Beef Stroganoff
Fork-tender beef, plump mushrooms, and sweet onion, simmered in a satiny, savory gravy, then spooned over buttered egg noodles. This, my friends, is the definitive beef Stroganoff. There are many versions of this dish, but I can assure you, this is the recipe you crave.
This recipe was written for the Arizona Republic.
What’s the origin of beef Stroganoff? Named after Count Pavel Stroganoff, beef Stroganoff has been a Russian comfort food staple since the 19th century. The dish consists of sautéed beef, onions, and mushrooms, simmered in an aromatic, sour cream-infused sauce. Count Stroganoff’s French chefs commingled cultures and spiked a classic French dish with a dollop of Russian sour cream.
Fancy enough for a dinner party, yet easy enough for a busy weeknight!
Beef Stroganoff features perfectly tender steak and flavorful vegetables in an elegant, wine-scented gravy. For that reason, it makes a brilliant, attention-grabbing dish for entertaining guests. But beef Stroganoff is also a quick-and-easy, one-pot meal that’s ideal for hectic evenings. So, whether you’re looking to swoon your finest company, or satisfy the cravings of your hungry clan, beef Stroganoff delivers with ease.
Making beef Stroganoff requires a series of steps, but they’re all easy. The key to foolproof beef Stroganoff entails cooking ingredients in a particular order. Why? Because we’re building flavor in the pot right from the beginning. Each element leaves its nuance in the pan and is ultimately incorporated into the sauce. Here’s the quick rundown of steps: 1. Sauté the mushrooms. 2. Sear the steak. 3. Deglaze the pan. 4. Caramelize the onion. 5. Make the sauce. 6. Serve over noodles.
Follow these suggestions and you’re guaranteed flawless beef Stroganoff every time.
- Choose the right cut of meat. The best cuts of beef for Stroganoff are good-quality steaks that are nicely marbled with fat. The beef is quickly seared and then finished in the sauce, so you need a quick-cooking piece of meat, not stewing beef. I recommend tender, juicy cuts such as boneless rib eye, hanger steak, beef tenderloin, and sirloin. I used boneless rib eye.
- Flour the steak pieces. Before searing your steak in oil, season and flour the pieces. The flour not only encourages rich browning of the meat, but it also thickens the sauce.
- Sear the steak pieces quickly. The purpose of searing the steak is to enrich flavor, both in the meat and the sauce. The goal is not to fully cook the beef in this step. The steak will (and should) be raw in the middle when it’s removed from the pan; the meat will finish cooking in the gravy. Work in batches to prevent crowding the pan and sear the steak until it’s just browned. A quick sear, followed by quick removal from the pan, guarantees tender, juicy beef every time.
How should you serve your beef Stroganoff? Classically, beef Stroganoff is served over buttered egg noodles. And sometimes the noodles are stirred into the beef mixture before serving. There is a decent amount of sauce in Stroganoff, so it’s best served with something to lap up that deliciousness. If desired, you may also serve the mixture over rice, mashed potatoes, cauliflower rice, or pasta, such as linguine, fettuccine, or noodles of choice.
What should you do with leftover beef Stroganoff? Store leftover beef Stroganoff in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen Stroganoff overnight in the refrigerator before reheating. Note: Reheat leftover Stroganoff over low heat until just hot, being careful not to overcook and toughen the beef.
Beef Stroganoff
Ingredients
- 1 pound boneless rib eye steak, or steak of choice, sliced across the grain 1-inch wide strips
- Salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1/4 cup olive oil, divided
- 10 ounces white mushrooms, stems trimmed, caps quartered
- 1/3 cup dry red wine
- 1 tablespoon butter
- 1 small yellow onion, chopped, about 1 cup
- 1/2 teaspoon dried thyme
- 1 clove garlic, minced
- 1 1/4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup sour cream
- 8 ounces egg noodles of choice, cooked and tossed with butter if desired
- Chopped fresh parsley for serving
Instructions
- Season the steak pieces with salt and black pepper. Toss the steak with the flour until each piece is evenly coated. Shake off excess flour. Set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden and softened, about 3 to 5 minutes. Season the mushrooms with salt and black pepper and stir to coat. Transfer the mushrooms to a bowl.
- Heat the remaining 2 tablespoons of oil in the same skillet over medium-high heat. Working in batches to prevent crowding the pan, add steak pieces to the hot oil. Cook until deep browned on all sides, then transfer the steak to the bowl with the mushrooms. Don’t worry if the steak is still pink/raw in the middle, it will finish cooking in the sauce.
- Add the wine to the skillet and bring to a simmer, scraping up the browned bits from the bottom of the pan. Transfer the wine to the bowl with the mushrooms and steak.
- Melt the butter in the same skillet over medium-high heat. When the butter is bubbly, add the onion. Cook for 3 to 5 minutes, until the onion softens. Add the thyme and garlic and cook for 1 minute.
- Return the steak mixture to the pan (with the mushrooms and wine). Add the beef broth and Worcestershire sauce and bring to a simmer. Simmer for 5 to 7 minutes, until the sauce thickens and reduces slightly.
- Remove the pan from the heat and fold in the sour cream. Season to taste with salt and black pepper.
- Spoon the beef mixture over the noodles and top with parsley.