Beef stroganoff with wide egg noodles and mushrooms in a dark bowl, topped with sour cream and herbs on a slate tabletop beside a glass of red wine and vintage cutlery.
easy

Beef Stroganoff

Sautéed beef strips in a tangy sour cream sauce with mushrooms and onions. Creamy, hearty, and clings perfectly to noodles. Ready in 40 minutes.

(0)
15m prep + 25m cook
4 servings
Russia, Ural Mountains

What You'll Need

  • 113g unsalted butter
  • 2 tbsp paprika
  • as needed black pepper
  • 1 medium yellow onion
  • as needed kosher salt
  • 120ml dry white wine(optional)
  • 355ml beef stock
  • 680g beef sirloin
  • 227g cremini mushroom
  • 30g all-purpose flour
  • 237ml sour cream
  • 1 tbsp worcestershire sauce
  • 227g wide egg noodle
  • 1 tsp dijon mustard
  • 60ml vegetable oil

Let's Get Cooking

  1. 1

    Slice the beef sirloin into thin strips. Season with kosher salt, black pepper, and paprika. Let the meat sit for 10 minutes to absorb the earthy flavors.

    ~10m

    Cut against the grain to ensure the beef stays tender after searing.

  2. 2

    Heat vegetable oil in a large skillet over high heat. Sear beef strips in batches for 1-2 minutes per side until browned outside but still pink inside, then set aside.

    ~8m

    Avoid crowding the pan so the beef crisps at the edges rather than steaming.

  3. 3

    Lower heat to medium and add half the butter. Sauté sliced mushrooms and diced onions until the mushrooms soften and turn nutty and sweet.

    ~5m

    Wait for the onions to become translucent before adding the flour.

  4. 4

    Sprinkle flour over the vegetables and stir to coat. Pour in the wine and beef stock, simmering until the sauce thickens enough to coat the back of a spoon.

    ~10m

    Scrape the bottom of the pan to release the browned beef bits into the sauce.

  5. 5

    Remove from heat and whisk in sour cream, worcestershire sauce, and mustard. Stir the beef back in to warm through for one minute.

    ~2m

    Do not boil the sauce after adding the sour cream or it may curdle.

  6. 6

    Cook the egg noodles in salted boiling water until al dente. Drain and toss with the remaining butter before ladling the beef and sauce over the top.

    ~8m

    The noodles should be slick with butter to prevent them from sticking before serving.

Goes Great With

Rigatoni

good

Large tubes trap the sauce inside, providing a firm chew against the tender beef.

Penne

good

The short shape is excellent for scooping up mushrooms and onions when eating in a hurry.

Pappardelle

great

Broad flat sheets mimic egg noodles; the sauce pools in the folds for a full flavor in every bite.

Tagliatelle

perfect

Wide ribbons catch the thick creamy sauce, holding chunks of beef and mushrooms without slipping.

Fettuccine

great

Strands twirl with the sauce easily and the beef strips cling to the pasta for a balanced texture.

The Story Behind the Sauce

Beef stroganoff comes from 18th-century Russia, named for the Stroganov family in the Ural region. It pairs thin beef slices with a sauce of sour cream, mustard, mushrooms, and onions, cooked fast to keep meat tender. Flavors balance rich beef umami, sharp mustard bite, earthy mushrooms, and the smooth tang of cream. The sauce thickens without too much flour, coating hot noodles in a glossy layer that stays silky on the fork. What sets it apart is simplicity despite noble origins. No long simmers like Italian ragu; searing locks in juices, and a quick boil builds sauce body. The aroma starts with buttery mushrooms, followed by paprika and sour cream depth. Texture mixes crisp beef edges, soft mushrooms, and chewy noodles. While Italian versions might use different pasta, the core remains a comforting, fuss-free Russian staple.