In this homemade Beef Stroganoff, you’ll savor tender beef chunks embraced by a velvety creamy sauce, all nestled on a bed of comforting egg noodles. Furthermore, with its irresistible appeal, it’s no surprise that Classic Beef Stroganoff remains a beloved favorite. However, this recipe features tender beef strips, complemented by ingredients like butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour, and sour cream.
My Dad adored steak, so when we discovered this recipe, it truly impressed us. However, this specific beef stroganoff recipe can be whipped up in just about 30 minutes. It’s one of those comforting dishes that’s quick and straightforward to prepare, and it was a regular favorite in our family of 9 while growing up. Because you can make a sizable batch, it’s undoubtedly a crowd-pleaser.
What is Beef Stroganoff?
Originating in Russia (though credited to a French chef), beef stroganoff is a savory delicacy featuring tender beef and mushrooms draped in a creamy sauce. It’s a comforting and satisfying dish that’s guaranteed to delight! Once you master the art of preparing beef stroganoff, you’ll appreciate how simple it is to diversify the flavor by experimenting with various types of mushrooms. However, whether it’s cremini, shiitake, or your preferred variety, ensure to trim any long mushroom stems and slice them to your preference.
What ingredients you will need for Homemade Beef Stroganoff
- Beef Sirloin Steak
- mushrooms
- Onions
- Garlic
- Better than Boullion, beef-flavored
- Heavy cream
- Worcestershire Sauce
- Mustard
- Lemon Juice
How To Make Homemade Beef Stroganoff
- To begin preparing this recipe, bring a large pot of water to a boil and cook the medium egg noodles according to the package instructions. I used 10 oz of uncooked noodles for this recipe.
- Cut beef across grain into about 1 1/2 x 1/2-inch strips. Removing excess fat. Place in a bowl or ziploc bag; add 1 tablespoon Worcestershire sauce, 1 teaspoon sea salt, 1/4 cup pepper, 1/2 teaspoon nutmeg, and 2 teaspoons allspice and let marinade.
- To make the broth: In a bowl, combine better than boullion with 2 cups of water. Set aside.
- Cook mushrooms, onion, and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet onto a plate.
- In a large skillet over high heat, warm 1 tablespoon of olive oil. Add the beef to the skillet and cook until browned. Using tongs, spread the beef quickly in the skillet and allow it to brown untouched for 30 seconds. However, turn the beef swiftly and let it brown for another 10 seconds without disturbing it. Transfer the beef to a plate promptly.
- Finish the sauce: In a bowl, add 1/2 cup broth into arrowroot, whisk to combine to make a slurry; Stir into beef mixture.
- Add 1/2 cup wine and 2 cups of broth to the pan, turn the heat to high. Bring to a boil while whisking for 3 minutes or until smooth. then lower the heat to a simmer and add the mushrooms and steak to the pan.
- Stir in Worcestershire sauce, fish sauce, Dijon mustard and seasonings. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Remove from stove.
- Stir in heavy whipping cream and sour cream and simmer for 2-3 minutes. (Do Not Boil) Adjust salt and pepper to taste.
- Serve over buttered noodles. Garnish with parsley.
Slower Cooker Method: If you choose to make your stroganoff in a slow cooker, add the combined mustard and sour cream in the last 40 minutes to prevent it from curdling.
How To Create Smooth Gravy
Ensure to prepare a slurry by combining the flour and broth. This step ensures that these ingredients seamlessly integrate with the meat mixture in the skillet, preventing the formation of lumps. Bringing the mixture to a boil aids in thickening it, while cooking the skillet dish for a brief period eliminates any raw flour taste.
Looking for a white wine substitute in beef stroganoff?
Opt for chicken or vegetable broth, which can impart rich flavor to your dish. Furthermore, you can use an equal amount of broth, preferably low-sodium to control the saltiness. However, since broth lacks acidity, consider adding a splash of white vinegar for a similar tangy taste.
Can I use heavy cream instead of sour cream?
If you’re faced with an empty or unavailable container of sour cream, you can easily prepare a substitute at home. Simply mix 1 cup of heavy cream with a teaspoon of lemon juice or white vinegar. However, this process replicates the texture of sour cream, although some individuals may find that the taste differs slightly.
Can I substitute yogurt instead of sour cream?
Yogurt serves as an excellent alternative to sour cream across various culinary applications. Whether you’re baking or preparing a dip or sauce, yogurt can be substituted in a 1:1 ratio. So, if your recipe calls for 1 cup of sour cream, you can seamlessly replace it with 1 cup of yogurt. While full-fat Greek or natural yogurts offer optimal results, you can also opt for low-fat or nonfat varieties.
What does Beef Stroganoff tastes like?
