American
Beef Stroganoff
Strips of beef and mushrooms in a sour cream sauce over egg noodles. The sauce should be tangy and loose, not a thick gravy.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Advanced
Why you’ll love it
- Searing the beef first, then building the sauce, keeps it from tasting boiled.
- Sour cream goes in off the heat so it does not curdle.
- Mushrooms add the savoriness people expect from a long braise.
- Egg noodles are the right bed for a loose sauce.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cook the noodles in salted water until al dente. Drain.
- 2
Season the beef with salt and pepper. Melt 1 tablespoon butter in a skillet over high and sear the beef in batches, about 1 minute per side. It should be browned, not cooked hard. Remove it.
- 3
Lower the heat to medium. Add the remaining butter, mushrooms, and onion. Cook until the mushrooms have given up their liquid and started to brown, 6 to 8 minutes. Add the garlic for 30 seconds.
- 4
Sprinkle the flour over the vegetables and stir 1 minute. Whisk in the broth, Worcestershire, and paprika. Simmer 3 minutes, until the sauce lightly coats a spoon.
- 5
Take the pan off the heat. Stir in the sour cream until smooth, then fold in the beef and any juices.
- 6
Taste for salt. Serve over the noodles with dill.
Pro tips
- If the sour cream looks grainy, the pan was too hot. A spoon of warm broth and a low flame can smooth it.
- Do not cook the beef all the way on the first sear. It finishes in the sauce.
- Paprika should be fresh. Old paprika tastes like dust.
Easy substitutions
- Sour cream
- Full-fat Greek yogurt, added the same way, off the heat.
- Sirloin
- Tenderloin if you are spending more, or flank sliced very thin.
- Dill
- Parsley, if dill tastes soapy to you.
Storage and reheating
Storage
Refrigerate up to 3 days. The noodles are better stored separately.
Reheating
Warm the sauce gently. Do not boil it after the sour cream is in. Add a splash of broth.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 560
- Protein
- 36 g
- Carbs
- 46 g
- Fat
- 24 g
- Fiber
- 3 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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