Pin This beef and mushroom stroganoff transforms simple ingredients into a luxurious dinner that feels like a warm hug on a plate. The tender strips of beef mingle with earthy mushrooms in a velvety sauce that coats each strand of egg noodle perfectly. I've been making this recipe for years, tweaking it until reaching this perfect balance of flavors that never disappoints.
I first made this stroganoff when trying to recreate my grandmother's recipe from memory. After several attempts and some creative adjustments, this version became my family's favorite comfort food that even my pickiest eater requests regularly.
Ingredients
- Beef sirloin or rump steak: thinly sliced against the grain ensures tenderness and quick cooking time
- Cremini mushrooms: provide an earthy depth that white button mushrooms lack but either works beautifully
- Sour cream: creates that signature tangy creaminess traditional to authentic stroganoff
- Dijon mustard: adds subtle complexity that elevates the entire dish
- Worcestershire sauce: brings umami richness that enhances the beef flavor
- Egg noodles: with their slight chewiness provide the perfect vehicle for the sauce
Instructions
- Sear the Beef:
- Season beef strips generously with salt and pepper. Heat butter and olive oil in a large skillet over medium high heat until shimmering. Add beef in a single layer without overcrowding the pan working in batches if necessary. Cook just 1 to 2 minutes per side until edges are browned but center remains slightly pink. Transfer to a plate and set aside. The beef will finish cooking when returned to the sauce later.
- Build the Flavor Base:
- Reduce heat to medium and add remaining butter to the same skillet preserving all those flavorful browned bits. Add onions and sauté for 2 to 3 minutes until they become translucent and start to soften. Add minced garlic and cook just 30 seconds until fragrant being careful not to burn it as this would create bitterness.
- Mushroom Magic:
- Add sliced mushrooms to the skillet and cook undisturbed for 2 minutes before stirring. Continue cooking for another 3 to 4 minutes until they release their moisture and begin to turn golden brown. This caramelization is crucial for developing deep mushroom flavor.
- Create the Roux:
- Sprinkle flour evenly over the vegetables and stir continuously for a full minute. This cooks out the raw flour taste while creating a base that will thicken your sauce. The mixture should look paste like and coat the vegetables.
- Develop the Sauce:
- Pour in beef broth gradually while stirring constantly to prevent lumps from forming. Add Worcestershire sauce and Dijon mustard then bring to a gentle simmer. Allow the sauce to cook for 3 to 4 minutes stirring occasionally until it coats the back of a spoon.
- Finishing Touches:
- Reduce heat to low and stir in sour cream until fully incorporated and smooth. Never let the sauce boil after adding sour cream or it may separate. Return the beef and any accumulated juices to the skillet stirring gently to coat with sauce. Allow everything to warm through for 2 to 3 minutes.
Pin The Dijon mustard is my secret ingredient that many stroganoff recipes overlook. My husband never liked stroganoff until I added this subtle tang that balances the richness. Now he requests this dish at least twice a month, especially when we have friends over for dinner.
Perfect Beef Selection
Choosing the right cut of beef makes all the difference in stroganoff. While traditional recipes call for tenderloin, more affordable cuts like sirloin or rump steak work beautifully when sliced thinly against the grain. The key is cutting the beef when it's partially frozen for about 20 minutes which makes achieving those thin strips much easier. Remember that overcooking will toughen the meat, so that initial quick sear followed by gentle reheating in the sauce ensures perfectly tender results every time.
Make Ahead Options
This stroganoff is perfect for meal planning and can be prepared in stages. The beef can be sliced and seasoned up to 24 hours ahead and kept refrigerated. The mushroom sauce base can be prepared without sour cream and refrigerated for up to 2 days. When ready to serve, gently reheat the sauce, then stir in the sour cream and beef to finish. The egg noodles should always be cooked fresh just before serving for the best texture and to prevent them from becoming soggy.
Serving Suggestions
While egg noodles are the traditional choice for stroganoff, this versatile dish pairs beautifully with other bases. Try serving over fluffy mashed potatoes for an ultra comforting meal or with rice pilaf for a lighter option. For a lower carb alternative, consider zucchini noodles or cauliflower mash. Complete your meal with a simple side of steamed green beans or asparagus dressed with lemon and butter to cut through the richness of the stroganoff.
Historical Context
Beef Stroganoff originated in mid 19th century Russia, named after Count Pavel Stroganoff, a wealthy diplomat. The original version featured cubed beef with a mustard and sour cream sauce. When Russian émigrés brought the recipe to America after the Russian Revolution, it evolved to include mushrooms and onions, becoming the comfort food we know today. During the 1950s and 60s, it became wildly popular in American households as a sophisticated yet accessible dinner option, often made with ground beef and cream of mushroom soup during busy weeknights.
Troubleshooting Tips
- Sauce too thin:
- Add a cornstarch slurry mixed with cold water and simmer for an additional 2 minutes
- Sauce separated or curdled:
- Lower heat immediately and whisk in 1 tablespoon of flour mixed with 2 tablespoons of cold water
- Beef turned out tough:
- Next time slice the meat thinner and be careful not to overcook during the initial sear
Pin This stroganoff is a guaranteed crowd-pleaser that brings comfort and elegance to any table. Enjoy this classic dish that's both deeply satisfying and surprisingly simple to make.
Recipe FAQ
- → What cut of beef works best?
Choose sirloin or rump steak for tenderness in quick-cooking dishes like this. Slice thinly against the grain.
- → Can I substitute the noodles?
Yes, try mashed potatoes, rice, or gluten-free pasta for a suitable base depending on preference or dietary needs.
- → How do I prevent curdling when adding sour cream?
Keep the sauce on low heat and avoid boiling after adding sour cream. Stir gently until smooth and warmed through.
- → Are there ways to boost the flavor?
Add a splash of white wine when sautéing mushrooms or enhance with fresh herbs like thyme or tarragon.
- → Can I make it ahead of time?
Prepare the sauce and beef in advance; gently reheat and toss with noodles just before serving for best texture.