Beef Stroganoff

This is comfort food at its most delicious. My BEST beef stroganoff recipe is hearty & thick, made with ultra tender beef strips and juicy bites of mushroom in a rich, creamy homemade sauce that bumps up the flavor. It’s perfect served over egg noodles or rice.

We all have that one comfort meal that instantly transports us back to our childhood. Typically, a recipe we enjoyed a specific version of, and every other version seems to pale in comparison. For me, it’s Shrimp Etouffee. For my husband, his meal is Beef Stroganoff. And thus began my 15-year quest.

Yes friends, you read that correctly- 15 years! That’s how long it took me to perfect the recipe I’m sharing with you today. There were some lamentable creations along the way, including one that tasted mildly like dog food. After that, my well-meaning husband suggested I throw in the towel. You can imagine how that went over.

But after much determination, I’m proud to say- I nailed it! This is truly the BEST beef stroganoff, you’re going to love its thick, meaty, layers with the creamiest gravy-sauce ever, all in a 1 pot meal!

There’s nothing fancy about this meal, but it’s irresistibly appealing. A savory combination of beef, mushrooms, and onions with tangy sour cream satisfy. After one bite, I completely understood the hubby’s affinity for this nostalgic dish.

INGREDIENTS AND NOTES

Here is an overview of what you will need:

Mushrooms: I typically use baby bella mushrooms for their meaty texture and full flavor. However, white button, Cremini, or any combination will work too.

Dijon Mustard: The best mustard is the creamiest dijon mustard you can find. Don’t use stone ground dijon mustard or spicy brown mustard.

Onions: Regular yellow cooking onions work best and add a caramelized flavor to the sauce.

Sour Cream: Regular, full-fat sour cream is recommended, but I have used light sour cream and works well. You may also swap sour cream out for equal parts plain Greek yogurt.

Beef Broth: You can use beef broth or stock in this recipe. Low sodium will work, but you may need to adjust the seasoning to suit your taste.

Egg Noodles: Regular egg noodles work well, but these may be swapped out for any type of traditional pasta or white rice.

STEP BY STEP INSTRUCTIONS

Step 1: Slice mushrooms to desired thickness. Slice steak, against the grain, to about ½ inch thick pieces. Toss in a ziplock bag with seasoned flour. (Photo 1)

Step 2: The Secret to this recipe is the flash pan sear. Wait until your pan is HOT, add in the steak in small batches. Do not overcrowd the pan as it will bring the temperature down and prevent the steak from searing properly. To keep the steak from becoming tough, sear only the outside for about 30-45 seconds. Set aside. Doesn’t matter if it’s still pink! It will cook more in the gravy later. (Photo 2).

Step 3: Cook the onions and mushrooms until softened and most of the juices have evaporated. (Photo 3) Add broth and seasonings and boil until it starts to reduce and thicken slightly, about 5 minutes.

Step 4: Add the steak back into the pan with any juices that may have escaped while resting. Continue simmering till the meat is heated through. Add sour cream. You may use a cornstarch slurry if you prefer a thicker sauce. (Photo 5 below)

Step 5: Serve over prepared egg noodles, pasta, rice or potatoes and garnish with fresh, chopped parsley if desired.

Recipe Tips

• The biggest difference in making the BEST beef stroganoff is not overcooking the meat. When pan searing it, you want to cook it on med-high heat just enough to seal the juices in. SEAR NO LONGER THAN 30-45 SECONDS TOTAL.
• If you like a thick gravy, use additional cornstarch in a slurry at the end of cooking, take 1 cup of the sauce in a separate bowl and stir in 1 tablespoon of cornstarch until well blended. Add the cornstarch mixture back into the pan and stir continuously till you’ve reached your desired thickness. The sauce will thicken as it cools too.
• Make sure the pan is not overcrowded when searing the steak. You may have to do this step in smaller batches.
• The best mustard is the creamiest dijon mustard you can find. Don’t use stone ground Dijon mustard or spicy brown mustard.

Serving Suggestions

Serving Ideas: This dish is quite the hearty meal on it’s own. As it is very rich, fresh greens such as steamed green beans, sautéed broccoli or a crisp salad are great additions.

Store: In the event that you’re fortunate enough to have leftovers, this recipe can be stored for later! Store in the refrigerator in an airtight container. I prefer to store noodles separately from sauces. Lasts 3-4 days.

Freeze: I have frozen this and the sauce does not separate. Allow it to thaw before reheating. Lasts about 3 months if in an airtight ziplock bag and sealed well. I recommend cooking your pasta separately if you plan to store it in the freezer and thawing the steak mixture overnight in the refrigerator before reheating. This will help preserve the texture of the steak and noodles. Reheat on the stove over medium heat until just warmed through.

Make Ahead: These can definitely be made a few days ahead of time and stored. You can also put the undipped balls in the refrigerator overnight.

Beef Stroganoff FAQ’s:

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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.