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Best Beef Stroganoff Dinner Recipe

This Beef Stroganoff recipe transforms a simple dish into a creamy and flavorful masterpiece. By understanding the principles of emulsion, acid balance, and the Maillard reaction, you can create a restaurant-quality Stroganoff at home with tender beef, a rich sauce, and a perfect balance of flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Eastern European
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Beef Sirloin, cut into thin strips
  • 2 tbsp Olive Oil
  • 4 tbsp Butter, divided
  • 1 large Onion, thinly sliced
  • 8 oz Cremini Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 1 cup Beef Broth
  • 1/2 cup Dry Sherry
  • 1 tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 cup Sour Cream, room temperature
  • Salt, to taste
  • Freshly ground Black Pepper, to taste
  • Fresh Parsley, chopped, for garnish
  • Egg Noodles, for serving

Equipment

  • large skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • whisk
  • small bowl
  • paper towels
  • Spatula or spoon

Method
 

  1. Pat the beef strips dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches, sear the beef until browned on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set aside.
  3. Add the remaining 2 tablespoons of butter to the skillet. Add the onion and cook until softened and translucent, about 5-7 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes more. Add the garlic and cook for 1 minute until fragrant.
  4. Sprinkle the flour over the onion and mushroom mixture and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
  5. Gradually whisk in the beef broth and sherry, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, then stir in the Dijon mustard and Worcestershire sauce.
  6. Return the seared beef to the skillet and simmer for 5-10 minutes, or until the beef is cooked through and tender.
  7. In a small bowl, whisk together a few tablespoons of the hot sauce with the sour cream to temper it.
  8. Remove the skillet from the heat. Gently stir in the tempered sour cream until the sauce is smooth and creamy. Do not boil the sauce after adding the sour cream, or it may curdle.
  9. Season the Stroganoff with salt and pepper to taste.
  10. Serve immediately over egg noodles or rice. Garnish with fresh parsley.

Notes

For best results, use a tender cut of beef like sirloin or tenderloin. Make sure to sear the beef in batches to avoid overcrowding the pan. Tempering the sour cream is crucial to prevent curdling. Dry sherry or dry white wine can be used interchangeably. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, being careful not to boil the sauce.