Beef Stroganoff
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Kosher salt and freshly ground black pepper
- 1½pounds sirloin roast, or beef tenderloin, if you’re feeling fancy
- 2tablespoons all-purpose flour
- 1½teaspoons hot paprika
- 1tablespoon neutral oil, such as canola or grapeseed
- 4tablespoons unsalted butter
- ½pound button mushrooms, cleaned and cut into quarters
- 2small shallots, thinly sliced
- 12ounces wide egg noodles
- ¼cup dry white wine
- 1cup heavy cream or crème fraîche
- 1½teaspoons Worcestershire sauce
- 1½teaspoons Dijon mustard
- Chopped fresh parsley, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1089 calories; 65 grams fat; 32 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 1019 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil.
- Step 2
Cut the beef against the grain into ½-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.
- Step 3
Add the flour, paprika, 1½ teaspoons salt and 1½ teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.
- Step 4
Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.
- Step 5
Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.
- Step 6
While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.
- Step 7
When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.
- Step 8
Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.
Private Notes
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Cooking Notes
Mike
One kitchen chemistry trick is to mix a little corn starch with the sour cream before adding to prevent it from curdling.
Judith
My mother made this 50 years ago. She used flank steak, slightly frozen, sliced across the grain. It was an economical cut of meat then. First she put on the water for noodles and they cooked whilst she made the beef. She sauteed onions and mushrooms and removed them from the pan. She browned the beef slices and removed them. Then she deglazed and reduced the white wine and added the creme fraiche. Seasoning was done along the way. Dinner was ready in about 20 minutes. Magical!
Jessica
Just in case folks don't have access to creme fraiche, Daisy brand sour cream does not curdle and has that cultured tang. I think this is because it is only made with cream a cultures, and not stabilizers? But I don't actually know why. It just works. I have no affiliation with the brand - I've just been frustrated by a lot of sour cream!
B. H.
My favorite recipe uses nutmeg in the sauce!
asawyman
Why do I have to put the beef strips onto a rimmed baking sheet?
orbisdeo
My mom also always used fresh dill, something else that made the meal “fancy”, and it’s pretty hard to beat.
DanielW
I always add a glug of dry sherry instead of wine then some thyme or nutmeg and plenty of fresh ground black pepper.
Robert
You can increase the amount of gravy by adding 1-2 tsp of oil & using the left over flour/paprika mixture to make a roux. Use either low salt chicken or beef broth & more wine then add the cream. As soon as it’s the consistency you want add the meat & mushrooms. Be sure 2 adjust the seasonings. A dash or 2 of hot sauce will brighten it up as will a dash of really good sherry vinegar (from Shiraz).
LFB
I’ve been using the stroganoff recipe from the New Basics cookbook for years and it is a family favorite. That one calls for creme fraiche which as always worked beautifully. Also, I usually use leftover cuts from a great steak or roast and just lightly sauté them. I also offer caraway seeds as a topping for the noodles which my mom always did when I was a kid. Yum! I’ll try this recipe next time to compare.
orbisdeo
It wouldn’t surprise me if everyone’s mom introduced this dish, and for my mom and us kids beef stroganoff was fun first and always because this was her first experience using any alcohol in cooking, which we thought wasn’t just weird but pretty darn fancy. To this day I get a smile on my face when I deglaze with brandy before adding the creme fraiche.
Deb
My mother also made this dish, and I have made it for my family as well. IMHO, the parsley is more than merely a garnish. It is MANDATORY. It makes the dish.
Craig Burdick
Must confess to preferring James Beard's recipe in his "Great American Cookery" cookbook. Elegant in its simplicity. Shallots, Worcester, Tabasco, sour cream, tarragon and best best cut of beef your budget allows. Look it up. Cooking to rave reviews since the 70's.
Dean Farrar
I use Greek yogurt for the dairy.
Tim Wake
Tri tip is part of the bottom of the sirloin, and people recommend it for stroganoff.
Melissa
By all means, use generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, as the perfect blank canvas for practically any stew or braise.
niamh
Where’s the brandy? 3 tablespoons added once beef nearly cooked( for serving 4) is a must ! I use tbsp paprika?! I’m going to try crème fraîche ( instead of natural yoghurt which is what I normally use) next time.
Britt
We did this with just a variety of mushrooms rather than adding beef- the mushrooms hold flavor!
Leighton
Mine didn’t turn out anything like the picture but still tasty. Would also echo the doubling of the sauce
Leighton
Definitely needs more sauce. But tasty
APS
This was great. I used leftover steak and added fresh thyme when cooking the mushrooms and shallots. Also sprinkled those with garlic powder. Used sweet vermouth as I was out of white wine and the flavor depth was amazing. Finally, substituted the cream/creme fraiche with 1/2 cup Greek yogurt thinned with some milk and it worked well.
Todd
Hard to believe this gets 4 stars. The flouring of the beef was unnecessary and thickened the sauce much too much.
Lucinda Ross
Remember a little nutmeg
Fghorn
My formerly wealthy ‘56 refugees got me to put in some horseradish. Can’t do without, now.
bex
Delicious!! I added a bit of tomato paste on the mushrooms/onion step and also 1 tsp soy sauce with the mustard/Worcestershire sauce. A real winner
Suburban home cook
Delicious rendition of the old classic. Double the sauce and maybe the mushrooms too. Cook meat half the time or less to get medium-rare. Reduced salt to 1 tsp. Used just 1 tsp. of hot paprika because of husband's aversion to heat, but may sneak in a tad more next time. Heavy cream is perfect and makes a silky sauce. My sauce was golden-brown, darker than the photo, and therefore more appetizing!
Vickie C.
Delicious! After deglazing the pan, I added 1 1/2 c beef broth, which gave the sauce more volume as well as lightening it up a little (got the idea from the Craig Claiborne NYT recipe). I tempered the sour cream with a few tablespoons of the sauce and a splash of whipping cream before stirring it back into the pan (off the heat), and had no curdling issues. And yes, the parsley is a must!
KRaval
Delicious! Only change was to use a mix of wild mushrooms. Exquisite! Everything else was as written!
Amanda
I used tri-tip for this and it came out tender and flavorful. I forgot to get sour cream, but I had a little nonfat Greek yogurt. I was afraid of having it curdle so I added 1 cup of beef broth to finish cooking and turned off the heat, then stirred in the yogurt. I will definitely make this again and follow the recipe, but the alterations worked out and this absolutely satisfies a craving on a chilly, rainy night! With steamed broccoli it brought me right back to my childhood
TGP Italy
I took cues both from Sam Sifton's recipe and Craig Claiborne's. I used 15% Śmietana, tomato paste, and bone broth. The sauce had a rosy tinge and tasted like silk. Nothing curdled. I bought a beef tenderloin from Metro and cleaned it myself (thanks YouTube). I learned a new skill and saved about 1/3 by my reckoning over what I would have paid the butcher shop. The Stroganoff won hearts and minds even if I dared to serve it over Pappardelle in Italy to Italians!
Sarah M
I had to substitute yogurt as I could not find any crème fraîche in Greece but it worked great! One to one and full fat Greek yogurt. I would maybe have added English mustard instead of dijon to make it a bit more tangy.
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