Beef Stroganoff Recipe

I finally nailed Beef Stroganoff Gravy featuring tender strips of beef and mushrooms in a sour cream sauce, and I’m sharing the one kitchen trick that makes it foolproof.

I used to think Beef Stroganoff was a decade old dinner that everyone did the same way, until I played with a few things and found a version that sings. Tender beef sirloin and earthy mushrooms hitch a ride in a sauce so silky the phrase Beef Stroganoff Gravy suddenly feels inadequate, and the way the Noodles For Beef Stroganoff soak it up will make you forget takeout.

I’m not perfect in the kitchen, i burn the edges sometimes, but this one keeps pulling me back. If you’re curious, stick around, you might end up loving it more than you expect.

Ingredients

• Beef: rich in protein and iron, gives savory meaty flavor, can be kinda fatty
• Mushrooms: add umami and earthy depth, low calorie, some fiber and B vitamins
• Onion: sweetens as it caramelizes, adds texture, gives fiber and mild sharpness
• Garlic: punches up savory notes, aromatic, small amounts add antioxidants and warmth
• Sour cream: gives tangy creaminess, balances richness, it’s kinda high in fat
• Egg noodles: starchy comfort, soak up sauce, provide carbs and quick energy
• Butter and olive oil: help brown beef and mushrooms, add flavor and cooking fat
• Parsley: brightens dish with fresh herb notes, adds color and some vitamin K

Ingredient Quantities

• 1 1/2 lbs beef sirloin or top round, thinly sliced
• Salt and black pepper to taste
• 2 tbsp all purpose flour
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 8 oz cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 1 1/2 cups beef broth
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 3/4 cup full fat sour cream
• 12 oz egg noodles
• 1/2 tsp paprika
• 2 tbsp fresh parsley, chopped

How to Make this

1. Slice the beef thin across the grain, pat dry, season with salt and black pepper, then toss with the 2 tbsp flour so each strip is lightly coated. This helps thicken the sauce and keeps the meat from getting gummy.

2. Bring a large pot of salted water to a boil and cook the 12 oz egg noodles per package instructions until al dente (about 7-9 minutes). Drain, reserve 1/2 cup pasta water, set noodles aside.

3. Heat a large skillet over medium-high. Add 1 tbsp unsalted butter and 1 tbsp olive oil. When hot, work in batches so you dont crowd the pan, sear the beef 1 to 2 minutes per side until browned but not fully cooked. Transfer browned beef to a plate and let juices rest on the plate.

4. Reduce heat to medium, add the remaining 1 tbsp butter to the same skillet. Add the thinly sliced onion and cook 4-5 minutes until soft and starting to brown.

5. Add the 8 oz sliced mushrooms and cook another 5-7 minutes until they release their liquid and it evaporates and they get some color. Add the 2 cloves minced garlic for the last 30 seconds, stir.

6. Pour in 1 1/2 cups beef broth and scrape up all the browned bits from the bottom of the pan. Stir in 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/2 tsp paprika. Bring to a gentle simmer and let reduce 3-4 minutes to concentrate flavor.

7. Return the seared beef and any collected juices to the skillet and simmer 1-2 minutes just to finish cooking the strips. Taste and adjust salt and black pepper as needed. Dont over cook it, it will get tough.

8. Remove the pan from the heat and stir in 3/4 cup full fat sour cream until the sauce is smooth and glossy. If the sauce seems too thick, loosen with a splash of the reserved pasta water or a little extra beef broth. Do not boil after adding the sour cream or it may split.

9. Serve the beef and mushroom sauce over the hot egg noodles, sprinkle with 2 tbsp chopped fresh parsley and a little extra paprika if you like. Let it sit a minute so the flavors settle, then dig in.

Equipment Needed

1. Sharp chef’s knife and a cutting board (for thinly slicing the beef, onion and mushrooms)
2. Large pot (to boil the egg noodles)
3. Colander (to drain noodles and keep that reserved pasta water)
4. Large skillet, 10 to 12 inch (stainless steel or cast iron works best for searing and sauce)
5. Tongs (flip and lift the beef strips without tearing them)
6. Wooden spoon or heatproof spatula (to scrape up browned bits and stir the sauce)
7. Measuring cups and spoons plus a small bowl (measure broth, sour cream, toss beef with flour)
8. Plate and paper towels (pat beef dry before seasoning and rest the seared strips)

FAQ

Beef Stroganoff Recipe Substitutions and Variations

• Beef sirloin or top round: swap with flank or skirt steak (slice thin across the grain and sear quick), or use thinly sliced ribeye for more marbling and flavor; for a veggie version try hearty portobello or seitan.
• All purpose flour: use cornstarch instead — about 1 tbsp cornstarch for 2 tbsp flour, mix into a cold slurry and add near the end; or use a gluten free 1:1 flour blend.
• Full fat sour cream: replace with full fat Greek yogurt or crème fraiche; yogurt gives the same tang but add it off the heat so it wont split.
• Egg noodles: substitute with fettuccine or pappardelle, or use gluten free pasta like rice or chickpea noodles; mashed potatoes also work if you want a cozier plate.

Pro Tips

– Dont crowd the pan when you sear the meat. Work in small batches, get the pan really hot, and pat the strips dry first so they brown fast. Shake off any excess flour tho, too much stuck on will make the meat gummy.

– Give the mushrooms time to actually brown. Salt them only after theyve released most of their liquid, scrape up the browned bits while theyre cooking — thats where most of the flavor hides.

– When you add the sour cream, take the pan off the heat and temper the sour cream with a little hot broth or pasta water first so it doesnt split. If it does look grainy, whisk in a splash of the reserved pasta water, it will smooth right out.

– Use the reserved pasta water and a short reduction step to tune the sauce thickness and flavor. A tiny splash of acid at the end, like lemon juice or a little vinegar, will brighten the whole dish and make it taste less heavy.