Russia · Main · Easy
Beef Stroganoff
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Beef Stroganoff, in 5 ideas
- Slice against the grain. Thin strips cut across the fibers stay tender. With the grain, they chew like rubber bands.
- Do not walk away during the sear. Ninety seconds per side at high heat. Any longer and the thin strips overcook before they brown.
- Mushrooms need space. Crowded mushrooms steam in their own liquid. Give them room or cook in two batches.
- Greek yogurt can sub for sour cream. Full fat only, and still off the heat. It is tangier but works in a pinch.
- Leftovers reheat gently. Low heat, splash of stock, stir often. Microwaving on high will split the sauce.
What you need
Ingredients
- 1 1/2 lbs beef sirloin, cut into thin strips
- Salt and black pepper, to taste
- 3 tbsp butter, divided
- 1 lb mushrooms, sliced
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp flour
- 1 cup beef stock
- 1 tbsp Dijon mustard
- 1 cup sour cream, at room temperature
- 12 oz egg noodles, cooked
- Chopped parsley, for serving
How to make it
Directions
- Pat the beef strips dry and season with salt and pepper. A dry surface sears instead of steams.
- Sear the beef in 1 tablespoon of butter over high heat, in two batches, about 90 seconds per side. It should brown fast. Set aside.
- Lower the heat to medium. Add the remaining butter, mushrooms, and onion. Cook 8 minutes until the mushrooms release their liquid and turn golden.
- Stir in the garlic and flour. Cook 1 minute, then pour in the stock, scraping up the browned bits.
- Simmer 5 minutes until slightly thickened. Stir in the mustard.
- Take the pan OFF the heat. Wait 30 seconds, then stir in the sour cream until smooth. Return the beef and any juices.
- Warm through over the lowest heat 2 minutes. Do not boil or the sauce will split. Serve over egg noodles with parsley.
Room temperature sour cream will not curdle. Cold sour cream hitting hot sauce is what causes splitting. Let it sit out while you cook.