This juicy Beef Stroganoff recipe is the ultimate cold weather comfort food! Beef tenderloin or sirloin is cooked alongside mushrooms and then finished in a creamy sauce served over buttered egg noodles. It’s savory, meaty goodness. Amazingly, the entire dish comes together in around 30 minutes.
If you’ve been looking for a hearty, warming winter recipe, look no further! This Beef Stroganoff recipe is just what you need. The combination of seared beef, caramelized mushrooms, buttery noodles, and sour cream-thickened gravy is so incredibly rich and satisfying.
It’s also not difficult to make. Once the ingredients start hitting the pan, everything comes together relatively quickly. Let’s break down how to prepare Beef Stroganoff in a bit more detail than you’ll see in the instructions, so you’ll understand the “why” of each step.
How to Make Beef Stroganoff
You start by browning the mushrooms in oil over medium-high heat in a flat-sided skillet, Dutch oven or heavy-bottom saucepan to caramelize them. Once the mushrooms are brown, transfer them to a bowl. Next, in the same pan, quickly sear the beef; just 30 seconds per side on high heat. The beef is thinly sliced so it won’t take long, plus it will have more time to finishing cooking in the sauce at the end. Transfer to the same bowl with the mushrooms.
The beef and mushrooms will have left a brown glaze on the bottom of the pan. This glaze is also known in culinary terms as fond. There’s a ton of incredible flavor in fond that needs to be incorporated back into the sauce. This is easily done by adding butter, onions and a pinch of salt to the pan. Salt causes water to release from the onions, which loosens up the fond, allowing it to be scraped up with a spatula and incorporated into the onions as they cook.
Once the bottom of the pan looks relatively clean, it’s time to make the sauce. Flour is added to the pan, which creates a roux when mixed with the butter. Next we add stock, wine, and the juices that have collected in the beef and mushrooms (so much flavor!). Turning up the heat will activate the roux and cause the liquid to simmer and thicken.
Finally, sour cream is added, and the beef and mushrooms are returned to the pan for a minute until warmed through. Serve over buttered noodles and top with chopped fresh parsley.
- Before you start cooking, have your ingredients measured out and lined up in the order they go into the pan. That makes the cooking process so much more brainless.
- Since you want to quickly get a good sear on the beef without overcooking it, do not use a nonstick saucepan or skillet for this recipe. Beef Stroganoff gets so much of its flavor from caramelization. It’s possible to caramelize with nonstick pans, but it takes longer than 30 seconds.
- You want to use a tender cut of beef for best results. I’ve suggested tenderloin or sirloin. While I was originally planning to use tenderloin, I was finding the cut to be too expensive everywhere I checked. Because of the cost, I ultimately went with sirloin and thought it worked fine. However, I suspect tenderloin will be even better. I suggest comparing the prices where you live and making your own judgement call.
- If the pan seems like it’s getting too smokey while searing, simply move it off the burner for a moment until the smoke lessens slightly, then move it back to the heat as soon as possible. You’re in control of the heat.
- The sour cream might curdle if you add it directly to the pan, so be sure to ladle some of the hot liquid into the sour cream first, whisking to combine. This will warm up and thin out the sour cream so it incorporates smoothly.
- Soy sauce is listed as an optional ingredient toward the end. If you use a splash of soy sauce instead of salt (1-2 teaspoons), it adds some extra umami, or savoriness. However, depending on how well the beef and onions were salted, you might not want to add it.
- Buttered egg noodles are the traditional accompaniment to Beef Stroganoff, but you could also serve the dish over mashed potatoes or rice.
What is Beef Stroganoff?
Beef Stroganoff, also known as Beef Stroganov (бефстроганов befstróganov, in Russian), is a dish that originated in Russia in the mid-19th century. It’s prepared from sautéed beef served in a sauce finished with sour cream, or smetana. The dish is either named after one of the members of the Stroganov family, or from the Russian verb строгать (strogat’): to chip or shave off.
