📝 About This Recipe
Tracing its roots back to 19th-century Russia, this Beef Stroganoff is the epitome of sophisticated comfort food. Tender ribbons of seared beef are bathed in a luxurious, tangy sauce enriched with smoldering Cognac, earthy mushrooms, and velvet-smooth sour cream. It is a masterpiece of balance, offering a rich umami depth that has made it a beloved staple on dinner tables across the globe.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Tenderloin or Ribeye (sliced 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 & Mushrooms
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
- 12 ounces Cremini Mushrooms (cleaned and sliced)
- 2 large Shallots (finely minced)
- 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 (adds a sharp tang)
- 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)
- 1/4 teaspoon Smoked Paprika (optional dusting)
👨🍳 Instructions
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1
Pat the beef strips thoroughly dry with paper towels. Season generously with salt and pepper, then toss lightly in the flour until just coated, shaking off any excess.
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2
Heat 1 tablespoon of butter and the olive oil in a large heavy-bottomed skillet or cast iron pan over high heat until shimmering.
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3
Sear the beef strips in two batches to avoid crowding the pan. Cook for about 1-2 minutes per side until deeply browned but still rare in the center. Remove beef to a plate and set aside.
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4
Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the sliced mushrooms in an even layer.
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5
Sauté the mushrooms undisturbed for 3-4 minutes to develop a golden crust, then stir and cook for another 3 minutes until tender and their liquid has evaporated.
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6
Stir in the minced shallots and cook for 2 minutes until translucent. Add the garlic and cook for just 30 seconds until fragrant.
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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 alcohol 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 5-7 minutes until the liquid reduces slightly and thickens.
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9
Lower the heat to low. Take a small ladle of the hot sauce and whisk it into the room-temperature sour cream in a small bowl to temper it.
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10
Stir the tempered sour cream mixture back into the skillet. Whisk gently until the sauce is uniform and creamy. Do not let the sauce boil once the sour cream is added.
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11
Slide the seared beef and any accumulated juices back into the pan. Simmer for just 1-2 minutes to warm the beef through and coat it in the sauce.
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12
Taste and adjust seasoning with more salt or pepper if needed. Toss in half of the chopped parsley.
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13
Serve the stroganoff immediately over a bed of buttery egg noodles, garnishing with the remaining parsley and a tiny pinch of smoked paprika.
💡 Chef's Tips
Always slice your beef against the grain to ensure maximum tenderness; if you slice with the grain, the meat will be chewy. Temper your sour cream by mixing it with a little hot sauce before adding it to the pan to prevent it from breaking or curdling. Don't wash your mushrooms with water; wipe them with a damp paper towel so they sear properly instead of steaming. Use a high-quality cut like tenderloin or sirloin; since the cooking time is short, you need a naturally tender steak. If the sauce is too thick, splash in a little extra beef stock; if too thin, simmer for a few more minutes before adding the sour cream.
🍽️ Serving Suggestions
Serve over wide, buttery pappardelle or traditional egg noodles to soak up every drop of sauce. A side of crisp roasted green beans or steamed asparagus provides a fresh contrast to the rich sauce. Pair with a glass of earthy Pinot Noir or a bold Cabernet Sauvignon to complement the beef and mushrooms. A crusty piece of French baguette is essential for cleaning your plate of the leftover gravy. For a traditional Russian touch, serve with a side of small pickled cucumbers (cornichons).