Beef Stroganoff

5 from 1 vote

A creamy and flavorful Beef Stroganoff made with seared beef, sautéed mushrooms, onions, and garlic, all combined in a rich sour cream mustard sauce, served over buttered egg noodles

Prep Time20

Cook Time40

Cuisine: Eastern Europe

Servings:

Calories: 602kcal

Author: Jana Dziak

Equipment

Large skillet
Large Pot
Cutting Board and Knife

Ingredients

1 ½ lbs beef tenderloin sirloin, or ribeye, sliced thinly against the grain or keep steaks whole and sear before slicing them
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion finely diced
2 cloves garlic minced
10 oz cremini or white mushrooms sliced
¼ cup dry white wine optional
1 ½ cups beef stock low sodium
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon smoked paprika
1 cup sour cream
2 tablespoons fresh parsley finely chopped, plus extra for garnish
12 oz egg noodles
1 tablespoon unsalted butter for the egg noodles

Instructions

Prepare & Sear Beef: Season beef with sea salt, freshly ground black pepper, and lightly coat with all-purpose flour. Heat a large skillet with olive oil; sear the beef in batches for 1–2 minutes per side until browned. For the last batch, add 1 tablespoon of butter into the pan towards the end. Set aside.
1 1/2 lbs beef tenderloin, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons all-purpose flour, 1 tablespoon olive oil
Sauté Vegetables: In the same skillet, reduce heat to medium and add the remaining unsalted butter. Sauté finely diced onion for 5 minutes until transcuscent and only lightly browned, add minced garlic for 30 seconds, then stir in sliced mushrooms and cook for 6–8 minutes until browned.
2 tablespoons unsalted butter, 1 medium onion, 2 cloves garlic, 10 oz cremini or white mushrooms
Create the Sauce: Deglaze the skillet with 1/4 cup dry white wine (optional), then add beef stock, Dijon mustard, Worcestershire sauce, and smoked paprika. Bring to a gentle simmer.
1/4 cup dry white wine, 1 1/2 cups beef stock, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 2 tablespoons fresh parsley
Temper the Sour Cream: Whisk about 1/2 cup of hot beef broth into the sour cream until warmed. Slowly stir the mixture back into the skillet to prevent curdling.
1 cup sour cream
Return Beef & Finish: Return the seared beef into the sauce; simmer for 2–3 minutes until warmed through.
Cook Egg Noodles: Boil well-salted water and cook egg noodles until al dente according to package instructions. Drain immediately and toss with unsalted butter.
12 oz egg noodles, 1 tablespoon unsalted butter
Serve: Plate the buttered egg noodles, top with the beef stroganoff, and garnish with extra chopped parsley.

Notes

Sear Whole Steaks First – Slice them after searing for tender, juicy beef with a perfect crust.
Brown Mushrooms Fully – Cook for 10–15 minutes to develop deep, savory flavor.
Slice Beef Against the Grain – Shortens muscle fibers for tender bites.
Don’t Overcrowd the Pan – Sear beef in batches for proper browning.
Add Fresh Parsley at the End – It lifts the rich sauce with a burst of freshness.
Add some dried porcini mushrooms or powder.

Nutrition