You will find the enhanced post with comments here: Classic Beef Stroganoff
This Beef Stroganoff Made Me Feel Like a Chef in Paris 🇫🇷
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Russian elegance meets comfort food perfection in this creamy, soul-satisfying dish that's been warming hearts since the 19th century. Our authentic approach features properly seared beef strips, real sour cream for tang, and a touch of Dijon mustard that adds sophisticated depth. Finished with fresh dill and served over tender egg noodles, this stroganoff delivers restaurant-quality results that will transport you straight to a cozy Moscow bistro.
BUT I cannot feature this classic Russian meal without showing our full and unfailing support to Ukraine! ✊
Time & Quantities
Method & Ingredients
Required Equipment: Large skillet, large pot for noodles, wooden spoon, measuring cups
Cooking Method: Stovetop - Sauteing
Ingredients
- 2 lbs beef sirloin or tenderloin (cut into strips)
- 3 tablespoons vegetable oil (divided)
- 1 large onion (sliced)
- 8 oz mushrooms (sliced)
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Dijon mustard
- 1 cup sour cream
- 2 tablespoons fresh dill (chopped)
- Salt and black pepper to taste
- 12 oz wide egg noodles
- 2 tablespoons butter
Instructions
- Season beef strips generously with salt and pepper.
- Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
- Sear beef in batches without overcrowding, about 2-3 minutes per side until browned - don't skip this step, it's flavor gold! Remove and set aside.
- Add remaining oil to the same pan, then sauté onions until golden, about 5 minutes.
- Add mushrooms and cook until their moisture evaporates and they're golden brown, about 6-8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly.
- Gradually whisk in beef broth and Dijon mustard, scraping up any browned bits - this is where the magic happens!
- Return beef to pan and simmer for 8-10 minutes until sauce thickens and beef is tender.
- Meanwhile, cook egg noodles according to package directions until al dente. Drain and toss with butter.
- Remove stroganoff from heat and stir in sour cream and fresh dill - don't let it boil after adding sour cream or it will curdle!
- Serve over buttered noodles and enjoy this Russian masterpiece!
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed. Flavors improve overnight.
Make-Ahead & Freezing Tips: The sauce freezes well for up to 3 months, but cook noodles fresh when serving. Thaw sauce overnight before reheating.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 520
- Protein: 38g
- Fat: 22g (Saturated: 10g)
- Carbohydrates: 42g (Fiber: 3g, Sugar: 6g)
- Vitamin A: 12% DV
- Vitamin C: 8% DV
- Calcium: 12% DV
- Iron: 25% DV
Allergen Information: Contains gluten (flour, noodles), dairy (sour cream, butter)
Dietary Information: Not suitable for gluten-free or dairy-free diets. Contains gluten and dairy.
Serving & Variations
Serving Suggestions: Serve over wide egg noodles or rice. Garnish with extra fresh dill and a dollop of sour cream. Pair with simple steamed vegetables or a crisp salad.
Wine or Drink Pairing: Pair with medium-bodied red wines like Pinot Noir from Burgundy or Merlot from Washington. Russian vodka or a crisp white wine like Sauvignon Blanc also work beautifully.
Possible Recipe Variations: Add paprika for Hungarian influence, substitute lamb or pork, or make it lighter with Greek yogurt instead of sour cream. Some versions include tomato paste for color.
Additional Notes: Searing the beef in batches is crucial for proper browning. Don't add sour cream while the pan is too hot or it will curdle.