
Instructions
- Prepare the vegetables and garlic: Trim and quarter the mushrooms, slicing them into eighths if large. Halve and thinly slice the yellow onion to about 1 1/2 cups. Finely chop the garlic cloves to prepare for sautéing.
- Slice and season the beef: Cut the beef across the grain into 1/2-inch-thick slices, then cut long slices into 1-inch-long pieces. Place in a large plastic bag, lightly pound to tenderize, and add 2 tablespoons flour, paprika, and salt. Seal and shake to evenly coat the beef.
- Sear the beef: Heat neutral oil in a large skillet over high heat until shimmering. In batches, add beef in a single layer and sear 30-60 seconds per side until browned on the outside but rare inside. Transfer to a plate and sprinkle with any remaining flour mixture from the bag.
- Sauté onions and mushrooms: Reduce heat to medium-high, add 1 tablespoon butter to the pan. Once melted, add onions and cook until translucent about 4 minutes. Add mushrooms and a pinch of salt, cook stirring frequently for 10-15 minutes until deeply browned.
- Add garlic and thicken: Add garlic, remaining 1 tablespoon flour, and 2 tablespoons butter. Stir for 30 seconds until fragrant and butter is melted. Pour in white wine and scrape browned bits with a wooden spoon. Cook until wine reduces by half.
- Simmer with broth: Add the beef or chicken broth and bring to a simmer. Cook until reduced by half, approximately 5 minutes.
- Finish the sauce: Reduce heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce until fully incorporated despite initial separation.
- Return beef and cook through: Return the seared beef and any juices to the pan. Cook, stirring occasionally, until beef reaches medium-rare, about 3 minutes.
- Season and garnish: Remove from heat. Taste and adjust seasoning with salt and black pepper. Garnish with finely chopped parsley or chives if desired.
- Serve: Serve the beef stroganoff hot over cooked egg noodles, polenta, or mashed potatoes for a hearty, comforting meal.
Notes
- This beefy dish pairs exceptionally well with egg noodles for a classic Stroganoff experience.
- Choosing tender cuts like sirloin or ribeye enhances tenderness and flavor.
- Slowly browning the mushrooms and onions develops a deep, rich flavor base.
- Use low-sodium broth to better control the saltiness of the dish.
- The sauce may look broken when adding sour cream, but will come together when mixed thoroughly.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 483 kcal
- Sugar: 4.8 g
- Sodium: 549 mg
- Fat: 31.2 g
- Saturated Fat: 13.3 g
- Unsaturated Fat: 17.9 g
- Trans Fat: 0 g
- Carbohydrates: 19.8 g
- Fiber: 2.0 g
- Protein: 29.3 g
- Cholesterol: 100 mg
