Beef Stroganoff

4.74 from 15 votes

Discover the perfect balance of savory delight and homely comfort in this Beef Stroganoff recipe. Imagine tender strips of rib eye steak and hearty cremini mushrooms, all bathing in a lusciously creamy, tangy sauce. A hint of white wine elevates the depth of flavors, making every spoonful a gourmet experience. Topped off with egg noodles that perfectly soak up the exquisite sauce, this dish is a symphony of textures and tastes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Russian

Servings:

Calories: 717kcal

Author: Joanna Cismaru

Ingredients

1 pound rib eye steak cut into small thin strips
2 tablespoons olive oil
2 tablespoons butter unsalted
1 small onion chopped
2 cloves garlic minced
8 ounce cremini mushrooms stems trimmed and sliced
3 tablespoons all-purpose flour
¼ cup dry white wine
3 cups beef broth low sodium
¾ cup sour cream
8 ounces egg noodles

US Customary - Metric

Instructions

Heat 1 tablespoon oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside. Add remaining 1 tablespoon oil and repeat with remaining beef.
Turn the heat down to a medium-high. Add the butter and melt. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes.
Add the mushrooms and cook until they start to brown. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
Sprinkle the flour over the mushrooms and stir. Cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes.
Stir in the wine and cook for 1 minute. Add the broth, sour cream and stir until incorporated. Don't worry if it looks split, sour cream will "melt" as it heats.
Add the noodles and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.
Add beef back in including all the juices left in the plate. Simmer for 1 minute, then remove from stove immediately.
Garnish with parsley and serve.

Notes

Beef: You can substitute rib eye steak with other tender cuts like sirloin or tenderloin.
Sour Cream: For a lower-fat alternative, use Greek yogurt instead of sour cream. Just note that this will slightly alter the flavor.
Noodles: If you plan to have leftovers or are making this ahead of time, consider cooking the noodles separately to prevent them from becoming too soft.
Storage: Leftover Beef Stroganoff can be refrigerated for up to 3 days or frozen for up to 3 months. However, if you plan to freeze, it's best to do so without the noodles to maintain the dish's texture.
Reheating: When ready to enjoy your leftovers, defrost overnight in the fridge if frozen, then gently reheat on the stove. If you've cooked your noodles separately, simply add them to the stroganoff while reheating.

Nutrition