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Beef Stroganoff Recipe

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Beef Stroganoff Recipe

by Meghan on February 24, 2021 2

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This classic Beef Stroganoff Recipe has tender strips of beef and mushrooms in a sour cream sauce, served with egg noodles. This hearty comfort food dinner is ready in under an hour and will really stick to your ribs!

Close up of beef stroganoff with mushrooms and egg noodles.

What is beef stroganoff?

Beef Stroganoff, also called Beef Stroganov is a dish of Russian origin. It features sautéed beef in a sour cream sauce (smetana, a higher fat type of sour cream is used in Eastern and Central Europe) .

What is the best cut of meat for beef stroganoff?

For this Beef Stroganoff recipe, I found the best beef to use was sirloin steak. I have also used flank steak. The better quality meat you use, the better the final dish will be! You can also use ground beef if you prefer.

How do you make stroganoff sauce from scratch?

Beef Stroganoff sauce is made from beef broth and sour cream, thickened with some flour. I have added some wine which greatly improves the flavor, and gives it more depth and complexity. Some classic beef stroganoff recipes also have mustard added.

Creamy beef stroganoff in a large sauté pan

Ingredients for Beef Stroganoff

  • 1 ½ pounds thinly sliced beef. I used sirloin steak. Flank steak also works!
  • 16 ounces cremini mushrooms.
  • 2 medium onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • ¼ cup unsalted butter
  • 1 ½ cups beef broth.
  • ½ cup dry white wine
  • ½ teaspoon salt
  • 1 tablespoon  Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1 ½ cups sour cream
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cups hot cooked egg noodles
Creamy beef stroganoff over egg noodles' in a white bowl, on a blue striped dish towel.

How to make beef stroganoff

  • Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.
  • Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch.
  • Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
  • Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.
  • Add herbs and garlic to pan, cook until fragrant, about one minute.
  • Add wine and scrape up and brown bits from the bottom of the pan. Allow wine to reduce by half, about 3 minutes.
  • In a separate bowl, whisk together beef broth, Worcestershire sauce, flour.
  • Add beef back to pan, then add broth mixture. Simmer 4-5 minutes, or until thickened.
  • Remove from heat, stir in sour cream. Serve over noodles.
Beef stroganoff with egg noodles in a large pan with a blue dish towel next to it.

What to serve with beef stroganoff

Beef stroganoff is usually served with egg noodles, but rice or even mashed potatoes would work as well! If you want to serve a side dish with beef stroganoff, try my Sautéed Cabbage or Roasted Asparagus.

Beef Stroganoff

5 from 1 vote
Print Pin Rate
Course: Dinner
Cuisine: American, russian
Keyword: main course, Weeknight Dinners
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6 Servings
Calories: 513kcal
Author: Meghan McMorrow | Fox and Briar

Ingredients

  • 1 ½ pounds sirloin steak thinly sliced
  • 16 ounces crimini mushrooms sliced (2 1/2 cups)
  • 2 medium onions thinly sliced
  • 2 garlic cloves finely chopped
  • ¼ cup unsalted butter
  • 1 ½ cups beef broth
  • ½ cup dry white wine
  • ½ teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 3 tbsp all-purpose flour
  • 1 ½ cups sour cream
  • 3 cups cooked egg noodles
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped

Instructions

  • Cut beef across grain into thin strips. This is easier if you freeze the beef for about 15 minutes to make it firm.
  • Heat a large sauté pan over medium heat. Season beef with salt. Cook beef in batches to avoid over crowding the pan. Brown beef on one side, 3-4 minutes, then flip and brown on the other side. Remove from pan. Repeat with second batch. Remove beef from pan.
  • Add mushrooms to the pan, season with salt. Cook until mushrooms have released their liquid and liquid has evaporated, about 10 minutes.
  • Add butter, onion, salt and pepper. Cook until onion is starting to soften and turn golden, about 10 minutes.
  • Add herbs and garlic to pan, cook until fragrant, about one minute.
  • Add wine and scrape up and brown bits from the bottom of the pan. Allow wine to reduce by half, about 3 minutes.
  • In a separate bowl, whisk together beef broth, Worcestershire sauce, flour.
  • Add beef back to pan, then add broth mixture. Simmer 4-5 minutes, or until thickened.
  • Remove from heat, stir in sour cream. Serve over noodles.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 33g | Protein: 33g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 568mg | Potassium: 980mg | Fiber: 2g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 4mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
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Reader Interactions

Comments

  1. Beekite says

    March 12, 2021 at 1:18 am

    5 stars
    So delicious! This was a hit with my husband too. We ate almost an entire bowl. It was just so good and easy to make too. Thanks!

    Reply
    • Meghan says

      March 16, 2021 at 12:10 pm

      Hi, so glad to hear that!

      Reply

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About Me

Hello! I'm Meghan and I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.
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