Beef Stroganoff Recipe

Introduction

Beef Stroganoff is a comforting classic that combines tender strips of beef with a rich, creamy mushroom sauce served over buttery egg noodles. This recipe brings together bold flavors and simple ingredients for a satisfying meal perfect any night of the week.

Ingredients

• 8 oz. extra-wide egg noodles
• 4 tbsp. unsalted butter, divided
• 1 lb. skirt steak
• 2 tsp. kosher salt, plus more to taste
• 4 tbsp. all-purpose flour, divided
• 3 tbsp. neutral oil
• 8 oz. baby bella mushrooms, sliced
• 2 large shallots, thinly sliced
• 3 cloves garlic, finely chopped
• 1 tbsp. Dijon mustard
• 1 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 2 cups low-sodium beef stock
• 1/2 cup full-bodied red wine
• 1/2 cup sour cream
• Chopped fresh parsley, for serving

Instructions

1. Step 1: In a large pot of boiling water, cook the egg noodles according to the package instructions until al dente. Drain and transfer to a large bowl. Add 2 tablespoons of butter and toss to coat the noodles evenly.
2. Step 2: Slice the skirt steak against the grain into 2-inch thick pieces. In a small bowl, combine 2 teaspoons kosher salt with 3 tablespoons flour. Heat 3 tablespoons oil in a large shallow pan over medium-high heat until shimmering. Dredge the steak pieces in the flour mixture, shaking off excess. Cook the steak in the hot oil, turning once, until deeply golden brown, about 1 minute per side. Transfer the cooked steak to a cutting board.
3. Step 3: In the same pan over medium-high heat, add the sliced mushrooms, 1 tablespoon butter, and 1/4 cup water. Cook, stirring occasionally and scraping up any browned bits, until mushrooms are golden and tender, about 8 to 10 minutes. Season with salt and transfer mushrooms to a plate using a slotted spoon.
4. Step 4: Reduce the heat to low and add the sliced shallots, 3 tablespoons water, and remaining 2 tablespoons butter to the pan. Cook, stirring occasionally, until the shallots are caramelized and sweet, about 10 to 15 minutes.
5. Step 5: Add the chopped garlic and cook until fragrant, about 1 minute. Increase heat to medium-high and stir in Dijon mustard, tomato paste, and Worcestershire sauce. Cook, stirring, until the tomato paste darkens to a brick red color, about 1 minute. Sprinkle the remaining 1 tablespoon flour over the mixture and toast for about 1 minute while stirring. Pour in the beef stock and red wine, bring to a boil, and cook until the sauce slightly reduces, about 5 minutes. Remove 1/2 cup of sauce and stir in the sour cream in a small bowl.
6. Step 6: Thinly slice the rested steak across the grain into 1/2-inch strips. Return the sliced meat and mushrooms to the pan. Add the sour cream mixture and the prepared noodles, tossing constantly over medium heat until the sauce thickens and coats the noodles, about 3 minutes. Taste and season with additional salt as needed.
7. Step 7: Serve the beef stroganoff divided among bowls or plates and garnish with chopped fresh parsley.

Tips & Variations

• For a richer flavor, use sour cream at room temperature to prevent curdling when added to the hot sauce.
• Substitute skirt steak with sirloin or tenderloin for a more tender bite.
• If you prefer a mushroom-free version, omit the mushrooms and increase the shallots for added sweetness.
• Use Greek yogurt instead of sour cream for a lighter, tangier sauce.

Storage

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of beef stock or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, sirloin or tenderloin can be used as alternatives to skirt steak. These cuts are tender and cook quickly, making them excellent for stroganoff.

Is it possible to make this dish dairy-free?

To make a dairy-free version, substitute the butter with olive oil and use a dairy-free sour cream alternative or coconut yogurt for the creamy element.

Beef Stroganoff Recipe

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★★★★★

4.5 from 107 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

Classic Beef Stroganoff features tender strips of skirt steak and sautéed baby bella mushrooms in a rich, creamy sauce made with Dijon mustard, tomato paste, and red wine, all served over buttery egg noodles. This hearty and comforting dish balances savory flavors with a touch of tang from sour cream, perfect for a satisfying home-cooked meal.

