Classic Beef Stroganoff

The perfect comfort food meal for a chilly winter night. Tender beef and mushrooms in a creamy sour cream sauce. Serve over buttered egg noodles for a truly indulgent experience!

by Farmers' Almanac Staff Updated: January 10, 2022

Beef Stroganoff is actually a Russian dish that became popular in the U.S in the 1950s. The dish was said to be created by a French chef who worked for a wealthy family in St. Petersburg; he entered it into a cooking contest in 1891 and named it Beef Stroganov.

This classic version is the perfect comfort food to have on a chilly winter night. Serve it with buttered egg noodles for a delicious, satisfying meal.

Classic Beef Stroganoff

Farmers’ Almanac Staff

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Course Dinner

Cuisine Russian

Ingredients

1 1/2 pounds sirloin steak (or beef tenderloin if you’re feeling indulgent), cut into strips
4 tablespoons butter, divided
1/3 cup onions or shallots, finely diced
1 pound fresh mushrooms, sliced
1 tablespoon all-purpose flour
1 cup beef stock/broth
1 cup sour cream
Fresh Italian flat-leaf parsley, for garnish
Salt & pepper to taste

Instructions

Slice meat very thin and sprinkle with salt and pepper. Set aside.
Over medium-high heat, melt 2 tablespoons of the butter in a large frying pan and cook meat until brown on both sides. Remove from heat and set aside in a bowl. To the pan melt the remaining 2 tablespoons of butter and saute onions (or shallots) and mushrooms until golden, about 5-7 minutes.
Reduce heat to medium and stir in the flour until mixed thoroughly, then whisk in the beef broth, ensuring to deglaze the pan to scrape up all the bits.
Stir in sour cream and heat through until hot, but be careful not to boil or the sour cream may curdle. Add the meat back to the pan and mix thoroughly. Adjust the salt and pepper to your taste.
Serve over hot buttered egg noodles; garnish with chopped fresh parsley.

Notes

Following Whole30? Saute in olive or avocado oil, use arrowroot to thicken, and use a can of unsweetened coconut cream instead of sour cream. Serve over riced cauliflower or potatoes.

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