Description
This Creamy Beef Stroganoff recipe features tender slices of beef seared to perfection and simmered in a rich, flavorful sauce made with mushrooms, onions, sour cream, and Dijon mustard. Served over egg noodles, polenta, or mashed potatoes, it’s a comforting and elegant dish perfect for dinner.
Ingredients
Scale
Beef
- 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks, sliced into 1/2-inch pieces
- 3 tablespoons all-purpose flour, divided
- 3/4 teaspoon hot paprika
- 1 teaspoon kosher salt, plus more as needed
Vegetables and Aromatics
- 12 ounces baby bella, cremini, or button mushrooms, trimmed and quartered (cut into eighths if large)
- 1 large yellow onion, halved and thinly sliced (about 1 1/2 cups)
- 2 cloves garlic, finely chopped
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)
Finishing Ingredients
- 2/3 cup sour cream
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh parsley leaves or chives (optional)
To Serve
- Cooked egg noodles, polenta, or mashed potatoes
Instructions
- Prepare Ingredients: Trim and quarter mushrooms (or cut into eighths if large), halve and thinly slice the onion, and finely chop the garlic to have all fresh aromatics ready.
- Slice and Season Beef: Cut the beef against the grain into 1/2-inch-thick slices, then into 1-inch pieces if long. Place in a plastic bag, lightly tenderize with a meat pounder or rolling pin. Add 2 tablespoons of flour, hot paprika, and kosher salt, seal and shake to coat beef evenly.
- Sear Beef: Heat 1 tablespoon of neutral oil in a large skillet over high heat until shimmering. In batches, sear beef slices in a single layer for 30-60 seconds per side, browning outside but rare inside. Remove and transfer to plate, sprinkle with remaining flour mixture from the bag.
- Sauté Onions and Mushrooms: Reduce heat to medium-high, add 1 tablespoon butter. Once melted, add onions and cook about 4 minutes until translucent. Add mushrooms with a pinch of salt, cook stirring frequently for 10-15 minutes until deeply browned.
- Add Garlic and Build Sauce Base: Stir in chopped garlic, remaining 1 tablespoon of flour, and 2 tablespoons butter. Cook 30 seconds until fragrant. Pour in white wine and scrape browned bits from pan. Cook until wine reduces by half.
- Add Broth and Simmer: Add low-sodium beef or chicken broth, bring to simmer, and cook until liquid reduces by half, about 5 minutes.
- Incorporate Sour Cream and Seasonings: Lower heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce until fully combined. Return beef and juices to pan, cook stirring occasionally until beef reaches medium-rare, about 3 minutes.
- Final Seasoning and Serve: Remove skillet from heat, taste and adjust salt and black pepper. Garnish with fresh parsley or chives if desired. Serve stroganoff over cooked egg noodles, polenta, or mashed potatoes.
Notes
- Use a tender cut of beef like top sirloin or ribeye for the best texture.
- Do not overcook the beef during searing; keep it rare as it will cook more in the sauce.
- Use low-sodium broth to control the saltiness.
- For a richer flavor, dry white wine can be substituted with a splash of brandy or sherry.
- Fresh herbs like parsley or chives add a bright finish but are optional.
- Serve immediately for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
