RECIPES:
Feb 14, 2023

Beef Stroganoff

Prep Time: 10 minutes
Cook Time: 40 minutes
Beef stroganoff is hearty and comforting dish perfect for a chilly winter day filled with paprika spiced beef, mushrooms, onions in a sour cream based sauce over egg noodles.

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Many people consider beef stroganoff a nostalgic dish though I never really had it growing up. Stroganoff is filled with tender paprika spiced strips of steak. While many US recipes use cream of mushroom soup as the stroganoff base, I prefer to create a more flavorful gravy by deglazing the pan with a dry white wine and adding beef stock, sour cream, Worcestershire and Dijon mustard for a creamy sauce.

Beef Stroganoff 

More About Beef Stroganoff 

It was quite popular in the United States during the 1950’s as a casserole-style dish made using cream of mushroom soup, onions and ground beef. It is extremely comforting and a fairly quick dish to make, perfect for the chilliest of winter days.  

The history of stroganoff, like many dishes, is hard to pin down exactly because of varying ingredients among recipes, though it is said to have originated in Russia around 1800 and named for a Russian count. My recipe for this dish is based on the Americanized version using mushrooms and egg noodles. 

Key Ingredients in This Recipe 

  • Egg noodles – Wide egg noodles, also called lokshen, are a Jewish-style dried noodle made with eggs in a spiral shape. While other pasta shapes can be substituted, these are traditionally used in beef stroganoff.  
  • Beef – Sirloin strips are traditionally used because they are lean and are very flavorful and tender when the pieces are pan seared, but other cuts of meat like boneless ribeye or beef tenderloin can easily be substituted. I’ve even seen the dish made with moose, a very lean and flavorful meat.
  • Flour – While some recipes toss the steak strips in the flour, I add it prior to making the sauce. This helps to achieve the desired thickness for the sauce. 
  • White wine – While many US recipes use cream of mushroom soup as the stroganoff base, I prefer to create a more flavorful gravy by deglazing the pan with a dry white wine before adding the remaining ingredients to the base.  
  • Beef stock – Beef stock is typically made from bones with the addition of aromatics and vegetables, while beef broth is made from the meat. Either can be used in this recipe but stock will have a stronger flavor. 
  • Sour cream – Be sure to use full fat sour cream because using low-fat has a higher chance of curdling when it’s added to the sauce. 
  • Worcestershire – This fermented sauce adds a lot of concentrated flavor – a little goes a long way. The flavor of Worcestershire comes from a mix of vinegar, molasses, anchovies, garlic, tamarind extract and chili pepper.
  • Dijon mustard – Dijon also has a mellow mustard flavor with a balanced taste. 

How to Make Beef Stroganoff

Step 1: Season the steak. 

Slice the steak into ¼-inch (6mm) wide strips. Season them generously with salt and pepper then toss with the paprika. Heat a large Dutch oven or heavy bottomed pot over medium-high heat, add the vegetable oil and heat through.

Step 2: Sear steak. 

Add the steak and sear without moving the meat until golden brown, about 2 minutes. Flip the pieces with tongs and continue to sear on the other side, about an additional 1 to 2 minutes. Remove to a plate and return the pot to medium heat.

Step 3: Cook mushrooms and onions. 

Add 4 tablespoons of the butter and allow to melt then add the mushrooms and sauté, stirring occasionally, until golden brown, about 6 minutes. Season with salt and pepper. Add the onion and continue to cook, stirring occasionally until the onions are tender, about an additional 5 minutes.

Step 4: Cook the noodles. 

Bring a large pot of heavily salted water to a boil over high heat. Add the egg noodles and cook until al dente, about 6 to 8 minutes. Drain and add the noodles to a large bowl and toss with the remaining butter to coat.

Step 5: Add flour. 

Add the flour, stirring to coat the mushrooms and onion, cooking until lightly golden brown, about 1 minute.

Step 6: Make the sauce.

Pour in the wine to deglaze the pan, then add the beef stock. Bring to a boil until the sauce thickens, about 10 minutes. Whisk in the sour cream followed by the Worcestershire and Dijon. 

Step 7: Assemble and serve. 

Stir in the seared beef, then ladle the stroganoff over the buttered egg noodles. Garnish with the parsley and serve immediately.

Tips and Tricks for This Recipe

Swaps and Substitutions 
  • The sirloin steak can be swapped for another preferred cut of beef like boneless ribeye. 
Other Serving Recommendations 

While wide egg noodles are traditional, the stroganoff mixture can also be served over other noodles, mashed potatoes or even rice. 

Other Recipes to Try 

If you enjoy this beef stroganoff recipe, give these a try and follow me on Instagram for more updates: 

Beef Stroganoff

beef stroganoff over egg noodles
Print Pin
Prep Time 10 minutes
Cook Time 40 minutes
Serves 6

Ingredients:

  • pounds sirloin steak
  • Kosher salt, as needed
  • Freshly ground pepper, as needed
  • 2 tablespoons paprika
  • ¼ cup vegetable oil
  • 8 tablespoons unsalted butter, divided
  • 8 ounces cremini (baby Bella) mushrooms, sliced
  • 1 medium yellow onion, diced
  • ¼ cup all-purpose flour
  • 12 ounces wide egg noodles
  • ½ cup dry white wine
  • 2 cups beef stock
  • ½ cup sour cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped flat leaf parsley

Instructions:

  • Slice the steak into ¼-inch (6mm) wide strips. Season them generously with salt and pepper then toss with the paprika. Heat a large Dutch oven or heavy bottomed pot over medium-high heat, add the vegetable oil and heat through.
  • Add the steak and sear without moving the meat until golden brown, about 2 minutes. Flip the pieces with tongs and continue to sear on the other side, about an additional 1 to 2 minutes. Remove to a plate and return the pot to medium heat.
  • Add 4 tablespoons of the butter and allow to melt then add the mushrooms and sauté, stirring occasionally, until golden brown, about 6 minutes. Season with salt and pepper. Add the onion and continue to cook, stirring occasionally until the onions are tender, about an additional 5 minutes.
  • Bring a large pot of heavily salted water to a boil over high heat. Add the egg noodles and cook until al dente, about 6 to 8 minutes. Drain and add the noodles to a large bowl and toss with the remaining butter to coat.
  • Add the flour, stirring to coat the mushrooms and onion, cooking until lightly golden brown, about 1 minute.
  • Pour in the wine to deglaze the pan, then add the beef stock. Bring to a boil until the sauce thickens, about 10 minutes. Whisk in the sour cream followed by the Worcestershire and Dijon.
  • Stir in the seared beef, then ladle the stroganoff over the buttered egg noodles. Garnish with the parsley and serve immediately.

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