Beef Stroganoff Recipe
This Beef Stroganoff Recipe takes tender steak and earthy mushrooms with a homemade cream sauce, and serves it over tender egg noodles for a cozy, satisfying meal! It's the kind of dish that is both elegant and a breeze to make on busy weeknights. Your family's going to love this one!
Servings: 6
Ingredients
- 2 tablespoons canola oil
- 2 pounds New York strip steak cut into 1/2 inch x 1 inch wide strips
- 2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons pepper divided
- 2 tablespoons butter
- 16 ounces sliced mushrooms
- 1 large onion diced
- 1 garlic clove minced
- ½ cup dry white wine
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Dijon mustard
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken stock
- 1 ½ cups sour cream room temperature
- flat-leaf parsley coarsely chopped, for garnish
Instructions
- Bring the steak and sour cream to room temperature 20 minutes beforehand (and while you gather the rest of your ingredients).
- In a large cast iron pan or other heavy-bottomed frying pan, heat the oil over high heat until it starts to shimmer.2 tablespoons canola oil
- While the oil is heating up, season the steak with paprika, 1 ½ teaspoons salt, and 1 ½ teaspoons pepper and transfer the strips to the hot oil (working in batches so you don’t overcrowd the pan). Sear the strips so they are nicely browned on the outside but still pink inside (this won’t take long, so keep a careful eye on them). Transfer them to a plate and set aside.2 pounds New York strip steak, 2 teaspoons paprika, 2 teaspoons salt, 2 teaspoons pepper
- Add the butter to the pan, and when it begins to foam, add the mushrooms, onions, and garlic. Season with ½ teaspoon salt and ½ teaspoon pepper. Allow the mushrooms to cook down so they release all their moisture and become brown (about 10-15 minutes).2 tablespoons butter, 16 ounces sliced mushrooms, 1 large onion, 1 garlic clove
- Deglaze the pan by scraping up any caramelized bits. Add the wine and simmer over medium heat until the mushrooms have absorbed the wine.1/2 cup dry white wine
- Stir in the Worcestershire sauce and Dijon mustard, and sprinkle in the flour. Stir until the mixture coats the mushrooms.1 tablespoon Worcestershire sauce, 1 1/2 teaspoons Dijon mustard, 2 tablespoons all-purpose flour
- Add the chicken stock and cook until thickened. If you like, you can season with additional salt and pepper to taste.1 1/2 cups chicken stock
- Remove the pan from the heat and add ½ cup of the mushroom mixture to the bowl of sour cream (stir in ¼ cup at a time). Add the sour cream mixture back to the pan and stir until combined.1 1/2 cups sour cream
- Transfer the beef (and any accumulated juices) to the pan and gently fold it into the cream sauce until combined.
- Garnish with chopped parsley and serve with wide egg noodles or pappardelle pasta.flat-leaf parsley
Notes
Tips for the Best Beef Stroganoff Recipe
- Quickly sear the steak! Since the steak is in such small pieces, it is important to sear them quickly to avoid overcooking. This will result in tender, flavorful bites of beef!
- To achieve the most tender bite of steak, cut it against the grain. You can further tenderize the steak by pounding it with a meat mallet; however, if you properly sear the meat, it should be tender without this needing to be done.
- It is best to use an oil with a high smoke point of 400 degrees Fahrenheit, such as vegetable oil or canola oil. Other good options are grapeseed and avocado oil, which have a neutral taste.
- Allow the beef and sour cream to come to room temperature! Cold beef won’t brown as nicely as beef that has been brought to room temperature. And if the sour cream is brought to room temperature first, it will be smooth, without any clumps.
Storage
Storage: Cover with foil or plastic wrap or place in an airtight container and store in the refrigerator for 3 days. To reheat, simply warm up in a saucepan until heated through! Freeze: I don't recommend freezing beef stroganoff since the sour cream sauce will not have the same creamy texture after thawing!Nutrition
Serving: 1serving | Calories: 615kcal | Carbohydrates: 16g | Protein: 37g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 1047mg | Potassium: 933mg | Fiber: 3g | Sugar: 6g | Vitamin A: 812IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 3mg
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