|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 2g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beef stroganoff is a Russian recipe that originated in the 1800s and has stood the test of time, becoming a standard American comfort food. This version maintains all the classic flavors of the traditional dish, combining lean beef and onions with a creamy sauce made of a roux, beef broth, and sour cream. A sprinkling of fresh chopped parsley adds color and flavor to the finished dish.
Click Play to See This Classic Creamy Beef Stroganoff Recipe Come Together
1 1/2 pounds lean beef (top sirloin or similar)
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
1 cup beef stock, preferably unsalted or low sodium
1 tablespoon extra-virgin olive oil
1 medium onion, sliced 1/4-inch-thick lengthwise
3 tablespoons sour cream, at room temperature
1 tablespoon finely chopped fresh parsley, garnish
Hot buttered noodles, optional
Gather the ingredients.
Pat the meat dry with paper towels. Cut the beef against the grain into 2-inch strips about 1/2 inch thick. Sprinkle the meat with the salt and pepper and set aside.
Melt 1 tablespoon of the butter in a medium saucepan over medium heat.
Blend in the flour and cook, stirring constantly, for 2 minutes.
Gradually pour in the beef stock, stirring and cooking until thickened and smooth.
In a large skillet, heat the olive oil and the remaining tablespoon of butter over medium heat until it shimmers. Add the sliced onion and cook, stirring frequently until the onion is tender and translucent, about 4 minutes.
Push the onion to one side of the skillet. Add the meat in batches and sear until light brown on both sides. Once done, push the seared meat into the onion to make room for the next batch.
Once all of the beef is browned, add the beef and onion to the thickened sauce. Cover and cook on low, stirring occasionally, about 10 minutes.
Take a tablespoon or two of the hot sauce and add to the sour cream; mix well. This is called tempering and prevents the sour cream from curdling.
Stir the sour cream into the sauce and heat through but do not boil.
Arrange the beef stroganoff on a platter over buttered noodles, if desired, and garnish with the fresh chopped parsley.
What's the Best Beef for Stroganoff?
This recipe calls for top sirloin, which is a tender cut of meat. Because the beef isn't cooked for too long in this recipe, the beef shouldn't be a cut that is tough or requires a long, slow cooking time. If you cannot find top sirloin, you can use boneless rib-eye steak, filet mignon tips, or beef tenderloin. (Tenderloin is pricey, but it is excellent in stroganoff.) If you happen to use a tougher cut of beef, just take note that it will need more simmering time but be mindful to not overcook.
- Add 4 to 6 ounces of sliced fresh mushrooms and 1 extra tablespoon of butter or olive oil to the skillet along with the sliced onion.
- Sauté 1 clove of finely minced garlic for about 2 minutes; add to the beef and sauce mixture. Alternatively, add about 1/2 teaspoon of garlic powder to the sauce mixture.
- For an extra saucy stroganoff, increase the flour to 2 tablespoons and increase the beef broth to 1 1/2 cups. Double the sour cream to 6 tablespoons.
- Instead of parsley, garnish the stroganoff with thinly sliced fresh chives or green onion tops.
- For those with lactose issues, make dairy-free beef stroganoff.