Beef Stroganoff

TheCozyCook.com

This classic Beef Stroganoff recipe has juicy steak and savory egg noodles smothered in a creamy stroganoff sauce with sour cream. It’s an easy, restaurant-quality recipe and the ultimate comfort food!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American, Russian

Servings: people

Calories: 608kcal

Author: Stephanie

Ingredients

Sauce

2 ½ cups beef broth
½ chicken bouillon cube
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon hot sauce
½ teaspoon dried parsley

Meat Seasoning

1 teaspoon salt
½ teaspoon EACH: garlic powder, onion powder, brown sugar, paprika, black pepper

Beef/Noodles

1 ½ lb. ribeye or top sirloin steak see notes
4 tablespoons flour divided
3 tablespoons olive oil
1 yellow onion diced
3 tablespoons butter divided
12 oz. baby bella mushrooms washed & sliced
Salt to taste
¾ cup dry white wine
2 sprigs fresh thyme or ¼ teaspoon dried thyme
4 cloves garlic minced
½ cup sour cream
8-12 oz. egg noodles

US Customary - Metric

Instructions

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Combine the meat seasoning in a small bowl and set aside. Measure out remaining ingredients before beginning, allow the sour cream to come closer to room temperature.
Place saran wrap over the steak and use the textured side of a meat mallet to tenderize each side. Pat it completely dry and cut it into 1-inch cubes. Sprinkle with the combined meat seasoning and toss to coat on all sides. Sprinkle with 2 tablespoons of flour and toss to coat.
Heat the olive oil in a large, high walled skillet over medium-high heat. Add the beef in batches, don’t overcrowd the skillet. Brown each batch for about 2-3 minutes, not all sides of the meat need a good sear, this way you don’t overcook it. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.
Leave any remaining oil in the skillet and add 1 tablespoon of butter. Add the diced onions and cook over medium heat for 5 minutes, stirring continuously. (This allows them to caramelize slightly by the end, adding depth of flavor.)
Increase heat to medium-high and add the mushrooms. Cook for 5 minutes, stirring continuously.
Lightly sprinkle the mushrooms with salt to concentrate their flavor. Continue to cook for about 5 more minutes, until the mushrooms are golden and most of their liquid has cooked off.
Reduce heat to medium and add the wine. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Reduce the liquid by half, about 5 minutes.
Add the remaining 2 tablespoons of butter, garlic, and thyme and stir to combine. Sprinkle in the flour, stirring continuously, and cook for 2 minutes.
Add the combined sauce mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a gentle simmer. Add the beef back along with any juices from the plate.
Let the sauce simmer and reduce for 25 to 30 minutes, stirring occasionally. (Don’t let it boil or the meat will become tough.)
When the sauce is nearing your desired thickness, reduce heat to low. Add the sour cream to a small bowl and gradually stir in ½ cup of sauce from the skillet. Stir until combined. This tempers the sour cream to prevent it from curdling.
Slowly stir the sour cream mixture into the skillet until combined. Remove the thyme stem.
Cover partially while you boil egg noodles to al dente. Drain once cooked and transfer the noodles to serving bowls. Spoon the stroganoff sauce on top and serve!
(Alternatively, you can add the egg noodles to the skillet until your desired sauce-to-noodle ratio is obtained. Note that the egg noodles will continue to absorb more sauce upon standing. If leftovers are anticipated, I recommend keeping the noodles and sauce separate.)

Notes

Pro Tips:

Cuts of Meat: Ribeye, NY Strip, Top Sirloin, Flat Iron, Sirloin Tips, and Tenderloin are all great options for Beef Stroganoff. Top Sirloin is my go-to for the best combination of flavor, tenderness, and value.
Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are perfect for deglazing the skillet. Dry Vermouth is an excellent (best) choice and keeps for a long time in the fridge as well. Beef broth can be used if you don’t cook with wine.
Beef Broth/Chicken Bouillon: This sauce uses beef broth along with chicken bouillon for depth of flavor (instead of all beef). The bouillon gives the sauce an elevated "gravy" flavor.
Brown Sugar: There is a little brown sugar in the seasoning blend to aid with browning the meat. It also rounds out the acidity/tang from the mustard and sour cream, but you can’t taste it outright.
Flour: The beef is tossed with some flour to aid with browning and to help prevent it from sticking to the skillet. It also thickens the sauce when the meat simmers in it.
Frozen Vegetables can be mixed into this sauce at the end if desired! Peas and/or carrots are an excellent choice.
Crock Pot Version: Try my Slow Cooker Beef Stroganoff!
More Stroganoff Recipes: Beef Stroganoff Soup, Meatball Stroganoff, Ground Beef Stroganoff, Chicken Stroganoff.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Beef stroganoff freezes fairly well, though the sauce texture can change slightly from the sour cream.
If possible, freeze the sauce on its own and boil fresh egg noodles for serving.
Reheat the sauce slowly and gradually for best results. A makeshift double boiler is the best way to reheat and restore it back to its original consistency.

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

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