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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/beef-stroganoff-recipe/