Beef Stroganoff
Make this classic Beef Stroganoff with tender beef strips in a creamy mushroom sauce served over egg noodles. Perfect comfort food dinner ready in 85 minutes.
Equipment
- measuring spoons
- measuring cups
- knife
- cutting board
- large skillet or Dutch oven
- wooden spoon
- whisk
- pot
- paper towels
- plate
Ingredients
- 1.5 pounds beef sirloin cut into 1/2-inch thick strips
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon freshly ground black pepper plus more to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 12 ounces cremini mushrooms sliced
- 2 cloves garlic minced
- 0.5 cup dry red wine such as Pinot Noir or Merlot
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup full-fat sour cream at room temperature
- 12 ounces wide egg noodles
- 2 tablespoons fresh parsley chopped
Instructions
- Pat the beef sirloin strips completely dry with paper towels. Season the beef generously with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef for 2 to 3 minutes per side until deeply browned. Remove the seared beef from the skillet and set aside on a plate.
- Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet. Once melted, add the finely chopped yellow onion and sliced cremini mushrooms. Cook, stirring occasionally, for 8 to 10 minutes until the mushrooms have released their liquid and are well browned, and the onions are softened and translucent.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the 1/2 cup of dry red wine and deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Cook until the wine has mostly evaporated, about 2 minutes.
- Sprinkle 2 tablespoons of all-purpose flour over the onion and mushroom mixture. Stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in 2 cups of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, and 1 teaspoon of Dijon mustard. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 3 to 5 minutes.
- Return the seared beef and any accumulated juices from the plate to the skillet. Reduce the heat to low, cover, and simmer gently for 10 to 15 minutes, allowing the flavors to meld and the beef to become tender.
- Remove the skillet from the heat. Stir in 1 cup of full-fat sour cream, ensuring it is at room temperature to prevent curdling. Mix until the sour cream is fully incorporated and the sauce is creamy. Do not bring the sauce to a boil after adding the sour cream, as it can cause it to separate. Taste and adjust seasoning with additional salt and pepper if needed.
- While the stroganoff simmers, cook 12 ounces of wide egg noodles according to package directions in a separate pot of salted boiling water until al dente, typically 8 to 10 minutes. Drain the noodles well.
- Serve the Beef Stroganoff immediately over the cooked egg noodles, garnished with 2 tablespoons of freshly chopped parsley.
Notes
Ensure the sour cream is at room temperature to prevent curdling. Do not boil the sauce after adding the sour cream.