Beef Stroganoff, when done right, tastes like stew and packed with tender meat and rich. And, this delectable comfort dish features tender beef strips simmered in a luscious sauce, typically served atop a bed of egg noodles or rice. However, what truly elevates beef stroganoff is its sauce, crafted from a blend of spices and additional ingredients that impart a luxurious, savory taste.
Origin
Legend has it that in the 19th century, a Russian aristocrat named Pavel Alexandrovich Stroganov, anglicized as “Stroganoff,” employed a renowned French chef to cater to his culinary preferences. It’s widely believed that Stroganov’s cook, André Dupont, conceived the idea of naming his exquisite beef fricassee after his employer, thus giving birth to the renowned dish we still savor today: beef stroganoff.
What sides go with Homemade Beef Stroganoff?
There are numerous ways to savor this homemade beef stroganoff. Though our recipe suggests egg noodles, you have the flexibility to switch things up by opting for other alternatives:
- Bread: Garlic Bread, Dinner Rolls, French Bread, Rye Bread, Baguettes.
- Vegetable: Sautéed Spinach, Garlic Butter Green Beans With Bacon, Cauliflower Mash, Braised Cabbage.
- Rice: Wild Rice, Quinoa, Basmati Rice, Jasmine Rice, Parmesan Risotto.
- Salad: Russian Salad, Broccoli Salad, Shaved Fennel Salad.
Homemde Beef Stroganoff
Ingredients
- 1 1/2 pound Beef Sirloin Steak, cut into strips
- 8 ounce fresh button mushrooms, sliced (2 1/2 cups)
- 3 tablesoons butter
- 1 medium Onion
- 3 Garlic cloves, mined
- 1/2 cup dry white wine (Optional)
- 3 cups Water
- 2 tablespoons Better than Boullion, beef-flavored
- 3 tablespoon Worcestershire Sauce
- 1 teaspoon fish sauce
- 1 tablespoon Dijon Mustard
- 1/2 teaspoon nutmeg
- 2 teaspoons of Smoked Paprika
- 3 tablespoons Arrowroot
- 1/2 cup heavy cream
- 1/2 cup Sour Cream
- Johnny’s seasoning
- freshly ground black pepper
- Fresh parsley leaves
- 1 pound dried egg noodles
Instructions
- To begin preparing this recipe, bring a large pot of water to a boil and cook the medium egg noodles according to the package instructions. I used 10 oz of uncooked noodles for this recipe.
- Cut beef across grain into about 1 1/2 x 1/2-inch strips. Place in a bowl or ziploc bag; add 1 tablespoon Worcestershire sauce, 1 teaspoon sea salt, 1/4 cup pepper, 1/2 teaspoon nutmeg, and 2 teaspoons allspice and let marinade.
- To make the broth: In a bowl, combine better than boullion with 2 cups of water. Set aside.
- Cook mushrooms, onion, and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
- In a large skillet over high heat, warm 1 tablespoon of olive oil. Add the beef to the skillet and cook until browned. Using tongs, spread the beef quickly in the skillet and allow it to brown untouched for 30 seconds. Turn the beef swiftly and let it brown for another 10 seconds without disturbing it. Transfer the beef to a plate promptly.
- To make slurry: Stir 1/2 cup broth into Arrowroot; stir into beef mixture.
- Add 1/2 cup of dry white wine and 2 cups of broth to the pan, turn the heat to high. Bring to a boil while whisking for 3 minutes or until smooth. then lower the heat to a simmer and add the mushrooms and steak to the pan.
- Add mushroom mixture; heat to boiling, stirring constantly.
- Stir in Worcestershire sauce, fish sauce, Dijon mustard and seasonings. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Remove from stove.
- Stir in heavy whipping cream and sour cream and simmer for 2-3 minutes. (Do Not Boil) Adjust salt and pepper to taste.
- Serve over buttered noodles. Garnish with parsley.
- Enjoy!
Notes
In our beef stroganoff recipe, we utilize sirloin steak, yet you have the flexibility to use various other beef cuts like flank steak, tenderloin, or boneless rib eye. The crucial factor is ensuring that the beef pieces turn out exceptionally tender and flavorful.
Freezing Leftovers: Classic Beef Stroganoff is an ideal dish to prepare ahead and store in your freezer. Follow the recipe instructions but refrain from adding sour cream or cooking the noodles. Allow the beef mixture to cool, then transfer it to a freezer-safe plastic storage bag or container. Freeze for up to 2 months. When you’re ready to enjoy, thaw the mixture overnight in the refrigerator. Cook the noodles separately. Meanwhile, place the thawed mixture in a 10-inch skillet and heat over medium-low heat, stirring frequently until it comes to a boil. Boil and stir for 1 minute. However, if the mixture seems too thick, you can stir in a little extra beef broth. Finally, stir in the sour cream and heat until hot (but do not boil). Serve the stroganoff over the cooked noodles.