Beef Stroganoff

Total Time:
45 min
15 min
30 min

4 main course servings

  • For stroganoff:
  • 2 tablespoons vegetable oil
  • 1 pound beef sirloin, cut into 2x1x1/8-inch strips
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 12 ounces button mushrooms, quartered
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth, homemade or low-sodium canned
  • 1/4 cup sour cream
  • 2 teaspoons Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon chopped flat-leaf parsley leaves
  • For noodles:
  • Kosher salt
  • One 12-ounce package wide egg noodles
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • Preheat a large skillet over medium heat for 3 to 4 minutes. Raise the heat to high and heat 1 tablespoon oil. Season half the beef with salt and pepper, add to the skillet, arranging it in a single layer, and saute, without stirring, until well-browned and still pinkish inside, about 1 to 2 minutes. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a large plate and set aside. Repeat with the remaining oil and beef. Discard any excess oil.

  • Return the skillet to medium-high heat. Melt 2 tablespoons of the butter and, when the foaming begins to subside, add the mushrooms and cook, stirring occasionally, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer to the plate with the beef.

  • Heat 4 tablespoons butter and, just as the foaming begins to subside, add the onion and cook, stirring, until lightly caramelized, about 5 minutes. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Whisk in the flour and cook, stirring, for 1 minute. Pour in the beef broth and, whisking constantly, bring to a full boil. Remove from the heat. Whisk in the sour cream, mustard, and lemon juice and season with pepper to taste. Set the sauce aside covered.

  • Bring a large pot of water to a boil, salt generously, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with the butter and season with pepper to taste.

  • Add the beef and any juices, mushrooms, and parsley to the sauce and reheat over medium heat until just hot. (Do not boil.) Divide the noodles among 4 plates and top with the stroganoff. Serve immediately.

  • Copyright 2001 Television Food Network, G.P. All rights reserved

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