Beef and Mushroom Stroganoff

There’s something undeniably comforting about a creamy, savory dish on a chilly evening. For my family, Beef and Mushroom Stroganoff has become the quintessential weeknight indulgence that feels special without being fussy. From the moment the aroma of sautéed onions and mushrooms fills the kitchen, anticipation builds. The tender beef, simmered in a rich and tangy sour cream sauce, mingled with earthy mushrooms, served over a bed of fluffy egg noodles – it’s a symphony of flavors and textures that always brings smiles to the table. Even my pickiest eater, usually skeptical of anything with mushrooms, devours every last bite. This isn’t just a recipe; it’s a warm hug in a bowl, a culinary classic that has earned its place as a family favorite and is now ready to become a staple in your home too.

Ingredients: The Foundation of Flavorful Stroganoff

To create the perfect Beef and Mushroom Stroganoff, you’ll need a selection of quality ingredients. Each component plays a crucial role in building the depth and richness of this classic dish.

• Beef Sirloin or Tenderloin (1.5 lbs): Choose a tender cut of beef like sirloin or tenderloin, cut into thin strips or cubes. These cuts become incredibly succulent when simmered in the creamy sauce, ensuring melt-in-your-mouth tenderness.
• Cremini Mushrooms (1 lb): Also known as baby bellas, cremini mushrooms offer an earthy, robust flavor that complements the beef beautifully. You can also use white button mushrooms, but cremini mushrooms provide a richer, more nuanced taste. Slice them thickly to retain their texture during cooking.
• Yellow Onion (1 large): A foundational aromatic, yellow onion provides a sweet and savory base note to the stroganoff. Diced finely, it softens and caramelizes during sautéing, adding depth of flavor to the sauce.
• Garlic (3 cloves): Fresh garlic, minced or pressed, brings pungent aroma and flavor. It adds a subtle bite and complexity that enhances the overall taste profile.
• Butter (4 tbsp): Use unsalted butter for richness and flavor. Butter is essential for sautéing the vegetables and creating the roux, which thickens the sauce.
• All-Purpose Flour (3 tbsp): All-purpose flour acts as a thickening agent. It’s whisked into the melted butter to create a roux, the base for a smooth and creamy sauce.
• Beef Broth (2 cups): Good quality beef broth is crucial for adding savory depth and moisture to the stroganoff. Opt for low-sodium broth to control the salt level.
• Dry Red Wine (1/2 cup): A dry red wine, such as Merlot or Cabernet Sauvignon, adds complexity and acidity to the sauce. The alcohol cooks off, leaving behind a depth of flavor that elevates the dish. (Optional, but highly recommended).
• Dijon Mustard (1 tbsp): Dijon mustard provides a subtle tang and sharpness that cuts through the richness of the cream and adds a layer of complexity.
• Worcestershire Sauce (1 tbsp): Worcestershire sauce adds umami and depth of flavor, enhancing the savory notes of the beef and mushrooms.
• Sour Cream (1 cup): Full-fat sour cream is key to the signature creamy tang of stroganoff. It’s added at the end of cooking to create the velvety sauce.
• Fresh Parsley (1/4 cup): Fresh parsley, chopped, adds a bright, herbaceous note and a pop of color as a garnish.
• Salt and Black Pepper: Essential for seasoning and enhancing the flavors. Adjust to taste throughout the cooking process.
• Egg Noodles (1 lb): Wide egg noodles are the classic accompaniment to stroganoff. Their broad surface area is perfect for soaking up the delicious creamy sauce. You can also serve it over rice, mashed potatoes, or pasta.
• Olive Oil (2 tbsp): For searing the beef and sautéing the vegetables. Olive oil provides a neutral flavor and helps prevent sticking.

Instructions: Crafting Your Delicious Beef and Mushroom Stroganoff

Follow these step-by-step instructions to create a truly exceptional Beef and Mushroom Stroganoff that will impress your family and friends.

Step 1: Prepare the Beef

Begin by preparing the beef. If using a larger cut like sirloin, trim away any excess fat or silver skin. Slice the beef into thin strips, about ¼ inch thick and 2-3 inches long. Alternatively, you can cut the beef into small cubes, around ½ inch in size. Season the beef generously with salt and freshly ground black pepper.

