There’s nothing quite as comforting as a plate of Russian Beef Stroganoff, where tender strips of beef swim in a rich, creamy mushroom sauce and are served over buttered egg noodles. My first taste of this Eastern European favorite was at a small family‑run bistro in St. Petersburg. I remember the moment the savory aroma of sautéed onions, garlic, and mushrooms hit my nose—every bite showcased melt‑in‑your‑mouth beef enveloped in just the right balance of sour cream and beef broth. Since then, I’ve spent years perfecting my own Beef Stroganoff recipe, tweaking the seasoning, choosing the ideal cut of beef, and mastering the silky sauce. Whether you’re hosting a cozy dinner or craving a nostalgic comfort meal, this Russian Beef Stroganoff recipe promises to deliver restaurant‑quality results from the comfort of your home kitchen.
- Why You’ll Love This Russian Beef Stroganoff
- Ingredients You’ll Need
- Equipment Needed
- Step‑by‑Step Instructions
- 1. Prepare & Brown the Beef (10 minutes)
- 2. Sauté Onions & Mushrooms (5 minutes)
- 3. Build the Sauce (5 minutes)
- 4. Finish the Stroganoff (5 minutes)
- 5. Cook the Noodles (10 minutes)
- 6. Plate & Garnish (2 minutes)
- Nutrition Facts (per serving)
- Tips for Perfect Beef Stroganoff
- Flavor Variations & Add‑Ins
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Russian Beef Stroganoff
- Unforgettable Flavor: A harmonious blend of savory beef, earthy mushrooms, and tangy sour cream.
- Quick Weeknight Meal: Ready in under 45 minutes, yet tastes like you spent hours simmering.
- Family‑Approved Comfort: A crowd‑pleaser for kids and adults alike.
- Make‑Ahead Friendly: Sauce can be prepared in advance and gently reheated.
- Versatile Serving Options: Traditionally served over egg noodles, but equally delicious atop rice, mashed potatoes, or cauliflower rice.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Yellow onion, thinly sliced | 1 medium |
| Garlic cloves, minced | 2 |
| Cremini or white mushrooms, sliced | 8 oz (about 2 cups) |
| Beef tenderloin or sirloin, cut into ½‑inch strips | 1 lb (450 g) |
| All‑purpose flour | 2 tablespoons |
| Salt and freshly ground black pepper | To taste |
| Beef broth | 1½ cups |
| Dry white wine (optional) | ½ cup |
| Dijon mustard | 1 teaspoon |
| Worcestershire sauce | 1 teaspoon |
| Sour cream | ¾ cup |
| Fresh parsley, chopped | 2 tablespoons |
| Egg noodles | 12 oz (340 g) |
| Butter | 2 tablespoons (for noodles) |
Note: For gluten‑free version, use rice flour instead of all‑purpose.
Equipment Needed
| Equipment | Purpose |
|---|---|
| Large skillet or sauté pan | To brown beef and sauté vegetables |
| Wooden spoon or spatula | For stirring without scratching |
| Saucepan | To cook egg noodles |
| Colander | To drain noodles |
| Measuring cups and spoons | For precise ingredient portions |
| Sharp chef’s knife & cutting board | To prep beef, onions, and mushrooms |
Step‑by‑Step Instructions
1. Prepare & Brown the Beef (10 minutes)
- Season & dust: Pat beef strips dry with paper towels. Season with salt, pepper, and toss with 2 tablespoons flour until lightly coated.
- Sear: Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium‑high. Add beef in a single layer and sear 1–2 minutes per side until browned but not fully cooked through. Transfer beef to a plate; tent with foil.
2. Sauté Onions & Mushrooms (5 minutes)
- Melt butter: In the same skillet, melt remaining 1 tablespoon butter.
- Cook onions: Add sliced onion; sauté until translucent, about 3 minutes.
- Add garlic & mushrooms: Stir in minced garlic and sliced mushrooms. Cook until mushrooms release moisture and begin to brown, about 2 minutes.
