Recipe
There’s something undeniably magical about a bowl of homemade beef stroganoff—tender strips of beef swimming in a rich, creamy sauce with just the right hint of tang, all piled over buttery egg noodles. I’ve made this recipe more times than I can count, and trust me, once you try it, you’ll never go back to the bland, gloopy versions.
The secret? A splash of Worcestershire sauce for depth and a touch of Dijon mustard for brightness, balanced by the velvety smoothness of sour cream. It’s comfort food at its finest, with layers of flavor that make every bite irresistible.
Whether it’s a cozy weeknight dinner or a dish to impress guests, this stroganoff delivers every time—and the best part? It’s easier to make than you think. Let’s get cooking!
Ingredients
To create a rich and comforting Beef Stroganoff, gathering the right ingredients is essential. This classic dish relies on a balance of savory, creamy, and tangy flavors, so every component plays a role. Here’s what you’ll need, with insider tips to guarantee your dish shines:
– Beef (1.5 lbs): Opt for tender cuts like sirloin or ribeye. Thinner strips cook faster and stay juicy.
*Pro tip: Freeze the beef for 20 minutes before slicing—it’ll make cutting easier.*
- Onion (1 medium): Yellow or white onions work best for their sweet, mild flavor.
- Garlic (3 cloves): Fresh garlic is a non-negotiable for depth of flavor.
- Mushrooms (8 oz): Cremini or button mushrooms add earthy notes.
*Feel fancy? Swap in porcini for a richer taste.*
- Butter (3 tbsp): Essential for sautéing and adding richness.
- Flour (2 tbsp): Helps thicken the sauce.
*No flour? Use cornstarch as a substitute.*
- Beef broth (2 cups): Opt for low-sodium to control the saltiness.
- Sour cream (1 cup): The star of the creamy sauce.
*No sour cream? Greek yogurt works in a pinch, but add it at the end to prevent curdling.*
- Dijon mustard (1 tbsp): Adds a subtle tang—don’t skip it!
- Worcestershire sauce (1 tbsp): Brings umami depth.
*No Worcestershire? Soy sauce is a decent substitute.*
– Egg noodles (12 oz): The classic base.
*Swap with rice or mashed potatoes for a twist.*
- Salt and pepper: Season generously throughout cooking.
- Fresh parsley (for garnish): Adds a pop of color and freshness.
*Optional but highly recommended.*
For an elevated touch, add a splash of brandy or white wine to the sauce—it deepens the flavor profile and makes the dish feel restaurant-worthy.
How to Make the Best Classic Beef Stroganoff Recipe
Gradually whisk in beef broth and Worcestershire sauce. Simmer until the sauce thickens slightly. Visual cue: The sauce should coat the back of a spoon.
Return the beef to the skillet and simmer gently. This lets the flavors meld without overcooking the beef. Pro tip: Don’t boil the sauce—it can make the beef tough.
Stir in sour cream at the end and heat through. Add it off the heat to prevent curdling. Watch out: Use full-fat sour cream for the creamiest texture.
Serve immediately over egg noodles or rice. Garnish with fresh parsley for a pop of color. Pro tip: Reheat leftovers gently to preserve the creamy sauce.
Nutrition
Beef Stroganoff is a hearty dish rich in protein and essential nutrients. Here’s a breakdown of its nutritional content per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Carbohydrates | 30 g |
| Fat | 22 g |
| Saturated Fat | 10 g |
| Cholesterol | 85 mg |
| Sodium | 600 mg |
| Fiber | 2 g |
| Sugar | 5 g |
Chef Tips
Perfecting Beef Stroganoff isn’t just about following the recipe—it’s about mastering the details. I always sear the beef in small batches to avoid steaming it. Use full-fat sour cream and add it off-heat to prevent curdling.
Deglaze the pan with brandy for depth, and finish with a splash of lemon juice to brighten the flavors. Don’t overcook the noodles—they should be al dente.
Frequently Asked Questions
Can I Freeze Beef Stroganoff?
I can freeze beef stroganoff, but the sour cream might separate when reheated. I’d recommend freezing it without the sour cream, adding it fresh after reheating. It’ll keep for up to three months in the freezer.
What Wine Pairs Best With Beef Stroganoff?
I’d pair beef stroganoff with a medium-bodied red like pinot noir or merlot—they complement the rich sauce without overpowering it. If you prefer white, a buttery chardonnay works too. Just avoid anything too tannic or sweet.
Can I Use Greek Yogurt Instead of Sour Cream?
Yes, I can use Greek yogurt instead of sour cream—it’s a great swap if I want something lighter. I just have to add it at the end and heat gently to avoid curdling. It’ll still taste creamy and tangy.
Is Beef Stroganoff Gluten-Free?
Beef stroganoff isn’t gluten-free unless you make adjustments. Traditional recipes use flour for thickening and serve it over egg noodles, which contain gluten. I’d swap in gluten-free flour and noodles to make it gluten-free.
What Side Dishes Complement Beef Stroganoff?
I’d pair beef stroganoff with buttery mashed potatoes or egg noodles to soak up the creamy sauce. A crisp green salad or roasted veggies like asparagus add freshness. Warm crusty bread’s perfect for mopping up leftovers.
