Beef Stroganoff

Beef Stroganoff ~ tender cubes of beef simmered in a rich, savory sour cream-mushroom sauce with fresh herbs and a hint of Dijon mustard served over egg noodles.

Sometimes even really good recipes get lost in the shuffle. New readers have come on board – thank you! – and because there are hundreds of recipes on the site, some may get shuffled to the back.

I originally posted this recipe three years ago and decided to bring it back to the forefront for new follows as well as those who have been following for a while because it’s just that good.

Beef Stroganoff is one of my favorite winter recipes ~ comforting, old school classic and just what we need when temps drop as they’ve done here in the Midwest and even some parts of Florida. It’s not a quick weeknight meal, but a slow cook, Sunday Supper type and would even be great for entertaining over the holidays as well.

My daughters, niece and I formed an unofficial foodie club 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 and what a hidden gem this place turned out to be!

The evening we went, three of four of us ordered the house specialty, Beef Stroganoff. This dish originated in Russia ~ tender sliced beef slow simmered in a creamy, indulgent mushroom-sour cream sauce served over egg noodles. This is my version.

What’s in Beef Stroganoff?

• mushrooms
• top sirloin beef
• olive oil
• butter
• onion
• salt and pepper
• dry red wine
• Dijon mustard
• Worcestershire sauce
• beef stock
• fresh thyme
• flour
• sour cream
• flat leaf parsley
• egg noodles

How to make Beef Stroganoff:

Clean and slice the mushrooms then trim and slice the beef.

Add the olive oil and butter to a large pot over medium heat. When the butter has melted, add the mushrooms and onions then season with salt and pepper. Sauté several minutes until the onions have softened and the mushrooms are cooked then transfer everything to a bowl.

Add the beef in a single layer to the same pot working in batches if needed so you don’t overcrowd the beef. Increase the heat to medium-high, season generously with salt and pepper then sear on both sides. The beef will still be pink inside when you’re finished searing.

Don’t skip searing the beef; it’s an important part in adding another layer of flavor to the dish.

Remove the beef then deglaze the pot with the red wine, cooking about 2 minutes to let the wine reduce.

Stir in the Dijon mustard and Worcestershire sauce then simmer 5 minutes over medium to medium low heat.

Add 2 cups of the beef stock, scraping any brown bits off the bottom then return the beef to the pot.

Lay the thyme sprigs on the top of the beef then cover and  simmer 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.

In a small bowl whisk the remaining 1/2 cup of beef stock and the flour together then fold into the sauce, simmering (uncovered) over low heat letting the sauce thicken.

Temper the sour cream:

Sour cream can curdle if you add it directly to hot liquid. To prevent this, temper the sour cream by stirring about a couple of tablespoons of the broth into the sour cream to warm it.

Once you’ve tempered the sour cream, slowly add it along with the chopped parsley to the sauce stirring to completely blend.

What to serve with Beef Stroganoff?

The best thing to serve with Beef Stroganoff is wide egg noodles. It’s the classic way of enjoying the dish and to me there’s nothing better. Ladle the stroganoff over the noodles and garnish with a sprinkle of parsley.

Do you want more Sunday Supper recipes?

Braised Beef Ragu: Tender, shredded beef in a rich tomato sauce made with every day ingredients. Serve over pappardelle or gnocchi. Fast prep, slow cooked. Top with fresh parmesan cheese. A million dollar Sunday Supper recipe.

Cuban Ropa Vieja: Delicious, classic Cuban cuisine ~ flavorful shredded braised beef in a tomato herb sauce. Serve with rice and black beans.

If you tried this Beef Stroganoff recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!

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Best Beef Stroganoff

Best Beef Stroganoff ~ tender sliced beef simmered in a rich, sour cream-mushroom sauce served over egg noodles.

Print Pin Rate

Course: Main Course

Cuisine: European

Keyword: beef stroganoff

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour

Servings: 4

Ingredients

• 8 ounces mushrooms sliced
• 1 1/2 pounds top sirloin
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1 medium onion chopped
• salt and pepper to taste
• 1/4 cup red wine Cabernet or other dry red
• 1/2 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 1/2 cups of beef stock divided
• 4-5 sprigs fresh thyme
• 3 tablespoons all purpose flour
• 1 cup sour cream full fat
• 1/4 cup flat leaf parsley finely chopped
• 8-10 ounce packaged egg noodles

Instructions

• Clean and slice the mushrooms then trim and slice the beef.
• Add the olive oil and butter to a large pot over medium heat. When the butter has melted, add the mushrooms 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 the beef in a single layer to the same pot working in batches if needed so you don’t overcrowd the beef. Increase the heat to medium-high, season generously with salt and pepper then sear on both sides. The beef will still be pink inside when you’re finished searing.
• Remove the beef then deglaze the pot with the red wine, cooking 2 minutes to let the wine reduce.
• Add the Dijon mustard and Worcestershire sauce then simmer 5 minutes over medium to medium low heat.
• Add 2 cups of the beef stock, scraping any brown/flavor bits off the bottom of the pot then return the beef to the pot.
• Lay the thyme sprigs on the top then cover and  simmer 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.
• In a small bowl whisk the remaining 1/2 cup of beef stock and the flour together then fold into the sauce, simmering over low heat as it thickens.
• Temper the sour cream (see body of post for how to temper) then slowly add it along with the chopped parsley to the sauce stirring to completely blend. Optional: garnish with extra parsley.
• Cook the egg noodles according to package directions. Serve the stroganoff over the noodles.