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Ingredients

Scale 1x2x3x

Pasta

• 8 oz. extra-wide egg noodles
• 2 tbsp. unsalted butter

Beef and Coating

• 1 lb. skirt steak
• 2 tsp. kosher salt, plus more to taste
• 4 tbsp. all-purpose flour, divided

Cooking Fats and Oils

• 4 tbsp. unsalted butter, divided
• 3 tbsp. neutral oil (such as canola or vegetable oil)

Vegetables and Aromatics

• 8 oz. baby bella mushrooms, sliced
• 2 large shallots, thinly sliced
• 3 cloves garlic, finely chopped

Sauce and Flavoring

• 1 tbsp. Dijon mustard
• 1 tbsp. tomato paste
• 1 tbsp. Worcestershire sauce
• 2 cups low-sodium beef stock
• 1/2 cup full-bodied red wine
• 1/2 cup sour cream

Garnish

• Chopped fresh parsley, for serving

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Instructions

1. Cook Noodles: Bring a large pot of water to a boil and cook the extra-wide egg noodles, stirring occasionally, until al dente according to package instructions. Drain thoroughly and transfer them to a large bowl. Add 2 tablespoons of unsalted butter and toss the noodles well to coat and add richness.
2. Prepare Steak: Slice the skirt steak against the grain into pieces about 2 inches thick. In a small bowl, combine 2 teaspoons kosher salt with 3 tablespoons of flour. Heat neutral oil in a large, shallow pan over medium-high heat until shimmering. Dredge the steak pieces in the flour mixture, shaking off excess. Cook the steak pieces in the hot oil, turning once, until deeply golden brown on both sides, about 1 minute per side. Remove steak and transfer to a cutting board to rest.
3. Sauté Mushrooms: Using the same pan, add sliced mushrooms, 1 tablespoon butter, and 1/4 cup water. Cook over medium-high heat, stirring occasionally and scraping the pan’s bottom, until the mushrooms become golden brown and any liquid reduces, about 8 to 10 minutes. Season with salt to taste. Remove mushrooms with a slotted spoon and set aside on a plate.
4. Caramelize Shallots: Reduce heat to low. Add the thinly sliced shallots, 3 tablespoons water, and remaining 2 tablespoons of butter to the pan. Cook gently, stirring occasionally, until the shallots are caramelized and have a sweet flavor, about 10 to 15 minutes.
5. Build Sauce Base: Add the chopped garlic to the shallots and cook for about 1 minute, stirring until fragrant. Increase heat to medium-high and stir in Dijon mustard, tomato paste, and Worcestershire sauce. Cook, stirring constantly, until the tomato paste turns a rich brick red color, about 1 minute. Sprinkle the remaining 1 tablespoon flour over the mixture, stirring to toast the flour well, about 1 minute more. Slowly pour in the beef stock and red wine, bringing the mixture to a boil. Let it cook, stirring occasionally, until the sauce reduces slightly and thickens, about 5 minutes. Remove 1/2 cup of this sauce and stir in the sour cream until smooth.
6. Add Beef and Mushrooms: Thinly slice the rested steak against the grain into 1/2-inch strips. Return the steak strips and sautéed mushrooms to the pan. Toss to combine all ingredients evenly.
7. Finish Stroganoff: Add the sour cream mixture and the buttered noodles to the pan with the steak and mushrooms. Cook while tossing constantly until the sauce thickens and coats the noodles well, about 3 minutes. Taste and adjust seasoning with additional salt if needed.
8. Serve: Divide the beef stroganoff among bowls or plates. Garnish generously with chopped fresh parsley and serve immediately for best flavor and texture.

Notes

• Be sure to slice the steak against the grain both before and after cooking to ensure tenderness.
• If you prefer a thicker sauce, you can reduce the beef stock slightly longer before adding sour cream.
• Use a full-bodied red wine such as Cabernet Sauvignon or Merlot for the richest flavor.
• To make this dish gluten-free, substitute all-purpose flour with a gluten-free flour blend for dredging and sauce thickening.
• Leftover stroganoff can be refrigerated for up to 3 days; reheat gently to avoid curdling the sour cream.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian

Keywords: Beef Stroganoff, creamy beef noodles, skirt steak recipe, mushroom sauce, classic Russian dish