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Beef Stroganoff on top of egg noodles
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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 902kcal
Author Kathleen

Ingredients

  • 1 1/2 pounds sirloin steak thinly sliced into strips across the grain
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 8 ounces mushrooms sliced
  • 2 tablespoons all-purpose flour
  • 1 (14.25-ounce) can beef broth
  • 3 tablespoons tomato paste
  • 3 tablespoons dry sherry
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 8 ounces sour cream
  • 2 tablespoons parsley chopped
  • 1 pound uncooked egg noodles, cooked per package directions, then tossed with butter

Instructions

  • In a large saute pan, heat the oil (2 tablespoons) then add the beef in 2 batches and brown on both sides. Don't overcook the beef or it will get tough--I leave a little pink in the center of the strips. Remove to a plate and set aside.
  • Add the onion (1) to the pan and cook until it just begins to soften about 4-5 minutes. Add the mushrooms (8 ounces) and cook until they're soft about 5-7 minutes. Sprinkle flour (2 tablespoons) evenly over veggies. Mix until veggies are evenly coated.
  • Add HALF the can of beef broth and the tomato paste (3 tablespoons) and cook, stirring constantly until the mixture thickens, about 2-3 minutes.
  • Add beef and any accumulated juices back to the pan, then add sherry (3 tablespoons), salt (1 1/2 teaspoons), pepper (1/2 teaspoon), tarragon (1/2 teaspoon), and thyme (1/2 teaspoon). Reduce heat to low and simmer for about 5 minutes. Remove from heat then add sour cream (8 ounces) and stir until sour cream is completely incorporated and the sauce is smooth. Sprinkle with parsley (2 tablespoons) and serve over warm cooked buttered egg noodles. Add more beef broth, if needed, to thin the sauce.

Notes

  1. Lower Fat Version: This can be made as a lower fat version with nonfat sour cream. The sauce still has a lot of flavor and, as you can see, still has a creamy texture, it’s just not as rich.  I have to say I prefer the full-fat version but like that the sauce works well with either.
  2. Sauce Thickness:  (3/10/2016) A few readers have commented that they’re Stroganoff has come out too runny. I’m going to suggest you start with adding half of the can of broth at step 3 and continue on with the recipe as written. (I’m amending the recipe to say use 1/2 of the can) Add more of the broth at any point to thin sauce as needed/desired.

Nutrition

Serving: 1serving | Calories: 902kcal | Carbohydrates: 93g | Protein: 59g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 228mg | Sodium: 1515mg | Potassium: 1346mg | Fiber: 6g | Sugar: 8g | Vitamin A: 775IU | Vitamin C: 9mg | Calcium: 172mg | Iron: 6mg