Beef Stroganoff

Print Recipe

4 from 1 vote

Tender strips of beef simmered in a mushroom sauce served over buttery egg noodles

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Canadian, Russian

Keyword: authentic beef stroganoff, beef stroganoff, beef stroganoff recipe, classic beef stroganoff, easy beef stroganoff, how to make beef stroganoff

Servings:

Calories: 735kcal

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

You can make Beef Stroganoff in advance. Once meat mixture has simmered for 15 minutes, allow to cool and refrigerate. When ready to serve, reheat gently on stove top and stir in sour cream and fresh parsley before serving.

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