Beef Stroganoff Recipe
This classic Beef Stroganoff recipe is one of my favorite weeknight dinners and comes together in about 40 minutes. I make it with tender beef, mushrooms, and a creamy sauce that’s full of comforting flavor.
Ingredients
- 2 tablespoons neutral-flavored oil
- 2 pounds thinly sliced top sirloin
- 2 tablespoons unsalted butter
- 1 thinly sliced white or yellow onion
- 1 cup sliced cremini mushrooms
- 1 cup sliced button mushrooms
- 3 finely minced cloves of garlic
- 1/3 cup brandy
- 3 cups beef stock
- 2 bay leaves
- 1 tablespoon coarse ground mustard
- 1 ½ cups sour cream
- 1 tablespoon chopped parsley + more for garnish
- 1- pound wide egg noodles, boiled and strained
- coarse salt and fresh cracked pepper to taste
Instructions
- Add the oil to a large pan or pot over medium-high heat.
- Once it begins to smoke lightly, sear the beef until lightly browned, which takes about 1 to 2 minutes per side. Set aside on a plate.
- Add the butter to the pan and cook the onions and mushrooms until caramelized, which takes about 8-10 minutes.
- Add the garlic and saute for 1 to 2 minutes before putting the beef back in the pan.
- Deglaze with brandy and cook until it’s almost gone. This takes about 2 to 3 minutes for it to be fully absorbed.
- Pour in the beef stock, add in the bay leaves and mustard, and cook on medium-high heat for 8-10 minutes or until the liquid is reduced by 1/3.
- Finishby whisking in the sour cream, salt, pepper, and parsley.
- Toss with noodles and garnish with extra parsley.
Notes
My best advice for making the most flavorful beef stroganoff is to take your time caramelizing the onions and mushrooms. When they’re cooked slowly, they develop a deep and rich flavor that brings the whole dish up a level. Trust me, this step is everything, don’t skip it!
Choose the right cut: I sometimes use bottom round or chuck roast when making stroganoff in the slow cooker since they get nice and tender with long cooking.
Build flavor early: I always add the beef, mushrooms, onions, and garlic at the beginning to build a rich flavor in the sauce.
Use a large pan: I make sure to use a wide pan so everything caramelizes properly. The extra surface area really makes a difference.
Slow cooker: I sauté the beef in a bit of oil, then add the onions, mushrooms, and garlic until lightly browned. After pouring in the stock and bay leaves, I cook it on low for 4 to 6 hours. Once the beef is tender, I stir in sour cream, season, and serve over noodles.
Instant Pot: I start by turning on the sauté function and adding a bit of oil. I cook the beef, mushrooms, onions, and garlic for about 6 to 8 minutes until lightly browned, then pour in the stock and add the bay leaves. I secure the lid and cook on high pressure for 20 minutes, release the steam, then stir in the sour cream, seasonings, and parsley before serving over egg noodles.
Make-Ahead: This is meant to be eaten as soon as it's finished cooking.
How to Store: Cover it and keep it in the refrigerator for up to 4 days. It will freeze covered in plastic for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount to a medium-sized pot with a bit of beef stock and cook over low heat until hot.
Nutrition
Calories: 735kcalCarbohydrates: 61gProtein: 49gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 197mgSodium: 387mgPotassium: 1161mgFiber: 3gSugar: 5gVitamin A: 526IUVitamin C: 3mgCalcium: 140mgIron: 4mg