Beef Stroganoff

Tender steak, flavorful mushrooms, and tangy cream sauce come together over buttered egg noodles in my Beef Stroganoff dinner sensation!

Course Main Course

Cuisine European

Keyword Beef Stroganoff, Creamy Beef Stroganoff, How Do I Make Beef Stroganoff Recipe, How to make Beef Stroganoff Recipe, Instant Pot Beef Stroganoff REcipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 1052kcal

Author Kathleen

Ingredients

1 1/2 pounds sirloin steak thinly sliced into strips across the grain (or substitute ribeye/tenderloin tips for extra tenderness)
3 tablespoons, plus more if needed olive oil, divided
1 large shallots, dices
1 medium onion, diced
8 ounces cremini mushrooms, sliced
2 tablespoons all-purpose flour
1 (14.25-ounce) can low sodium beef broth
2 teaspoons beef-flavored Better Than Bouillon
3 tablespoons boiling water
3 tablespoons tomato paste
3 tablespoons dry sherry
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 teaspoon smoked paprika
1/2 cup heavy cream
8 ounces sour cream
2 tablespoons parsley chopped
1 tablespoon fresh dill
1-2 tablespoons fresh lemon juice
1 pound Grandma's frozen uncooked egg noodles, cooked per package directions, then lightly tossed with butter

US Customary - Metric

Instructions

Sear the Beef: Pat beef strips (1 1/2 pounds) dry and season lightly with salt and pepper. Heat 2 tablespoons oil in a large sauté pan over medium-high heat. Working in batches, sear the beef quickly on both sides until browned but still pink in the center, adding more oil if needed for the second batch. Don’t overcrowd the pan. Remove to a plate with juices and set aside.
Cook Aromatics + Mushrooms: Add the remaining 1 tablespoon oil to the same pan. Sauté the shallots (1) and onion (1) until softened, 5–7 minutes. Add mushrooms (8 ounces) and cook until golden and their liquid has evaporated, 5–6 minutes.
Build the Sauce Base: Sprinkle flour (2 tablespoons) over the vegetables and stir until evenly coated. Cook for 1–2 minutes to remove the raw flour taste. Stir in tomato paste (3 tablespoons), then slowly whisk in half the beef broth.
Dissolve 2 teaspoons beef flavored Better Than Bouillon in ¼ cup hot beef broth until fully melted, then add it to the pan along with the remaining broth, stirring constantly until lightly thickened, about 2–3 minutes.
Deglaze + Layer Flavors: Add sherry (3 tablespoons), Worcestershire (2 teaspoons), Dijon mustard (1 teaspoon), tarragon (1/2 teaspoon), thyme (1/2 teaspoon), smoked paprika (1/4 teaspoon). Simmer gently for 5 minutes.
Finish the Sauce: Reduce heat to low. Return beef to the pan and stir. Simmer gently for 3–5 minutes to heat (don’t overcook or beef will toughen).
In a small bowl, whisk sour cream (8 ounces) and heavy cream (1/2 cup) together until smooth, then stir into the sauce. Heat gently—do not boil—until warmed through and silky.
Brighten + Garnish: Remove from heat. Stir in 1 tablespoon lemon juice. Taste and adjust seasoning with salt (1 1/2 teaspoons) and pepper (1/2 teaspoon) if needed, and add more lemon juice, to taste, if desired.
Serve over-cooked and lightly buttered egg noodles (1 pound), spoon stroganoff over noodles, and garnish with parsley (2 tablespoons) and dill (1 tablespoon).

Notes

Don’t overcook the beef. The beef finishes warming in the sauce. Cooking it fully at the start will make it tough.
Mushrooms need space. Crowded mushrooms steam. If your pan is small, cook them in batches so they brown properly.
Low heat is non-negotiable for sour cream. Boiling after adding sour cream is the fastest way to break the sauce. Gentle heat keeps it silky.

Nutrition