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beef stroganoff over egg noodles
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Beef Stroganoff

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.
Course Main Course, pasta
Cuisine American, Russian
Keyword beef, egg noodles, paprika, sirloin, sour cream, steak, stroganoff
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Calories 844kcal

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.

Video

Nutrition

Calories: 844kcal | Carbohydrates: 63g | Protein: 48g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 20616mg | Potassium: 1145mg | Fiber: 3g | Sugar: 17g | Vitamin A: 832IU | Vitamin C: 7mg | Calcium: 140mg | Iron: 4mg