The Best Classic Beef Stroganoff Recipe Ever

Scott Phillips

Servings: 4-6

This classic stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It's a rich yet homey meal that comes together quickly enough to make even on a weeknight.

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Ingredients

• Kosher salt
• 1-1/2 lb. beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
• Freshly ground black pepper
• 2 Tbs. canola oil
• 3 Tbs. unsalted butter
• 10 oz. white button mushrooms, cut into 1/4-inch-thick slices (4 cups)
• 1 cup finely chopped yellow onion (about half a medium onion)
• 1 Tbs. all-purpose flour
• 1 cup lower-salt beef broth
• 1 cup full-fat sour cream, at room temperature
• 1 12-oz. package wide egg noodles
• 1 Tbs. thinly sliced fresh chives

• Calories (kcal) : 510
• Fat Calories (kcal): 220
• Fat (g): 25
• Saturated Fat (g): 10
• Polyunsaturated Fat (g): 3
• Monounsaturated Fat (g): 9
• Cholesterol (mg): 120
• Sodium (mg): 500
• Carbohydrates (g): 41
• Fiber (g): 3
• Protein (g): 31

Preparation

• Bring a large pot of well-salted water to a boil over high heat.
• Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is just browned, about 1 minute; do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.
• Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.
• Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.
• Meanwhile, cook the noodles according to the package directions in the boiling water until barely tender. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.
• Serve the beef Stroganoff over the noodles, sprinkled with the chives.

Tip

Use reduced-fat sour cream at your own risk; it will likely curdle.

(17 ratings) Read Reviews

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Reviews (20 reviews)

• 

  JudyHK | 12/30/2020

  I made this last night and it was delicious! My husband and I agreed it was the best Stroganoff we've ever had (we grew up in the 50s-60s where it was a regular dinner item). I cut back quantities to accommodate two and I used leftover beef tenderloin from Christmas day. I also added about 1/3 cup of leftover porcini sauce that accompanied original tenderloin. It really added a wonderful richness to the overall dish. I will make this again and will to add some umami using Portabello shrooms and/or Worcester sauce. It all comes together quickly with some pre-prep. I recommend.

• 

  Krispie | 12/07/2019

  This was solid. I did add goth garlic and Worcestershire as some of the reviewer recommended. And I kept the mushrooms quartered, no smaller. It was excellent and inhaled by my family.

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Source: https://www.finecooking.com/recipe/classic-beef-stroganoff

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