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Beef Stroganoff

Beef Stroganoff

Rich, creamy, and deeply comforting, this Beef Stroganoff blends tender steak, buttery noodles, and a luxurious mushroom-shallot sauce for a cozy, soul-warming meal. It comes together quickly yet delivers deep, restaurant-quality flavor in every silky bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Russian-inspired
Ingredients Method Notes

Ingredients
  

For the Noodles
  • 8 oz extra-wide egg noodles
  • 2 Tbsp unsalted butter to coat noodles
For the Beef
  • 1 lb skirt steak
  • 2 tsp kosher salt plus more to taste
  • 3 Tbsp all-purpose flour for dredging
  • 3 Tbsp neutral oil such as canola or vegetable
For the Mushrooms & Aromatics
  • 8 oz baby bella mushrooms sliced
  • 1 Tbsp unsalted butter
  • 2 large shallots thinly sliced
  • 3 cloves garlic finely chopped
For the Sauce
  • 1 Tbsp Dijon mustard
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp all-purpose flour
  • 2 cups low-sodium beef stock
  • 1/2 cup additional beef stock used as a non-alcoholic substitute for red wine
  • 1/2 cup sour cream room temperature to prevent curdling
For Serving
  • fresh chopped parsley for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook egg noodles until al dente, drain, and toss with butter.
  2. Slice skirt steak into 2-inch pieces. Combine salt and flour, then lightly dredge beef. Sear in hot oil until golden, then remove to rest.
  3. Add mushrooms, butter, and water to the skillet. Cook until liquid evaporates and mushrooms brown, about 8–10 minutes. Season and remove.
  4. Lower heat and add shallots, water, and butter. Cook until soft and caramelized, about 10–15 minutes.
  5. Add garlic, then stir in mustard, tomato paste, and Worcestershire. Toast flour briefly, then add beef stock and additional stock (alcohol-free). Simmer 5 minutes. Temper sour cream with warm sauce before adding.
  6. Slice rested beef against the grain. Return beef and mushrooms to skillet, add noodles and sour cream mixture, and toss until creamy.
  7. Serve warm and garnish with fresh parsley.

Notes

For added richness, swap half the sour cream with crème fraîche. Thin sauce with warm stock if it becomes too thick. Avoid high heat after adding sour cream to maintain a silky texture.