Description

A classic Beef Stroganoff recipe featuring tender seared beef and sautéed mushrooms in a creamy sour cream sauce, served over egg noodles, polenta, or mashed potatoes. This comforting dish combines savory flavors with a rich, velvety texture perfect for a hearty meal.

Ingredients

Scale

Beef and Marinade

1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks, sliced into 1/2-inch pieces
3 tablespoons all-purpose flour, divided
3/4 teaspoon hot paprika
1 teaspoon kosher salt, plus more as needed

Vegetables

12 ounces baby bella, cremini, or button mushrooms, trimmed and quartered (cut into eighths if large)
1 large yellow onion, halved and thinly sliced (about 1 1/2 cups)
2 cloves garlic, finely chopped

Cooking Fats and Liquids

1 tablespoon neutral oil, such as canola or grapeseed
3 tablespoons unsalted butter, divided
1/4 cup dry white wine
1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)

Sauce and Seasoning

2/3 cup sour cream
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Freshly ground black pepper, to taste
2 tablespoons finely chopped fresh parsley leaves or chives (optional)

Serving

Cooked egg noodles, polenta, or mashed potatoes, for serving

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Instructions

Prepare Ingredients: Trim and quarter the mushrooms (or cut into eighths if large). Halve and thinly slice the onion. Finely chop the garlic cloves to prepare all the fresh aromatics and vegetables needed for the dish.
Slice and Season Beef: Cut the beef across the grain into 1/2-inch-thick slices, then into 1-inch-long pieces if slices are long. Place the beef in a large plastic bag and tenderize lightly using a meat pounder or rolling pin. Add 2 tablespoons of flour, hot paprika, and kosher salt to the bag. Seal and shake well to evenly coat the beef.
Sear Beef: Heat 1 tablespoon neutral oil in a large skillet over high heat until shimmering. In batches, add the beef slices in a single layer and sear for 30 to 60 seconds per side until browned on the outside but still rare inside. Remove and transfer to a plate. Sprinkle the seared beef with any remaining flour mixture from the bag.
Sauté Onions and Mushrooms: Reduce heat to medium-high and add 1 tablespoon butter. Once melted, add onions and cook until they start to soften and become translucent, about 4 minutes. Add mushrooms with a pinch of salt and cook, stirring frequently, until deeply browned, about 10 to 15 minutes.
Add Garlic and Build Sauce Base: Stir in the chopped garlic, remaining 1 tablespoon of flour, and 2 tablespoons butter. Cook for about 30 seconds until fragrant and combined. Pour in dry white wine and scrape up browned bits from the pan. Cook until wine is reduced by half.
Add Broth and Simmer: Add the low-sodium beef or chicken broth and bring to a simmer. Cook until the liquid is reduced by half, approximately 5 minutes.
Incorporate Sour Cream and Seasonings: Lower heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce until the sour cream is fully incorporated. Return the beef and juices to the pan and cook, stirring occasionally, until the beef reaches medium-rare, about 3 minutes.
Final Seasoning and Serve: Remove the skillet from heat. Taste and adjust salt and freshly ground black pepper to preference. Garnish with fresh parsley or chives if desired. Serve the stroganoff over cooked egg noodles, polenta, or mashed potatoes for a delicious meal.

Notes

This beefy dish pairs wonderfully with egg noodles, bringing warmth and comfort to classic Stroganoff.
Using a variety of mushrooms (baby bella, cremini, or button) enhances the depth of flavor.
Be sure not to overcook the beef to maintain tenderness and juiciness.
Reducing the wine and broth intensifies the sauce for a rich finish.
Optional fresh herbs such as parsley or chives add a fresh, vibrant touch before serving.

Nutrition

Serving Size: 1 serving
Calories: 483
Sugar: 4.8 g
Sodium: 549 mg
Fat: 31.2 g
Saturated Fat: 13.3 g
Unsaturated Fat: 17.9 g
Trans Fat: 0.0 g
Carbohydrates: 19.8 g
Fiber: 2.0 g
Protein: 29.3 g
Cholesterol: 82 mg