Beef Stroganoff
Ingredients
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- 1 1/2 pounds beef sirloin steak – thinly sliced across the grain
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 tbsp neutral oil
- 3 tbsp unsalted butter
- 12 ounces cremini mushrooms – sliced (~19 medium cremini mushrooms)
- 10 ounces onion – thinly sliced (~2 medium onions)
- 2 cloves garlic – minced
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1 tbsp dijon mustard
- 1 cup sour cream – at room temperature
- 12 ounces egg noodles – for serving
- fresh parsley – chopped (for garnish)
Instructions
1. Pat the beef dry and season evenly with the kosher salt and black pepper.
2. Heat the neutral oil in a large heavy skillet over high heat until just smoking. Add the seasoned meat in batches and sear 1–2 minutes per side until just browned; transfer to a plate.
3. Reduce heat to medium. Melt the unsalted butter in the same skillet, then add the cremini mushrooms. Cook, stirring occasionally, until they release liquid and become deeply browned, 6–8 minutes. Add the onion and cook until softened and translucent, 5–7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Sprinkle in the all-purpose flour and cook, stirring, for 1 minute. Whisk in the beef stock and dijon mustard, scraping up any browned bits. Bring to a simmer and cook until slightly thickened and glossy, 3–5 minutes, to a consistency that lightly coats a spoon.
5. Return the meat and any accumulated juices to the skillet and simmer gently until just cooked through and tender, 2–3 minutes.
6. Reduce heat to low. In a small bowl, stir the sour cream with a ladle of the hot sauce to temper, then stir it into the skillet. Warm through without boiling, 1–2 minutes. Adjust seasoning to taste and remove from heat.
7. While the sauce simmers, cook the egg noodles in boiling water according to package directions until just tender; drain well.
8. Serve the stroganoff over the egg noodles and finish with the fresh parsley.
Beef stroganoff is a rich, comforting skillet dish featuring tender strips of beef in a velvety sour-cream sauce scented with onions, mushrooms, and a gentle tang of mustard. The sauce clings silkily to the meat, with savory depth from browned mushrooms and pan fond. It is most often served over a starchy base—noodles, rice, or potatoes—making a complete, satisfying meal with balanced textures and flavors.
Originating in Russia in the 19th century and associated with the aristocratic Stroganov family, the dish evolved from sautéed beef bound with smetana (sour cream) and mustard. Over time it spread across Europe and the Americas, adapting to local tastes and pantry staples. Modern versions frequently include mushrooms and are commonly paired with egg noodles in the West, while in Russia it is traditionally served with potatoes or rice.