With a prep time of just 5 minutes and a cook time of just 40 minutes, you'll enjoy the world's best Beef Stroganoff recipe at home.
Arrange the 13 ingredients from the list below on your kitchen countertop and follow the next 4 steps to learn how to make the best rated Beef Stroganoff recipe among the chefs of the best restaurants in the world!
Step 1:
Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat. Heat 1 tbsp oil in a large skillet over high heat. Melt 2 tablespoons butter in same skillet over medium-high heat. Begin by cooking the steak in a sauté pan until it is nice and browned.
Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate.
In a large skillet, quickly brown them on both sides in the olive oil and butter. Don't worry about pink bits and that it will be raw inside. Add remaining 1 tbsp oil and repeat with remaining beef.
Sprinkle the steak strips with House Seasoning, and then dust with flour.
Step 2:
In the same sauté pan, cook mushrooms and onions in butter, stirring occasionally, until onions are tender; remove from skillet. Add the onion slices and mushrooms to the pan drippings.
Step 3:
Add the mushroom soup and beef broth. Sprinkle with 1 teaspoon flour. Whisk remaining flour with broth until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, about 2 minutes.
Add beef, salt and remaining pepper. Put the steak back into the pan with the onion and mushrooms. Cook over low heat for about 30 minutes, covered.
Step 4:
Stir in sour cream; heat until hot (do not boil). 1 minute simmering in the gravy is all it takes – the beef continues cooking in the residual heat when you take the skillet off the stove. Adjust seasoning to taste, adding salt and pepper, as needed.
If desired, sprinkle with parsley and coarsely ground pepper. Serve over noodles or whatever sounds good, garnished with any of your desired toppings.
About 40 minutes. Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl.
Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.
Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
Per Serving: 586 calories; 12g fat; 4g saturated fat; 78mg cholesterol; 393mg sodium; 25g carbohydrate; 5g sugars; 2g fiber; 33g protein.
Keep in mind that the nutritional information in the best recipe for Beef Stroganoff is a rough estimate and can vary greatly based on the products used.
The world's best Beef Stroganoff recipe may seem like a complicated dish, but it’s easier to make than you might think.
Stroganoff is best made with a decent to good quality quick cooking cut of beef because the dish is cooked quickly.
Sirloin, rump and any other steak for BBQ-ing is suitable, except I don't recommend skirt, flat iron and cuts like that which need to be virtually rare to be juicy and usually work best when marinated.
Tenderloin is also suitable but it is leaner.
If you’ve never had delicious Beef Stroganoff recipe, it’s a rich, creamy beef and mushroom sauce served over noodles.
It’s the sort of no-frills family recipe that warms and reassures in that special way that can be made after a busy day at work!
You can make sauce thinner with touch of water if you want, but do not keep simmering to thicken once the beef is added, it will overcook the beef.
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 4-5 People
Skill Level: Easy
The sirloin steak is easier to slice if it’s partially frozen. Using the steak allows for a very quick sear and a short simmer time that results a quick and easy week night dinner.
How to Make House Seasoning for Beef Stroganoff
Mix the ingredients together and store in an airtight container for up to 6 months. Serve it over noodles, pasta or mash – anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy.
Try cauliflower mash for a low carb alternative! If using noodles or pasta, we recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!
Once upon a time, Pavel Alexandrovich Stroganov, a 19th century Russian aristocrat, loved good food and hired a famous French chef to prepare his meals and with that, the delicious Beef Stroganoff recipe was born.
The perfect Beef Stroganoff recipe first appeared in Russian cookbooks in the mid 1800s, presumably named for a prominent member of the Stroganoff family.
In the version of the recipe that appears in the classic Russian cookbook A Gift to Young Housewives, the sauce of gourmet Beef Stroganoff recipe is made with lightly floured beef cubes, bouillon, and mustard, then finished with sour cream. No mushrooms, no onions.
The tasty Beef Stroganoff recipe became popular in the U.S. in the 1950s from servicemen returning from Europe and China after WWII.
In the versions of awesome Beef Stroganoff recipe you’ll find most often in the United States, the Beef Stroganoff sauce also includes onions and mushrooms.
Some Beef Stroganoff recipes call for white wine and others even use cream cheese.
