Russian Beef Stroganoff

Introduction

Russian Beef Stroganoff is one of those classic comfort dishes that combines tender strips of beef with a rich, creamy mushroom sauce that’s simply irresistible. I’ve spent years perfecting this recipe to create the most authentic version that’s still easy enough for any home cook to master. What makes this dish special is the perfect balance of flavors – the savory beef, earthy mushrooms, and tangy sour cream create a harmony that’s both sophisticated and deeply satisfying. Whether you’re cooking for a casual family dinner or hosting friends, this Russian Beef Stroganoff recipe delivers restaurant-quality results right from your kitchen.

Ingredients

• 1.5 pounds beef tenderloin or sirloin, cut into thin strips
• 1 pound mushrooms (button or cremini), sliced
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup sour cream (room temperature)
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish
• 12 ounces egg noodles

Instructions

1. Pat the beef strips dry with paper towels and season generously with salt and pepper. This ensures proper browning.
2. Heat oil in a large skillet over high heat. Working in batches, sear the beef until browned (about 1 minute per side). Remove and set aside.
3. In the same pan, add butter and sauté mushrooms until golden brown (about 5 minutes). Remove and set aside.
4. Reduce heat to medium and cook onions until soft and translucent (about 5 minutes). Add garlic and cook for another minute.
5. Sprinkle flour over the onions and stir for 1-2 minutes to cook out the raw flour taste.
6. Gradually whisk in beef broth, stirring constantly to prevent lumps. Simmer until sauce begins to thicken.
7. Stir in Dijon mustard, then gradually add room temperature sour cream, whisking constantly.
8. Return beef and mushrooms to the pan, heating through but not boiling (to prevent curdling).
9. Serve hot over cooked egg noodles, garnished with fresh parsley.

Cook Time and Serving Size

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Recipe Notes

• Don’t substitute low-fat sour cream – it can curdle easily when heated. Full-fat sour cream provides the best results.
• Bringing the sour cream to room temperature before adding it to the sauce helps prevent curdling.
• If your sauce becomes too thick, thin it with a little beef broth or water.
• For the most tender results, slice the beef against the grain and keep the strips relatively thin (about ¼ inch).
• While egg noodles are traditional, this dish also works well with rice or mashed potatoes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.

Russian Beef Stroganoff

Russian Beef Stroganoff is a classic comfort dish that combines tender strips of beef with a rich, creamy mushroom sauce.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Cuisine Russian

Servings 6

Ingredients

  

• 1.5 pounds beef tenderloin or sirloin cut into thin strips
• 1 pound mushrooms button or cremini, sliced
• 1 large onion finely diced
• 3 cloves garlic minced
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup sour cream room temperature
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish
• 12 ounces egg noodles

Instructions

 

• Pat the beef strips dry with paper towels and season generously with salt and pepper.
• Heat oil in a large skillet over high heat. Working in batches, sear the beef until browned (about 1 minute per side). Remove and set aside.
• In the same pan, add butter and sauté mushrooms until golden brown (about 5 minutes). Remove and set aside.
• Reduce heat to medium and cook onions until soft and translucent (about 5 minutes). Add garlic and cook for another minute.
• Sprinkle flour over the onions and stir for 1-2 minutes to cook out the raw flour taste.
• Gradually whisk in beef broth, stirring constantly to prevent lumps. Simmer until sauce begins to thicken.
• Stir in Dijon mustard, then gradually add room temperature sour cream, whisking constantly.
• Return beef and mushrooms to the pan, heating through but not boiling (to prevent curdling).
• Serve hot over cooked egg noodles, garnished with fresh parsley.