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Beef Stroganoff
Stroganoff is filled with tender paprika spiced strips of steak. While many US recipes use cream of mushroom soup as the stroganoff base, I prefer to create a more flavorful gravy by deglazing the pan with a dry white wine and adding beef stock, sour cream, Worcestershire and Dijon mustard for a creamy sauce.
Prep
10 min
Cook
40 min
Total
50 min
Serves
6
Instructions
- 01
Slice the steak into ¼-inch (6mm) wide strips. Season them generously with salt and pepper then toss with the paprika. Heat a large Dutch oven or heavy bottomed pot over medium-high heat, add the vegetable oil and heat through.
- 02
Add the steak and sear without moving the meat until golden brown, about 2 minutes. Flip the pieces with tongs and continue to sear on the other side, about an additional 1 to 2 minutes. Remove to a plate and return the pot to medium heat.
- 03
Add 4 tablespoons of the butter and allow to melt then add the mushrooms and sauté, stirring occasionally, until golden brown, about 6 minutes. Season with salt and pepper. Add the onion and continue to cook, stirring occasionally until the onions are tender, about an additional 5 minutes.
- 04
Bring a large pot of heavily salted water to a boil over high heat. Add the egg noodles and cook until al dente, about 6 to 8 minutes. Drain and add the noodles to a large bowl and toss with the remaining butter to coat.
- 05
Add the flour, stirring to coat the mushrooms and onion, cooking until lightly golden brown, about 1 minute.
- 06
Pour in the wine to deglaze the pan, then add the beef stock. Bring to a boil until the sauce thickens, about 10 minutes. Whisk in the sour cream followed by the Worcestershire and Dijon.
- 07
Stir in the seared beef, then ladle the stroganoff over the buttered egg noodles. Garnish with the parsley and serve immediately.
Nutrition
per serving · 1 serving
- Calories
- 844
- Protein
- 48g
- Carbs
- 63g
- Fat
- 43g
- Fiber
- 3g
- Sugar
- 17g
- Sat. fat
- 19g
- Sodium
- 20616mg
- Cholesterol
- 176mg
Variations & swaps
Swaps & Substitutions
- Beef: Sirloin is traditional, but you can substitute ribeye, tenderloin, or even ground beef for a quicker option.
- Mushrooms: Baby bella mushrooms are ideal, but cremini, button, or wild mushrooms all work beautifully.
- Wine: If you prefer not to cook with wine, replace it with an equal amount of beef broth plus a squeeze of lemon juice for brightness.
- Sour cream: Full-fat sour cream gives the best texture, but Greek yogurt can be used in a pinch.
- Noodles: Wide egg noodles are traditional, but the sauce also pairs well with rice, mashed potatoes, or spaetzle.
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