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Tender strips of beef and sautéed mushrooms bathed in a rich, creamy sour cream sauce. This classic Russian comfort food is perfect served over buttery egg noodles for a hearty and satisfying meal.
For 4 servings
Prepare the beef. Pat the beef strips dry with paper towels and season generously with 1 tsp salt and 0.5 tsp black pepper. This helps create a good sear.
Sear the beef. In a large skillet or Dutch oven, heat olive oil and 1 tbsp of butter over medium-high heat. Once shimmering, add half the beef in a single layer. Sear for 1-2 minutes per side until deeply browned. Do not overcrowd the pan. Transfer the seared beef to a plate and repeat with the remaining beef.
Sauté aromatics. Reduce heat to medium and add the remaining 2 tbsp of butter to the skillet. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Add the sliced mushrooms and a pinch of salt, cooking for 7-9 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for 1 minute more until fragrant.
Build the sauce. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw taste. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Whisk in the Dijon mustard and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
Combine and finish. Reduce the heat to low. Return the seared beef and any accumulated juices to the skillet. Stir to combine and let it gently simmer for 2-3 minutes for the flavors to meld. Remove the skillet from the heat entirely and let it cool for 1-2 minutes. This is crucial to prevent curdling. Stir in the room-temperature sour cream until the sauce is smooth and creamy.
Serve. While the stroganoff is finishing, cook egg noodles according to package directions. Serve the beef stroganoff immediately over the hot noodles, garnished with fresh parsley. Taste and adjust seasoning with more salt and pepper if needed before serving.
Tender strips of beef and sautéed mushrooms bathed in a rich, creamy sour cream sauce. This classic Russian comfort food is perfect served over buttery egg noodles for a hearty and satisfying meal.
This russian recipe takes 50 minutes to prepare and yields 4 servings. At 782.6 calories per serving with 47.19g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Replace the beef with thinly sliced chicken breast, pork tenderloin, or even meatballs for a different take on the classic.
Omit the beef and double the amount of mushrooms. Use a mix of cremini, shiitake, and oyster mushrooms. Substitute vegetable broth for beef broth and use a vegetarian Worcestershire sauce.
Add a teaspoon of smoked paprika along with the flour for a smoky depth, or stir in a tablespoon of chopped fresh dill with the parsley at the end for a more traditional Eastern European flavor.
If you don't have sour cream, you can use full-fat Greek yogurt or crème fraîche for a similar tangy, creamy finish.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function.
This dish is a good source of B vitamins, particularly B12 from beef and B2 (riboflavin) and B3 (niacin) from mushrooms. These vitamins are crucial for energy production and maintaining a healthy nervous system.
Beef provides highly absorbable iron, which is vital for preventing anemia, as well as zinc and selenium, which support immune function and antioxidant defenses.
A typical serving of this Beef Stroganoff, including about 1.5 cups of the stroganoff and a portion of egg noodles, contains approximately 900-950 calories. This is an estimate and can vary based on the exact ingredients used, such as the fat content of the beef and sour cream.
Beef Stroganoff is a rich and hearty comfort food, so it's higher in calories, fat, and sodium. While it provides significant protein from beef and nutrients from mushrooms, it's best enjoyed in moderation as part of a balanced diet. You can make it lighter by using leaner beef, low-fat sour cream, and serving it with a side salad.
The best cuts are tender ones that cook quickly. Beef tenderloin (filet mignon) is the most luxurious choice. Boneless ribeye or top sirloin are also excellent options that offer great flavor and tenderness without being prohibitively expensive.
There are two key steps. First, use full-fat sour cream and let it come to room temperature before adding it. Second, and most importantly, remove the skillet from the heat for a minute or two before stirring in the sour cream. Adding cold sour cream to a boiling sauce will cause it to split.
Yes. To make it gluten-free, replace the all-purpose flour with a gluten-free all-purpose blend or cornstarch (use about half the amount). Also, ensure your Worcestershire sauce is certified gluten-free and serve over gluten-free pasta, rice, or mashed potatoes.
You can prepare the dish up to the point before adding the sour cream. Cool and refrigerate for up to 2 days. When ready to serve, gently reheat the beef and sauce on the stovetop over low heat, then remove from heat and stir in the sour cream just before serving.