Beef Stroganoff
Tender strips of seared beef and golden mushrooms in a tangy sour cream and mustard sauce, served over buttered egg noodles. A cozy dinner in about 35 minutes.
Beef stroganoff began in 19th-century Russia as strips of sautéed beef in a sour cream sauce, and it has become a comfort-food favorite around the world. This quick version uses tender steak, seared fast in a hot pan, and a sauce of browned mushrooms, onion, broth, Dijon mustard and sour cream. It is rich but tangy, and ready in the time it takes to boil the noodles.
Why this recipe works
- A tender, quick-cooking cut. Sirloin, ribeye or tenderloin stays tender when seared briefly. Tougher stewing cuts need long braising and will be chewy here.
- Searing in batches. The beef is browned quickly, set aside and returned to the sauce at the very end, so it stays pink and tender.
- Tempering the sour cream. Stirring a little hot sauce into the sour cream before adding it, and keeping the sauce below a boil, stops it from curdling.
What to serve with stroganoff
Buttered egg noodles are the classic American pairing. Mashed potatoes, rice or crisp fried potatoes are more traditional in Russia. Add something green, such as peas, green beans or a crisp salad.
FAQ
Can I use ground beef?
Yes, ground beef stroganoff is a popular budget version. Brown 1 lb (450 g) of ground beef, remove it, then continue with the recipe and stir it back in at the end.
Why did my sauce curdle?
It boiled after the sour cream went in, or the sour cream was low-fat. Use full-fat sour cream, temper it first and keep the sauce at a gentle simmer.
For another creamy mushroom dinner, try our creamy garlic mushroom chicken.
Beef Stroganoff
Ingredients
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
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Pat the beef dry and season with ½ teaspoon of the salt and the pepper.
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Heat 1 tablespoon of oil in a large skillet over high heat. Add half the beef in a single layer and sear for 1 minute per side, until browned outside but still pink inside. Transfer to a plate. Repeat with the remaining oil and beef.
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Reduce the heat to medium and melt the butter in the pan. Add the mushrooms, onion and remaining ½ teaspoon of salt and cook for 7 to 8 minutes, stirring occasionally, until the mushrooms are browned and the onion is soft.
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Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute.
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Gradually stir in the broth, scraping up the browned bits, then add the mustard and Worcestershire sauce. Simmer for 3 to 4 minutes, until slightly thickened.
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Put the sour cream in a small bowl and stir in a few spoonfuls of the hot sauce. Reduce the heat to low and stir the sour cream mixture into the pan.
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Return the beef and its juices to the pan and heat gently for 1 to 2 minutes without boiling. Taste for seasoning, then serve over buttered egg noodles with parsley or dill.
Notes
- Freezing the steak for 20 minutes makes it much easier to slice thinly.
Tips
- Start the noodle water before you begin cooking the beef so everything is ready at once.
- A splash of brandy or dry white wine added with the broth gives a more classic, restaurant-style flavor.
Substitutions
- Crème fraîche: use instead of sour cream; it is less likely to curdle.
- Gluten-free: thicken with 2 teaspoons cornstarch mixed with water instead of flour, and serve over rice or gluten-free pasta.
Storage and reheating
- Refrigerate for up to 3 days and reheat gently over low heat. Store the noodles separately.
- Sour cream sauces can turn grainy when frozen, so freezing is not recommended.
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