Description
This classic Beef Stroganoff recipe features tender, seared slices of sirloin cooked in a rich, creamy sauce with mushrooms, onions, and a touch of white wine. Perfectly seasoned and served over egg noodles, polenta, or mashed potatoes, this comforting dish combines deep, savory flavors with a luscious texture for an unforgettable meal.
Ingredients
Scale
Beef and Seasoning
- 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks
- 3 tablespoons all-purpose flour, divided
- 3/4 teaspoon hot paprika
- 1 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
Vegetables
- 12 ounces baby bella, cremini, or button mushrooms, trimmed and quartered (cut into eighths if large)
- 1 large yellow onion, halved and thinly sliced (about 1 1/2 cups)
- 2 cloves garlic, finely chopped
Fats and Liquids
- 1 tablespoon neutral oil (such as canola or grapeseed)
- 3 tablespoons unsalted butter, divided
- 1/4 cup dry white wine
- 1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)
Sauce and Flavorings
- 2/3 cup sour cream
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley leaves or chives (optional)
Serving Suggestions
- Cooked egg noodles, polenta, or mashed potatoes, for serving
Instructions
- Prepare Ingredients: Trim and quarter the mushrooms (or cut into eighths if large). Halve and thinly slice the onion into about 1 1/2 cups. Finely chop the garlic cloves to have them ready for cooking.
- Slice and Season Beef: Cut the beef across the grain into 1/2-inch-thick slices; shorten long pieces to 1 inch. Place beef in a large plastic bag and lightly pound with a meat pounder or rolling pin to tenderize. Add 2 tablespoons of flour, paprika, and 1 teaspoon kosher salt, seal the bag and shake to evenly coat the beef slices.
- Sear Beef: Heat neutral oil in a large skillet over high heat until shimmering. In batches, place beef slices in a single layer and sear 30 to 60 seconds per side until browned but still rare inside. Adjust heat to avoid burning. Transfer beef to a plate and sprinkle with any remaining flour from the bag.
- Cook Onions and Mushrooms: Reduce heat to medium-high, add 1 tablespoon butter to the pan. Once melted, add onions and cook for about 4 minutes until translucent. Add mushrooms and a pinch of salt, cooking and stirring frequently until both are deeply browned, 10 to 15 minutes.
- Add Garlic and Thickener: Stir in chopped garlic, remaining tablespoon flour, and 2 tablespoons butter. Cook for about 30 seconds until fragrant and butter is melted.
- Deglaze and Make Sauce: Pour in white wine, scraping browned bits from the pan bottom. Reduce wine by half, then add broth and bring to simmer. Cook to reduce liquid by half, about 5 minutes.
- Finish Sauce and Combine: Lower heat to medium-low. Stir in sour cream, Dijon mustard, and Worcestershire sauce until combined, ignoring any initial separation. Return beef and juices to the pan, cooking until beef reaches medium-rare, about 3 minutes.
- Season and Serve: Remove pan from heat. Taste and adjust salt and pepper as needed. Garnish with parsley or chives if desired. Serve the stroganoff over cooked egg noodles, polenta, or mashed potatoes for a complete meal.
Notes
- This beefy dish pairs exceptionally well with egg noodles, bringing out the comforting and creamy textures.
- Use a neutral oil with a high smoke point like canola or grapeseed oil for searing the beef for a better crust and flavor.
- Be careful not to overcook the beef; sear just until rare inside to keep it tender.
- If the sauce looks broken after adding sour cream, keep stirring gently—it will come back together.
- Fresh herbs like parsley or chives add a vibrant finish but can be omitted depending on preference.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe without noodles)
- Calories: 483
- Sugar: 4.8 g
- Sodium: 549 mg
- Fat: 31.2 g
- Saturated Fat: 13.3 g
- Unsaturated Fat: 17.9 g
- Trans Fat: 0 g
- Carbohydrates: 19.8 g
- Fiber: 2.0 g
- Protein: 29.3 g
- Cholesterol: 82 mg
