Beef Stroganoff
Classic Beef Stroganoff served over wide egg noodles with a creamy mushroom sauce and a dollop of sour cream.
2h 35m4Servings
Nutrition
881kcal
66gProtein
76gCarbs
35gFat
Ingredients
BEEF
Beef Chuck
2 lb
Salt
To taste
to taste
Black Pepper
To taste
to taste
Vegetable Oil
2 tbsp
SAUCE
Butter
2 tbsp
Mushrooms
1 lb
Onion
0.5 whole
Garlic
2 cloves
All-Purpose Flour
1 tbsp
Dry White Wine
½ cup
Beef Broth
1½ cups
Sour Cream
1 cup
Fresh Chives
2 tbsp
FOR SERVING
Wide Egg Noodles
12 oz
Equipment
Cast Iron Skillet
Instructions
1Prepare the Beef
10m
10mSlice the Beef
Slice the beef chuck against the grain into thin strips, about 1/4 to 1/2 inch thick. Aim for consistent size for even cooking.
Season the Beef
Season the beef strips generously with salt and freshly ground black pepper.
2Sear the Beef
15m
15mHeat the Pan
Heat a large, heavy-bottomed skillet (cast iron recommended) over high heat. Add vegetable oil and heat until shimmering and almost smoking.
Sear the Beef
Add the beef strips to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side until nicely browned. The liquid released will simmer off and the beef will brown in its own juices.
Reserve the Beef
Remove the seared beef from the pan and set aside on a plate. Do not clean the pan.
3Cook the Mushrooms and Onions
15m
15mSauté Aromatics
Reduce heat to medium. Add butter to the same skillet. Add sliced mushrooms and onions. Sauté, stirring occasionally, until mushrooms are browned and onions are softened, about 8-10 minutes. The liquid released will deglaze the pan.
Add Garlic and Flour
Add minced garlic and cook for about 30 seconds until fragrant. Sprinkle flour over the mushroom and onion mixture and stir to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
4Build the Sauce
1h 5m
1h 5mDeglaze with Wine
Pour in the dry white wine and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce slightly for about 1 minute.
Add Broth and Simmer
Pour in the beef broth. Bring the mixture to a simmer, stirring to combine. Let it simmer gently for about 5 minutes to thicken slightly.
Braise the Beef
Return the seared beef to the pan. Stir to combine. Reduce heat to low, cover the skillet, and let it simmer for at least 1 hour, or until the beef is very tender. Stir occasionally, adding a splash of water or broth if the sauce becomes too thick.
5Finish and Serve
5m
5mStir in Sour Cream
Once the beef is tender, remove the pan from the heat. Stir in the sour cream until fully incorporated and the sauce is creamy. Do not boil after adding sour cream, as it may curdle.
Add Chives and Season
Stir in fresh chives. Taste and adjust seasoning with salt and pepper if needed.
Serve
Serve the Beef Stroganoff immediately over cooked wide egg noodles. Garnish with an extra dollop of sour cream and a sprinkle of chives, if desired.
Tips
For the best flavor and texture, use a well-marbled cut of beef like chuck and slice it thinly against the grain.
Don't overcrowd the pan when searing the beef; cook in batches if necessary to achieve a good brown crust.
Avoid boiling the sauce after adding sour cream to prevent it from curdling.
Homemade sour cream or crème fraîche will yield the best results for the sauce's richness and stability.