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Beef Stroganoff

4.9 from 1868 votes

A classic Russian dish featuring tender beef in a creamy mushroom and onion sauce, served with buttery egg noodles or mashed potatoes. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beef

• 2 lbs beef stew meat (sirloin or chuck)
• 2 tbsp olive oil
• 2 tbsp flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

For the Sauce

• 1 cup mushrooms (sliced)
• 1 large onion (diced)
• 2 cloves garlic (minced)
• 1 cup beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp tomato paste
• Salt and pepper to taste

For the Noodles

• 8 oz egg noodles (or egg noodles alternative)
• 1 tbsp butter
• 1 tbsp olive oil

👨‍🍳Directions

1. 1
   If pre-cooking beef: Place beef in a pot, cover with cold water, add 1 tsp salt, bring to a boil, then simmer for 10-15 mins until tender. Drain and set aside.
2. 2
   In a large skillet, heat olive oil over medium heat. Season beef with salt, pepper, garlic powder, and onion powder. Brown beef on all sides (about 5 mins per side). Remove beef from skillet and set aside.
3. 3
   In the same skillet, sauté onions and mushrooms until softened (5 mins). Add minced garlic and cook for 30 seconds.
4. 4
   Return beef to the skillet. Pour in beef broth, Worcestershire sauce, Dijon mustard, and tomato paste. Simmer for 5 mins. Stir in sour cream and season with salt and pepper.
5. 5
   Cook egg noodles according to package instructions, drain, and rinse with cold water. Toss with butter and olive oil.
6. 6
   Serve beef stroganoff over cooked noodles, garnished with fresh parsley if desired.

🔧Equipment

• Large skillet or Dutch oven
• Cutting board
• Knife
• Mixing bowls
• Measuring cups and spoons
• Oven (optional, for pre-cooking beef)

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 3🍬Sugars: 8🥩Protein: 35

📝Notes

Tips

• For extra richness, add a splash of cream to the sauce.
• Use a mix of mushrooms for best flavor (cremini, white, and shiitake work well).
• Substitute egg noodles with whole wheat or gluten-free noodles for a healthier option.
• Add a fried egg on top for a protein boost.

Variations

• Serve with mashed potatoes instead of noodles.
• Add peas or green beans to the noodles for a side vegetable.

❓ Frequently Asked Questions About Beef Stroganoff

1. What is the most iconic Russian dish that’s easy to make at home?
The most iconic and widely loved Russian dish is Borscht. A vibrant beetroot soup with a tangy tomato base, often served with a dollop of sour cream, fresh dill, and a slice of bread. It’s hearty, nutritious, and perfect for cold weather. For a simpler version, you can skip the meat (traditionally pork or beef) and use a can of tomatoes instead of fresh ones.

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2. How do I make a traditional Russian Pelmeni (dumplings) from scratch?
Pelmeni are hand-rolled dumplings filled with minced pork and onions, boiled like pasta. To make them, you’ll need:
– Dough: Flour, cold water, salt, and a pinch of yeast (optional for slight rise).
– Filling: 150g minced pork, 1 small onion finely chopped, salt, pepper, and sometimes a bit of butter or sour cream.
– Boiling: Bring salted water to a rolling boil, drop pelmeni in batches, and cook for 3–5 minutes until they float.
– Serving: Traditionally eaten with butter, sour cream, or a fried egg on top. For a quicker version, use store-bought dough and skip the yeast.

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3. What’s the best way to prepare Shchi (Russian cabbage soup) without it being too watery?
Shchi is a comforting cabbage stew with potatoes, carrots, and sometimes meat. To avoid a watery consistency:
– Cook the cabbage first: Sauté sliced cabbage in oil until soft (about 10 minutes), then set aside.
– Build layers: Add potatoes and carrots to the pot, then pour in broth (or water) just enough to cover the bottom. Let them simmer until tender (20–25 mins).
– Deglaze properly: After adding meat (if using), scrape up the browned bits from the bottom with a spoon to thicken the broth.
– Finish with fat: Stir in a spoonful of butter or lard before serving to enhance flavor.

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4. How can I make Blini (Russian pancakes) with a crispy bottom and fluffy top?
Blini are thin, creamy pancakes, often served with caviar, sour cream, or jam. For the best texture:
– Dough: Mix 2 cups flour, 1 egg, 1 cup milk, 1 tbsp melted butter, 1 tsp baking powder, and a pinch of salt. Let it rest for 30 minutes.
– Cooking: Heat a non-stick pan over medium-low heat, lightly grease it, and pour a ladle of batter. Cook for 1–2 minutes per side until golden and crispy.
– Pro tips:
– Use a small, thin ladle to avoid overfilling.
– Don’t stir the blini—let them set before flipping.
– For extra crispiness, add a pinch of salt to the batter or brush the pan with melted butter after cooking.

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5. What’s the simplest Russian dish to make with pantry staples?
Oladyi (Russian potato pancakes) are the easiest and most versatile. You’ll need:
– 2 large potatoes (grated and squeezed dry),
– 1 egg,
– 1 small onion (grated),
– 1 tbsp flour or breadcrumbs,
– Salt, pepper, and butter.
Mix everything, form small patties, pan-fry in butter until golden, and serve with sour cream or applesauce. No fancy ingredients required!