Description
Hearty beef stroganoff brings Russian culinary comfort to dinner tables worldwide. Tender strips of beef nestle in a creamy sauce, promising rich flavors that dance between tangy sour cream and savory mushroom notes you’ll crave again.
Ingredients
Scale
Meat:
- 1.5 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks
Vegetables:
- 12 ounces baby bella, cremini, or button mushrooms
- 1 large yellow onion
- 2 cloves garlic
Seasoning and Other Ingredients:
- 3 tablespoons all-purpose flour
- 0.75 teaspoon hot paprika
- 1 teaspoon kosher salt (plus more as needed)
- 1 tablespoon neutral oil (such as canola or grapeseed)
- 3 tablespoons unsalted butter
- 1 (14.5-ounce) can low-sodium beef or chicken broth
- 0.67 cup sour cream
- 1 tablespoon Dijon mustard
- 1.5 teaspoons Worcestershire sauce
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh parsley leaves or chives (optional)
Serving:
- Cooked egg noodles, polenta, or mashed potatoes
Instructions
- Prepare vegetables by trimming and quartering mushrooms, halving and thinly slicing onions, and finely chopping garlic.
- Slice beef across the grain into thin pieces, cutting longer slices into bite-sized segments if necessary.
- Tenderize beef by gently pounding with a meat mallet, then coat with flour, paprika, and salt by shaking in a sealed bag.
- Sear beef in hot oil in batches, ensuring quick browning while maintaining rare interior. Remove and set aside, sprinkling with remaining flour mixture.
- In the same pan, sauté onions in butter until translucent, then add mushrooms and salt. Cook until deeply caramelized and rich in color.
- Introduce garlic and remaining flour, stirring until fragrant and butter is fully melted.
- Pour in broth and simmer, reducing liquid by half to concentrate flavors and create a robust base.
- Lower heat and whisk in sour cream, Dijon mustard, and Worcestershire sauce until smoothly incorporated.
- Return beef to the pan, allowing it to gently cook and reach medium-rare while absorbing the creamy sauce.
- Season with additional salt and pepper to taste, then garnish with fresh herbs if desired.
- Serve immediately over your preferred starch like egg noodles, creamy polenta, or fluffy mashed potatoes.
Notes
- Choose high-quality beef cuts like top sirloin or tenderloin for the most tender and flavorful stroganoff.
- Sear beef in batches to ensure a perfect golden-brown crust without overcrowding the pan.
- Allow mushrooms and onions to caramelize deeply for rich, concentrated flavor development.
- Use full-fat sour cream at room temperature to prevent curdling when adding to the sauce.
- Cook beef to medium-rare for maximum tenderness and juiciness in the final dish.
- Serve immediately over warm starches like egg noodles to maintain sauce consistency and temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg