Description
Classic beef stroganoff weaves Russian culinary heritage with comforting, creamy elegance. Tender strips of beef, silky sour cream sauce, and fragrant mushrooms create a hearty meal perfect for family dinners or special gatherings.
Ingredients
Scale
Meat:
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced into strips
Vegetables and Seasonings:
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225 g) cremini or white mushrooms, sliced
Sauce and Cooking Ingredients:
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil or unsalted butter
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- ¼ cup heavy cream (optional, for extra creaminess)
- Salt and pepper, to taste
Pasta:
- 12 oz (340 g) egg noodles, cooked according to package instructions
Garnish:
- Fresh parsley, chopped, for garnish
Instructions
- Coat beef strips thoroughly with flour, seasoning generously with salt and pepper to enhance flavor and create a protective layer for searing.
- Heat skillet with oil and quickly sear beef strips in small batches, developing a rich golden-brown exterior while maintaining a tender interior. Transfer browned meat to a separate plate.
- In the same skillet, caramelize onions until translucent and soft, releasing their natural sweetness. Introduce minced garlic and cook briefly to awaken its aromatic qualities.
- Add mushrooms to the skillet, allowing them to release moisture and develop a deep golden-brown color through consistent stirring and patient cooking.
- Deglaze the pan with beef broth, incorporating Worcestershire sauce and Dijon mustard to create a complex, savory foundation. Scrape accumulated browned bits from skillet bottom to maximize flavor depth.
- Reduce sauce slightly, concentrating its robust flavors and creating a harmonious base for the creamy components.
- Gently fold sour cream and heavy cream into the sauce, maintaining low heat to prevent curdling. Stir until a smooth, luxurious texture is achieved.
- Reintroduce seared beef to the creamy sauce, allowing meat to finish cooking and absorb surrounding flavors for maximum tenderness.
- Serve stroganoff immediately over warm egg noodles, garnishing with fresh chopped parsley for a bright, herbaceous finish.
Notes
- Tenderize beef by slicing against the grain for maximum softness and easier chewing.
- Use high-quality sour cream at room temperature to prevent sauce from separating during cooking.
- For a lighter version, substitute heavy cream with Greek yogurt or half-and-half to reduce calories.
- Gluten-free option: Replace wheat flour with cornstarch or gluten-free flour blend when coating beef.
- Enhance umami flavor by adding a splash of red wine or a teaspoon of mushroom powder during sauce preparation.
- Vegetarian alternative: Swap beef with plant-based protein like cremini mushrooms or seitan for similar texture.
- Store leftovers in an airtight container for up to 3 days, reheating gently to prevent sauce from breaking.
- Freeze sauce separately from noodles to maintain optimal texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 95 mg