|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||10%|
|*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 or chives adds color and flavor to the finished dish. Serve this delicious beef stroganoff over hot buttered noodles, rice, or potatoes, or even split buttered biscuits. Add a basic tossed salad or side vegetable for a tasty, satisfying meal.
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 lengthwise, 1/4-inch thick
- 3 tablespoons sour cream, room temperature
- For Serving: hot buttered noodles
- Garnish: 1 tablespoon finely chopped fresh parsley
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 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 broth, 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 onions and cook, stirring frequently until the onions are tender and translucent, about 4 minutes.
Push the onions to one side of the skillet. Add the meat in batches and sear until light brown on both sides. Push the seared meat into the onions as it becomes done to make room for the next batch.
Add the beef and onions 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.
Then, stir the sour cream into the sauce and heat through, but do not boil. This is called tempering and prevents the sour cream from curdling.
Arrange the beef stroganoff on a platter over buttered noodles and garnish with the fresh chopped parsley.
- Add about 4 to 6 ounces of sliced fresh mushrooms and 1 extra tablespoon of butter or olive oil to the skillet along with the onions.
- Add 1 clove of finely minced garlic to the same skillet used for cooking the beef. Saute for about 2 minutes; add to the beef and sauce mixture. Alternatively, add about 1/2 teaspoon of garlic powder to the sauce mixture.
- While this recipe calls for top sirloin, you may use another tender cut. 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.
- 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.