Beef Stroganoff Recipe

Introduction

Beef Stroganoff is a classic Russian dish known for its creamy, savory sauce and tender strips of beef. This recipe combines sautéed mushrooms and onions with a rich sour cream gravy, making it a comforting meal perfect for any occasion.

Ingredients

• 2 Tbsp. vegetable oil, divided
• 2 onions, sliced
• 8 oz. sliced cremini mushrooms
• 2 garlic cloves, minced
• ¼ cup all-purpose flour plus 1 tablespoon flour, divided
• 2 tsp. salt
• 1 tsp. pepper
• 1 lb. beef strips
• 1 cup beef stock
• 1 Tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• 1 tsp. paprika
• 1 tsp. whole peppercorns
• ½ cup sour cream

Instructions

1. Step 1: Heat 1 tablespoon of the vegetable oil in a 10-inch skillet over medium heat. Add the sliced onions, cremini mushrooms, and minced garlic. Cook, stirring occasionally, until the onions are tender. Remove this mixture from the skillet and set aside.
2. Step 2: In a large bowl, combine ¼ cup flour, salt, and pepper. Add the beef strips and toss them well to coat evenly. Transfer the coated beef to a plate, shaking off any excess flour.
3. Step 3: Return the skillet to the stove over medium-high heat and add the remaining tablespoon of oil.
4. Step 4: When the oil is hot, add the beef strips in a single layer. Cook for about 2 minutes until they turn golden brown. Flip the beef pieces and sprinkle the remaining tablespoon of flour over them.
5. Step 5: Pour in the beef stock and add the Dijon mustard, Worcestershire sauce, paprika, and whole peppercorns. Let the mixture simmer for 10 minutes until the gravy thickens.
6. Step 6: Return the sautéed mushrooms and onions to the skillet, stirring to combine. Remove the pan from heat.
7. Step 7: In a small dish, place the sour cream. Stir in a few tablespoons of the hot gravy to warm it gently—this helps prevent curdling. Then, stir the warmed sour cream back into the Stroganoff sauce, mixing constantly.
8. Step 8: Taste the dish and adjust the seasoning if needed. A pinch of additional salt can enhance the flavors and bring everything together.

Tips & Variations

• For a richer flavor, use beef broth made from homemade stock or add a splash of white wine during the simmering stage.
• Substitute cremini mushrooms with button mushrooms or shiitake for different textures and flavors.
• If you prefer a thicker sauce, let it simmer a few minutes longer or add a little more flour when coating the beef.
• Serve over egg noodles, rice, or mashed potatoes for a complete meal.

Storage

Store leftover Beef Stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to preserve the creamy texture. Avoid microwave reheating at high temperatures, as this may cause the sour cream to curdle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, tender cuts like sirloin or tenderloin strips work best for stroganoff. Avoid tougher cuts unless they are thinly sliced and cooked quickly to maintain tenderness.

Is it possible to make this dish dairy-free?

To make a dairy-free version, substitute the sour cream with a plant-based sour cream alternative or coconut yogurt. Keep in mind this will slightly change the flavor and texture.

Beef Stroganoff Recipe

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★★★★★

4.9 from 74 reviews

This classic Beef Stroganoff recipe features tender beef strips coated in a flavorful mushroom and onion gravy enriched with sour cream. A comforting stovetop dish perfect for a hearty dinner, combining savory mushrooms, tangy mustard, and warming paprika to create a rich and satisfying sauce.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Russian

Ingredients

Scale 1x2x3x

Meat and Marinade

• 1 lb. beef strips

Vegetables and Aromatics

• 2 onions, sliced
• 8 oz. sliced cremini mushrooms
• 2 garlic cloves, minced

Dry Ingredients

• ¼ cup all-purpose flour plus 1 tablespoon flour, divided
• 2 tsp. salt
• 1 tsp. pepper
• 1 tsp. paprika
• 1 tsp. whole peppercorns

Liquids and Condiments

• 2 Tbsp. vegetable oil, divided
• 1 cup beef stock
• 1 Tbsp. Dijon mustard
• 1 tsp. Worcestershire sauce
• ½ cup sour cream

Instructions

1. Sauté Vegetables: Heat 1 tablespoon of vegetable oil in a 10-inch skillet over medium heat. Add sliced onions, cremini mushrooms, and minced garlic. Cook, stirring occasionally, until the onions are tender and the mushrooms have released their moisture. Remove this mixture from the skillet and set aside.
2. Coat Beef with Flour and Seasoning: In a large bowl, combine ¼ cup of all-purpose flour, salt, and pepper. Add the beef strips and toss thoroughly to coat evenly with the flour mixture. Transfer the coated beef to a plate, shaking off any excess flour.
3. Heat Oil for Cooking Beef: Return the skillet to the stove and heat the remaining 1 tablespoon of vegetable oil over medium-high heat until hot.
4. Brown the Beef: Add the flour-coated beef strips to the hot skillet in a single layer. Cook for about 2 minutes until the bottom side is golden brown. Flip the beef pieces and sprinkle the remaining tablespoon of flour over them. This helps thicken the sauce later.
5. Add Flavors and Simmer: Pour in the beef stock, then add Dijon mustard, Worcestershire sauce, paprika, and whole peppercorns. Stir gently and reduce heat to maintain a simmer. Let it cook for 10 minutes, allowing the gravy to thicken and the flavors to meld.
6. Return Vegetables and Remove from Heat: Add the sautéed mushrooms and onions back into the skillet. Stir to combine, then remove the skillet from the heat source.
7. Tempt Sour Cream: Place the sour cream in a small bowl and stir in a few tablespoons of the warm gravy to temper it. This step prevents the sour cream from curdling when added to the hot mixture. Once warmed, stir the sour cream back into the Stroganoff sauce thoroughly.
8. Adjust Seasoning and Serve: Taste the Stroganoff and adjust seasoning as necessary. If the flavors are mild, add a generous pinch of salt to enhance the overall taste. Serve hot over noodles, rice, or your choice of side.

Notes

• Tempering the sour cream by mixing it with warm gravy before adding to the hot pan helps prevent curdling and keeps the sauce smooth.
• Use a heavy-bottomed skillet for even heat distribution while browning the beef and cooking the sauce.
• Beef strips should be cooked in a single layer for proper browning; cook in batches if necessary to avoid overcrowding.
• Adjust the thickness of the sauce by varying the amount of flour or beef stock according to personal preference.
• This dish pairs wonderfully with egg noodles, mashed potatoes, or steamed rice.

Keywords: Beef Stroganoff, beef strips, mushroom sauce, sour cream sauce, classic Russian recipe