Ingredients

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.

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Instructions

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

Serving Size: one normal portion
Calories: 650
Protein: 50g