Beef stroganoff is a popular Russian food dish made with beef, mushrooms, and a creamy, tangy sauce, usually served over noodles. This practical version sears sirloin steaks before slicing them, then finishes the meat gently in sour-cream sauce so it stays tender without skipping safe cooking temperatures.
Ingredients
- 12 oz (340 g) wide egg noodles
- 1½ lb (680 g) boneless beef sirloin steaks, about ¾ to 1 in (2 to 2.5 cm) thick
- 1 tsp (5 g) kosher salt, plus more for the pasta water
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral cooking oil, divided
- 12 oz (340 g) cremini or button mushrooms, cleaned and sliced
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 2 cloves garlic, minced, about 2 tsp (6 g)
- 2 tbsp (16 g) all-purpose flour
- 1½ cups (360 ml) low-sodium beef broth
- 1 tsp (5 ml) Dijon mustard, optional
- ¾ cup (180 g) full-fat sour cream, brought close to room temperature
- 1 tbsp (14 g) unsalted butter, for the noodles
- 2 tbsp (6 g) chopped fresh dill or parsley, for serving
Instructions
- Bring a large pot of water to a boil and salt it generously. While it heats, pat the steaks dry and season both sides with the salt and pepper. Drying the surface helps the beef brown rather than steam.
- Add the egg noodles to the boiling water and cook according to the package directions, usually 8 to 10 minutes, until just tender. Drain, toss with the butter, and cover loosely. If the noodles finish first, a little starchy cooking water can keep them from sticking.
- While the noodles cook, heat 1 tablespoon (15 ml) of the oil in a large heavy skillet over medium-high heat. Sear the steaks, turning once, until browned and a food thermometer inserted into the thickest part reads 145°F (63°C). The USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. Cooking time varies with thickness and skillet heat; check the temperature rather than relying only on the clock. Transfer the steaks to a clean plate and rest them for 3 minutes.
- Reduce the skillet heat to medium and add the remaining 1 tablespoon (15 ml) oil. Add the mushrooms in a single layer if possible. Cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and become browned. If the pan is crowded, cook them in two batches so they brown instead of turning watery.
- Add the chopped onion and cook for 3 to 4 minutes, stirring, until softened. Stir in the garlic for about 30 seconds, just until fragrant. Sprinkle the flour evenly over the vegetables and stir for 1 minute to coat them; this cooks away the raw flour taste and helps thicken the sauce.
- Pour in the broth gradually while scraping up the browned bits from the bottom of the skillet. Stir in the Dijon, if using, and bring the mixture to a gentle simmer. Cook for 3 to 5 minutes, stirring often, until the sauce lightly coats a spoon. If it becomes thicker than you like, add broth a tablespoon or two at a time.
- Turn the heat to low. Stir a few spoonfuls of warm sauce into the sour cream in a small bowl, then stir that mixture back into the skillet. This gradual warming helps prevent the sour cream from splitting. Do not let the sauce boil once the sour cream is in it.
- Slice the rested beef thinly across the grain, including any juices on the plate. Add the beef to the sauce and turn it gently to coat; warm for 1 to 2 minutes on low without simmering. Taste and adjust the salt and pepper. Spoon over the buttered noodles and finish with dill or parsley.
Tips
- Choose a tender cut. Sirloin is a good balance of flavor, price, and tenderness. Tenderloin also works, though it is more expensive. Avoid very lean, tough stew meat for this quick method; it needs a longer braise and will not become tender in a few minutes.
- Brown in batches. If the steaks or mushrooms crowd the skillet, moisture collects and prevents good browning. Use a second batch or a wider pan, and add a little more oil only if the surface looks dry.
- Keep sour cream smooth. Full-fat sour cream is less prone to curdling than low-fat versions. Let it lose its refrigerator chill, temper it with warm sauce, and keep the finished sauce below a boil. If it looks slightly grainy, take the pan off the heat and whisk gently; avoid adding cold sour cream to a bubbling skillet.
- Use a practical broth substitute. If beef broth is unavailable, use chicken broth or vegetable broth. Either works, though the sauce will taste less deeply beefy. For a gluten-free version, use a measure-for-measure gluten-free flour blend and check that the broth and noodles are gluten-free.
