Beef: Top sirloin and flank steak are good budget-friendly options, but you can make this a little fancier with boneless ribeye or beef tenderloin.
Mushrooms: Quartering button or cremini mushrooms ensures they don’t shrink down too much in the cooking process.
Onions: Caramelizing onions with the mushrooms adds a lot of rich, buttery flavor.
Flour: The key to a thickened sauce and quickly browned beef.
Broth: Use a low-sodium broth to build your sauce so it doesn’t end up too salty.
Sour cream: The signature of this creamy sauce is a generous dollop of sour cream stirred in at the end.
How to Make Beef Stroganoff
Prep the vegetables and beef. Thinly slice yellow onions, quarter mushrooms, and thinly slice beef against the grain. (This is also a good time to boil water for egg noodles or prep something to serve with the stroganoff.)
Tenderize the beef. In a sealable plastic bag, combine the steak strips, flour, salt, pepper, and hot paprika. Shake to evenly coat, then lightly tenderize the beef with a meat pounder or rolling pin.
Brown the beef. Cook the beef in a hot skillet until just browned on both sides, about 30 seconds each side. Transfer to a plate.
Caramelize the vegetables. Cook onions and mushrooms until deeply caramelized. Add a little more all-purpose flour, then deglaze the pan with white wine.
Build the sauce. Add low-sodium beef broth and simmer until reduced by half. Add sour cream, Worcestershire sauce, and Dijon mustard and stir until creamy and smooth.
Finish the stroganoff. Return the beef to the skillet until just warmed through, then garnish with fresh herbs and serve over egg noodles or another side of your choice
Ingredients
12 ounces baby bella, cremini, or button mushrooms
1 large yellow onion
2 cloves garlic
1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks
3 tablespoons all-purpose flour, divided
3/4 teaspoon hot paprika
1 teaspoon kosher salt, plus more as needed
1 tablespoon neutral oil, such as canola or grapeseed
3 tablespoons unsalted butter, divided
1/4 cup dry white wine
1 (14.5-ounce) can low-sodium beef or chicken broth (about 2 cups)
2/3 cup sour cream
1 tablespoon Dijon mustard
1 1/2 teaspoons Worcestershire sauce
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves or chives (optional)
Cooked egg noodles, polenta, or mashed potatoes, for serving
Instructions
Trim and quarter 12 ounces baby bella, cremini, or button mushrooms (cut into eighths if large). Halve and thinly slice 1 large yellow onion (about 1 1/2 cups). Finely chop 2 garlic cloves.
Cut 1 1/2 pounds top sirloin, boneless ribeye, beef tenderloin, or flank steaks across the grain into 1/2-inch-thick slices. If the slices are long, cut crosswise into 1-inch-long pieces. Place in a large plastic bag. Using the flat side of a meat pounder or rolling pin, lightly pound the beef to flatten slightly and tenderize. Add 2 tablespoons of the all-purpose flour, 3/4 teaspoon hot paprika, and 1 teaspoon kosher salt. Seal the bag and shake until the beef is evenly coated.
Heat 1 tablespoon neutral oil in a large skillet over high heat until shimmering. Working in batches, add the beef slices in a single layer and sear until browned on the outside but still rare inside, 30 to 60 seconds per side, reducing heat as needed to prevent scorching. Transfer to a plate. Sprinkle the seared beef with any remaining flour mixture from the bag.
Reduce the heat to medium-high and add 1 tablespoon of the unsalted butter to the pan. Once melted, add the onions and cook, stirring occasionally, until starting to soften and turn translucent, about 4 minutes. Add the mushrooms and a pinch of kosher salt. Cook, stirring frequently, until the mushrooms and onions are deeply browned, 10 to 15 minutes.
Add the garlic, remaining 1 tablespoon all-purpose flour, and remaining 2 tablespoons unsalted butter. Stir until the butter is melted and the mixture is fragrant, about 30 seconds. Add 1/4 cup dry white wine and scrape up any browned bits from the bottom to the pan with a wooden spoon. Cook until the wine is reduced by about half. Add 1 (14.5-ounce) can low-sodium beef or chicken broth and bring to a simmer. Cook until reduced by half, about 5 minutes.
Reduce the heat to medium-low. Add 2/3 cup sour cream, 1 tablespoon Dijon mustard, and 1 1/2 teaspoons Worcestershire sauce. Stir until the sour cream is fully incorporated (don’t worry if it looks broken or separated at first). Return the beef and any accumulated juices on the plate to the pan. Cook, stirring occasionally, until the beef is medium-rare, about 3 minutes.
Remove the pan from the heat. Taste and season with kosher salt and freshly ground black pepper as needed. Garnish with 2 tablespoons finely chopped parsley or chives if desired. Serve over cooked egg noodles, polenta, or mashed potatoes.
