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Classic Beef Stroganoff

A rich and creamy Russian dish featuring tender strips of beef in a savory mushroom and sour cream sauce, traditionally served over egg noodles. This hearty comfort food is perfect for family dinners.

40 minMediumServes 4520 cal/serving

RussianDinnerStovetopHigh ProteinAlcohol-Free

Ingredients

  • 1 1/2 lbs beef sirloin or tenderloin, cut into thin strips
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 4 tbsp unsalted butter, divided
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 8 oz mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 cup sour cream, at room temperature
  • 8 oz egg noodles
  • 2 tbsp fresh cilantro, chopped

Instructions

  1. 1

    Season 1 1/2 lbs cut into thin strips beef sirloin or tenderloin with 1 tsp salt and 1/2 tsp freshly ground black pepper.

  2. 2

    Bring a large pot of salted water to a boil for the egg noodles.

  3. 3

    In a large skillet or Dutch oven, heat 1 tablespoon of unsalted butter and the 1 tbsp vegetable oil over medium-high heat.

  4. 4

    Working in batches to avoid overcrowding, add beef strips and sear until browned on all sides but still medium-rare inside (internal temperature of 135°F/57°C for medium-rare), about 1-2 minutes per batch. Remove beef to a plate and set aside.

  5. 5

    In the same pan, add another tablespoon of unsalted butter. Add 1 finely diced onion and cook until softened, about 3-4 minutes.

  6. 6

    Add 8 oz sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.

  7. 7

    Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.

  8. 8

    Sprinkle 2 tbsp all-purpose flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

  9. 9

    Slowly pour in 1 1/2 cups beef broth while stirring constantly to prevent lumps. Bring to a simmer.

  10. 10

    Stir in 1 tbsp Dijon mustard and 1 tbsp Worcestershire sauce. Simmer for 5 minutes until the sauce begins to thicken.

  11. 11

    Meanwhile, cook 8 oz egg noodles according to package instructions until al dente. Drain and toss with the remaining 4 tbsp divided unsalted butter.

  12. 12

    Reduce heat to low. Stir in 1 cup at room temperature sour cream until fully incorporated. Do not allow the sauce to boil after adding sour cream.

  13. 13

    Return beef and any accumulated juices to the pan. Gently stir to combine and heat through, about 2-3 minutes. Check that beef reaches a safe internal temperature of 145°F (63°C) for medium doneness.

  14. 14

    Taste and adjust seasoning with additional salt and pepper if needed.

  15. 15

    Serve beef stroganoff over buttered egg noodles. Garnish with 2 tbsp chopped fresh cilantro.

Questions

Can I make Classic Beef Stroganoff dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, divided, 1 cup sour cream, at room temperature. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Classic Beef Stroganoff gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour, 1 tbsp Worcestershire sauce, 8 oz egg noodles. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Classic Beef Stroganoff keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Classic Beef Stroganoff?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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