Beef Stroganoff Classic Version

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This classic Russian Beef Stroganoff features tender strips of beef and mushrooms in a velvety sour cream and Dijon sauce, served over buttery egg noodles. It is a comforting, elegant dish that comes together in under 40 minutes with straightforward pantry ingredients.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 540 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4.5 mgIron
• 4 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Beef and Sauce

• 1.5 lb beef sirloin or tenderloin, trimmed and sliced into 1/4-inch strips
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sweet paprika
• 2 tbsp all-purpose flour
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 8 oz cremini or button mushrooms, quartered
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 cup beef broth
• 3/4 cup full-fat sour cream
• 1 tbsp fresh parsley, chopped, for garnish

For the Egg Noodles

• 8 oz wide egg noodles
• 1 tbsp unsalted butter
• 1/2 tsp salt

Directions

1. Bring a large pot of salted water to a boil. Cook the egg noodles according to package directions until al dente, then drain and toss with butter and salt; set aside and keep warm.
2. Pat the beef strips dry with paper towels and season with salt, pepper, and paprika. Toss with the flour until evenly coated.
3. Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat until shimmering. Sear the beef in a single layer for about 1 minute per side until just browned; transfer to a plate and set aside.
4. Reduce heat to medium and add the remaining 2 tablespoons butter to the skillet. Sauté the mushrooms for 4 to 5 minutes until golden and their liquid evaporates, then add the onion and cook another 3 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
5. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Stir in the Dijon mustard and simmer for 3 to 4 minutes until the liquid reduces slightly.
6. Lower the heat to the lowest setting and stir in the sour cream until smooth and heated through; do not let the sauce boil. Return the beef and any accumulated juices to the skillet and gently warm for 1 to 2 minutes.
7. Taste and adjust seasoning with salt and pepper. Spoon the stroganoff over the warm buttered egg noodles, garnish with fresh parsley, and serve immediately.

Cook’s Notes

• Use tender cuts such as sirloin, tenderloin, or ribeye for the best texture; cut across the grain for maximum tenderness.
• Sear the beef in batches rather than crowding the pan to ensure a proper brown crust instead of steaming.
• Always temper the sour cream by lowering the heat and never boiling the sauce once it is added, as high heat can cause it to curdle.
• For a deeper flavor, deglaze the pan with 2 tablespoons of dry white wine or brandy before adding the broth.
• Leftover stroganoff keeps well in the refrigerator for up to 3 days; reheat gently on low heat, adding a splash of broth to loosen the sauce.

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