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A bowl of beef stroganoff.
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Beef Stroganoff

Beef Stroganoff is classic comfort food: Tender pieces of steak and mushrooms swimming in a creamy gravy served over buttery egg noodles. It's easy to make and ready in less than an hour!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 939kcal

Ingredients

  • 1 1/2 pounds sirloin steak tips (flap meat) trimmed and cut lengthwise with grain into 4 equal pieces (see note 1)
  • 1 tablespoon soy sauce
  • 1 pound white mushrooms trimmed and quartered (see note 2)
  • 1 tablespoon dried mustard
  • 2 teaspoons hot water
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 medium onion chopped fine (about 1 cup)
  • 4 teaspoons all-purpose flour
  • 2 teaspoons tomato paste (see note 3)
  • 2 cups beef broth
  • 1/2 cup sour cream
  • 1 pound egg noodles cooked and buttered, for serving (see note 4)
  • 1 tablespoon chopped fresh chives or dill for garnish, optional

Instructions

  • Using a fork, poke each piece of steak 10 to 12 times. In a large zip-top bag or shallow dish, add poked steak and soy sauce and turn until evenly coated. Cover and marinate at room temperature for 15 minutes or in the refrigerator for up to 1 hour.
  • Meanwhile, in a medium bowl, add mushrooms. Cover and microwave until mushrooms have decreased in volume by half, 5 to 10 minutes (there should be as much as 1/4 cup of liquid in bowl). Drain mushrooms and discard liquid. 
  • In a small bowl, whisk together mustard, water, and sugar until a smooth paste forms. Set aside.
  • Pat steak pieces dry with paper towels and sprinkle with salt. In a large (12-inch of larger) skillet, heat oil over medium-high heat until just smoking.
  • Add steak pieces to skillet and cook until browned on all sides and the meat registers 125 to 130 degrees, 6 to 9 minutes. Transfer to a large plate and tent with foil.
  • To the skillet, add mushrooms, onion, and 1/2 teaspoon salt. Cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. 
  • Add flour and tomato paste and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in broth and mustard paste and bring to simmer, scraping bottom of pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
  • While sauce is reducing, slice steak pieces against grain into 1/4-inch thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. 
  • Remove pan from heat and let any bubbles subside. Stir in sour cream and season to taste with salt and pepper. Serve over hot buttered noodles and garnish with chives if desired.

Video

Notes

  1. Sirloin steak tips: High-quality cuts of beef such as sirloin (which I used) or ribeye make the best stroganoff. Low-fat options like flank steak or skirt steak don't have enough time to tenderize here and will probably be dry and chewy. However, I have heard of people substituting ground beef and loving it! I haven't tried it myself (yet) but I bet it's a delicious way to use that ground beef hiding out in your freezer.
  2. White mushrooms: Baby portobellos or or shiitakes are suitable substitutes.
  3. Tomato paste: Since this Beef Stroganoff calls for just 2 teaspoons, this is the perfect example of the brilliance of tubed tomato paste so you can save the rest for another use.
  4. Egg noodles: Soft, chewy buttered egg noodles are traditional, but Stroganoff would also be delicious over cooked rice, Spaetzle, or with chunks of crusty bread.
  5. Yield: This recipe makes a very filling portion for four adults; each with about 4 ounces of buttery egg noodles, 6 ounces of steak, and a lovely layer of sauce.
  6. Storage: Store leftovers covered for up to 4 days.

Nutrition

Calories: 939kcal | Carbohydrates: 91g | Protein: 57g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 864mg | Potassium: 1284mg | Fiber: 6g | Sugar: 8g | Vitamin A: 321IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 6mg