Beef Stroganoff Recipe

Season and dust beef

Pat the beef strips dry with paper towels. In a bowl, toss the beef with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 2 tbsp flour until lightly coated. Shake off excess flour.

Set the coated beef aside while you prepare the pasta and sauce components. Coating helps brown the beef and slightly thickens the sauce later.

Bring 8 cups of water to a rolling boil in a large pot. Add 1 tbsp kosher salt and the fettuccine. Cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and keep warm.

Brown the beef

Heat a large skillet or sauté pan over medium-high heat. Add 1 tbsp olive oil. When shimmering, add the beef in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but not fully cooked through. Transfer seared beef to a plate and tent with foil.

Sauté aromatics and mushrooms

Reduce heat to medium and add 2 tbsp unsalted butter to the same pan. When melted, add 1 cup diced onion and cook 4–5 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant. Add 10 oz sliced mushrooms and cook 5–7 minutes until mushrooms release their liquid and it mostly evaporates and they begin to brown.

Deglaze and build sauce

Pour in 1 cup beef broth, scraping up browned bits from the pan. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1 tsp smoked paprika. Bring to a simmer.

Thicken sauce

Whisk 1 tsp flour with 1 tbsp cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens slightly. If sauce becomes too thick, whisk in up to 1/4 cup reserved pasta water or additional broth to reach desired consistency.

Finish with sour cream and return beef

Lower heat to low. Remove pan from direct heat for 30 seconds (to prevent curdling), then stir in 1 cup sour cream until smooth and creamy. Return the browned beef and any accumulated juices to the pan and warm gently for 1–2 minutes until meat reaches desired doneness (do not boil). Taste and adjust seasoning with kosher salt and freshly ground black pepper.

Add the drained fettuccine to the pan with the sauce and beef, tossing to coat. If needed, add some reserved pasta water (1–2 tbsp at a time) to loosen the sauce so it coats the pasta smoothly.

Divide the fettuccine and beef stroganoff among plates. Top each serving with a dollop (about 1–2 tbsp) of additional sour cream if desired, sprinkle with thinly sliced scallions, a light dusting of paprika, and chopped parsley if using.

Serve immediately.