3. Build the Sauce (5 minutes)
- Deglaze with wine: (Optional) Pour in dry white wine, scraping up browned bits; simmer until reduced by half.
- Add broth & seasonings: Stir in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a gentle simmer.
4. Finish the Stroganoff (5 minutes)
- Return beef: Add seared beef and any accumulated juices back to the skillet.
- Simmer: Cook 2–3 minutes until beef reaches desired doneness.
- Stir in sour cream: Remove from heat and gently fold in sour cream until sauce is smooth and creamy. Taste and adjust seasoning.
5. Cook the Noodles (10 minutes)
- Boil water: In a saucepan, bring salted water to a rolling boil.
- Cook egg noodles: Add noodles and cook according to package directions until al dente.
- Butter & drain: Drain noodles, return to saucepan, toss with 2 tablespoons butter, and season lightly with salt.
6. Plate & Garnish (2 minutes)
- Serve: Spoon buttered egg noodles onto plates or a large serving platter.
- Top: Ladle beef stroganoff over noodles.
- Garnish: Sprinkle with chopped parsley for freshness and color.
(Total time: approx. 37 minutes)
Nutrition Facts (per serving)
(Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Total Fat | 28 g |
| – Saturated Fat | 14 g |
| Cholesterol | 110 mg |
| Sodium | 760 mg |
| Carbohydrates | 40 g |
| – Dietary Fiber | 3 g |
| – Sugars | 4 g |
| Protein | 32 g |
| Vitamin A | 10% DV |
| Vitamin C | 6% DV |
| Calcium | 8% DV |
| Iron | 25% DV |
Tips for Perfect Beef Stroganoff
- Choose the right cut: Tenderloin or sirloin yield the best texture. Avoid overly lean cuts that can become tough.
- Don’t overcook beef: Sear quickly on high heat to develop crust, then finish in sauce to retain juiciness.
- Balance acidity: If sauce tastes too rich, stir in a splash of lemon juice or white wine.
- Cream consistency: Fold in sour cream off the heat to prevent curdling; never boil after adding.
- Mushroom variety: Mix cremini with shiitake for deeper umami flavor.
Flavor Variations & Add‑Ins
- Smoky Stroganoff: Add ½ teaspoon smoked paprika with onions.
- Wine‑Free Option: Omit wine; add extra broth and 1 teaspoon balsamic vinegar.
- Herb Infusion: Stir in chopped thyme, tarragon, or chives for aromatic lift.
- Meaty Upgrade: Swap half the beef for sliced kielbasa or ham.
- Vegetable Boost: Add spinach or peas during the last minute of cooking.
Frequently Asked Questions
Q1: Can I make this ahead?
A1: Yes—prepare the sauce (without sour cream) and reheat gently, then stir in sour cream before serving. Noodles are best cooked fresh.
Q2: Why is my sauce thin?
A2: Dust the beef more generously with flour, or simmer sauce uncovered to reduce. A small cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) can also thicken it.
Q3: Is this recipe gluten‑free?
A3: Use rice flour or a gluten‑free flour blend instead of all‑purpose, and serve over gluten‑free noodles or rice.
Q4: How can I lighten the dish?
A4: Substitute half the sour cream with Greek yogurt and use less butter on the noodles.
Q5: Can I freeze leftovers?
A5: Freeze sauce (without noodles) in an airtight container for up to 2 months. Thaw overnight and reheat gently; cook fresh noodles when ready to serve.
Conclusion
This Classic Russian Beef Stroganoff delivers all the cozy warmth of Eastern European comfort food in a dish that’s surprisingly simple to prepare. From the tender beef strips to the luscious mushroom‑cream sauce, every element comes together for a meal that feels both indulgent and homey. Ready to elevate your dinner repertoire? Visit BlessedDish.com for more timeless, chef‑inspired recipes. If you love this stroganoff, please leave a ★★★★★ review, share your photos on Instagram with #BlessedDish, and subscribe for fresh, delicious recipes delivered straight to your inbox. Enjoy your creamy, savory masterpiece!
