This Beef Stroganoff will make you fall in love with the flavor combination of white wine, beef and mushrooms in a rich velvety cream sauce! And how can anyone resist these tender strips of sirloin steak, sautéed in butter, swirled with heavy cream and spiced up with Worcestershire sauce and Dijon mustard to make this perfect home-cooked meal. That’s Beef Stroganoff done the right way!
I like to eat Beef Stroganoff as it is, or with a side of vegetables. But it is so delicious when served over noodles, rice, or home-made french fries.
When I was growing up, my mom used to make her own version of Beef Stroganoff and serve it with the most perfect crispy homemade fries. It seemed such an ultimate comfort food to me when I was little. I just love Beef Stroganoff!
Beef Stroganoff has always been a traditional dinner for generations of families. Many use sour cream to make the sauce creamy, however I found that using heavy cream makes the sauce heartier and smoother. And let’s not forget about all the flavors from mustard and Worcestershire sauce that are irreplaceable in this version of Stroganoff.
What kind of beef to use: To make it the right way you will definitely need right kind of meat. The tender the cut, the better: tenderloin, top sirloin or ribeye steak.
If you can’t find a tender steak, I would suggest to use ground beef rather than buying a rough cut. Yes, ground beef is much better replacement of a good steak, than stew beef type of meat that will make you break your teeth while eating this wonderful Beef Stroganoff.
Beef Stroganoff first appeared in Russian cookbooks in the mid 1800s, presumably named for a prominent member of the Stroganoff family.
What I like about this Stroganoff version, that it’s not particularly a fussy recipe. I don’t even slice the beef prior to cooking it. I found that it cooks more evenly and without overcooking if you just sear it as a regular steak and then slice it. I seared it like this:
And then slice the cooked steak:
How can anyone resist these tender strips of sirloin steak, sautéed in butter, swirled with heavy cream and spiced up with Worcestershire sauce and Dijon mustard to make this hearty home-cooked meal.
- 4 tablespoons butter divided
- 1.5 lb. steak sirloin
- Sea salt and freshly-cracked black pepper to taste
- 1 onion chopped
- 4 cloves garlic minced
- 12 oz sliced mushrooms
- 1.5 tablespoons flour
- 1/2 cup dry white wine
- 2/3 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1 tbsp Dijon mustard or Herb de Provence mustard
- Chopped fresh parsley
Melt 2 tablespoons butter in a large cast iron or stainless steel skillet over medium-high heat. Add the steak (uncut), seasoned generously with salt and pepper, and let it cook undisturbed for about 4 minutes on one side until nicely browned. Then flip the steak, and cook on the other side until browned, another 3 minutes, for a total of 7. Remove steak from pan with a slotted spoon, and transfer to a separate plate. Set aside.
Add 1 additional tbsp butter, chopped onions and saute for about 3 minutes. Add 1 remaining tbsp butter, garlic and mushrooms, and cook until mushrooms are juicy.
Add 1.5 tbsp flour to the pan, stir until no longer white. Add wine and let it cook down for 2 minutes. Then add beef broth, heavy cream, Worcestershire sauce and mustard. Combine well. Let the mixture simmer for 5 minutes, stirring occasionally. Season with additional salt and pepper if needed.
Slice beef into thin slices, add back to the pan with the sauce and let it warm up for 2-3 minutes on low heat. Serve over noodles, rice, french fries or with vegetables.