Beef Stroganoff
User Reviews
4.9
62 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Marinating time
2 hrs
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Total Time
2 hrs 55 mins
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Servings
6
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Calories
785 kcal
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Course
Main Course
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Cuisine
Russian
Beef Stroganoff
Report
Beef Stroganoff features tender strips of marinated flank steak sautéed with cremini mushrooms, onions, and garlic, all brought together in a creamy sauce with sour cream, Dijon mustard, Worcestershire sauce, and beef stock. Served over egg noodles, this dish offers a rich, savory profile with tender beef and a smooth sauce, enhanced by earthy mushrooms and subtle spices for comforting, hearty dining.
Description
This Beef Stroganoff begins by marinating thin strips of flank steak with seasoning and Worcestershire sauce to tenderize and infuse flavor. The steak is seared quickly in vegetable oil until browned, then set aside. Cremini mushrooms are sautéed with olive oil, and onions until browned and soft. Garlic is added for aroma.
A roux is formed by adding flour to the mushrooms and onions, then deglazed with dry white wine. Beef stock is incorporated gradually to form a rich, velvety sauce. The cooked steak returns to the pan, combined with heavy cream, sour cream, Dijon mustard, and Worcestershire sauce to enrich the sauce and add tang and depth. The mixture is served over wide egg noodles.
Variations in steak cuts such as skirt, sirloin, filet, or ribeye work well, provided the meat is sliced against the grain for tenderness. Leftovers keep well refrigerated for up to three days and reheat gently on the stovetop or microwave to preserve texture and flavor.
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Ingredients
For the seared steak
- 1 1/2 pounds (680g) flank steak cut into thin 2-inch long strips against the grain
- 1 tablespoon (15g) Worcestershire sauce
- 1 teaspoon salt fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 teaspoons allspice
- 2 tablespoons (30g) vegetable oil
For the stroganoff
- 1 pound (454g) egg noodles wide
- 6 tablespoons (90g) olive oil divided
- 1 1/2 pounds (680g) cremini mushrooms thick sliced
- 6 tablespoons (84g) butter divided
- 2 medium onion sliced, yellow
- 6 cloves garlic minced
- 1/4 cup (32g) flour
- 1/2 cup (120g) white wine dry
- 3 cups (720g) beef stock divided, low-sodium
- 1/2 cup (120g) heavy cream
- 1/2 cup (120g) sour cream
- 2 tablespoons (30g) Dijon mustard
- 2 tablespoons (30g) Worcestershire sauce
- 2 cups (480g) pasta water will most likely not need all of it
- 2 tablespoons Italian flat-leaf parsley optional, minced
- salt to taste
- black pepper to taste
Instructions
For the seared steak
- Slice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef.
- Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of beef stock and set aside.
For the beef stroganoff
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.
- Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant.
- At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.
- Add the flour to the pan and cook for 1 minute or until all of the white specks are gone.
- Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.
- Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles.
- Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.
- Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy!
Notes
- Various steak cuts like flank, skirt, sirloin, filet, or ribeye can be used if sliced against the grain to maintain tenderness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat leftovers gently either on the stovetop or in a microwave to preserve texture.
Nutrition Information
Show Details
Calories
785kcal
(39%)
Carbohydrates
28.8g
(10%)
Protein
39.8g
(80%)
Fat
53.7g
(83%)
Saturated Fat
18.7g
(94%)
Cholesterol
167mg
(56%)
Sodium
295mg
(12%)
Potassium
847mg
(18%)
Fiber
3.5g
(14%)
Sugar
4.7g
(9%)
Calcium
69mg
(7%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 785 kcal
% Daily Value*
| Calories | 785kcal | 39% |
| Carbohydrates | 28.8g | 10% |
| Protein | 39.8g | 80% |
| Fat | 53.7g | 83% |
| Saturated Fat | 18.7g | 94% |
| Cholesterol | 167mg | 56% |
| Sodium | 295mg | 12% |
| Potassium | 847mg | 18% |
| Fiber | 3.5g | 14% |
| Sugar | 4.7g | 9% |
| Calcium | 69mg | 7% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
62 reviews
Excellent
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