Tender strips of beef simmered in a creamy mushroom sauce, then served over buttery egg noodles. This authentic Beef Stroganoff is actually quick to make and is budget friendly too!
I’ve been working on this recipe for years. I know that sounds silly because it’s not a complicated dish but I was trying to duplicate the flavours I remember from ages ago when I first had Beef Stroganoff. What I learned is that the choice of beef and the preparation of the meat is the key to making the best tasting version with the most tender beef.
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Here are a few tricks to guarantee success. First, choose a cut of beef that isn’t too tough. You don’t have to buy the most expensive kind like tenderloin (not enough fat = not enough flavour). Or rib eye (too much fat and too expensive). Tough cuts like brisket or stewing beef have a lot of connective tissue so they need to be cooked low and slow before becoming tender. My favourite beef to use? Sirloin. It’s not too expensive, has good flavour and you don’t lose a lot of meat to trimming.
The second tip is to cut the beef into strips against the grain. Have a look at the lines in the meat and cut across them, not with them. Sometimes it’s a little tricky because the direction of the meat fibres seem to change direction. If that happens, just turn the meat and start cutting in another direction. You want thin ish strips but not too thin. Of course you’ll end up with a few random sized pieces but that’s ok.
Season your beef strips with salt and pepper, then toss them in flour. This helps dry the meat out so you get good browning when the strips hit the hot fat. And, the flour mixes with the fat to create a roux which thickens the sauce when the beef broth is added. Make sure you use a large enough bowl to toss the beef in the flour, otherwise you’ll end up with a sticky lump of meat.
Searing the strips in a very hot pan elevates the flavour in Beef Stroganoff. You have to work fast so the less pieces you have to place in the pan the better. Working in batches, lay the strips in a hot pan with oil and butter without overlapping or crowding. Leave them undisturbed for about a minute or less, then quickly turn them over and sear the second side for another 30 seconds or so. Remove the meat to a plate and repeat in a few batches until all the meat is seared. They’re not completely cooked yet but now you’ve got some amazing flavour on the meat and in the pan.
Sauté your onions and mushrooms in the same pan with the fat left behind from the meat. The liquid will start coming out of the mushrooms and you’ll see the dark bits in the pan (called fond) dissolve. Add the garlic next. Overcooking garlic can result in a bitter flavour so sauté quickly, then add all the meat (and the juice) back into the pan.
A little red wine is a great way to deglaze the pan, which means dissolve any dark bits left behind. You don’t need a lot and letting it come to a fast simmer will ensure the alcohol is cooked off while releasing all those delicious flavours left in the pan. Then add the beef broth, Worcestershire, dijon, tomato paste and beef bouillon, which adds a little extra beefy flavour. Season with salt and pepper, lower the heat, cover and simmer for about 15 minutes. The amount of seasoning you use will vary depending on the sodium level in the beef broth. And if you wish to skip the wine, just use a splash more broth.
Now you’ve got time to cook some egg noodles which are a perfect accompaniment to Beef Stroganoff. They cook quickly. Once they’re done, drain well and toss them in some butter and fresh parsley. Divide the noodles between 4 serving dishes. You can also use rice, potatoes or any starch of your choice. But buttered egg noodles? Yum city.
After the beef has simmered for 15 minutes, turn off the heat and stir in the sour cream and parsley. Taste again one last time in case you need to add a bit more salt and pepper. Don’t worry if the sauce seems a little thin, it does thicken a bit as it cools and it’s the perfect consistency to slurp up with the noodles.
If you try Beef Stroganoff, consider leaving a comment or rating below. Here’s the recipe:
Ingredients
Beef Stroganoff
- 1 lb sirloin steak
- 3 Tbsp flour
- 12 large mushrooms, sliced not too thin
- 1 medium onion, diced
- 3 cloves garlic
- 2 Tbsp olive oil
- 2 Tbsp butter
- ¼ cup red wine
- 2 ½ cups beef broth reduced sodium is preferable
- 1 Tbsp worcestershire sauce
- 2 Tbsp tomato paste
- 1 Tbsp dijon mustard
- 1 beef bouillon cube or package optional for extra beefy flavour
- ⅓ cup sour cream
- 2 Tbsp fresh chopped parsley
- salt and pepper to taste
Buttered Egg Noodles
- 8 oz egg noodles 225 grams, wide or extra wide are best
- 2 Tbsp butter
- 2 Tbsp fresh chopped parsley
Instructions
- Trim any thick fat or grizzle from beef. Cut into thin strips about 3 inches long against the grain. Season with salt and pepper. Add to large bowl along with flour and toss until well coated.
- In a large skillet or dutch oven, heat butter and oil to medium-high. Working quickly in batches, lay beef strips in pan without crowding or overlapping. Allow to sear for a minute or less until well browned. Turn strips over and sear on second side for less than one minute. Remove to plate and repeat with rest of beef. Set partially cooked beef aside.
- Reduce heat to medium and add mushrooms and onions. Sauté until softening and some colour develops in mushrooms. Add garlic and allow to cook without browning.
- Return all beef and any juices to the pan. Pour in wine and stir quickly while allowing it to come to a boil to remove alcohol and dissolve brown bits in the pan.
- Add beef broth, worcestershire, tomato paste, dijon and bouillon. Bring to a simmer, season with salt and pepper, then cover and reduce heat to medium-low for 15 minutes.
- Bring large pot of salted water to a boil. Cook egg noodles according to package directions and drain well. Stir in butter while hot, then add fresh parsley. Divide between 4 bowls or appropriate sized serving dishes.
- Remove beef mixture from heat and stir in sour cream and parsley. Taste and add more seasoning if necessary.
- Spoon Beef Stroganoff over egg noodles to serve.
Notes
Nutrition
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An awesome recipe! I love beef stroganoff. I’ll definitely make this.
Thank you my friend! Did you know I was with you the first time I had it? New Years Eve at your aunt’s house. We were about 13. We thought we were so grown up having dinner at 11 pm and getting to stay up past midnight! Now I can hardly make it to 10. haha.
I made this last night. The stroganoff recipe I have used for years has now been replaced by your recipe. The addition of tomato paste and Dijon mustard ramped up the flavour. I did not have any red wine, without it the recipe is still great.
Well thank you Carol for that very nice comment! I’m flattered.