📝 About This Recipe
Tracing its roots back to 19th-century St. Petersburg, this Beef Stroganoff is the epitome of elegant comfort food. Our version features tender ribbons of seared beef nestled in a velvet-smooth sauce of soured cream, earthy cremini mushrooms, and a sophisticated splash of cognac. It is a masterclass in balancing rich, savory depths with the bright tang of high-quality dairy, creating a dish that feels both rustic and profoundly royal.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Tenderloin or Ribeye (cut into 1/2-inch thick strips against the grain)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons All-purpose Flour (for dredging)
The Aromatics and Mushrooms
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
- 10 ounces Cremini Mushrooms (thickly sliced)
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
The Sauce Base
- 1/4 cup Cognac or Brandy (optional but highly recommended)
- 1.5 cups Beef Stock (high quality or homemade)
- 1 tablespoon Dijon Mustard (for a sharp kick)
- 1 teaspoon Worcestershire Sauce
- 3/4 cup Full-fat Sour Cream (at room temperature to prevent curdling)
For Serving
- 12 ounces Egg Noodles (cooked al dente)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Fresh Chives (snipped)
👨🍳 Instructions
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1
Pat the beef strips thoroughly dry with paper towels. Toss them in a bowl with salt, pepper, and the 2 tablespoons of flour until lightly coated.
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2
Heat 1 tablespoon of butter and the olive oil in a large, heavy-bottomed skillet over medium-high heat until the butter foam subsides and the pan is shimmering.
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3
Sear the beef strips in batches, being careful not to crowd the pan. Cook for about 1-2 minutes per side until deeply browned but still rare in the middle. Remove to a plate and set aside.
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4
In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook undisturbed for 3-4 minutes to develop a golden-brown crust.
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5
Add the diced onions to the mushrooms and sauté for another 5 minutes until the onions are translucent and soft.
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6
Stir in the minced garlic and cook for just 60 seconds until fragrant, ensuring it does not burn.
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7
Deglaze the pan by pouring in the cognac. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pan. Let the liquid reduce by half.
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8
Whisk in the beef stock, Dijon mustard, and Worcestershire sauce. Bring the mixture to a gentle simmer and let it cook for 5-8 minutes until the liquid has reduced slightly and thickened.
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9
Reduce the heat to low. This is crucial: take a small ladle of the hot sauce and whisk it into the room-temperature sour cream in a separate bowl to 'temper' it.
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10
Stir the tempered sour cream back into the skillet. Whisk gently until the sauce is uniform, creamy, and pale brown. Do not let the sauce boil once the sour cream is added.
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11
Add the seared beef and any accumulated juices back into the pan. Simmer for 1-2 minutes just to warm the beef through to a perfect medium-rare/medium.
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12
Taste and adjust seasoning with more salt or pepper if needed. Toss in the cooked egg noodles or serve the sauce over them.
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13
Garnish generously with fresh parsley and chives before serving immediately.
💡 Chef's Tips
Always use room temperature sour cream and temper it with hot liquid to prevent the sauce from breaking or curdling. Choose a quick-cooking cut like tenderloin or sirloin; since this isn't a long braise, tough cuts like chuck will remain chewy. Don't crowd the pan when searing the beef; if you do, the meat will steam in its own juices rather than developing a savory crust. For a deeper flavor profile, try a mix of mushrooms such as Shiitake or Chanterelles alongside the Cremini. If the sauce is too thin, simmer the stock longer before adding the sour cream; if too thick, splash in a little extra beef stock.
🍽️ Serving Suggestions
Serve over buttery wide egg noodles or traditional Russian fried potato straws (Papas Fritas). Pair with a crisp, acidic side like pickled cucumbers or a bright green salad to cut through the richness. A medium-bodied red wine like a Pinot Noir or a classic Russian Vodka serves as an excellent beverage pairing. Warm, crusty rye bread is perfect for mopping up every last drop of the creamy sauce.