Beef Stroganoff Recipe

Prepare the beef

Pat the beef strips dry with paper towels. In a bowl, toss the strips with kosher salt, black pepper and 2 tablespoons of flour until lightly coated. Let rest 10 minutes while you prepare other ingredients; the flour helps with browning and slightly thickens the sauce.

Cook pasta

Bring a large pot of salted water to a boil. Cook egg noodles according to package until al dente (usually 7–9 minutes). Reserve 1/2 cup of pasta cooking water, drain noodles, toss with 1 tablespoon butter and keep warm.

Sear the beef

Heat a large skillet over medium-high heat. Add oil and 1 tablespoon butter until shimmering. Working in a single layer (do not overcrowd), sear beef strips 1–2 minutes per side until browned but not fully cooked through. Transfer beef to a plate and tent loosely with foil.

Cook vegetables

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add sliced onion and a pinch of salt; cook 4–5 minutes until softened and translucent. Add mushrooms and cook 5–7 minutes until they release moisture and begin to brown. Stir in minced garlic and cook 30 seconds until fragrant.

Deglaze & build sauce

Pour in white wine (or 1 tablespoon beef stock) to deglaze, scraping up browned bits from the pan. Let wine reduce by half (~1 minute). Add 1 cup beef stock, Dijon mustard and Worcestershire sauce. Bring to a gentle simmer and cook 3–4 minutes to slightly reduce and concentrate flavor.

Finish the sauce

Reduce heat to low. Stir a few tablespoons of the warm sauce into the sour cream to temper it (this prevents curdling). Then stir the tempered sour cream and heavy cream (if using) into the skillet. Add lemon juice. Return the seared beef and any accumulated juices to the pan, stirring to combine. Simmer gently 2–3 minutes more until beef is cooked through and sauce is thickened. If sauce is too thick, loosen with reserved pasta water, 1 tablespoon at a time.

Season and rest

Taste and adjust seasoning with salt and black pepper. Stir in chopped parsley, reserving a little for garnish. Keep sauce over very low heat — avoid boiling once dairy is added to prevent separation.

Divide buttered egg noodles among plates or containers for take-home. Spoon beef stroganoff over the noodles, making sure to distribute mushrooms and sauce evenly.

Garnish with remaining parsley and optional grated Parmesan. Serve immediately or cool slightly before refrigerating for take-home (consume within 3 days). Reheat gently on stovetop over low heat or in microwave, stirring occasionally.