Step 2: Sear the Beef

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering hot, add the beef in batches, being careful not to overcrowd the pan. Overcrowding will steam the beef instead of searing it. Sear the beef on all sides until nicely browned, about 2-3 minutes per batch. Remove the seared beef from the skillet and set aside. Don’t worry about cooking the beef through at this stage; it will finish cooking in the sauce.

Step 3: Sauté the Aromatics

Reduce the heat to medium. Add butter to the same skillet. Once the butter is melted and foamy, add the diced yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic.

Step 4: Sauté the Mushrooms

Add the sliced cremini mushrooms to the skillet with the onions and garlic. Increase the heat slightly to medium-high and sauté the mushrooms until they release their moisture and begin to brown, about 8-10 minutes. Stir occasionally to ensure even cooking and prevent sticking. As the mushrooms cook, they will initially absorb the butter and oil, then release their liquid. Continue cooking until this liquid evaporates and the mushrooms start to brown and become tender.

Step 5: Create the Roux and Sauce Base

Reduce the heat to medium-low. Sprinkle the all-purpose flour over the sautéed vegetables and cook, stirring constantly, for about 1-2 minutes. This cooks out the raw flour taste and creates a roux, which will thicken the sauce. Gradually whisk in the beef broth, ensuring there are no lumps. Stir in the dry red wine (if using), Dijon mustard, and Worcestershire sauce. Bring the sauce to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened slightly.

Step 6: Simmer the Stroganoff

Return the seared beef to the skillet with the sauce. Reduce the heat to low, cover the skillet, and simmer gently for 15-20 minutes, or until the beef is tender and cooked through. Simmering allows the flavors to meld together beautifully and the beef to become incredibly tender. Check the seasoning and adjust with salt and pepper to taste.

Step 7: Finish with Sour Cream

Remove the skillet from the heat and gently stir in the sour cream. It’s important to remove the skillet from the heat before adding the sour cream to prevent it from curdling. Stir until the sour cream is fully incorporated and the sauce is smooth and creamy. Do not boil the stroganoff after adding the sour cream, as this can cause it to separate.

Step 8: Cook the Egg Noodles (or Preferred Side)

While the stroganoff is simmering, cook the egg noodles according to package directions until al dente. Drain the noodles and set aside.

Step 9: Serve and Garnish

Serve the Beef and Mushroom Stroganoff immediately over a bed of hot egg noodles. Garnish generously with fresh chopped parsley. A dollop of extra sour cream on top is also a welcome addition for those who love extra creaminess.

Nutrition Facts: A Glance at What’s in Your Stroganoff (per serving)

This nutritional information is an estimate and can vary based on specific ingredients and portion sizes. It is calculated per serving, assuming 6 servings from the recipe.

• Serving Size: Approximately 1.5 cups
• Calories: 550-650 kcal
• Protein: 40-50g

Note: These values are approximate and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time: From Prep to Plate in Under an Hour

Beef and Mushroom Stroganoff is surprisingly efficient to make, making it perfect for a satisfying weeknight meal.

• Prep Time: 20 minutes (This includes slicing beef, chopping vegetables, and gathering ingredients.)
• Cook Time: 35 minutes (This includes searing beef, sautéing vegetables, simmering the sauce, and cooking noodles.)
• Total Time: Approximately 55 minutes (From start to finish, you can have a delicious homemade Stroganoff on the table in under an hour.)

How to Serve: Delicious Accompaniments for Your Stroganoff

Beef and Mushroom Stroganoff is traditionally served over egg noodles, but its versatility allows for various delicious pairings. Here are some serving suggestions:

• Classic Egg Noodles: Wide egg noodles are the quintessential choice, perfectly capturing the creamy sauce in their folds.
• Fluffy Rice: Serve over white rice, brown rice, or even wild rice for a lighter option that still soaks up the sauce beautifully.
• Creamy Mashed Potatoes: For ultimate comfort food, spoon stroganoff over a bed of buttery mashed potatoes.
• Crusty Bread: A side of crusty bread, like sourdough or baguette, is perfect for soaking up every last bit of the rich sauce.
• Polenta: Creamy polenta provides a delightful textural contrast to the tender beef and creamy sauce.
• Pasta: Beyond egg noodles, try serving stroganoff with other pasta shapes like fettuccine, tagliatelle, or pappardelle.
• Roasted Vegetables: Add a side of roasted vegetables, like asparagus, broccoli, or green beans, for a balanced and nutritious meal.
• Simple Salad: A fresh green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the stroganoff.

