Russian
Classic Beef Stroganoff
Tender beef strips in a rich, creamy mushroom and garlic sauce, traditionally served over egg noodles.
Watch it madeNatashas Kitchen · 6:17
Ingredients
- beef sirloin or tenderloin, cut into thin strips10 oz
- mushrooms (button or cremini), sliced6 oz
- onion, thinly sliced1 medium
- unsalted butter2 tbsp
- sour cream1/2 cup
- beef broth3/4 cup
- all-purpose flour1 tbsp
- Dijon mustard1 tsp
- vegetable oil1 tbsp
- saltto taste
- black pepperto taste
- fresh dill, chopped1 tbsp
- egg noodles or boiled potatoes, for serving2 servings
Method
- Pat the beef dry and season lightly with salt and black pepper.
- Heat the oil and 1 tablespoon of butter in a skillet over medium-high heat, then quickly brown the beef in batches and transfer it to a plate.
- Add the remaining butter to the skillet, then sauté the onion until softened and lightly golden.
- Add the mushrooms and cook until they release their moisture and begin to brown.
- Sprinkle the flour over the onions and mushrooms, stir for 1 minute, then pour in the beef broth while scraping up any browned bits.
- Stir in the mustard and sour cream, reduce the heat to low, and simmer gently until the sauce is smooth and slightly thickened.
- Return the beef and any juices to the skillet, warm through briefly without boiling, then adjust seasoning and stir in the dill.
- Serve immediately over hot egg noodles or boiled potatoes.
Common questions
Can I substitute the sour cream or make this dairy-free?
Yes. For a similar tang, use crème fraîche or full-fat Greek yogurt, but add it off heat to prevent curdling. For dairy-free, use unsweetened cashew cream or oat-based cooking cream and finish gently.
How long should I cook the beef so it stays tender?
Sear the strips quickly over high heat until browned, then simmer only about 10 minutes in the broth. Overcooking makes it tough, so use a tender cut and keep the final simmer brief.
What are the most common mistakes with stroganoff?
Crowding the pan, overcooking the beef, and adding sour cream over high heat are the biggest issues. Also avoid too much flour on the beef, which can make the sauce pasty instead of silky.
How should I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat or in short microwave bursts, stirring often. Add a splash of broth or water if the sauce thickens.
What’s the best way to serve it, and can I use something other than egg noodles?
Serve it hot over egg noodles for the classic version, but mashed potatoes, rice, or buttered spaetzle also work well. Finish with chopped parsley or dill for freshness and a little color.