Description
This classic Beef Stroganoff recipe features tender ribeye steak strips seared to perfection and simmered in a creamy mushroom and onion sauce enriched with sour cream, Dijon mustard, and beef broth. Served over buttery egg noodles and garnished with fresh parsley, this hearty dish is perfect for a comforting family meal.
Ingredients
Scale
Beef
- 1½ pounds ribeye steak (sliced very thin)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (plus more as needed)
- 5 tablespoons unsalted butter (divided (⅝ stick))
Vegetables and Aromatics
- 1 pound cremini mushrooms (sliced)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
Sauce
- ½ cup dry white wine
- ¼ cup all-purpose flour
- ½ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ tablespoon Italian seasoning (store-bought or homemade)
- 1¾ cups low-sodium beef broth
Pasta and Garnish
- 10 ounces dry egg noodles (for serving)
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the beef. Slice the ribeye steak against the grain into ¼-inch thick strips, removing any excess fat. Season the beef strips generously with kosher salt and freshly ground black pepper.
- Sear the beef. Heat 1 tablespoon of olive oil in a large skillet over high heat. Working in batches to avoid overcrowding, sear the beef strips for 1-2 minutes on each side until browned but not overcooked. Transfer cooked beef to a plate. Repeat adding more olive oil as needed. Set all the seared beef aside.
- Cook mushrooms and onions. In the same skillet, melt 3 tablespoons of butter. Add the sliced cremini mushrooms and diced yellow onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the mushrooms release their moisture and start to brown.
- Sauté garlic. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Deglaze with wine. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Bring the liquid to a boil, then reduce heat to medium and simmer until the wine nearly evaporates, about 4-5 minutes.
- Add flour and mix sauce base. Sprinkle the all-purpose flour evenly over the mushroom and onion mixture, stirring constantly to incorporate it fully. Then fold in the sour cream, Dijon mustard, Worcestershire sauce, and Italian seasoning, stirring to make a smooth sauce base.
- Add beef broth and thicken sauce. Pour in the low-sodium beef broth and stir continuously until the sauce is smooth. Bring it to a simmer and cook for about 5 minutes, stirring often until the sauce thickens nicely.
- Cook the noodles. Meanwhile, prepare the dry egg noodles according to package instructions. Drain well and toss with 2 tablespoons of butter and freshly cracked black pepper to coat evenly.
- Combine beef and sauce. Return the seared beef strips along with their accumulated juices back into the skillet with the sauce. Stir gently and heat through until the beef is warmed and tender.
- Finish and serve. Stir in fresh chopped parsley for brightness, then serve the rich beef stroganoff sauce over the buttery egg noodles immediately.
Notes
- For a richer flavor, you can use cremini mushrooms or substitute with baby bella mushrooms.
- Ensure beef strips are sliced very thin against the grain for tenderness.
- Don’t overcrowd the pan when searing to achieve a good crust on the meat.
- If you prefer, use gluten-free flour or thickener to adapt this recipe for gluten intolerance.
- The sour cream should be folded in carefully and not boiled to prevent curdling.
- Fresh parsley garnish adds a pop of color and fresh flavor but can be omitted if unavailable.
