BEST BEEF STROGANOFF RECIPE

Picture tender strips of beef, coated in a luscious, tangy sour cream sauce, all nestled on a bed of perfectly cooked egg noodles. That’s the comforting magic of Beef Stroganoff, and I’m here to show you how to make a version that’s even better than you remember having as a kid. Get ready for a weeknight dinner that will become a family favorite, I promise!

Ingredients

For the Beef:

• 1.5 lbs beef sirloin or stew meat, cut into thin strips
• 1 tbsp olive oil
• 1 large onion, chopped
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1/2 cup dry red wine (optional, but recommended!)
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

For the Sauce:

• 1 cup sour cream (full-fat is best!)
• 2 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped (for garnish)

For Serving:

• 1 lb egg noodles

Let’s Talk Beef: Choosing the Right Cut

Okay, so the beef is the star of the show, right? Picking the right cut makes a HUGE difference. I usually go for sirloin because it’s tender and cooks quickly. But! If you’re on a budget, stew meat works just fine. Just know that you’ll need to simmer it a bit longer to get it nice and tender. No matter what, make sure you slice it against the grain into thin strips. This makes it easier to eat and prevents it from being chewy.

Mushroom Mania: Don’t Skimp on the Fungi!

Mushrooms add so much flavor and texture to this dish. I’m a big fan of cremini mushrooms because they have a deeper, earthier flavor than white button mushrooms. But honestly, use whatever you like! Shiitake, oyster, or even a mix would be amazing. Just make sure you slice them so they cook evenly. Pro tip: Don’t overcrowd the pan when you’re sautéing the mushrooms, or they’ll steam instead of brown. Browned mushrooms = flavor bombs!

Step-by-Step Instructions

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Add the egg noodles and cook according to package directions until al dente.
3. Drain the noodles and set aside. You can toss them with a little olive oil to prevent them from sticking together.

Step 2: Sear the Beef

1. Season the beef strips generously with salt and pepper.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
3. Add the beef in batches (don’t overcrowd the pan!) and sear for 2-3 minutes per side, until browned. Remove the beef from the skillet and set aside.

Step 3: Sauté the Aromatics

1. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
2. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
3. Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute more, until fragrant.

Step 4: Make the Sauce

1. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. This will help thicken the sauce.
2. Gradually whisk in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet.
3. Stir in the Worcestershire sauce.
4. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.

Step 5: Combine and Finish

1. Return the seared beef to the skillet with the sauce.
2. Reduce the heat to low and simmer for 5-10 minutes, or until the beef is heated through.
3. Remove the skillet from the heat and stir in the sour cream and Dijon mustard. Be gentle! You don’t want the sour cream to curdle.
4. Season with salt and pepper to taste.

Step 6: Serve

1. Serve the Beef Stroganoff over the cooked egg noodles.
2. Garnish with fresh parsley, if desired.

Sour Cream Secrets: Preventing Curdling

Okay, let’s talk sour cream. It’s what makes this dish so rich and creamy, but it can be a bit temperamental. The key to preventing curdling is to make sure the sauce isn’t too hot when you add the sour cream. Remove the skillet from the heat completely before stirring it in. You can also temper the sour cream by whisking in a spoonful or two of the hot sauce before adding it to the whole thing. This helps to gradually warm it up and prevent shocking it. If, despite your best efforts, the sour cream *does* curdle a little, don’t panic! It will still taste delicious.

Wine Not? The Magic of Red Wine

The red wine is optional, but seriously, it adds a depth of flavor that’s hard to beat. I usually use a dry red wine like Cabernet Sauvignon or Merlot, but any red wine you enjoy drinking will work. If you don’t want to use wine, you can substitute it with more beef broth. But trust me, that little splash of wine makes a big difference!

Variations and Swaps: Make It Your Own!

One of the best things about Beef Stroganoff is how easily you can customize it. Don’t have egg noodles? Serve it over rice or mashed potatoes. Want to add some veggies? Throw in some peas or green beans along with the mushrooms. Feeling adventurous? Add a pinch of red pepper flakes for a little kick. You can also adapt this recipe to a slow cooker. For a meal like that, be sure to also check out my recipe for Slow Cooker Pot Roast!

If you’re looking for another delicious beef recipe, why not try my Beef Stew? Or, for a quick and easy weeknight meal, check out my Garlic Beef Pasta. I also think you might enjoy Beef And Broccoli. Alternatively, for a fun twist on a classic, try my French Onion Beef Sloppy Joes, or my French Onion Roast!

Storage and Reheating: Stroganoff for Days!

Leftover Beef Stroganoff is even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat, stirring occasionally. You may need to add a splash of beef broth or water to thin the sauce if it has thickened too much. You can also reheat it in the microwave, but be careful not to overheat it, or the sour cream may separate.

Final Thoughts: Your New Go-To Comfort Food

So there you have it! My foolproof recipe for the best Beef Stroganoff you’ll ever make. It’s creamy, comforting, and packed with flavor. Whether you’re cooking for a crowd or just looking for a cozy weeknight dinner, this recipe is sure to be a hit. Enjoy!

Best Beef Stroganoff Recipe

This beef stroganoff recipe features tender strips of beef in a creamy, tangy sour cream sauce served over egg noodles. It’s a comforting and flavorful dish perfect for a weeknight dinner or a special occasion. The recipe includes options for both sirloin and stew meat, as well as tips for preventing the sour cream from curdling.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs beef sirloin or stew meat, cut into thin strips
• 1 tbsp olive oil
• 1 large onion, chopped
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 cup all-purpose flour
• 1 cup beef broth
• 1/2 cup dry red wine optional
• 1 tbsp Worcestershire sauce
• Salt to taste
• Pepper to taste
• 1 cup sour cream full-fat
• 2 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped for garnish
• 1 lb egg noodles

Equipment

• Large pot
• Large skillet or Dutch oven
• Knife
• Cutting board
• Measuring cups and spoons
• Whisk
• Wooden spoon or spatula
• Colander

Method

 

1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles and set aside, tossing with a little olive oil to prevent sticking.
2. Sear the Beef: Season the beef strips generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef in batches (don’t overcrowd the pan!) and sear for 2-3 minutes per side, until browned. Remove the beef from the skillet and set aside.
3. Sauté the Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes. Stir in the minced garlic, smoked paprika, and dried thyme. Cook for 1 minute more, until fragrant.
4. Make the Sauce: Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
5. Combine and Finish: Return the seared beef to the skillet with the sauce. Reduce the heat to low and simmer for 5-10 minutes, or until the beef is heated through. Remove the skillet from the heat and stir in the sour cream and Dijon mustard gently. Season with salt and pepper to taste.
6. Serve: Serve the Beef Stroganoff over the cooked egg noodles. Garnish with fresh parsley, if desired.

Notes

To prevent sour cream from curdling, remove the skillet from the heat before stirring it in. You can also temper the sour cream by whisking in a spoonful or two of the hot sauce before adding it to the whole thing. Leftover Beef Stroganoff can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat or in the microwave. If the sauce thickens too much, add a splash of beef broth or water. Variations include serving over rice or mashed potatoes, and adding peas or green beans along with the mushrooms. For a spicier dish, add a pinch of red pepper flakes.