Go Back

Beef Stroganoff

Print Recipe
Beef Stroganoff, a dish with Russian aristocratic origins, rose to global popularity in the early 1900s. The 1900s, marked by technological advancements and cultural exchange, were a time when international dishes like Beef Stroganoff became accessible and beloved by the growing middle class.
The dish’s creamy sauce, tender beef, and adaptability made it a favorite in both home kitchens and restaurants, symbolizing the era’s blend of tradition and modernity.
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 1 lb beef sirloin or tenderloin thinly sliced into strips
  • 2 tbsp butter
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1 tbsp all-purpose flour
  • 1 cup beef broth
  • 1 tbsp Dijon mustard
  • 1 cup sour cream
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley optional
  • Egg noodles or rice for serving

Instructions

Prepare the Beef:

  • Season the beef strips with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat.
  • Add the beef strips and cook until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside.

Cook the Vegetables:

  • In the same skillet, add the remaining tablespoon of butter. Add the chopped onion and sauté until softened, about 5 minutes.
  • Add the garlic and mushrooms, cooking until the mushrooms are browned and have released their moisture.

Make the Sauce:

  • Sprinkle the flour over the vegetable mixture and stir to combine, cooking for about 1 minute to eliminate the raw flour taste.
  • Gradually pour in the beef broth, stirring constantly, until the mixture thickens.
  • Add the Dijon mustard and stir well.

Combine and Simmer:

  • Return the browned beef strips to the skillet, along with any accumulated juices. Reduce the heat to low, then stir in the sour cream.
  • Simmer for about 5 minutes, or until the beef is heated through and the sauce is creamy. Adjust seasoning with salt and pepper to taste.

Serve:

  • Serve the Beef Stroganoff over a bed of egg noodles or rice, garnished with chopped fresh parsley if desired.

Video

Notes

  • Cut Selection: For the most tender and flavorful Beef Stroganoff, choose high-quality cuts like sirloin or tenderloin. If using tougher cuts, consider slow cooking the beef to achieve tenderness.
 
  • Sauce Consistency: To avoid curdling, make sure to add the sour cream at a low temperature and stir it in gradually. You can also temper the sour cream with a bit of warm sauce before mixing it into the dish.
 
  • Serving Options: While traditionally served over egg noodles, Beef Stroganoff pairs well with rice, mashed potatoes, or even crusty bread to soak up the rich sauce.