Beef Stroganoff is a classic comfort food that combines tender beef, savory mushrooms, and a creamy sauce, all served over a bed of egg noodles. This recipe is a perfect blend of flavors and textures, making it a family favorite. I served it over a bed of egg noodles but it would also pair well with my Garlic Mashed Potatoes or make some fresh Artisan Bread to dip in this delicious sauce! Or try my Creamy Chicken Chorizo Pasta for another great 30-minute meal.
This dish reminds me of my summers in France. I spent most of my time over my aunts house who is a phenomenal cook. She made this dish often because it was a quick after work meal but delivered on taste. In France they use crème fraîche vs sour cream. This is how I make my version as well and I find the crème fraîche gives the sauce a smoother finish.
The History: Beef Stroganoff
Unveiling the Historical Tapestry of Beef Stroganoff: Beef Stroganoff, deeply rooted in Russian cuisine, testifies to the enduring connection between food and family. Originating in the 19th century and bearing the name of the influential Stroganov family, this dish unites thin strips of beef with a rich, flavorful sauce. The original recipe for Beef Stroganoff was a marriage of French cuisine (seasoning with mustard) and Russian tastes (a good dollop of sour cream). The recipe was first published in a popular Russian cookbook in 1871 and soon became a favorite in home kitchens and restaurants..
Crafting a Culinary Classic: The evolution of Beef Stroganoff mirrors the dynamic shifts in culinary history. It is believed that the dish's inception traces back to the Russian nobility's craving for a lavish and indulgent meal. The Stroganov family, renowned for their opulent lifestyle, commissioned chefs to craft a dish that would align with their refined tastes. The outcome was the birth of Beef Stroganoff.
Why You'll Love This Dish
Rich and Creamy: The combination of crème fraîche and beef broth creates a luxurious sauce that coats every bite.
Tender Beef: Using top sirloin ensures the beef is tender and flavorful.
Family-Friendly: This dish is a hit with both kids and adults, making it perfect for a family dinner.
Versatile: Serve it over egg noodles, rice, or even mashed potatoes for a different twist.
If you like noodles and beef but want something different, you can also try my Ground Beef Vermicelli noodle bowl!
Easy Beef Stroganoff Video
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Beef Stroganoff Ingredients
Full recipe, instructions, and photos in the recipe card at the end of post
- 12 ounces egg noodles
- 1 pound top sirloin steak, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon avocado oil
- 8 ounces mushrooms, sliced
- ½ medium yellow onion, sliced
- 2 tablespoons unsalted butter
- 2 garlic cloves, crushed
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- ½ cup crème fraîche
- 1 tablespoon Boursin cheese (optional)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon red pepper flakes (optional)
- Chopped fresh chives
More About Our Ingredients
Top Sirloin: High-quality sirloin strips ensure a tender and flavorful experience. Slicing them thinly allows for quick and even cooking.
Onion: Thinly sliced and sautéed until golden, onions add a sweet and caramelized element, enhancing the depth of the dish.
Mushrooms: Sliced mushrooms contribute a rich and earthy flavor, complementing the beef and absorbing the savory notes of the sauce.
Garlic: Mince the garlic to release its bold and aromatic flavors, elevating the overall taste profile of the dish.
Crème Fraîche: This luxurious addition imparts a velvety creaminess and a subtle tang, enhancing the richness of Beef Stroganoff.
Boursin Cheese: Introducing an element of indulgence, Boursin cheese adds a savory and herb-infused layer, creating a luscious and flavorful sauce.
Worcestershire Sauce: A dash of Worcestershire sauce brings depth and complexity, contributing to the umami notes that define the dish.
Dijon Mustard: Dijon mustard adds a subtle tang and depth, elevating the sauce with its unique flavor profile.
Instructions
Full recipe, instructions, and photos in the recipe card at the end of post
Step 1: Prepare the Noodles
Cook the Egg Noodles: Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside
Step 2: Cook the Beef
Season the Beef: In a medium bowl, season the sliced beef with salt and black pepper.
