Beef stroganoff is a classic Russian dish that has gained popularity in many parts of the world. This hearty and flavorful dish is typically made with strips of beef, mushrooms, onions, and a sour cream-based sauce, and is served over a bed of noodles or rice. The origins of beef stroganoff can be traced back to the mid-19th century, and it has since become a staple in many households and restaurants. Beef stroganoff is known for its rich and creamy sauce, tender beef, and earthy mushrooms, making it a perfect meal for any occasion. In this article, we'll provide you with some tips and information to help you make the best beef stroganoff possible, so read on to learn more!

Beef Stroganoff

Prep Time: 5 MINUTES  
Cook Time: 25 MINUTES  
Total Time: 30 MINUTES  
Yield: 4-6 SERVING

INGREDIENTS

  • 1 pound uncooked wide egg noodles
  • 1/4 cup butter, divided
  • 1 1/2 pounds thinly-sliced steak (I recommend flank steak)
  • fine sea salt and freshly-cracked black pepper
  • 1 small white onion, thinly sliced
  • 1 pound sliced mushrooms (I used a mix of button and baby bella mushrooms)
  • 4 cloves garlic, minced or pressed
  • 1/2 cup dry white wine*
  • 1 1/2 cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1/2 cup plain Greek yogurt or light sour cream
  • chopped fresh parsley (optional)

INSTRUCTIONS

  • Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain. (For optimal timing, I recommend adding the egg noodles to the boiling water at the same time that you begin Step 4, listed below.)
  • Sauté the steak: Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside.  (If your pan is not big enough to fit all of the steak in a single layer, cook half of the steak in 1 tablespoon of butter. Then repeat with a second batch.)
  • Sauté the veggies: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
  • Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.
  • Serve: Serve warm over egg noodles, garnished with a sprinkle of parsley and an extra twist of black pepper, if desired.

Tips:

  • Use the right cut of beef: Beef stroganoff is traditionally made with tender cuts of beef like sirloin or tenderloin. Trim off any excess fat before cooking.
  • Brown the beef: Brown the beef in a hot skillet before adding it to the sauce. This helps to develop flavor and texture.
  • Use a flavorful sauce: A creamy sauce made with beef broth, sour cream, and mustard is traditional for beef stroganoff. Add herbs and spices like paprika and thyme for extra flavor.
  • Cook the noodles separately: Cook the noodles separately from the beef and sauce, and then add them at the end. This ensures that the noodles don't become mushy and overcooked.
  • Add vegetables: Adding vegetables like mushrooms, onions, and garlic can add flavor and nutrition to your dish.

FAQs:

Can I use a different type of meat? 
Yes, you can use chicken or pork instead of beef, or make a vegetarian version with mushrooms or tofu.

Can I use a different type of noodle? 
Yes, you can use egg noodles, fettuccine, or any other type of noodle you prefer.

Can I make beef stroganoff ahead of time? 
Yes, you can make beef stroganoff ahead of time and reheat it later. Store the cooked beef and sauce in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a skillet or microwave.

Can I use low-fat sour cream? 
Yes, you can use low-fat sour cream if you prefer.
Can I make beef stroganoff in a slow cooker? Yes, you can make beef stroganoff in a slow cooker. Brown the beef first, then add it to the slow cooker with the sauce and vegetables. Cook on low for 6-8 hours or high for 3-4 hours.

Storage:

Refrigerator: Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days.

Freezer: You can freeze beef stroganoff for up to 3 months. Cool the beef stroganoff completely before transferring it to an airtight container or freezer bag. To reheat, thaw in the refrigerator overnight and then reheat in a skillet or microwave.

Reheating: Reheat the beef stroganoff in a skillet over medium heat until heated through, or in the microwave for 1-2 minutes, stirring occasionally. Add a splash of beef broth or water if the sauce has thickened too much.