Beef Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
939 kcal
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Course
Main Course
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Cuisine
American
Beef Stroganoff
Description
The Beef Stroganoff recipe calls for sirloin steak cut lengthwise and marinated in soy sauce to add subtle depth. White mushrooms and finely chopped onion are cooked until softened, blending earthiness into the dish. A paste of dried mustard, water, and sugar is incorporated along with tomato paste and beef broth to create a saucy base. The steak is browned to medium doneness, ensuring tenderness, while flour helps thicken the sauce that finishes with sour cream. This combination yields a creamy, flavorful main course traditionally served over buttered egg noodles for a balanced texture.
The dish's flavor captures umami from mushrooms and soy, along with tangy notes from mustard and tomato paste, complemented by a rich sour cream finish. The texture contrasts between tender steak slices and the softness of mushrooms and onions immersed in the sauce. Cooking the steak to a specified temperature prevents toughness and preserves juiciness.
Beef Stroganoff is typically served hot plated atop or alongside buttered egg noodles, which absorb the sauce well. This warm preparation makes for a filling meal that pairs well with simple sides or steamed vegetables. The recipe yields a generous portion suited to four adults.
Leftovers can be refrigerated covered for up to four days, allowing the flavors to meld. Using tubed tomato paste lets you save unused portions for future recipes. Choosing quality beef cuts like sirloin ensures the best results, while alternative mushrooms like baby portobellos or shiitakes can substitute for the white mushrooms. Although traditional egg noodles are recommended, serving stroganoff over rice, spaetzle, or with crusty bread are possible variations.
Ingredients
- 1 1/2 pounds sirloin steak flap meat) trimmed and cut lengthwise with grain into 4 equal pieces (see note 1, tips
- 1 tablespoon soy sauce
- 1 pound white mushrooms trimmed and quartered (see note 2)
- 1 tablespoon dried mustard
- 2 teaspoons water hot
- 1 teaspoon granulated sugar
- salt freshly ground
- black pepper freshly ground
- 1 tablespoon olive oil
- 1 medium onion peeled and finely chopped (about 1 cup)
- 4 teaspoons all-purpose flour
- 2 teaspoons tomato paste (see note 3)
- 2 cups beef broth
- 1/2 cup sour cream
- 1 pound egg noodles cooked and buttered, for serving (see note 4)
- 1 tablespoon chives or dill for garnish, optional, chopped fresh
Instructions
- Using a fork, poke each piece of steak 10 to 12 times. In a large zip-top bag or shallow dish, add poked steak and soy sauce and turn until evenly coated. Cover and marinate at room temperature for 15 minutes or in the refrigerator for up to 1 hour.
- Meanwhile, in a medium bowl, add mushrooms. Cover and microwave until mushrooms have decreased in volume by half, 5 to 10 minutes (there should be as much as 1/4 cup of liquid in bowl). Drain mushrooms and discard liquid.
- In a small bowl, whisk together mustard, water, and sugar until a smooth paste forms. Set aside.
- Pat steak pieces dry with paper towels and sprinkle with salt. In a large (12-inch of larger) skillet, heat oil over medium-high heat until just smoking.
- Add steak pieces to skillet and cook until browned on all sides and the meat registers 125 to 130 degrees, 6 to 9 minutes. Transfer to a large plate and tent with foil.
- To the skillet, add mushrooms, onion, and 1/2 teaspoon salt. Cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes.
- Add flour and tomato paste and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in broth and mustard paste and bring to simmer, scraping bottom of pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
- While sauce is reducing, slice steak pieces against grain into 1/4-inch thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes.
- Remove pan from heat and let any bubbles subside. Stir in sour cream and season to taste with salt and pepper. Serve over hot buttered noodles and garnish with chives if desired.
Notes
- Use high-quality beef such as sirloin or ribeye for tender results; flank or skirt steak may be too tough.
- Baby portobello or shiitake mushrooms can replace white mushrooms if preferred.
- Tubed tomato paste helps measure small amounts and saves leftovers for later use.
- Butter soft egg noodles traditionally accompany this dish, but rice, spaetzle, or crusty bread also work well.
- Recipe serves four adults generously with noodles and sauce.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 939 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 939kcal | 47% |
| Carbohydrates | 91g | 30% |
| Protein | 57g | 114% |
| Fat | 39g | 60% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 214mg | 71% |
| Sodium | 864mg | 36% |
| Potassium | 1284mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 104mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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