home cooked dinners by the season

Beef Stroganoff

Beef Stroganoff

Is it spring already, someone. This relentless winter carries on.

So bring on the beef stroganoff. Years ago, I used to make this recipe all the time. I’m not sure at what point I stopped because my family always loved it. I used to make it with a less expensive cut of beef and simmer it an hour or so before stirring in the sour cream. But now I don’t have the time or patience so I make it with a more tender cut of beef, top sirloin. You spend a little more but save on time.

Warning that this is not the most glamorous colored sauce but what it lacks on looks it makes up for in flavor. That’s why I like to toss the noodles with chopped Italian parsley for a little color.

Thinly slice the beef so it cooks more quickly and browns faster. And  please allow the beef to brown before turning it. I say that over and over but it’s important. You’ll appreciate both the deeper color and flavor of the finished sauce from browning the beef. Dredging the beef in the flour before you cook it, contributes a little thickening to the finished sauce.

My Mom used to serve stroganoff over egg noodles tossed with a little butter and chopped parsley and it just still feels right to me. Any kind of fresh pasta noodle is a good alternative. Or cooked basmati or jasmine rice is a good one too.

Chicken breast or thigh and chicken broth can be substituted for the beef.

Beef Stroganoff
Serves: 4
  • 1 pound beef top sirloin steak (boneless, skinless chicken breast can be substituted)
  • Flour, for dredging
  • 2-3 tablespoons vegetable oil
  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • ½ cup chopped onion
  • ½ pound sliced cremini or button mushrooms
  • Kosher salt
  • Fresh ground black pepper
  • 1 cup beef broth (chicken broth can be substituted)
  • Splash white wine or sherry
  • 2 teaspoons Dijon mustard
  • ¾ cup sour cream
  • 12 ounces medium egg noodles or 5 ounces fresh pasta noodles
  • 2 tablespoons butter
  • 1-2 tablespoons chopped fresh Italian parsley
  1. Thinly slice the beef across the width of the steak. Season with salt and pepper, then dredge in the flour, shaking off excess.
  2. In a large skillet, heat 2 tablespoons oil over medium high heat; cook half of the beef without stirring or turning until it is browned, about 2-3 minutes. Turn and cook just until browned then remove and keep it warm. If necessary, add an additional 1 tablespoon of oil to the skillet; add remaining beef and repeat process; remove and add to the cooked beef.
  3. To the same skillet, melt 1 tablespoon of butter over medium heat and cook and stir onions and garlic until softened, about 2-3 minutes. Add remaining 2 tablespoons of butter, add mushrooms and cook and stir until softened, about 3-4 minutes.
  4. Add wine then broth to the mushrooms, then stir in mustard and sour cream; bring to a simmer over low heat so the sour cream does not break. Add the browned beef and cook just until heated through. Season with salt and pepper.
  5. Cook egg noodles or pasta according to package directions; drain then toss with butter and parsley.
  6. Serve stroganoff over cooked noodles or pasta.


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