Russian beef stroganoff is a stovetop main of seared beef in a creamy sour-cream and mushroom sauce, usually served over egg noodles. This version keeps the beef tender by cooking it quickly, then finishes the sauce gently; mushrooms and seasonings vary among family and regional versions.
Ingredients
- 12 ounces (340 g) wide egg noodles
- 1 tablespoon (15 g) kosher salt, for the noodle water
- 1½ pounds (680 g) sirloin steak, trimmed and cut across the grain into strips about ¼ inch (6 mm) thick
- ¾ teaspoon (4 g) fine salt, divided
- ½ teaspoon (1 g) freshly ground black pepper, divided
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, about 5 ounces (140 g), thinly sliced
- 8 ounces (225 g) cremini or white mushrooms, sliced
- 2 garlic cloves (about 6 g), finely chopped
- 2 tablespoons (16 g) all-purpose flour
- 1 cup (240 ml) low-sodium beef broth
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) Worcestershire sauce
- ½ teaspoon (1 g) sweet paprika
- ½ cup (120 g) full-fat sour cream, at room temperature
- 2 tablespoons (8 g) chopped fresh parsley, for serving
Instructions
- Prepare the ingredients. Pat the steak dry, trim away any tough silver skin, and slice it across the grain into evenly sized strips. Thin, even slices cook quickly and are easier to keep tender. Slice the onion and mushrooms, chop the garlic and parsley, and measure the sauce ingredients before heating the pan. This hands-on preparation takes about 25 minutes.
- Cook and drain the noodles. Bring a large pot of water to a boil; allow about 8 minutes for the water to heat. Add the tablespoon of salt and noodles, then cook for about 10 minutes or for the package’s suggested time until just tender. Drain well. Keep the noodles covered while you make the sauce; do not rinse them, since their surface starch helps the sauce cling.
- Sear the beef in batches. Season the steak with about half the measured salt and pepper. Heat the oil in a large skillet over medium-high heat until it shimmers. Add half the beef in a single layer and sear for about 1½ minutes per side, turning once; transfer it to a clean plate. Repeat with the remaining beef, adding a little more oil only if the pan is dry. Avoid crowding the skillet, which makes the meat steam instead of brown. Check the thickest pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Let the seared beef rest for 3 minutes while you cook the vegetables.
- Cook the vegetables. Reduce the heat to medium and add the butter. When melted, stir in the onion and mushrooms. Cook for about 7 minutes, stirring now and then, until the onion softens and the mushrooms release their liquid and begin to brown. Add the garlic and paprika and stir for 30 seconds, just until fragrant. Sprinkle in the flour and stir for 1 minute so it coats the vegetables and loses its raw taste.
- Make the sauce. Pour in the broth a little at a time while stirring and scraping up the browned bits from the pan. Stir in the mustard and Worcestershire sauce, then bring the mixture to a gentle simmer. Cook for about 5 minutes, stirring often, until the sauce thickens enough to coat a spoon. If it becomes too thick, loosen it with a splash of broth or water.
- Finish gently and serve. Put the sour cream in a small bowl and stir in 2 tablespoons of the hot sauce, one spoonful at a time. This tempers the cream and helps prevent curdling. Stir the mixture back into the skillet over low heat; do not let the sauce boil. Add the rested beef and any juices from its plate, then warm for about 2 minutes, stirring until hot throughout. Taste and adjust the remaining salt and pepper. Spoon the stroganoff over the drained noodles and scatter parsley on top.
Tips
- Slice across the grain. Look for the direction of the long muscle fibers and cut across them. Shorter fibers make each bite more tender. If the steak is difficult to slice, chill it in the freezer for 15 to 20 minutes first; it should firm up without freezing solid.
- Brown, don’t steam, the beef. A crowded skillet releases moisture and prevents good browning. Cook in batches and let the pan regain its heat between them. The browned bits left in the skillet add flavor to the broth-based sauce.
- Keep sour cream from splitting. Use full-fat sour cream at room temperature, temper it with warm sauce, and keep the skillet at low heat after adding it. Boiling can make the sauce grainy. For a substitute, use plain full-fat Greek yogurt in the same amount; it tastes tangier and is also best stirred in off the heat.
- Choose a practical broth substitute. If you do not have beef broth, use chicken broth or vegetable broth in the same quantity. The sauce will taste lighter and less beefy, so taste it before serving and adjust the mustard, salt, and pepper.