Additional Tips: Elevate Your Stroganoff to Perfection

Want to take your Beef and Mushroom Stroganoff to the next level? Here are eight essential tips to ensure Stroganoff success:

1. Quality Beef Matters: Invest in a good quality cut of beef like sirloin or tenderloin. The tenderness of the beef is key to a truly enjoyable Stroganoff. Avoid tougher cuts that require long braising times for this recipe.
2. Don’t Overcrowd the Pan When Searing: Sear the beef in batches to ensure proper browning. Overcrowding will steam the beef, preventing it from developing a flavorful crust.
3. Properly Brown the Mushrooms: Sauté the mushrooms until they are deeply browned and have released all their moisture. This step is crucial for developing their rich, earthy flavor. Rushing this step will result in bland, watery mushrooms.
4. Don’t Skip the Roux: Creating a roux with butter and flour is essential for thickening the sauce to the perfect creamy consistency. Cook the roux for a minute or two to eliminate the raw flour taste.
5. Use Full-Fat Sour Cream: Full-fat sour cream provides the best flavor and texture. Reduced-fat or fat-free sour cream may curdle or not create the same creamy richness.
6. Add Sour Cream Off Heat: Always add the sour cream off the heat to prevent it from curdling or separating. Gently stir it in until smooth and creamy.
7. Seasoning is Key: Taste and season throughout the cooking process. Don’t be afraid to adjust the salt, pepper, Dijon mustard, and Worcestershire sauce to your liking. Proper seasoning is what brings all the flavors together.
8. Make it Ahead (Partially): You can prepare the stroganoff base (up to the point of adding sour cream) ahead of time. Reheat gently and then stir in the sour cream just before serving. This makes it a great option for entertaining.

FAQ: Your Burning Stroganoff Questions Answered

Still have questions about making the perfect Beef and Mushroom Stroganoff? Here are answers to some frequently asked questions:

Q1: Can I use a different type of beef?

A: While sirloin or tenderloin are ideal, you can use other tender cuts like ribeye or even top round if thinly sliced and tenderized. Avoid tougher cuts like chuck roast, which require long braising and are not suitable for this quicker method.

Q2: Can I use different types of mushrooms?

A: Absolutely! Cremini mushrooms are excellent, but you can also use white button mushrooms, shiitake, oyster mushrooms, or a mix of wild mushrooms for a more complex flavor profile. Each type of mushroom will bring slightly different nuances to the dish.

Q3: Can I make Stroganoff without red wine?

A: Yes, you can omit the red wine. If you do, you might want to add a splash of beef broth or a tablespoon of balsamic vinegar to add a bit of depth and acidity to the sauce. Red wine adds a richer flavor, but it’s not essential.

Q4: Can I freeze Beef Stroganoff?

A: Freezing Stroganoff is not recommended as the sour cream-based sauce can sometimes separate or become grainy upon thawing. It’s best enjoyed fresh. However, if you must freeze it, use full-fat sour cream and reheat it gently over low heat, stirring frequently.

Q5: How long does leftover Stroganoff last in the refrigerator?

A: Leftover Beef and Mushroom Stroganoff can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until heated through.

Q6: Can I make Stroganoff vegetarian?

A: Yes, you can easily adapt this recipe for a vegetarian version. Simply omit the beef and increase the amount of mushrooms, or add other vegetables like bell peppers, zucchini, or eggplant. You can also use vegetable broth instead of beef broth.

Q7: What can I do if my Stroganoff sauce is too thin?

A: If your sauce is too thin, you can thicken it by making a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stirring it into the simmering sauce. Cook for a few minutes until the sauce thickens. Alternatively, simmer the sauce uncovered for a bit longer to allow it to reduce and thicken naturally.

Q8: Can I add onions and garlic powder if I don’t have fresh?

A: While fresh onions and garlic provide the best flavor, you can use onion powder and garlic powder as substitutes in a pinch. Use about 1 teaspoon of onion powder and ½ teaspoon of garlic powder. However, sautéing fresh onions and garlic really enhances the flavor of the stroganoff.

Enjoy making this classic and comforting Beef and Mushroom Stroganoff! It’s a dish that’s sure to become a regular in your recipe rotation.

Print