Best Beef Stroganoff
The Best Beef Stroganoff is tender cubes of beef simmered in a rich, savory sour cream-mushroom sauce with fresh herbs and a hint of Dijon mustard all over egg noodles.
I’ve been making Beef Stroganoff for a long time, going back to my canned-soup-for-the win days. It’s a classic, comfort meal and just the kind of dish my family loves when the temperature drops.
I never used fresh mushrooms or herbs in the old days; just a can of cream of mushroom soup and I’d probably still be making it that way if I hadn’t had the Best Beef Stroganoff ever a few weeks ago. Beef Stroganoff won’t change your life, but make it once and you’ll see why it’s in my rotation all winter.
My daughters, niece and I formed an unofficial foodie club a while back and love getting together for dinner. My niece discovered the Royal Eagle, an Eastern European restaurant on the grounds of a beautiful, active Russian Orthodox Monastery that we tried a few weeks ago. What an amazing hidden gem this place turned out to be.
Three of us ordered Beef Stroganoff, a house specialty served over mini handmade dumplings. The portions were large so we took the leftovers home. I have no shame saying I couldn’t even wait until lunch the next day to eat mine.
The tender Black Angus beef smothered in a delicious sour cream and mushroom sauce made a delicious brunch and I was excited to recreate the dish at home. This Best Beef Stroganoff recipe is more labor intensive than my old canned soup version, but there’s really no comparison in flavor.
Ingredients:
- olive oil
- 4 tablespoons of butter, divided
- 8 ounces of mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves of garlic, grated
- 1 pound of top sirloin
- salt and pepper
- 1 tablespoon of tomato paste
- 1/2 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 3 tablespoons of brandy
- 2 cups of beef stock + 1/2 cup, divided
- 4-5 sprigs of fresh thyme
- 1/4 cup of flour
- 1 cup of sour cream (full fat)
- 1/4 cup of flat leaf parsley, finely chopped
Add a drizzle of olive oil and 1 tablespoon of butter to a pot. When the butter has melted, add the mushrooms, garlic and onions. Season with salt and pepper and sauté several minutes until the onions have softened and the mushrooms are cooked then transfer everything to a bowl.
Add another tablespoon of butter to the same pot and the beef in a single layer (work in batches if needed so you don’t crowd the beef). Season generously with salt and pepper and cook over medium-high heat searing on both sides.
Fold in the tomato paste, Dijon mustard and Worcestershire sauce. Pour the brandy over the top, stirring and cook 5 minutes. Add 2 cups of beef stock, scraping any brown/flavor bits off the bottom of the pot. Lay the thyme sprigs on the top then cover and cook over low heat 45 minutes. Remove the thyme sprigs and return the mushrooms and onions to the pot. Cover and cook 15 more minutes or until the beef is fork-tender.
Whisk 1/2 cup of beef stock and the flour together. Fold into the sauce, simmering over low heat as it thickens then blend in the sour cream and parsley, continuing over low heat 3-4 minutes. Cook the noodles according to package directions then add two tablespoons of butter to the noodles, gently blending.
Serve this Best Beef Stroganoff over the buttered noodles and if you’d like, garnish with a little fresh parsley.
This Best Beef Stroganoff is as delicious as the one I remember from the restaurant. I hope you enjoy it as much as we did.
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Best Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 8 ounces mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic grated
- 1 pound top sirloin
- salt and pepper to taste
- 1 tablespoon tomato paste
- 1/2 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 tablespoons brandy
- 2 1/2 cups of beef stock divided
- 4-5 sprigs fresh thyme
- 1/4 cup flour
- 1 cup sour cream full fat
- 1/4 cup flat leaf parsley finely chopped
Instructions
- Add the olive oil and 1 tablespoon of butter to a pot. When the butter has melted, add the mushrooms, garlic and onions and season with salt and pepper.
- Sauté several minutes until the onions have softened and the mushrooms are cooked then transfer to a bowl.
- Add another tablespoon of butter to the pot and the beef in a single layer (work in batches if necessary so you don’t crowd the beef). Season generously with salt and pepper and cook over medium-high heat searing on both sides.
- Fold in the tomato paste, Dijon mustard and Worcestershire sauce, stirring to combine. Pour in the brandy and cook 5 minutes.
- Add 2 cups of beef stock, scraping any brown/flavor bits off the bottom of the pot then lay the thyme sprigs on the top.
- Cover and simmer 45 minutes.
- Remove the thyme sprigs then return the mushrooms and onions to the pot. Cover and cook 15 minutes more or until the beef is fork-tender.
- Whisk 1/2 cup of beef stock and the flour together. Fold into the sauce, simmering over low heat as it thickens.
- Blend in the sour cream and parsley, continuing over low heat 3-4 minutes.
- Cook the noodles according to package directions to al dente. Add two tablespoons of butter to the noodles, gently blending and serve the stroganoff over the noodles.
- Optional: garnish with additional fresh parsley.
Comments
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Leave a Comment
Mary
December 28, 2016
Good morning, Bernie! What a great post you have today! The Royal Eagle sounds fantastic….scrumptious foods! Would love to have their tea luncheon. This Beef Stroganoff sounds and looks so good. Pinned. Thanks for sharing. Have a good week and Happy New Year.
Bernie
December 30, 2016
Good morning Mary. Thank you very much! We really loved the Royal Eagle and we’re already planning to go back in the warm weather for the tea luncheon in the garden area. I’ve never seen anything else like this place – so beautiful. I hope you had a good Christmas. Happy New Year to you too!