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Creamy and rich, this old fashioned Beef Stroganoff is stick to your ribs comfort food that cooks up surpsingly quick!
I will never apologize for my love of comfort food, curly noodles, rich sauces, and all things cozy come mid-winter in the Northeast ESPECIALLY if all that is represented in a giant bowl of this homemade Beef Stroganoff.
This dish is the sum of its parts and each bit, especially those toasty, flavorful brown bits on the bottom of the pan, are necessary to the end game.
This Beef Stroganoff is layered with flavor. It starts with strips of sirloin, browned quickly over high heat. It boasts a beefy mushroom sauce oozing with umami and is finished with a healthy scoop of sour cream swirled in just before serving.
I go with the traditional approach of serving it with lightly buttered curly noodles, but if you’re a mashed potato sort, have at it. I also opt to stir the noodles right into the pot so the sauce clings to every noodle, but it’s equally appropriate to spoon it right over the top.
This is one of those pots of comfort that tastes like it’s simmered all day, but surprise (!) it’s on your table in 45 minutes (less if you’re a quick chopper). And if you haven’t dipped a spoon into Beef Stroganoff since your grandma made it, do yourself a favor and give it go. Nostalgia never tasted so good.
Let’s make Beef Stroganoff
- Toss the steak strips with flour and sear over high heat. Do it in two patches so the steak browns quickly.
- Remove the steak to a plate, toss in the butter and add the shallots. Saute until golden.
- Brown the mushrooms and then add the garlic.
- Stir in the anchovy paste, dijon, Worsterschire sauce, flour and deglaze with red wine.
- Add the broth and thyme. Simmer until slightly reduced.
- Stir in the sour cream over low heat.
- Add the steak back to the pot and simmer over low heat until rewarmed.
- Mix in the pasta and garnish with parsley.
Tips for success
- Dredging the steak in seasoned flour helps it to brown nicely. Keep an eye on your heat so the steak doesn’t stick to the pan and burn. You can add a little more oil if the pan is too dry.
- Cook the steak in batches if necessary so you don’t crowd the pan and “steam” the meat.
- If the flour sticks to the pan or burns while you’re browning the steak, remove the meat and wipe out the bottom of the pan. Be sure to remove the burnt bits so they don’t leave a burnt taste in your stew.
- The Worsterschire sauce and anchovy paste add a depth of flavor to the stroganoff and tons of umami. If you don’t have either of these in your pantry, add a splash of soy sauce or a little extra Dijon.
- I recommend full fat sour cream and be sure to stir it into the sauce over low heat. If the sauce comes to a boil, it can curdle.
- Egg noodles are the classic accompaniment to Beef Stroganoff, but any wide or curly pasta or even mashed potatoes would be delicious too.
Creamy and rich, this old fashioned Beef Stroganoff is stick to your ribs comfort food that cooks up surpsingly quick!
- 2 Tbsp olive oil
- 1/4 cup AP flour, divided
- 2 lbs boneless strip steak, sliced into thin strips
- 2 Tbsp unsalted butter
- 1 shallot, minced
- 12 oz mushrooms, sliced (shiitake, cremini or a mix)
- 2 cloves garlic, minced
- 1 tsp anchovy paste
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1/2 cup dry red wine
- 1 1/2 cups beef stock
- 6 sprigs fresh thyme
- 1 cup sour cream
- 10 oz wide or curly pasta, cooked according to pkg directions
- Kosher salt and black pepper
- minced parsley, for garnish
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Heat the oil in a large heavy bottomed pot or dutch oven until hot but not smoking.
-
Toss the steak strips with salt, pepper, and 2 Tbsp flour and add to the pan in a single layer. Sear quickly and remove to a plate. (Do this in two steps if necessary so as not to crowd the pan.)
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Add the butter to the pan and add the minced shallot. Cook for 2-3 mins until golden and then add the mushrooms. Season with salt and pepper. Cook over med/high heat until the mushrooms are golden brown and have lost their moisture.
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Add the garlic and cook just until fragrant. Reduce the heat to medium.
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Add the anchovy paste, Dijon and Worcestershire sauce and stir. Sprinkle in the remaining flour, scraping up the brown bits on the bottom of the pan. (Add a smidge more butter if the pan is too dry.) Cook for 2 mins, stirring constantly.
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Deglaze with the wine, bring to a boil and reduce slightly. Add the stock and thyme sprigs and cook for about 5 mins, allowing the stock to reduce slightly.
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Reduce the heat to low and stir in the sour cream, stirring constantly until smooth. DON'T allow the sauce to boil or it may break and curdle. Season generously with salt and pepper.
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Return the steak to the pan and simmer very gently over low heat until warmed through. Remove the thyme sprigs and discard. Serve over cooked pasta and sprinkle with minced parsley if desired.
- Dredging the steak in seasoned flour helps it to brown nicely. Keep an eye on your heat so the steak doesn’t stick to the pan and burn. You can add a little more oil if the pan is too dry.
- Cook the steak in batches if necessary so you don’t crowd the pan and “steam” the meat.
- If the flour sticks to the pan or burns while you’re browning the steak, remove the meat and wipe out the bottom of the pan. Be sure to remove the burnt bits so they don’t leave a burnt taste in your stew.
- The Worsterschire sauce and anchovy paste add a depth of flavor to the stroganoff  and tons of umami. If you don’t have either of these in your pantry, add a splash of soy sauce or a little extra Dijon.Â
- I recommend full fat sour cream and be sure to stir it into the sauce over low heat. If the sauce comes to a boil, it can curdle.
- Egg noodles are the classic accompaniment to Beef Stroganoff, but any wide or curly pasta or even mashed potatoes would be delicious too.Â
Rosana Calgary says
This a very easy recipe that I must try out soon. Thanks a los for the idea with pasta. So Yummi!