Classic Beef Stroganoff (Printer-friendly)
Tender beef in a rich, creamy mushroom sauce served over egg noodles.
# What You’ll Need:
→ Meats
01 - 1.1 lbs beef sirloin or tenderloin, sliced into thin strips
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 9 oz cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 3/4 cup plus 1 tbsp sour cream
06 - 2 tbsp unsalted butter
→ Liquids & Broth
07 - 1/2 cup beef broth
08 - 1 tbsp Dijon mustard
09 - 2 tbsp dry white wine (optional)
→ Pantry
10 - 1 tbsp all-purpose flour
11 - 2 tbsp vegetable oil
12 - Salt and freshly ground black pepper, to taste
13 - 2 tbsp chopped fresh parsley for garnish
→ To Serve
14 - 10 oz egg noodles or steamed rice
# How to Make It:
01 - Season beef strips generously with salt and freshly ground black pepper on all sides.
02 - Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear half the beef strips until browned, about 1-2 minutes per side. Remove beef from pan and set aside. Repeat with remaining beef, adding the remaining tablespoon of oil if needed. Set all seared beef aside.
03 - Reduce heat to medium. Add butter to the skillet, then sauté chopped onions for 2 minutes until translucent. Add sliced mushrooms and cook for 5 minutes until softened and golden brown. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over the mushroom mixture, stirring constantly to coat. Cook for 1 minute to remove raw flour taste. Add white wine if using and allow to reduce for 1 minute.
05 - Gradually pour in beef broth while stirring continuously to prevent lumps from forming. Bring mixture to a gentle simmer, stirring occasionally.
06 - Stir in Dijon mustard and sour cream until fully combined and smooth. Simmer gently for 3-4 minutes; do not allow sauce to boil or cream may separate.
07 - Return beef and any accumulated juices to the pan. Simmer for 2-3 minutes until beef is heated through and sauce has thickened to desired consistency. Taste and adjust seasoning with additional salt and pepper if needed.
08 - Serve immediately over cooked egg noodles or steamed rice, garnished generously with chopped fresh parsley.
# Expert Tips:
01 -
- The sauce hits that perfect balance between tangy mustard and velvety sour cream that makes people go quiet after their first bite
- It comes together in under an hour but tastes like something that simmered all afternoon
- Leftovers somehow taste even better the next day when the flavors have had time to really know each other
02 -
- The sour cream will curdle if the sauce boils, so once its added keep the heat at the lowest possible simmer and watch it like a hawk
- Searing meat in batches instead of all at once is what creates those browned bits that make the sauce taste restaurant-quality
03 -
- Adding a tiny pinch of sugar along with the salt when seasoning the beef helps with browning through the Maillard reaction
- Worcestershire sauce (just half a teaspoon) deepens the umami without making the sauce taste like a burger