Beef Stroganoff

With its rich sauce deepened in flavor with red wine, Dijon mustard, and finished with tangy sour cream, beef stroganoff is the dish to keep in your back pocket when you need a reliable, cozy weeknight dinner. Simple to make with many pantry staples, this is the dinner to reach for on those nights when you want your whole kitchen to be filled with the embracing aromas of a home-cooked meal, with very little effort required. While it may be an old-school classic, this is the comfort food we take seriously. Leave disappointment and frustration for outside the kitchen—follow these tips to get the best result possible and guarantee only joy at the dinner table.

How To Make Beef Stroganoff

INGREDIENTS

• Egg Noodles: Egg noodles are the traditional noodle of choice when it comes to beef stroganoff. Extra-wide ensures as much steak and sauce cling-age as possible, but feel free to use whatever size you've got on hand.
• Butter: I always go for unsalted, as you can control the seasonings better. You just need half a stick for this rich dish.
• Steak: I use skirt steak in this recipe, but flank steak is also a great option here. As well as being cheaper than a sirloin, these are relatively thin cuts of beef, which you can cook for longer without the risk of overcooking.
• Flour: AP is just fine for this recipe, and you'll use it to coat the steak as well as for the sauce.
• Baby Bella Mushrooms: I think baby bellas are the perfect size and texture for beef stroganoff, but you can use crimini or honestly your favorite type.
• Shallots: The mild and sweet bite of shallots is preferable here to a yellow onion. I highly recommend seeking a couple large ones out for the best result.
• Garlic: I'll never dissuade folks from throwing in more garlic than what I call for, but 3 cloves did the trick for a hint of it without being too overpowering.
• Dijon Mustard: Tangy and sharp, this helps tie the dish together and provides that extra oomph in the sauce.
• Tomato Paste: If possible, try not to omit this. Just a tablespoon adds an umami boost that makes a hearty dish even heartier.
• Worcestershire Sauce: Another sweet, savory, salty aspect to give this dinner depth and complexity.
• Beef Stock: Definitely go for low-sodium! You can always add more salt. If you have homemade beef stock in your freezer, now is the time to use it.
• Red Wine: A key component to many wintry, savory dishes. Use one that's got a lot of flavor, and feel free to polish off the bottle during your delicious beef stroganoff dinner.
• Sour Cream: You can definitely use cream if that’s what you have handy, but adding sour cream at the end of the cooking really makes the sauce go from densely rich and full-bodied to tangy and silky while not losing those hearty flavors.

STEP-BY-STEP INSTRUCTIONS

The first thing to do is cook the noodles! Just follow the package instructions. Be sure to add the butter right after cooking so the residual heat helps it melt. While the noodles cook, slice the steak into 2" pieces, then dredge in seasoned flour. Cook in a hot pan with some oil until just browned, about 1 minute per side. Clear out the pan so you can cook the mushrooms.

Next, cook the shrooms, some butter, and a little bit of water. After they're browned, then is the time to season with salt. Clear out the 'shrooms to make the sauce.

The base of the sauce is some caramelized shallots, which you cook in some water and butter. It'll take 10 to 15 minutes for the shallots to get the ideal texture. Then throw in some garlic, Dijon mustard, tomato paste, and Worcestershire sauce to create a flavor bomb of tang, umami, and saltiness. Sprinkle with some flour to help thicken it up.

Pour in beef stock and red wine and bring the sauce to a boil. Transfer some of the sauce to a small bowl and stir in the sour cream (to temper the cream).

Almost done! Thinly slice the meat, then return it to the remaining sauce, along with the mushrooms. Add the sour cream mixture and noodles and stir it all together.

Divide the beef stroganoff among shallow bowls or plates. Top with a bit of chopped parsley for a pop of green for garnish.

Recipe Tips

• Cooking the steak: Whichever cut you choose, the beef should be cooked with a shock method, which means high heat for a short time. Get that pan hot with the oil shimmering and cook for only a minute on each side for an almost rare steak with an aggressive golden brown sear on the exterior. When you return the meat into the sauce, it’ll keep cooking until medium-rare.
• The secret to the best sauce: To prevent the sauce from breaking, temper it before adding at the end so that you don’t have a split sauce. Tempering is a way to carefully cool or heat up an ingredient. In this case, sour cream is very prone to breaking and curdling when added directly to a very hot scene, so warming it up before mixing some of the sauce first will ensure that your end result is a silky smooth sauce.

Serving Ideas

This recipe is paired with the classic extra wide egg noodles, which are incorporated into the sauce so that the noodles can absorb that glossy sauce. That being said, if you’re looking for alternate serving ideas, white rice, some roasted vegetables, or even cauliflower rice (like we do in our keto stroganoff) would all be great ideas.

Storage

Any leftovers can be stored in an airtight container up to 3 days. Reheat low and slow on the stovetop. You can also meal prep by cooking the sauce and noodles ahead of time, storing them separately, and putting it all together when you're ready for dinner.