Traditional Beef Stroganoff Recipe
Tender filet, sliced mushrooms, and creamy finish creates a traditional beef stroganoff that is comforting without fuss in 30 minutes.
Servings: 6 servings
Calories: 520kcal
Equipment
Ingredients
Beef
- 1.5 pounds filet mignon thinly sliced
- 3 tablespoons all-purpose flour
- 1 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons olive il
- 2 tablespoons salted butter
Vegetables
- 2 tablespoons butter
- 0.5 cup diced yellow onion
- 1 large clove garlic pressed or finely minced
- 8 ounces sliced mushrooms
Sauce
- 0.5 cup sherry
- 0.5 cup beef broth
- 1 teaspoon chevril
- 1 large lemon grated
- 0.5 teaspoon paprika
- 1 cup full-fat sour cream or Greek yogurt
Noodles - If Using
- 12 ounces wide noodles cooked according to package instructions
- 4 tablespoons butter
- 2 tablespoons chopped, fresh parsley plus more for serving
Instructions
- Mix 3 tablespoons flour, 1 teaspoon salt, and one-quarter teaspoon pepper in a bowl. Dredge the beef strips in the flour to coat.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Place the beef strips into the hot skillet in a single layer. Do not overcrowd.
- Sear 2 to 3 minutes per side for a deep brown crust with a pink center. Work in batches if needed. Transfer to a warm plate and tent loosely with foil. The rest keeps juices inside while you build the sauce.
- Lower heat to medium. Add 2 tablespoons butter. Cook the onion 2 to 3 minutes until soft and sweet. Stir in garlic for 30 seconds.
- Add mushrooms with a pinch of salt. Cook 5 to 6 minutes until they release liquid and turn golden at the edges.
- Pour in sherry to deglaze, scrape up the browned bits, and cook 30 to 60 seconds until it smells nutty. For an alcohol-free swap, use beef broth.
- Add beef broth, chervil, lemon rind, and paprika. Simmer on medium heat 5 minutes, stirring now and then, until slightly thick and glossy.
- Take the skillet off the heat, then stir in sour cream until smooth – do not boil. Season to taste.
- Slide the seared beef and any juices back into the pan. Gently fold to warm through 30 to 60 seconds. Do not overcook the beef.
- Serve over cooked noodles tossed with 4 tablespoons of butter. Sprinkle with parsley and serve immediately.
Notes
- Use full-fat sour cream or Greek yogurt. The extra fat keeps it smooth and stable.
- Take the pan off the heat before adding dairy. Do not boil after the sour cream goes in.
- Temper first: whisk in a few spoonfuls of hot sauce to the sour cream, then stir the mixture back into the skillet.
- Keep the heat low and stir slowly until the sauce looks glossy.
- Serve right away. Long holding on heat can split the sauce.
- Chill the steak for 10 to 15 minutes before slicing for cleaner, even strips.
- Boost the flavor with: a small spoon of Dijon, a dash of Worcestershire, extra paprika, and fresh herbs like chives or dill.
- To Store: Cool completely. Place in an airtight container and store in the refrigerator for up to 3 days.
- Reheat over the stove or in the microwave before serving.
- Chevril has a mild, anise-like flavor. Good substitutes include tarragon, parsley (or combination of the two), dill, or chives.
Nutrition
Calories: 520kcal | Carbohydrates: 50g | Protein: 11g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 611mg | Potassium: 396mg | Fiber: 3g | Sugar: 4g | Vitamin A: 946IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg
