Beef Stroganoff Recipe

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Experience a taste from Paris via St. Petersburg with this Beef Stroganoff recipe—egg noodles and steak all done up in a rich and creamy white-wine sauce.

Beef Stroganoff used to intimidate me. It sounds so fancy. And besides, what did I know about Russian cuisine? The irony is that the meal was not only intended to be made easily, it was also intended to be eaten easily. Its namesake, Count Pavel Aleksandrovich Stroganoff was a Russian noble who, we’re told, hadn’t any teeth. (Yes, your beef has to be THAT tender!)

Despite being a pasta dish, Beef Stroganoff gained popularity when a French chef won a St. Petersburg cooking contest with it in 1891. The dish had been listed in a Russian cookbook two decades earlier but this winner emphasized the use of Russian foods (the sour cream, for instance) with cooking techniques native to his homeland (browning the meat and using mustard for flavor).

For me, I turn to this “Beef Stogy” (a name left over from when my kids were young) whenever I want to make a pasta dish but want to do something that doesn’t involve the traditional tomato or alfredo sauces. It’s even more exotic than your Italian dishes because this one comes from Russia… with love.

Which Noodles Should I Use?

Usually, when I answer this question, it’s all about shape and length. And while I will address both of those, the important thing to mention when cooking Beef Stroganoff is that you use egg noodles. They usually come in wide, flat, and long noodles that develop a curl to them—perfect for carrying all that rich and creamy sauce to your mouth. Egg noodles also have a certain indescribable texture and taste that complements the steak and sauce. If you don’t have the traditional long noodles, you can do as I did in my photos and use bowtie pasta. They can carry the sauce because of their shape, and their size makes for tidy bites. Whichever pasta you choose, cook it al dente then add it to the sauce, which will soften it up to achieve the ideal tenderness.

Ingredients

1/2 lb. steak (ribeye)
1 tbsp extra virgin olive oil
1/4 cup white wine
1/2 small onion, diced
5 oz. mushrooms, sliced
1 tbsp butter
1 tbsp flour
1 cup beef broth
1/4 cup sour cream
pinch of salt and pepper

How To Make Beef Stroganoff

Step 1: Slice the steak into thin strips and discard excess fat. Sprinkle the sliced meat with salt and pepper.

Step 2: Heat the olive oil in a large skillet over HIGH heat and add the sliced steak. Brown the meat for 1 minute then remove.

Step 3: Reduce the heat to MED-HIGH and melt the butter. Add the onions and cook for 1 minute, then add the mushrooms.

Step 4: Cook mushrooms until golden brown, then add the flour and cook for 1 minute, while stirring.

Step 5: Add the white wine to the skillet and cook until the alcohol evaporates. Pour in the broth and simmer. Once the liquid thickens, add back the beef.

Step 6: Season with salt and pepper, add the sour cream and simmer for 5 minutes until creamy.

Step 7: Serve the boeuf stroganoff over your favorite pasta and enjoy!

Top Tips For a Perfect Beef Stroganoff

Use a mix of mushrooms—cremini and white work well together—for a nice flavor and texture combo.
Dry the steak using paper towels before you cut it; the drier the meat, the nicer the sear.
Use Greek yogurt instead of sour cream if you want a protein boost.
If you want the full Russian experience, use vodka instead of wine. (Don’t worry, the alcohol will be cooked off; only the flavor will remain.)

FAQs

Do I need to discard the meat’s excess fat?

This is entirely up to you and your dietary restrictions. Bear in mind, though, that fat does contribute to a more flavorful cut of meat, so you may want to leave some on there. I tend to remove the really big chunks of fat and rely on the marbling to enhance the flavor. If you like, you can cook with the fat intact then trim it off upon cooking the steak.

What kind of beef can I use?

I recommend ribeye but you can also go with tenderloin or sirloin. They’re all tender and flavorful meats that will work when served with the pasta and sauce.

Is this a gravy or a sauce?

I’m gonna go with ‘sauce’ on this one. A gravy is usually made from meat drippings, which isn’t the case with this recipe.

My sauce is too thick/thin?

Add more sour cream if it’s too thick; add more flour/water to thicken it if too thin.

Serving Suggestions

Because Beef Stroganoff is so rich, you may want to side it with some crusty bread (to soak up the sauce) and nothing else. If you want something different, why not try my Honey-Wheat Sunflower Bread. If you want a more substantial side but one that isn’t overly heavy, look towards this Roasted Brussels Sprouts recipe. The veggies add some color to the dish without bloating you. And, of course, you can serve a salad, like this Tomato, Blue Cheese & Basil Salad. For dessert, keep with the theme of the meal and serve up this Easy Pavlova, topped with whipped cream and fresh berries.

How to Store Beef Stroganoff

Let the stroganoff cool completely then store in an airtight container in the fridge for up to 3 days. Ideally, you will have kept the stroganoff separate from the pasta (I recommend just doing up fresh pasta when it comes time to dine once more). You can also freeze the sauce for up to 3 months. Before cooking, let the sauce thaw in the fridge overnight then reheat on the stove.