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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
