Food Recipes Dinner Meat Dishes Beef Stroganoff 5.0 (3,660) 13 Reviews Sliced steak and mushrooms mingle in a wine sauce enriched with sour cream and served over wide noodles for a comfy, hearty meal. By Rachel Soszynski Updated on August 3, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Diana Chistruga Total Time: 35 mins Yield: 4 servings Beef Stroganoff has been a comfort food staple since it originated in Russia back in the mid-19th century. The dish was created for Count Pavel Stroganov by his French chef and was influenced by both French and Russian cuisines. The original version is said to have not included the mushrooms and egg noodles typically served with it today. Beef Stroganoff enjoyed a renewed popularity in the 1950s and 1960s; the beef-heavy dish was considered somewhat upscale after the beef rations during World War II. It grew even more popular after canned cream of mushroom soup became widely available, and what was once fancy dinner party fare became easy enough to pull off on a busy weeknight. Notes from the Food & Wine Test Kitchen Our version here is what we've come to know as the traditional American permutation of this dish, with mushrooms and a creamy sauce that's captured by the egg noodles for the perfect bite. Be sure to flour the beef well before cooking it; the flour helps the meat brown and then thickens the sauce. Frequently asked questions What cut of meat is used for Beef Stroganoff? This recipe calls for hanger steak, a muscle from the short loin known for marbling and tenderness. What is Beef Stroganoff sauce made with? We make a pan sauce with red wine, ultimately adding butter, onion, garlic, seasoning, Worcestershire sauce, sour cream, and herbs. Ingredients 1/4 cup extra-virgin olive oil, divided 10 ounces white mushrooms, stems discarded and caps quartered Kosher salt Freshly ground black pepper 1 pound hanger steak, sliced across the grain 1-inch thick 1/4 cup all-purpose flour 1/3 cup dry red wine 1 tablespoon unsalted butter 1 small onion, thinly sliced 1 small garlic clove, minced 1 1/2 cups chicken stock or low-sodium broth 1 tablespoon Worcestershire sauce 1/2 cup sour cream 1 teaspoon chopped thyme leaves 1 tablespoon chopped flat-leaf parsley Buttered fettuccine or egg noodles, for serving Directions Diana Chistruga Gather the ingredients. Diana Chistruga In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl. Diana Chistruga Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Diana Chistruga Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Diana Chistruga Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak. Diana Chistruga In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Diana Chistruga Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Diana Chistruga Remove from the heat and stir in the sour cream, thyme, and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles. Originally appeared: December 2012 Rate It Print