Best Home-Style Beef Stroganoff Recipe

Cook Time: 30 minutes

Ingredients

• 1 pounds beef sirloin steak
• 3 teaspoons kosher salt, divided, or to taste
• teaspoon ground black pepper, or to taste
• teaspoon garlic powder
• 4 teaspoons olive oil
• 3 tablespoons butter, divided
• 1 medium onion, thinly sliced
• 1 (8 ounce) package sliced mushrooms
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cups unsalted beef broth, or more to taste
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 (16 ounce) package wide egg noodles
• 1 cup sour cream
• 1 tablespoon chopped fresh parsley

Directions

Step 1: Slice the beef into very thin strips. Season with teaspoon each of salt, pepper, and garlic powder.

Step 2: Heat 2 teaspoons of olive oil in a large skillet over medium-high heat until hot. Add half of the beef in a single layer and cook undisturbed for about 2 minutes. Flip the beef and cook for an additional minute, until browned. Remove the beef to a plate and repeat with the remaining oil and beef.

Step 3: Fill a large pot with water and bring it to a boil over high heat for the noodles.

Step 4: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook for about 2 minutes until it begins to release its juices. Add the sliced mushrooms and teaspoon of salt, then cook, stirring often, for 2 to 4 minutes, until the mushrooms are tender and lightly browned.

Step 5: Sprinkle the flour over the mushrooms and onion mixture, stirring constantly for 1 to 2 minutes to cook out the raw flavor of the flour.

Step 6: Stir in the tomato paste and cook for 1 minute. Then whisk in the beef broth and Dijon mustard. Bring the mixture to a simmer, scraping the browned bits off the bottom of the pan with a wooden spoon. If the sauce thickens too much, add more broth to reach the desired consistency.

Step 7: Stir in the Worcestershire sauce and return the reserved beef along with any drippings to the skillet. Reduce the heat to low and simmer, stirring occasionally.

Step 8: Add the egg noodles and the remaining 1 teaspoon of salt to the boiling water. Cook the noodles for 7 to 9 minutes, or until tender yet firm to the bite. Drain the noodles and toss them with the remaining 1 tablespoon of butter.

Step 9: Gradually stir in the sour cream into the sauce, a little at a time, ensuring it's fully incorporated. Taste the sauce and adjust the salt and pepper as needed.

Step 10: Serve the beef stroganoff over the cooked egg noodles, garnished with chopped fresh parsley.

Cook's Notes

You can use yellow or white onions, button mushrooms, or baby portobellos. Beef broth or stock can be used interchangeably. If you prefer a more tender cut, substitute sirloin with beef tenderloin or ribeye, or even ground beef. For easier prep, ask your butcher to slice the beef thinly for you.

Nutrition Facts (per serving)

• Calories: 607
• Total Fat: 25g (32% DV)
• Saturated Fat: 12g (58% DV)
• Cholesterol: 153mg (51% DV)
• Sodium: 1226mg (53% DV)
• Total Carbohydrate: 61g (22% DV)
• Dietary Fiber: 3g (12% DV)
• Protein: 35g (69% DV)
• Potassium: 779mg (17% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Author: Nicole McLaughlin

History of Beef Stroganoff

Beef Stroganoff has a rich history that dates back to 19th-century Russia. It was named after the influential Russian aristocrat, Count Pavel Stroganov. While the exact origins of the dish remain debated, it is commonly believed that it was created by a French chef working for the Stroganov family. The dish was originally a luxurious combination of tender beef, sour cream, and mustard, served with a rich sauce.

It gained popularity in the mid-20th century when it made its way to the United States, where it became a staple in home cooking, especially during the 1950s. Today, Beef Stroganoff is enjoyed in various forms worldwide, from classic versions to creative adaptations featuring different meats or even vegetarian ingredients.

Regional Variations of Beef Stroganoff

While the original Beef Stroganoff recipe is undeniably Russian, the dish has many regional variations. In Russia, the sauce tends to be made with a combination of mustard, sour cream, and beef broth, often served over mashed potatoes or rice. However, when the dish spread internationally, it took on different forms. In the United States, the American version often includes mushrooms, which are sauted alongside the beef and onions to create a creamy texture. In some countries, Beef Stroganoff is served with egg noodles, as seen in the recipe provided here.

In Sweden, a similar dish known as "Biff Stroganoff" is also served with rice or boiled potatoes. The Brazilian variation, called "Estrogonofe," incorporates a thicker sauce with ketchup or tomato paste and is frequently served with shoestring fries.

How Does Beef Stroganoff Differ from Similar Dishes?

At its core, Beef Stroganoff stands out due to its unique blend of creamy and tangy flavors. It differentiates itself from other beef-based dishes like Beef Wellington or Beef Bourguignon with its simplicity and ease of preparation. Unlike Beef Wellington, which involves intricate pastry work, Beef Stroganoff uses easily available ingredients like sour cream and mustard to create a creamy sauce that is rich yet light.

Compared to Beef Bourguignon, which uses red wine for a deep, savory flavor, Beef Stroganoff relies on beef broth and sour cream to achieve a milder, smoother taste. This makes it an ideal comfort food for families looking for something simple yet indulgent.

Where is Beef Stroganoff Typically Served?

Beef Stroganoff is a beloved dish in many homes, especially for family dinners. It is often served in restaurants offering traditional Russian or European cuisine. In the U.S., it is commonly found on the menu at diners and casual dining restaurants, where it is served with egg noodles or rice. Given its rich and comforting nature, Beef Stroganoff is a popular choice for special occasions, holiday dinners, or even a cozy meal during the colder months.

In many households, the dish is prepared as a quick and easy weeknight meal, providing a satisfying dinner with minimal effort. Its versatility allows it to be adapted to different tastes and dietary preferences, making it a go-to for family gatherings and dinner parties.

Interesting Facts about Beef Stroganoff

• Beef Stroganoff was originally designed as a high-society dish, with luxurious ingredients like beef tenderloin and French mustard.
• During the Soviet era, the dish became a symbol of middle-class life, and it was frequently served in Soviet banquet halls and restaurants.
• In the United States, the dish became particularly popular after World War II, as convenience ingredients like canned mushrooms and pre-packaged sauces made it easier to prepare at home.
• Some chefs today offer modern takes on Beef Stroganoff, substituting beef for chicken, lamb, or even tofu in vegetarian versions.

Conclusion

Beef Stroganoff is a dish with a rich history and many variations, from the classic Russian version to modern adaptations. Whether served over egg noodles, rice, or mashed potatoes, the creamy, savory sauce and tender beef create a satisfying meal that has stood the test of time. The dish remains a comforting favorite, perfect for a family dinner or a special occasion. So, next time you're looking for a hearty and delicious meal, give this Best Home-Style Beef Stroganoff recipe a try!

Recipe Ingredients

• 1.25 pounds beef sirloin steak
• 3 teaspoons kosher salt, divided
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon garlic powder
• 4 teaspoons olive oil
• 3 tablespoons butter, divided
• 1 medium onion, thinly sliced
• 1 (8 ounce) package sliced mushrooms
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 cups unsalted beef broth
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 (16 ounce) package wide egg noodles
• 1 cup sour cream
• 1 tablespoon chopped fresh parsley

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