Beef Stroganoff

5 from 33 votes

Classic Beef Stroganoff is a hearty Russian dish that is made with tender strips of beef served in a rich and creamy mushroom sauce and served over a bed of egg noodles. It's the perfect comfort food for a cozy night at home.

Prep Time15

Cook Time20

Total Time35

Course: Entree

Cuisine: Russian

Servings:

Calories: 877kcal

Ingredients

Beef

.75 lb boneless ribeye filet sliced thinly, against the grain
1 tablespoon butter
1 tablespoon olive oil
¼ cup red wine optional

Sauce

1 tablespoon butter
1 tablespoon olive oil
8 oz mushrooms sliced
1 ½ cups onion thinly sliced
2 teaspoon garlic finely chopped
2 tablespoon all-purpose flour
1 tablespoon worchestershire sauce
1 ½ cups beef broth
1 tablespoon brown mustard brown, grain, or dijon mustards will all work.
1 tablespoon tomato paste
1 teaspoon thyme
½ cup sour cream
½ teaspoon salt to taste
¼ teaspoon black pepper to taste

US Customary - Metric

Instructions

Beef

Thinly slice the beef against the grain.
Toss the sliced beef with 2 tablespoons of the flour
Heat one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat.
Add the floured beef in a single layer to the hot pan and cook for 2-3 minutes, stirring to brown both sides of the beef.
*If the pan isn't big enough for all the beef, cook it in batches.
Deglaze the pan with the red wine. Use a large spoon to scrape all the browned bits off the bottom of the pan.
Remove the beef from the pan along with any juices and set aside until needed.

Sauce

Using the same skillet add one tablespoon of butter and one tablespoon of olive oil to the pan over medium-high heat.
Add the sliced mushrooms and sliced onions to the pan and cook for 3-4 minutes, then reduce the heat to medium and continue cooking for another 3-4 minutes.
Add the chopped garlic to the pan, mix it together, and cook for one minute.
Add the beef broth and stir with a big spoon to release any browned bits stuck to the pan.
Add the Worcestershire sauce, mustard, tomato paste, and thyme. Bring the mixture to a boil. Reduce the heat to low heat and simmer for 4-5 minutes.
Add the cooked beef (with any juices) back into the pan. Bring the mixture back to a boil.
Add the sour cream and season as needed with black pepper and salt. Heat the mixture until it begins to boil.
*If the sauce is too thick, thin it with additional beef broth or water until you have the desired consistency.
Serve the Beef Stroganoff over egg noodles, and garnish with chopped Italian parsley.

Nutrition