Description
Hearty Beef Stroganoff delivers Russian comfort with tender strips of beef nestled in a creamy mushroom sauce over silky egg noodles. Rich flavors and classic techniques bring comfort straight to your dinner table.
Ingredients
Scale
Protein:
- 1 pound (454 grams) top sirloin steak, thinly sliced into strips
Vegetables and Aromatics:
- 1/2 medium onion, finely chopped
- 1/2 pound (226 grams) brown mushrooms, thickly sliced
- 1 garlic clove, minced
- 1 tablespoon green onion, to garnish
Liquids, Seasonings, and Accompaniments:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 3/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8–12 ounces (226–340 grams) egg noodles, to serve
Instructions
- Sear beef strips in hot olive oil over medium heat for 1 minute per side, working in batches. Transfer meat to a warm plate.
- In the same pan, melt butter and sauté onions and mushrooms until deeply caramelized, approximately 6-8 minutes.
- Introduce minced garlic and cook briefly, then sprinkle flour and toast for 1 minute to remove raw flour taste.
- Pour beef broth into the pan, allowing sauce to thicken and reduce for 2 minutes. Blend in heavy cream and simmer an additional 2 minutes.
- Gradually warm sour cream by whisking in small amounts of hot sauce to prevent curdling, then incorporate into the pan.
- Enhance flavor profile by stirring in Worcestershire sauce, Dijon mustard, salt, and freshly ground black pepper.
- Gently reintroduce seared beef strips and accumulated juices to the creamy sauce, warming thoroughly without overcooking.
- Plate over al dente egg noodles and garnish with thinly sliced green onions for a fresh, vibrant finish.
Notes
- Achieve perfectly seared steak by patting meat dry before cooking, ensuring a golden-brown crust without steaming.
- Swap traditional beef for leaner protein options like chicken or plant-based alternatives to accommodate different dietary needs.
- Prevent sour cream from curdling by slowly tempering it with hot sauce and using low heat when reincorporating into the dish.
- Create a gluten-free version by substituting all-purpose flour with cornstarch or potato starch for thickening the sauce.
- Prep Time: 0 minutes
- Cook Time: 76 min
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 4
- Calories: 478 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg