Thin-sliced beef and browned mushrooms in a silky sour cream sauce, spooned over buttered egg noodles.
Beef Stroganoff is one of Russia's most internationally recognized dishes: thin strips of beef, seared hard and fast, tossed with deeply browned mushrooms and onions, then bound in a tangy sauce built from sour cream and a little mustard rather than heavy cream. The beef is cooked in quick batches over high heat so it browns instead of stewing, which keeps it tender. The sauce comes together off direct high heat — sour cream is stirred in at the end so it thickens gently without curdling, seasoned with a touch of Dijon mustard for sharpness that cuts through the richness. Everything is spooned over buttered egg noodles, which soak up the sauce and turn the dish into a full plate. Named for the Stroganov family, a prominent 19th-century Russian noble house, this dish has become a staple far beyond Russia, but the technique — hard-seared beef, browned mushrooms, and a quick sour cream sauce finished off the heat — remains rooted in classic Russian home cooking.
Serves 4
Pat beef strips dry. Heat 2 tbsp oil in a wide skillet over high heat and sear the beef in batches, about 90 seconds per batch, until browned but still pink inside. Remove to a plate.
Don't crowd the pan — searing in batches keeps the beef browning instead of steaming and toughening.
Add remaining oil to the same pan. Cook onion until soft, about 5 minutes, then add mushrooms and cook until browned and their liquid has evaporated, 8 minutes.
Sprinkle flour over the mushrooms and stir 1 minute. Gradually whisk in beef stock, scraping up any browned bits, and simmer until slightly thickened, 3-4 minutes.
While the sauce simmers, cook egg noodles in salted boiling water according to package directions, then drain.
Reduce heat to low, stir in sour cream, mustard, salt and pepper. Return the beef and any accumulated juices to the pan and warm through for 1-2 minutes — do not boil.
Boiling the sauce after adding sour cream can cause it to split; keep the heat gentle from this point on.
Spoon the stroganoff over buttered egg noodles and finish with fresh dill.
Sear the beef in small batches over high heat — a crowded pan steams the meat instead of browning it.
Add sour cream off the heat or on very low heat and don't let the sauce boil afterward, or it can curdle.
Slice the beef against the grain for the most tender bite.
Use chicken breast strips instead of beef for a lighter version.
Serve over mashed potatoes or rice instead of egg noodles.
Add a splash of white wine or brandy after browning the mushrooms for extra depth.
Refrigerate up to 3 days; reheat gently over low heat, adding a splash of stock to loosen the sauce, and avoid boiling to keep the sour cream from splitting.
Beef Stroganoff is named after the Stroganov family, wealthy 19th-century Russian merchants and nobles; the dish appeared in Russian cookbooks by the 1870s and later spread internationally through émigré chefs, becoming one of Russia's most recognized culinary exports.
Yes, but choose a tender cut like sirloin or flank sliced thin against the grain; tougher cuts like chuck need slow braising and won't work with this quick-sear method.
The sour cream was likely added over heat that was too high or the sauce was boiled afterward; always add it off the heat or on the lowest setting and keep it below a simmer.
The beef and mushroom base can be made ahead and refrigerated, but add the sour cream fresh when reheating for the best texture.
Per serving (420g / 14.8 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
