Beef Stroganoff Recipe

Prepare beef

Pat the beef slices dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Toss the slices with the 2 tablespoons of flour until lightly coated; shake off excess flour. Let rest 5 minutes while you heat the pan.

Sear beef

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon neutral oil and 1 tablespoon butter. When shimmering, add the beef in a single layer (work in batches so you don’t overcrowd). Sear until browned on both sides, about 1–2 minutes per side for thin slices. Remove seared beef to a plate and tent loosely with foil.

Cook vegetables

Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Add the thinly sliced onion and cook, stirring, until softened and lightly golden, about 4–5 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds more until fragrant.

Build base flavors

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the Dijon mustard and Worcestershire sauce; stir to combine.

Deglaze and simmer

Pour in the white wine or sherry (if using) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add the beef stock and bring to a gentle simmer. Return the seared beef and any juices on the plate back to the pan. Simmer gently for 3–5 minutes until the sauce is slightly reduced and the beef is cooked through (thin slices will only need a short time).

Finish with sour cream

Remove the pan from heat and let it cool for 30 seconds to prevent curdling. Stir in the room-temperature sour cream until smooth and fully incorporated. Taste and adjust seasoning with salt and additional pepper if needed. Stir in the chopped parsley.

Cook noodles

While cooking the sauce, bring a large pot of salted water to a boil and cook egg noodles according to package instructions until al dente (usually 6–8 minutes). Reserve 1/4 cup pasta cooking water if you prefer to loosen the sauce. Drain the noodles.

Serve the beef stroganoff over the cooked egg noodles (or rice). If the sauce is too thick, stir in a little reserved pasta water or additional stock to reach desired consistency. Garnish with additional chopped parsley and serve immediately.