Tender wavy egg noodles are studded with lots of sautéed beef and mushrooms, and coated with a creamy sauce in this cool weather family favorite. One a cold winter night, whether you’ve been inside all day, or escaped to get to work or walk the dog, this is the kind of comfort food we need. We crave. We deserve.
What is Beef Stroganoff?
Beef stroganoff is presumably Russian in origin, but it has kind of cemented itself into the American food lexicon. It a dish made with beef and mushrooms, bound together in a rich creamy sour-cream based sauce, and usually served over noodles, such as egg noodles.
Fresh Herbs in Beef Stroganoff
You could use dried thyme instead of the fresh, but I really recommend the fresh. This is one of those instances where fresh herbs really elevate the dish. Having said that — don’t miss out on beef stroganoff if you only have dried.
How to Make Beef Stroganoff Sauce
My version of creamy, rich beef stroganoff sauce starts with sauteing some shallots (or onions if you prefer) in a bit of butter, then adding mushrooms and thyme and cooking them until tender and lightly browned.
Then in the same pan you add a bit more butter and then some flour, stirred and cooked until golden brown. Then you pour in beef broth and bring to a simmer, stirring and scraping the bottom of the pan to release any browned bits. Return the meat and mushrooms to the pan. Add the sour cream, mustard and paprika, stir to blend, and remove from the heat.
How to Thicken Beef Stroganoff
The sauce is thicken by making a roux, which is simple a mixture or a little fat and a little flour. the flour is toasted in the butter so the raw taste is cooked out, and then this mixture will thicken the broth, sour cream and other ingredients in the sauce.
What Kind of Meat Do You Use for Beef Stroganoff
Sometimes it’s made with expensive cuts of beef, like filet mignon, sometimes leaner less expensive cuts of beef like top round, and I have even seen recipes that call for ground beef. I landed somewhere in the middle, with your choice of tenderloin or flank steak.
What Kind of Mushrooms for Beef Stroganoff
As for the mushrooms, boy oh boy will you have a terrific stroganoff if you use a mix of wild mushrooms. Creminis are also fine, but for a special occasion wild mushrooms also ratchet this dish up a big old notch.
Beef Stroganoff: Tender wavy egg noodles are studded with lots of sautéed beef and mushrooms, and coated with a creamy sauce in this cool weather family favorite.Tweet This
What to Serve with Beef Stroganoff:
- Roasted Jerusalem Artichokes
- Baked Squash with Chili and Maple Syrup
- Chopped Winter Salad
- Best Parmesan Roasted Broccoli
- Roasted Broccolini with Lemon
- Roasted Cauliflower, Brussels Sprouts, and leeks with spicy drizzle
- Crispy Brussels Sprouts Salad
Other Beef Comfort Food Recipes:
- Strip Steak Diane
- Cheesy Beef and Hash Brown Casserole
- Cheesy Ground Beef Quesadillas
- One-Skillet Cheesy Beef and Macaroni
- One-Skillet Beefy Enchilada Casserole
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- 4 tablespoons unsalted butter , divided
- 2 cups less-sodium beef broth
- ¼ cup chopped fresh parsley
- 2 shallots , thinly sliced
- 1 ½ pounds beef tenderloin or flank steak , cut into 1/8-inch thick strips
- 1 pound sliced cremini mushrooms , or a mixture of wild mushrooms
- 2 teaspoons minced fresh thyme , or ¾ teaspoon dried thyme
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- 1 package (12-ounce) wide egg noodles
- Bring a large pot of salted water to a boil.
- Pat the beef dry and season it with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the meat (in batches if necessary) and cook, stirring occasionally (or turning) for 3 minutes, until the meat is browned on all or at least most sides. Transfer to a plate and pour off any remaining fat from the pan.
- Return the pan to medium-high heat. Melt 1 more tablespoon of the butter, then add the shallots and cook, stirring often, until they are slightly soft, about 2 minutes. Add the mushrooms and thyme leaves, season with salt and pepper, and sauté for another 7 minutes until tender and lightly browned, and the mushroom juices evaporate. Add the cooked mushrooms to the beef on the plate.
- Return the pan once more to medium high heat (don’t clean the pan!) Add the third tablespoon of butter and when it is melted, stir in the flour. Stir for about 2 minutes until the flour turns golden brown. Add the beef broth and bring to a simmer, stirring and scraping the bottom of the pan to release any browned bits. Return the meat and mushrooms, along with any accumulated juices, to the pan. Add the sour cream, mustard and paprika, stir to blend, and remove from the heat.
- Meanwhile, add the noodles to the boiling water and cook for 8 or 9 minutes, or according to package directions, until tender. Drain and transfer to a shallow serving bowl. Add the remaining tablespoon of butter and toss until the butter melts and coats the noodles.
- Pour the stroganoff mixture over the hot noodles, and sprinkle over the parsley. Serve hot.
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