With its rich sauce deepened in flavor with red wine, Dijon mustard, and finished with tangy sour cream, beef stroganoff is the dish to keep in your back pocket when you need a reliable, cozy weeknight dinner. Simple to make with many pantry staples, this is the dinner to reach for on those nights when you want your whole kitchen to be filled with the embracing aromas of a home-cooked meal, with very little effort required. While it may be an old-school classic, this is the comfort food we take seriously. Leave disappointment and frustration for outside the kitchen—follow these tips to get the best result possible and guarantee only joy at the dinner table:
The best cut of beef for beef stroganoff:
We use skirt steak in this recipe, but flank steak is also a great option here. As well as being cheaper than a sirloin, these are relatively thin cuts of beef, which you can cook for longer without the risk of overcooking. Whichever cut you choose, the beef should be cooked with a shock method, which means high heat for a short time. Get that pan hot with the oil shimmering and cook for only a minute on each side for an almost rare steak with an aggressive golden brown sear on the exterior. When you return the meat into the sauce, it’ll keep cooking until medium-rare.
The secret to the best beef stroganoff sauce:
You can definitely use cream if that’s what you have handy, but adding sour cream at the end of the cooking really makes the sauce go from densely rich and full-bodied to tangy and silky while not losing those hearty flavors. To prevent it from breaking, temper it before adding at the end so that you don’t have a split sauce. Tempering is a way to carefully cool or heat up an ingredient. In this case, sour cream is very prone to breaking and curdling when added directly to a very hot scene, so warming it up before mixing some of the sauce first will ensure that your end result is a silky smooth sauce.
What to serve with beef stroganoff:
This recipe is paired with the classic extra wide egg noodles, which are incorporated into the sauce so that the noodles can absorb that glossy sauce. That being said, if you’re looking for alternate serving ideas, white rice, some roasted vegetables, or even cauliflower rice (like we do in our keto stroganoff) would all be great ideas.
Made this recipe? Let us know how it went in the comments below!
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 813
Ingredients
- 8 oz.
extra-wide egg noodles
- 4 tbsp.
unsalted butter, divided
- 1 lb.
skirt steak
- 2 tsp.
kosher salt, plus more
- 4 tbsp.
all-purpose flour, divided
- 3 tbsp.
neutral oil
- 8 oz.
baby bella mushrooms, sliced
- 2
large shallots, thinly sliced
- 3
cloves garlic, finely chopped
- 1 tbsp.
Dijon mustard
- 1 tbsp.
tomato paste
- 1 tbsp.
Worcestershire sauce
- 2 c.
low-sodium beef stock
- 1/2 c.
full-bodied red wine
- 1/2 c.
sour cream
Chopped fresh parsley, for serving
Directions
- Step 1In a large pot of boiling water, cook noodles, stirring occasionally, until al dente according to package instructions. Drain and transfer to a large bowl. Add 2 tablespoons butter and toss to combine.
- Step 2Meanwhile, slice steak with the grain into 2"-thick pieces. In a small bowl, mix salt and 3 tablespoons flour. In a large, shallow pan over medium-high heat, heat oil until shimmering. Test an edge of a piece of steak; if the sizzle is aggressive, it's ready to go. Dredge steaks in flour mixture, shaking off excess. Cook, turning once, until deep golden brown, about 1 minute per side. Transfer to a cutting board.
- Step 3In same pan over medium-high heat, combine mushrooms, 1 tablespoon butter, and 1/4 cup water. Cook, stirring occasionally and scraping bottom of pan, until mushrooms are golden brown, 8 to 10 minutes; season with salt and stir to combine. Using a slotted spoon, transfer mushrooms to a plate.
- Step 4Reduce heat to low. Cook shallots, 3 tablespoons water, and remaining 2 tablespoons butter, stirring occasionally, until shallots are caramelized and taste sweet, 10 to 15 minutes.
- Step 5Add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high. Add mustard, tomato paste, and Worcestershire and cook, stirring, until paste is brick red, about 1 minute. Sprinkle with remaining 1 tablespoon flour and cook, stirring, until flour is toasted, about 1 minute. Pour in stock and wine and bring to a boil. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Transfer 1/2 cup sauce to a small bowl; stir in sour cream.
- Step 6Thinly slice meat against the grain into 1/2" strips. Return steak and mushrooms to pan and toss to combine. Add sour cream mixture and noodles to pan and cook, tossing constantly, until sauce thickens and coats noodles, about 3 minutes; season with salt.
- Step 7Divide beef stroganoff among plates. Top with parsley.
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