This Beef Stroganoff recipe 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!
What goes well with Beef Stroganoff?
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. I’ve also tried eating it with cooked buckwheat – very delicious.
When I was growing up, my mom used to make her own version of Beef Stroganoff recipe 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!
Sour Cream or Heavy Cream in Beef Stroganoff Recipe?
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 in this Beef Stroganoff Recipe:
To make it the right way you will definitely need right kind of meat. The tender the cut, the better: tenderloin, top sirloin or rib-eye 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.
Origin of Beef Stroganoff Recipe:
Beef Stroganoff recipe first appeared in Russian cookbooks in the mid 1800s, presumably named for a prominent member of the Stroganoff family. In 1891, a French chef named Charles Briere, who worked for a wealthy St. Petersburg family created the dish for a cooking contest. He named the prize-winning dish for his employer, Count Pavel Alexandrovich Stroganov and named it Beef Stroganov. Later on v at the end of Sroganov was replaced with ff resulting in the present name of the dish.
How to ensure tender meat in Beef Stroganoff Recipe
First of all, use sirloin steak, ribeye steak, or fillet steak. This will ensure that the beef is juicy and tender and not dry and hard.
Second, sear it only for 3 minutes on each side, depending on the thickness of your steak. Make sure your pan is hot before steak touches its surface. And don’t slice the beef prior to cooking it. If you prefer to slice it prior to searing it, sear it only for about 1 minute on each side.
But I found that it cooks more evenly and without overcooking if you just sear it as a regular steak and then slice it. Make sure to under cook it (the meat will still be pink inside) since we will be reheating the steak slices in the sauce later on and don’t want them to be overcooked and dry.
After you sear the meat, slice the cooked steak. As you can see it’s still pink!
I’m a fan of mashed potatoes to serve with this Beef Stroganoff and below are the links to the mashed potato recipes:
Irish Mashed Potatoes with Bacon
Buttery Mushed Potatoes with Herb and Garlic Cream Cheese
Beef Stroganoff - 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.