Beef Stroganoff

Ingredients

• 1.5 lbs beef sirloin or tenderloin, cut into thin strips (about 2 inches long, 1/4 inch thick)
• Salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 1 cup beef broth
• 1/2 cup dry white wine (optional)
• 1 cup sour cream (full fat recommended), at room temperature
• 2 tablespoons chopped fresh parsley or dill
• Cooked egg noodles, rice, or mashed potatoes for serving

Instructions

1. Prep Beef: Pat beef strips dry. Season generously with salt and pepper. Toss with flour until lightly coated.
2. Sear Beef: Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Sear beef in batches (don't overcrowd) until browned on all sides, about 1-2 minutes per batch. Remove beef and set aside.
3. Sauté Aromatics: Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Reduce heat to medium. Add onions and cook until softened and lightly golden, about 5-7 minutes. Add mushrooms and cook until browned and their liquid has evaporated, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
4. Make Sauce: Stir in Dijon mustard. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce slightly. Pour in beef broth. Bring to a simmer.
5. Combine: Return the seared beef (and any accumulated juices) to the skillet. Reduce heat to low and simmer gently for 5-10 minutes, or until beef is tender (do not boil vigorously).
6. Finish with Sour Cream: Remove skillet from heat. Whisk in the remaining 2 tablespoons butter until melted. Gradually whisk in the room temperature sour cream until smooth and incorporated. Do not let the sauce boil after adding sour cream, or it may curdle. Stir in fresh parsley or dill.
7. Serve: Season with additional salt and pepper if needed. Serve immediately over hot cooked egg noodles, rice, or mashed potatoes.

What Makes It Special

Originating in mid-19th-century Russia, Beef Stroganoff has become an international classic. Its appeal lies in the tender strips of beef coated in a rich, creamy, slightly tangy sauce flavored with mushrooms and onions. While variations exist globally, the core combination of quickly sautéed beef and a luxurious sour cream sauce served over noodles or rice remains a sophisticated yet comforting dish.