📝 About This Recipe
Named after the influential Stroganov family of 19th-century St. Petersburg, this iconic dish is the pinnacle of Russian comfort food. It features tender ribbons of beef seared to perfection and smothered in a luxurious, tangy sauce of sour cream, sautéed mushrooms, and a hint of sharp mustard. This recipe balances rustic heartiness with aristocratic elegance, delivering a velvety texture that has made it a favorite in households and fine-dining establishments worldwide.
🥗 Ingredients
The Beef
- 1.5 pounds Beef Tenderloin or Sirloin Steak (sliced into 1/2-inch thick strips against the grain)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons All-purpose Flour (for dusting the beef)
The Aromatics and Vegetables
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Neutral Oil (such as grapeseed or vegetable oil)
- 1 large Yellow Onion (finely diced)
- 10 ounces Cremini Mushrooms (cleaned and sliced)
- 2 cloves Garlic (minced)
The Velvet Sauce
- 1.5 cups Beef Broth (high quality, low sodium)
- 1 tablespoon Dijon Mustard (for a subtle tang)
- 3/4 cup Sour Cream (full fat, at room temperature)
- 1 teaspoon Worcestershire Sauce (for depth of flavor)
- 2 tablespoons Cognac or Brandy (optional, for deglazing)
For Serving and Garnish
- 2 tablespoons Fresh Dill (finely chopped)
- 12 ounces Egg Noodles (cooked according to package directions)
👨🍳 Instructions
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1
Pat the beef strips dry with paper towels. Toss them in a bowl with salt, pepper, and the flour until lightly coated. This ensures a good sear and helps thicken the sauce later.
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2
In a large heavy-bottomed skillet or Dutch oven, heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat until shimmering.
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3
Sear the beef strips in batches to avoid crowding the pan. Cook for about 1-2 minutes per side until browned but still slightly pink in the middle. Remove beef to a plate and set aside.
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4
In the same pan, melt the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook undisturbed for 3-4 minutes until they release their moisture and turn golden brown.
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5
Add the diced onions to the mushrooms. Sauté for another 4-5 minutes until the onions are translucent and soft.
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6
Stir in the minced garlic and cook for just 30-60 seconds until fragrant, being careful not to burn it.
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7
If using Cognac or Brandy, pour it into the pan to deglaze, scraping up all the flavorful browned bits (fond) from the bottom. Let the alcohol reduce by half.
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8
Whisk together the beef broth, Dijon mustard, and Worcestershire sauce. Pour this mixture into the skillet.
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9
Bring the liquid to a gentle simmer and let it cook for about 5-8 minutes until the liquid has reduced slightly and thickened.
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10
Reduce the heat to low. This is crucial to prevent the sour cream from curdling.
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11
Temper the sour cream by stirring a spoonful of the hot sauce into the sour cream container before adding the whole amount to the skillet. Stir until the sauce is smooth and creamy.
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12
Add the seared beef and any accumulated juices back into the pan. Simmer gently for 1-2 minutes just to warm the beef through.
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13
Taste and adjust seasoning with more salt or pepper if needed. Remove from heat immediately.
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14
Serve the beef and sauce generously over a bed of buttery egg noodles. Garnish with a shower of fresh chopped dill.
💡 Chef's Tips
Always slice your beef against the grain to ensure every bite is melt-in-your-mouth tender. Ensure your sour cream is at room temperature before adding it to the sauce to prevent splitting. Do not boil the sauce once the sour cream has been added, as high heat will cause the dairy to separate. If you prefer a more traditional Russian style, replace the egg noodles with crispy shoestring potatoes (Kartofel Pay). For an extra rich sauce, use a dash of heavy cream in addition to the sour cream.
🍽️ Serving Suggestions
Serve alongside a crisp cucumber and tomato salad with a light vinaigrette to cut through the richness. Pair with a glass of chilled Russian vodka or a medium-bodied red wine like Pinot Noir. A side of pickled beets or fermented pickles provides a traditional and bright acidic contrast. Crusty rye bread is perfect for mopping up every last drop of the creamy sauce. For a lighter alternative, serve the stroganoff over fluffy mashed potatoes or buttered buckwheat (kasha).