Beef Stroganoff Recipe

Prep the beef

Pat the sliced beef dry with paper towels. Season evenly with 1/2 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Toss the beef with 1 tablespoon flour just to coat — this helps the pieces brown and slightly thickens the sauce.

Heat a large skillet or sauté pan over medium-high heat. Add 1/2 tablespoon olive oil (from the listed amount) and 1/2 tablespoon butter. When the fat is shimmering and hot but not smoking, add the beef in a single layer in two batches if needed. Sear each portion for 1 to 1 1/2 minutes per side until browned but still slightly pink in the center. Remove browned beef to a plate and tent loosely with foil. Do not overcook; it will finish cooking in the sauce.

Cook mushrooms and onions

Wipe the pan if there is excessive burned residue, then return to medium heat. Add the remaining 1/2 tablespoon olive oil and 2 tablespoons butter. Add the sliced crimini mushrooms in a single layer and cook undisturbed 3–4 minutes to develop color. Stir and continue cooking 2–3 minutes until mushrooms release their juices and begin to brown.

Add the thinly sliced onion and a pinch of salt; cook 4–5 minutes until softened and translucent, stirring occasionally. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze and build sauce

Increase heat to medium-high and pour in 1/4 cup dry white wine (or extra beef broth) to deglaze the pan, scraping brown bits from the bottom with a wooden spoon. Let the wine reduce by about half (1–2 minutes).

Add 1 cup beef broth, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Stir to combine and bring to a gentle simmer. Let the sauce reduce for 3–4 minutes until slightly thickened.

Return beef and finish with sour cream

Return the seared beef and any accumulated juices to the pan and simmer very gently for 1–2 minutes to finish cooking and heat through. Remove the pan from the heat and let it cool for 30 seconds (this prevents sour cream from splitting). Stir in 3/4 cup full-fat sour cream until smooth and well combined. If you prefer a thinner sauce, add up to 2 tablespoons additional beef broth.

Season and garnish

Taste and adjust seasoning with additional salt if needed and cracked black pepper to taste. Stir in 2 teaspoons finely chopped fresh dill and 1/2 teaspoon lemon juice if using to brighten the flavor.

Serve the stroganoff spooned over cooked egg noodles (8 oz prepared) or your chosen carbohydrate. Garnish with chopped parsley if desired and an extra grind of cracked black pepper. Serve immediately.