Beef stroganoff is a delicious and comforting dish that takes less than 30 minutes to make. This recipe features tender strips of seared beef and mushrooms in a rich, creamy, and tangy sauce. Serve over egg noodles, mashed potatoes, rice, or your favorite side.
What type of beef works best for beef stroganoff?
The best cuts of beef to use are sirloin or ribeye steak. Tender cuts like these will give you the most flavorful and tender beef stroganoff. Make sure to slice the beef against the grain into thin 1-1.5cm strips. This will help the beef cook quickly and evenly.
Can I make beef stroganoff ahead of time?
Yes, beef stroganoff can be made 1-2 days in advance. Prepare the stroganoff up until adding the sour cream. Let it cool completely, then refrigerate. When ready to serve, reheat the stroganoff gently over medium heat until warmed through. Remove from heat and stir in the sour cream just before serving.
What sides go well with beef stroganoff?
Some delicious sides to serve beef stroganoff over or with include buttered egg noodles, mashed potatoes, rice, roasted vegetables, or a fresh salad. The rich, creamy stroganoff sauce pairs nicely with starchy or bright sides to balance the flavors.
Can I use brandy substitutes if I don’t have it?
Yes, if you don’t have brandy available, you can substitute with equal parts beef broth or stock, red wine, or even chicken broth. The substitutions will still provide great flavor, just with slightly different taste profiles.
How do I thicken the sauce if it seems too thin?
If your finished stroganoff sauce seems too thin, there are a few easy ways to thicken it up:
- Stir in a bit more flour, about 1 tablespoon at a time, until desired consistency is reached.
- Mix a spoonful of cornstarch with a bit of water to form a slurry, then stir it into the sauce.
- Add a small amount of instant mashed potato flakes and stir until thickened.
- Simmer the sauce for 5-10 more minutes uncovered to help reduce and thicken it.
Ingredients
- 450g (1 lb) scotch fillet steak (boneless ribeye), sliced into 1-1.5cm (1/2-3/4″) thick strips
- 500g (1 lb) swiss brown mushrooms, sliced
- 4 tablespoons (55g) unsalted butter, divided
- 1 onion, diced
- 1 tablespoon (15g) Dijon mustard
- 1 teaspoon (5g) sea salt
- 1/2 teaspoon black pepper
- 120ml (1/2 cup) brandy or beef stock
- 375ml (1 1/2 cups) beef stock
- 1 tablespoon (15ml) Worcestershire sauce
- 2 tablespoons (16g) all-purpose flour
- 475ml (2 cups) sour cream
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Place the beef on a cutting board and pound with a meat mallet to tenderize. Slice into 1-1.5cm (1/2-3/4″) thick strips. Set aside.
- In a large skillet over high heat, melt 2 tablespoons (28g) butter. Working in batches if needed to avoid overcrowding, add the sliced beef in a single layer and sear for 45 seconds per side until browned. Transfer seared beef to a plate and set aside.
- Add the remaining 2 tablespoons (28g) butter to the skillet. Add the diced onion and sauté for 2 minutes until translucent.
- Add the sliced mushrooms and continue sautéing for 5 minutes until softened.
- Stir in the Dijon mustard, salt, and pepper until well combined. Recipe by Ineskohl.info
- Pour in the brandy and cook for 2 minutes, stirring frequently.
- Add the beef stock, Worcestershire sauce, and flour. Bring to a simmer and cook for 5 minutes.
- Reduce heat to low and stir in the sour cream and seared beef until fully incorporated and thickened.
- Check seasoning and add more salt and pepper if desired.
- Serve warm over egg noodles, mashed potatoes, or rice. Garnish with parsley.
Notes
- Leftovers can be refrigerated for up to 4 days or frozen for up to 6 months. Reheat gently before serving.
- For a healthier option, use reduced-fat sour cream.
- Try serving with buttered egg noodles or creamy mashed potatoes.