Serving Suggestions
Serve the stroganoff as soon as the beef has warmed through, with the sauce spooned over wide egg noodles. The noodles catch the creamy mushroom sauce, but boiled potatoes, mashed potatoes, or steamed rice are useful alternatives. If you use potatoes, choose a fluffy or all-purpose variety and keep them simply seasoned so they do not compete with the sauce.
A crisp, lightly dressed green salad or steamed green beans adds freshness alongside the rich sauce. Pickled cucumbers or another tart pickle also make a good contrast. Put extra chopped dill or parsley on the table, along with black pepper. Keep the sauce and noodles together only as long as needed for serving; noodles absorb sauce as they sit, so serve extra broth at the table if the sauce has thickened.
Variations
Beef stroganoff has many family and regional versions, and there is no single fixed garnish or sauce formula. Some versions use mustard, others leave it out; some include mushrooms, while others focus on beef and onion. This recipe uses mushrooms for savory depth and a small amount of Dijon for a gentle tang. Leave out the mustard for a milder sauce, or add 1 teaspoon (5 ml) Worcestershire sauce with the broth for a more savory note.
For a more economical dinner, use thinly sliced beef chuck or another tougher cut, but change the method: brown it, add enough broth to cover, and braise gently until tender, which can take 1½ to 2½ hours depending on the cut. Add mushrooms and sour cream near the end as directed. For a meat-free variation, replace the beef with 1 lb (450 g) extra mushrooms and use vegetable broth; cook the mushrooms in batches and expect a deeper mushroom flavor rather than the traditional beef character.
You can also serve the sauce with buckwheat groats, a familiar grain in Russian cooking, instead of noodles. Cook the buckwheat separately according to its package directions and spoon the stroganoff over it. Sour cream is the most accessible choice for this recipe. Crème fraîche can replace it gram for gram and is less likely to split, with a slightly richer, less tangy result; unsweetened plant-based sour cream can work, though its texture and flavor vary by product.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, divided into shallow airtight containers so they cool promptly. Store the noodles separately from the sauce when possible; this keeps them from soaking up all the liquid. The cooked beef and sauce, and the noodles, keep for 3 to 4 days in the refrigerator. Freeze the sauce and beef for up to 2 months for best quality, but expect the sour cream sauce to become less smooth after thawing. Thaw overnight in the refrigerator, not on the counter.
Reheat only the portion you plan to eat. Warm the sauce gently in a covered saucepan over low heat, stirring often and adding a splash of broth or water if needed; avoid a hard boil, which can separate the sour cream. Reheat noodles separately with a spoonful of water, or microwave them covered, stirring once. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. If using a microwave, stir the sauce and check several spots because hot and cool pockets can remain.
Frequently Asked Questions
Can I make beef stroganoff ahead?
For the best texture, cook the noodles and sauce shortly before serving. You can slice the onion and mushrooms and measure the ingredients earlier in the day, then refrigerate them. The sauce can also be made ahead and chilled, but add the sour cream gently when reheating and warm the beef in the sauce just before serving.
Why did my sauce become thin?
Mushrooms can release more liquid than expected, or the broth may not have simmered long enough. Let the sauce simmer gently before adding sour cream until it lightly coats a spoon. If it is still thin, mix 1 teaspoon (3 g) flour with 1 tablespoon (15 ml) cool water, stir it into the simmering sauce, and cook for another minute before adding the sour cream.
Can I use ground beef instead of steak?
Yes, but the texture will be different. Brown 1½ lb (680 g) ground beef, breaking it into small pieces, and use a thermometer to verify it reaches the USDA FSIS safe minimum of 160°F (71°C). Drain excess fat if needed, then prepare the mushroom sauce in the same skillet and stir the cooked beef back in.
What can I use instead of sour cream?
Crème fraîche is the closest easy substitute and can be used in the same quantity. Plain full-fat Greek yogurt is another option, but it is more likely to curdle and tastes tangier; temper it with warm sauce and stir it in off the heat. Avoid sweetened or flavored yogurt.
How do I keep the beef tender?
Use a tender steak cut, avoid overcrowding the pan, and slice across the grain after the required rest. Do not simmer the sliced steak in the sauce: it only needs a minute or two to warm through. For a tougher cut, use the longer braising variation rather than trying to cook it quickly.
Related
- Russian Traditional Food: A Classic Beet Borscht Recipe
- Traditional Russian Christmas Food: Kutia Recipe
- Russian Recipes for Dinner: Classic Beef Stroganoff
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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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