Can Beef Stroganoff Be Prepared in a Slow Cooker?
The sauce, beef and mushrooms get a tremendous amount of flavor from caramelization, which is why I think this recipe isn’t done justice when prepared in a slow cooker. You can absolutely brown the ingredients first and then add them to the slow cooker, but the dish only needs around 15 minutes of additional cook time after the browning is finished.
What Cut of Beef is Used For Beef Stroganoff?
For best results, you want to use a tender cut of beef such as tenderloin or sirloin. Because beef tenderloin can be pricy, sirloin is a perfectly fine way to go.
Understanding the Smoke Point of Oils
This recipe requires using an oil with a high smoke point. Are you wondering what a smoke point is, and which oils are appropriate to use? Check out my post Understanding The Smoke Point of Cooking Oils and Fats!
What Are Shallots?
This recipe uses one of my favorite ingredients: shallots! Learn more about shallots and when to use them in recipes with my ingredient overview: What Are Shallots?
How to Chop an Onion
This recipe calls for chopped onions. Check out my fast and easy technique for how to chop an onion with step-by-step photos!
More Beef Entrees
- 2 tablespoons grapeseed or canola oil, divided
- 12 ounces cremini or button mushrooms (or mushroom caps), quartered
- Kosher salt and ground black pepper
- 2 tablespoons unsalted butter, divided
- 1 1/2 pounds beef sirloin or tenderloin, sliced into 1/4-inch strips
- 1 cup chopped yellow onions or shallots
- 1 tablespoon all-purpose flour
- 1 cup chicken stock, homemade or low-sodium
- 1/2 cup dry white wine, such as Chardonnay
- 1/2 cup full-fat sour cream
- Optional: splash of soy sauce
- 8 ounces egg noodles, cooked and tossed with 1 tablespoon unsalted butter (see notes)
- 2 tablespoons Italian flat-leaf parsley, chopped
- Set a large, flat-sided skillet or Dutch oven over medium-high heat. Once the pan is hot, add 1 tablespoon of oil, swirling to coat the pan. When the oil is shimmering but not smoking, add the mushrooms. Leave them alone for 30 seconds without stirring, then season with salt and pepper, shaking the pan to toss the mushrooms. Continue cooking, stirring occasionally, until soft and caramelized, 3-4 minutes. Transfer to a medium-sized bowl.
- Season the beef with salt and pepper. Add the remaining tablespoon of oil + 1 tablespoon of the butter to the pan, swirling to coat. Add the beef to the pan in a single layer (cook in batches to avoid overcrowding). Sear for 30 seconds on high heat. Flip the meat with tongs and sear for an additional 30 seconds, then transfer to the bowl with the mushrooms. Repeat with the remaining meat. If the pan ever gets too smoky, take it off the heat for a moment. The meat can be slightly undercooked; it will finish cooking in the sauce at the end.
- Turn the heat down to medium-low. Add the remaining tablespoon of butter along with the onions and a pinch of salt. Stir with a spatula or wood spoon, scraping up the brown bits on the bottom of the pan as they detach and incorporating them back into the onions. Continue stirring until the onions are soft and the brown bits are incorporated, 2-3 minutes.
- Stir in the flour and continue cooking for an additional 2-3 minutes. Whisk in the stock, wine, and juices from the bowl with the beef and mushrooms (a fine-mesh strainer makes this easier, if you have one). Increase the heat to medium-high and bring to a boil, whisking until the sauce thickens slightly, 2-3 minutes.
- Reduce the heat to medium-low. Add a few ladles of hot liquid into the sour cream, whisking to combine, then add the sour cream to the sauce (don’t skip this step; the sour cream can curdle if added directly to hot liquid). Add the mushrooms and beef back to the pan; heat until warmed through; 1-2 minutes. Taste and add salt and pepper if needed (or a splash of soy sauce instead of salt).
- Serve Beef Stroganoff over buttered egg noodles, topped with chopped parsley. Leftovers will keep in an airtight container in the refrigerator for up to 5 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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