Serving Suggestions
Wide egg noodles are a classic, dependable base because their broad surface catches the creamy sauce. Buttered noodles work well, but the stroganoff is rich enough that plain, freshly drained noodles are usually all it needs. Spoon the sauce over the noodles rather than stirring everything together in the skillet; this keeps the noodles from absorbing too much sauce before dinner reaches the table.
For other familiar accompaniments, serve it over mashed potatoes, boiled potatoes, or steamed rice. A crisp green salad with a simple vinaigrette, steamed green beans, or roasted broccoli balances the richness and adds a fresh contrast. A small dish of pickles or another tart, crunchy vegetable can also work nicely alongside the creamy sauce. Add parsley at the end for a fresh finish, and put extra black pepper on the table for anyone who wants it.
Variations
Make a mushroom-forward version: Increase the mushrooms to 12 ounces (340 g) and reduce the beef to 1¼ pounds (565 g). Cook the mushrooms in batches if needed so they brown rather than stew. This version has a more pronounced earthy flavor, while still keeping the beef as the main ingredient.
Use a different cut: Tenderloin cooks quickly and is especially tender, but it is costly. Top sirloin is a good balance of tenderness and price. Avoid very lean, tough cuts that need long braising; a quick skillet sauce will not give them enough time to soften. If substituting a tougher cut, choose a braising-style recipe with different timing rather than simply extending this one, since the sour cream sauce can become too concentrated.
Adjust the tang and seasoning: A teaspoon of prepared horseradish stirred into the finished sauce gives it a sharper edge. You can also add a little extra Dijon mustard. These are optional additions, not necessary for the recipe. For a milder sauce, leave out the Worcestershire sauce; the result will be a little less savory but still balanced by the beef, broth, and mushrooms.
Serve without noodles: Spoon the stroganoff over mashed potatoes or rice, or offer it with crusty bread to catch the sauce. If you use a side that is already salted, taste the sauce before adding more salt. The noodle quantity and sauce remain the same, so choose an accompaniment that comfortably serves four.
Storage and Reheating
For food safety, refrigerate the beef and sauce within 2 hours of cooking. Store them in a covered, shallow container in the refrigerator for 3 to 4 days. If possible, keep the noodles separate so they do not soak up the sauce and become soft. Cool leftovers promptly rather than leaving the skillet on the counter to cool completely.
Reheat the sauce gently in a covered saucepan over low heat, stirring regularly. Add a splash of broth or water if it has thickened in the refrigerator. Warm leftovers to 165°F (74°C), checking with a food thermometer, and avoid boiling the sour-cream sauce. Reheat noodles separately in hot water or in the microwave with a spoonful of water. You can freeze the beef and sauce in a freezer-safe container for up to 2 months, though the sour cream may separate slightly after thawing. Thaw overnight in the refrigerator and reheat gently; stirring can bring the sauce back together, but its texture may be less smooth. For best quality, make fresh noodles when serving frozen sauce.
Frequently Asked Questions
Can I make beef stroganoff ahead?
Yes. You can slice the vegetables and beef a day ahead and keep them covered separately in the refrigerator. You can also cook the sauce ahead, refrigerate it promptly, and reheat it gently before stirring in the sour cream and freshly cooked beef. For the best texture, cook the noodles close to serving time.
Why is my stroganoff sauce lumpy or grainy?
Flour can clump if broth is poured in all at once, so add it gradually while stirring. A grainy or separated sauce is often caused by boiling after sour cream is added. Temper the sour cream with warm sauce first, lower the heat, and warm the finished dish gently rather than letting it bubble.
Can I use ground beef instead of steak?
Yes, although the texture will be different from the classic strips of beef. Brown 1½ pounds (680 g) of ground beef, breaking it into small pieces, and drain excess fat before making the sauce. Check that ground beef reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C). Add it back to the sauce to warm through.
Are mushrooms traditional in Russian beef stroganoff?
Recipes vary: some include mushrooms, while others focus on beef, onion, and a sour-cream sauce. This recipe uses mushrooms for extra savory flavor and texture, but you can leave them out. If you omit them, use the same method and cook the onion until soft before adding the garlic and flour.
What can I use instead of sour cream?
Plain full-fat Greek yogurt is the easiest substitute, used in the same quantity. It brings a sharper tang and can separate if boiled, so temper it and stir it in over low heat. Crème fraîche can also be used in the same amount; it is richer and usually more tolerant of gentle heat, but it has a milder tang than sour cream.
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- Traditional Russian Food and Drinks: Okroshka
- Traditional Russian New Year Food: Olivier Salad Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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