Want to master classic, creamy, comforting beef stroganoff but worried about ending up with tough meat or broken sauce? This foolproof recipe delivers tender beef and silky mushroom cream sauce every time.
The key to perfect stroganoff lies in two critical steps: properly searing the beef for flavor while keeping it tender, and creating a velvety sauce that doesn’t separate. Through careful testing, we’ve nailed down the exact timing and techniques that ensure success.
Ingredients:
- Sirloin steak, trimmed and cut into strips
- Soy sauce
- White mushrooms, sliced
- Dry mustard, Hot water
- Sugar
- Salt and pepper
- Vegetable oil
- Onion, minced
- Flour
- Tomato paste
- Beef broth, Dry white wine
- Sour cream
- Fresh chives, chopped
- Egg noodles, cooked and drained
How to Make Beef Stroganoff
- Marinate the Steak: Enhance the beef by poking it with a fork for deeper flavor infusion. Marinate with soy sauce in the fridge to tenderize and add umami.
- Prep the Mushrooms: Use the microwave to quickly cook the mushrooms and remove excess moisture, ensuring they sauté to a perfect golden brown without becoming soggy.
- Create a Flavor Base: Mix dry mustard, water, and sugar into a paste, adding depth to the dish’s flavor profile.
- Cooking the Steak: Sear the steak strips in a hot skillet to develop a rich crust, then set aside to keep them tender.
- Sauté Vegetables: Cook mushrooms and onions until caramelized, adding body to the sauce.
- Build the Sauce: Incorporate flour and tomato paste for thickness, then deglaze with beef broth and wine, scraping up all flavorful bits.
- Finish with Creaminess: Add sour cream and extra wine off the heat to prevent curdling, enriching the sauce with a smooth, tangy finish.
Girl Carnivore Recipe Tips:
- Slicing the Beef: Cut the beef into strips against the grain to ensure each bite is tender, not chewy.
- Enhancing Umami: A splash of Worcestershire sauce can be added with the beef broth for an extra umami kick.
- Sauce Consistency: For a thicker sauce, allow it to reduce more before adding the sour cream, or for a thinner sauce, add a bit more broth or wine to achieve your desired consistency.
How to Serve:
Serve this luxurious stroganoff over hot egg noodles for a satisfying meal, perfect with a side of steamed green beans or a crisp salad.
Storage and Reheating:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in large skillet over low heat, adding a splash of broth to loosen the sauce if needed.
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Beef Stroganoff Recipe
Create restaurant-worthy beef stroganoff at home. Get tender meat, perfect sauce consistency, and balanced flavors every time and bring on the comfort food.
Ingredients
- 1 1/2 lbs sirloin steak trimmed of excess fat and cut into 4 long equal strips with the grain
- 2 tsp soy sauce
- 1 lbs white mushrooms cleaned, trimmed and sliced
- 1 tbsp dry mustard
- 2 tsp hot water
- 1 tsp sugar
- salt and pepper
- 1 tbsp vegetable oil
- 1 small onion minced
- 4 tsp flour
- 2 tsp tomato paste
- 1 1/2 cups beef broth
- 1/3 cup dry white wine plus 1 tbs
- 1/2 cup sour cream
- 1 tbsp fresh chopped chives
- egg noodles cooked and drain
Instructions
- Poke the steak strips liberally with a fork and toss in a baking dish. Pour the soy sauce on top and flip the steaks to coat. Let sit in the fridge for at least 15 minutes, covered.
- When ready to cook, place the mushrooms in a large bowl, cover, and microwave 4 to 5 minutes. Drain the liquid and set aside.
- Combine the dry mustard, water, and sugar in a small bowl and whisk until a paste forms. Season with salt and pepper.
- Heat the oil in a large non-stick skillet over medium heat and pat the steak strips dry. Place the steaks in the skillet and brown on all sides, 6 to 9 minutes. Remove meat from skillet and transfer to a bowl. Cover and set aside.
- Add the mushrooms and onion to the skillet. Season with 1/2 teas salt and cook 6 to 8 minutes, until veggies begin to brown.
- Add the flour and tomato paste. Stir and cook for 1 minutes.
- Whisk in the beef broth and 1/3 cup wine, scraping the bottom of the pan to remove any browned bits. Add the mustard paste and bring mixture to a simmer.
- Lower heat to medium and cook until sauce thickens, 4 to 6 minutes.
- Cut the steak into bite sized pieces across the grain. Return the steak and any juices to the bowl. Stir to coat.
- Remove the skillet from heat and stir in the sour cream, remaining wine, and chives.
- Season with salt and pepper to taste and server over egg noodles.
Notes
Originally from: The Cook’s Illustrated Cookbook
Nutrition
Calories: 397kcal | Carbohydrates: 11g | Protein: 43g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 654mg | Potassium: 1129mg | Fiber: 1g | Sugar: 6g | Vitamin A: 225IU | Vitamin C: 5.4mg | Calcium: 99mg | Iron: 4.1mg
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Cream cheese or sour cream?
Hey Chris, Sour cream. Thanks for the catch!
One of my favorite ways to have beef. I’m not sure why, but I haven’t had it for a while. Time to remedy that.
Looks delicious, though I think I’d sauté the mushrooms. I think it brings out their flavor.
Yeaaaa buddy! Now that is what I am talking about!
Very similar to my recipe, but I’ve never added soy sauce and mustard; may try that next time.
Beef stroganoff is my most favourite meal of all time. I requested it for EVERY birthday growing up. Yours sounds delightful, and makes a slightly smaller/more manageable batch than mine. (That means I could eat it every day…)