Go Back
–+ servings
Beef stroganoff served over egg noodles in a wide bowl, topped with fresh parsley and cracked black pepper, rustic table setting

Beef Stroganoff

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 520 kcal

Equipment

  • Large heavy-bottomed skillet or cast iron pan
  • Tongs
  • Wooden spoon or silicone spatula
  • Large pot for boiling noodles
  • Measuring cups and spoons
  • Chef's knife and cutting board

Ingredients
  

  • 1.5 lbs sirloin steak sliced ¼-inch thin against the grain
  • 12 oz cremini mushrooms cleaned and sliced
  • 1 medium yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil divided
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth low-sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 cup full-fat sour cream room temperature
  • 12 oz egg noodles cooked according to package directions, tossed with butter
  • 1 tsp kosher salt plus more to taste
  • 0.5 tsp black pepper freshly cracked, plus more to taste
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

  • Season the sliced beef generously with salt and pepper on all sides. Cook the egg noodles according to package directions, drain, toss with a knob of butter, and set aside.
  • Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over high heat until shimmering. Add half the beef in a single layer — do not crowd the pan. Sear for 1–2 minutes per side until deeply browned, then transfer to a plate. Repeat with the remaining beef and another small drizzle of oil. Set all seared beef aside.
  • Reduce heat to medium-high. Add the butter to the same skillet. Once melted and foamy, add the sliced mushrooms in a single layer. Cook undisturbed for 3–4 minutes until golden on the bottom, then stir and cook another 2 minutes until the mushrooms are deeply browned and any liquid has evaporated.
  • Add the sliced onion to the skillet with the mushrooms. Cook, stirring occasionally, for 4–5 minutes until softened and lightly golden. Add the minced garlic and cook for 1 minute more until fragrant.
  • Sprinkle the flour over the mushroom and onion mixture. Stir to coat everything evenly and cook for 1–2 minutes to eliminate the raw flour taste.
  • Pour in the beef broth while stirring constantly, scraping up all the browned bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon mustard. Bring to a gentle simmer and cook for 3–4 minutes until the sauce has thickened slightly.
  • Return the seared beef (and any resting juices) to the skillet. Stir to combine and simmer gently for 2–3 minutes until the beef is heated through and cooked to your liking.
  • Remove the skillet from the heat completely. Stir in the sour cream until fully incorporated and the sauce is smooth and silky. Do not return to the heat after adding the sour cream. Taste and adjust salt and pepper as needed.
  • Serve immediately over buttered egg noodles and garnish generously with fresh chopped parsley and extra cracked black pepper.

Notes

Storage: Store stroganoff separately from noodles in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of beef broth — never boil. Stir in a fresh spoonful of sour cream off the heat before serving. Do not freeze — sour cream-based sauces separate upon thawing. Tip: Bring sour cream to room temperature before stirring it in to prevent curdling. Variation: Add 2 tbsp cognac after sautéing the onions and before adding the broth for a deeper, more complex flavor.

Nutrition

Calories: 520kcalCarbohydrates: 42gProtein: 38gFat: 22gSodium: 720mgFiber: 3gSugar: 5g
No ratings yet