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Ultimate Beef Stroganoff: A Classic Homemade Recipe

A close-up of ultimate beef stroganoff, featuring tender beef chunks and sliced mushrooms in a creamy brown sauce, served over wide egg noodles.
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This recipe delivers a rich, tender, and creamy Beef Stroganoff from scratch, avoiding canned soup for superior flavor. It is designed to be your go-to recipe for a comforting family dinner.

Ingredients

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  • 1.5 lbs beef sirloin or tenderloin, cut into thin strips
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 1 pound cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup dry red wine (optional, for deglazing)
  • 2 cups beef broth, low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/4 cup all-purpose flour
  • 1 cup sour cream, full fat, room temperature
  • 1/4 cup fresh parsley, chopped, for garnish
  • Salt and black pepper to taste
  • 12 oz egg noodles, cooked according to package directions

Instructions

  1. Season the beef strips generously with salt and pepper. Dust lightly with flour.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
  4. Add the chopped onion to the mushrooms and cook until softened, about 5 minutes. Add the minced garlic and thyme; cook for 1 minute until fragrant.
  5. If using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan (deglazing). Let the wine reduce by half.
  6. Whisk the remaining flour into the skillet contents until combined. Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the sauce to a simmer and cook, stirring often, until the sauce thickens, about 5 minutes.
  7. Return the browned beef to the skillet. Reduce the heat to low. Simmer gently for 5 to 10 minutes, or until the beef is tender. Do not boil the sauce once the beef is added.
  8. Remove the skillet from the heat. Let it cool for 5 minutes before stirring in the room temperature sour cream. Stir gently until the sour cream is fully incorporated and the sauce is creamy. Avoid overheating after adding sour cream to prevent curdling.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve the rich and savory beef sauce immediately over your prepared egg noodles. Garnish with fresh parsley.

Notes

  • For the best texture, use sirloin or tenderloin. Avoid using stew meat as it requires longer cooking times.
  • Ensure your sour cream is at room temperature before adding it to the sauce; this helps prevent it from separating or curdling when mixed with the hot liquid.
  • If you prefer a slightly tangier sauce, add 1 teaspoon of fresh lemon juice at the end.
  • This dish pairs well with simple steamed green beans or a light side salad.

Nutrition

Find it online: https://cookingbycarla.com/ultimate-beef-stroganoff-recipe/