Classic Beef Stroganoff (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ lbs chuck or sirloin steak, trimmed and cut into thin ¼-inch strips
02 -
2 tsp kosher salt (divided use)
03 -
2 tbsp extra-virgin olive oil
04 -
4 tbsp unsalted butter
→ Vegetables & Aromatics
05 -
1 medium yellow onion, finely diced
06 -
1 lb fresh white or cremini mushrooms, thinly sliced
07 -
2 garlic cloves, finely minced
→ Sauce Components
08 -
¼ cup all-purpose flour
09 -
2 cups rich beef stock
10 -
1 tbsp fresh thyme leaves, minced
11 -
¼ tsp freshly ground black pepper
12 -
1 tbsp Worcestershire sauce
13 -
½ cup full-fat sour cream
14 -
1 tbsp Dijon mustard
→ For Serving
15 -
Cooked egg noodles, rice, or creamy mashed potatoes
16 -
Fresh parsley, chopped (optional garnish)
# Instructions:
01 -
Pat the beef strips completely dry and generously season them on all sides with 1½ teaspoons of salt. Let them rest for a few minutes to absorb the seasoning.
02 -
Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Working in small batches to avoid overcrowding, add the beef strips in a single layer. Let them sear undisturbed for 1-2 minutes per side until beautifully browned. Transfer to a clean plate and repeat with remaining beef, adding more oil if needed.
03 -
Lower the heat to medium and add butter to the same pan. Once melted and foamy, toss in the diced onion and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and the mushrooms develop a lovely golden color. Add the minced garlic and stir constantly for another minute until wonderfully fragrant.
04 -
Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the beef stock while whisking constantly to prevent lumps. Add the fresh thyme, remaining ½ teaspoon salt, and black pepper. Let the mixture bubble gently for about 5 minutes, stirring frequently, until it begins to thicken nicely.
05 -
Whisk in the Worcestershire sauce, sour cream, and Dijon mustard until the sauce is smooth and creamy. Bring to a gentle simmer and continue cooking until the sauce coats the back of a wooden spoon beautifully. Return the seared beef to the pan and toss everything together until well coated. Serve immediately over your choice of pasta or mashed potatoes, garnished with fresh chopped parsley if desired.
# Notes:
01 -
This classic comfort dish originated in Russia but became popular worldwide for its rich, creamy sauce and tender beef.
02 -
For best results, don't skip the searing step - it creates incredible flavor through the Maillard reaction.
03 -
The dish can be made ahead and reheated gently, though you may need to thin the sauce with a little extra stock.