Description
Comforting Russian classic “old-fashioned beef stroganoff” combines tender beef strips with creamy mushroom sauce over egg noodles. Hearty, satisfying meal brings warmth to dinner tables and delivers rich flavors that welcome you home.
Ingredients
Scale
- 1.5 lbs (680 g) beef sirloin or ribeye, thinly sliced
- 12 oz (340 g) egg noodles (or mashed potatoes/rice)
- 1 cup (240 ml) beef broth
- ½ cup (120 ml) sour cream
- ½ cup (120 ml) heavy cream (or whole milk for a lighter version)
- 8 oz (226 g) mushrooms, sliced (cremini or button)
- 2 tbsps (30 ml) butter
- 1 tbsp (15 ml) olive oil
- 2 tbsps (30 ml) all-purpose flour
- 2 tbsps (8 g) fresh parsley, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- Extra sour cream for garnish (optional)
Instructions
- Preparation: Coat beef slices with seasoned flour mixture, ensuring even coverage.
- Searing: Heat butter and olive oil in a large skillet, rapidly brown beef in batches, creating caramelized exterior, then transfer to a separate plate.
- Vegetable Sauté: In the identical skillet, sweat onions and mushrooms until tender and releasing natural moisture, then quickly introduce minced garlic for aromatic enhancement.
- Liquid Foundation: Deglaze pan with beef broth, Worcestershire sauce, and Dijon mustard, scraping accumulated flavor fragments from skillet surface.
- Sauce Development: Reduce liquid by one-third, then gently incorporate sour cream, heavy cream, and paprika, creating a luxurious, velvety consistency.
- Protein Integration: Reintroduce seared beef into sauce, allowing gentle simmering to marry flavors and slightly thicken sauce.
- Noodle Preparation: Cook egg noodles until perfectly al dente, drain, and optionally toss with butter for enhanced richness.
- Plating: Cascade stroganoff over warm noodles, garnish with fresh parsley and optional sour cream dollop.
Notes
- Choose tender cuts like sirloin or tenderloin for the most succulent and quick-cooking beef stroganoff.
- Pat beef dry before coating with flour to ensure a perfect golden-brown crust and prevent steaming instead of browning.
- Remove skillet from heat before adding sour cream to prevent curdling and maintain a smooth, silky sauce texture.
- Swap egg noodles with spiralized zucchini or cauliflower rice for a lighter, gluten-free alternative that keeps the dish’s classic flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Russian
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg