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Beef Stroganoff
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5 from 3 votes

Beef Stroganoff

This elegant Beef Stroganoff is easy make! Served over buttered egg noodles, this is a flavorful comfort food your whole family will enjoy!
Prep Time10 minutes
Cook Time1 hour
Passive time0 minutes
Total Time1 hour 10 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: Russian
Keyword Beef, Dinner Party, Easy Recipe, Elegant Cuisine, Low Sodium, Pasta

Ingredients

BEEF STROGANOFF

  • 2 lbs. beef chuck roast or inside round, cut into strips
  • ground Himalayan sea salt, to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 1/2 tbsp. olive oil tips & tricks
  • 1 tbsp. butter
  • 1/2 medium white onion, diced
  • 10-12 ounces cremini mushrooms, washed and thinly sliced
  • 2 large cloves garlic, pressed
  • 1 1/2 tbsp. unbleached all-purpose flour
  • 1/3 cup red wine
  • 1 1/2 cups low-sodium beef broth
  • 1 1/2 tsp. cooking sherry
  • 1 tsp. Worcestershire sauce
  • 4 tsp. Dijon mustard
  • 1/2 cup light sour cream, plus more for garnish if desired
  • 1/3 cup light cream cheese, softened
  • 1/4 to 1/2 tsp. garlic salt, or to taste
  • 2 tsp. cornstarch (mixed with 1/2 cup water), if needed
  • fresh chopped parsley, for garnish tips & tricks

EGG NOODLES

  • 2 cups low-sodium chicken broth
  • 4 cups egg noodles
  • 1/4 cup butter

Directions

BEEF STROGANOFF

  • Season the beef strips generously with salt and pepper; set aside
  • In a large skillet over high heat, add oil. When it gets hot, working in batches, add seasoned beef and cook for 1 1/2 minutes or until slightly brown, stirring constantly.
  • Using a slotted spoon, transfer the cooked strips to a bowl while cooking the remaining beef; set aside.
  • Reduce the heat to medium and add butter.
  • When melted, add onions and mushrooms; sauté until brown, about 5 minutes. Add garlic and stir for 30 seconds. Stir in flour and cook for 2 minutes until incorporated.
  • Pour in wine and beef stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 4-5 minutes or until sauce thickens.
  • Add cooking sherry, Worcestershire sauce and Dijon mustard; stir until well mixed.
  • Return the beef strips to skillet and bring to a simmer. Cover, reduce the heat to low and cook for 45 minutes or until the beef is tender and the sauce is thick, stirring a couple times.
  • Meanwhile, in a bowl, whisk sour cream and cream cheese with ¼ cup of simmering sauce.
  • 5 minutes before the cooking time is over, stir in the sour cream mixture to the skillet.
  • When the cooking time is up, sprinkle on garlic salt and adjust seasoning if needed. If the sauce is not thick enough, add the cornstarch mixture.
  • Ladle the beef mixture over egg noodles with a dollop of sour cream; sprinkle parsley on top.

EGG NOODLES

  • In a shallow, large bottomed non-stick pan over medium-high heat, add chicken broth and bring it to a boil.
  • Add egg noodles and cook for about 10 minutes.
  • Drain the noodles and return to the pan. Add butter and stir until well-mixed