Heat the Oil: In a large skillet, heat the avocado oil over medium-high heat.
Sear the Beef: Add the beef to the hot skillet and cook until browned on all sides. Remove the beef from the skillet and set aside.
Step 3: Cook the Vegetables
Sauté the Mushrooms and Onions: In the same skillet, add the sliced mushrooms and onions. Cook until the vegetables are softened and the mushrooms have released their liquid.
Add the Garlic: Stir in the crushed garlic and cook for an additional 1-2 minutes.
Step 4: Make the Sauce
Add the Butter: Add the unsalted butter to the skillet and let it melt.
Incorporate the Flour: Sprinkle the all-purpose flour over the vegetables and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Add the Beef Broth: Gradually pour in the beef broth, stirring constantly until the sauce thickens.
Stir in the Crème Fraîche and Cheese: Reduce the heat to medium and add the crème fraîche and Boursin cheese (if using). Stir until well combined and creamy.
Season the Sauce: Add the Worcestershire sauce, Dijon mustard, and red pepper flakes (if using). Stir to combine.
Step 5: Combine and Serve
Add the Beef Back In: Return the cooked beef to the skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes, or until the beef is heated through.
Serve Over Noodles: Serve the beef stroganoff over the cooked egg noodles. Garnish with chopped fresh chives.
FAQ
Can I use a different cut of beef?
Yes, you can use other tender cuts like ribeye or tenderloin.
What if I don't have crème fraîche?
Sour cream can be used as a substitute, but be sure to temper it to prevent curdling.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and beef ahead of time. Store them separately in airtight containers and reheat before serving.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat.
⭐️ Recipe
Beef Stroganoff
Ingredients
- 12 ounces egg noodles
- 1 pound top sirloin steak thinly sliced
- ¼ teaspoon salt salt your beef before frying
- ¼ teaspoon black pepper optional but I added to beef before cooking
- 3 tablespoon avocado oil or high smoke point oil
- 8 ounces mushrooms sliced I used cremini
- ½ medium yellow onion sliced or white onion
- 2 tablespoons unsalted butter
- 2 garlic cloves crushed
- 2 tablespoons all-purpose flour
- 1½ cups beef broth
- ½ cup crème fraîche if using sour cream, make sure to temper it with some of your warm gravy so it doesn't curdle. See notes in recipe card.
- 1 tablespoon Boursin cheese optional
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ¼ teaspoon red pepper flakes optional
- Chopped fresh chives for serving
Instructions
- Thinly slice your beef into ⅓" strips. Season with salt and pepper and set aside.
- Slice your onion into medium size pieces. You can slice them larger if you prefer.
- Slice your mushroom a little under ½" slices. I like the mushrooms to come through in the gravy.
- Heat your high smoke point oil on high heat for 3-4 minutes. You want your oil to be nice and hot so you get a nice sear on your steak. Add in your beef in two batches. Quickly spread the beef out and cook untouched for 30 seconds.
- Flip over and sear for another 30 seconds. Don't cook it longer than 30 seconds or you will get chewy beef. It's ok if there are some pink spots. It will finish cooking in the sauce. Remove your beef and set aside.
- Lower your heat to medium and add in your butter. Add in your onions and mushrooms and sauté for about 4 minutes or until golden.
- Add in the flour and combine fully and cook down your flour for 3 minutes.
- Add in your beef broth and combine. I used a homemade beef broth but store bought works as well. If store bought I like to add 1 teaspoon of beef bouillon to beef it up.
- Add in your heavy cream. Then combine your crème fraîche and boursin cheese and add to your sauce. Make sure to stir until all incorporated.
- Add in your worcestershire, dijon mustard, and red pepper flakes.
- Add your beef back in and let that simmer for about 3-4 minutes on low heat.
- Top with fresh chives and serve!
Did you make this recipe? Let me know!