Beef Stroganoff

This is one of my most requested signature dishes. I have been adjusting it for many years and have come up with the variation that Sergi and I love the most. Almost every Russian holiday dinner has some sort of gravy on the menu. Beef Stroganoff is so versatile, you can serve it with pasta or potatoes, and even rice. Searing the beef very quickly keeps it moist and using the brown bits for the gravy intensifies the flavor to such a great depth. I also use boneless, skinless chicken thighs, cut into strips instead of the beef and that tastes fantastic also.

Yields 8 servings

Ingredients:

2 lbs sirloin beef

1 onion, minced

1 (8 oz.) pkg mushrooms, sliced

1 garlic clove, minced

3 Tablespoons butter

4 Tablespoons flour

2 Tablespoons white wine

4 cups beef or chicken broth

1/4 cup heavy cream

2 Tablespoons sour cream

Cut the beef into thin strips, 1/8 inch thin.IMG_3439 Make sure to cut against the grain,IMG_3434not with the grain, so that the meat won’t be chewy. IMG_3437Season the beef with steak seasoning, or salt and pepper.
Sear on high heat in batches. Cook only until brown on one side. Set aside. In the same skillet, melt the butter, add onion and mushrooms, season with salt and pepper and cook until tender and golden. Add garlic and cook until fragrant, about 30 sec.IMG_3496Add flour. IMG_3498Cook for 1-2 min, until all the flour is incorporated into the onions and mushrooms.IMG_3499Deglaze with white wine and chicken broth. When you sear the meat, it will create brown bits on the bottom of the pan.

This is called fond – caramelized bits of food on the bottom of a pan. It will give the sauce an amazing flavor. Use the whisk to scrape off all the fond when you pour in the liquid.

If you are cooking a large amount of meat, needing to sear it in many batches and are afraid the the fond will start to burn, pour in about 1/4 – 1/3 cup of water or broth, scraping up all the fond with a whisk and pour the liquid out into a vessel, set aside and continue searing. Pour the liquid back in when you are deglazing the pan and making the gravy. IMG_3503Cook on med-high heat for 15-20 minutes. The sauce will thicken and reduce.IMG_3518If it’s thicker than you like, add a little more broth. Take off heat. Add sour cream, heavy cream, beef. Season with salt and pepper. I season last because as the sauce reduces, the flavors concentrate and the saltiness will become more pronounced. IMG_3520The sauce will thicken more as it stands.

IMG_0168

Make Ahead:

Beef Stroganoff is a quick weeknight dinner option but is also great to prepare ahead of time. All it needs is to be reheated and served. If the sauce is too thick, add some more broth. I like making this for parties or making an extra batch to have leftovers for the next day.

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Beef Stroganoff

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5 from 1 review

  • Author: Olga's Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8 servings 1x
  • Category: Entree

Ingredients

Scale
  • 2 lbs sirloin beef
  • 1 onion, minced
  • 1 (8 oz.) pkg mushrooms, sliced
  • 1 garlic clove, minced
  • 3 Tablespoons butter
  • 4 Tablespoons flour
  • 2 Tablespoons white wine
  • 4 cups beef or chicken broth
  • 1/4 cup heavy cream
  • 2 Tablespoons sour cream

Instructions

  1. Cut the beef into thin strips, 1/8 inch thin. Make sure to cut against the grain, not with the grain, so that the meat won’t be chewy. Season the beef with steak seasoning, or salt and pepper.
  2. Sear on high heat in batches. Cook only until brown on one side. Set aside.
  3. In the same skillet, melt the butter, add onion and mushrooms, season with salt and pepper and cook until tender and golden. Add garlic and cook until fragrant, about 30 sec.
  4. Add flour. Cook for 1-2 min, until all the flour is incorporated into the onions and mushrooms.
  5. Deglaze with white wine and chicken broth. When you sear the meat, it will create brown bits on the bottom of the pan.This is called fond – caramelized bits of food on the bottom of a pan. It will give the sauce an amazing flavor. Use the whisk to scrape off all the fond when you pour in the liquid.
  6. If you are cooking a large amount of meat, needing to sear it in many batches and are afraid the the fond will start to burn, pour in about 1/4 – 1/3 cup of water or broth, scraping up all the fond with a whisk and pour the liquid out into a vessel, set aside and continue searing. Pour the liquid back in when you are deglazing the pan and making the gravy.
  7. Cook on med-high heat for 15-20 minutes. The sauce will thicken and reduce.
  8. If it’s thicker than you like, add a little more broth.
  9. Take off heat. Add sour cream, heavy cream, beef. Season with salt and pepper. I season last because as the sauce reduces, the flavors concentrate and the saltiness will become more pronounced.

Make Ahead:

  1. Beef Stroganoff is a quick weeknight dinner option but is also great to prepare ahead of time. All it needs is to be reheated and served. If the sauce is too thick, add some more broth. I like making this for parties or making an extra batch to have leftovers for the next day.

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33 Comments

  • Natasha of Natashaskitchen.com

    Mmmm. You’re beef stroganoff sounds very good with the white wine. I’ll try that next time. Thanks Olga!

    • Olga K.

      My husband LOVES it:) He comments every time about how great the flavors are. He is my #1 food critic, so it’s a winner for me.

  • Katia B.

    Hi Olga! I just found your website — it’s awesome! So excited to try your recipes. Tonight Im making beef stroganoff and soft raisin cookies! Thanks for sharing and God bless you!

  • Natalia P.

    Made it tonight for dinner and LOVED it, especially my husband!:) The flavors are so amazing!!!! It was quick and easy to prepare too. Thank you for sharing!

    • olgak7

      Nadia,
      Beef Stroganoff is so versatile, you can serve almost any side dish with it. I usually serve it with potatoes or pasta. For a vegetable side dish, one of my favorites would be the Crunchy Cabbage Cucumber Salad, Tomato and Roased Corn Salad, Lecho – Red Bell Pepper Salad, Garden Salad with Citrus Herb Vinagrette, or tomato and cucumber salad with sour cream and herbs. Many times I just cut up some tomatoes or cucumbers, season with salt and pepper or open a jar of pickles:) You can find most of these recipes under Side Dishes in the Recipe Index.

  • Julia

    Extremely flavorful!!! Fabulous recipe!!
    I was viewing another stroganoff recipe as well, and got the idea to add 2 ounces of Goat Cheese to the sauce. Served over barley (Cooked barley, added 1 cup of peas, sautéed carrot,onion,garlic) Very pleased with this Scrumptious Meal!!!
    Thanks for all of your recipes, Olga.
    You are a blessing in my life : )

  • Marina

    I am planning on trying your version of beef stroganoff tonight but I have one question: what wine do you use for cooking? I have heard that cooking wine is not very good. Is there a specific wine you like or can you give any recommendations? Thank you in advance!

  • Lana

    Hi Olga! Thanks so much for all the great recipes…I was wondering if I can make it in the slow cooker…do you know how i would adjust the recipe then?? Thanks!

    • olgak7

      Hi Ines,
      Yes, there is a significant difference in flavor, since the cuts of meat are different, the texture and flavor of the meat is different and the sauce is different.

  • Inna

    This sounds delicious! I will try it tonight! I was wondering what did you use to garnish it? Parsley? Dill? What do you recommend?

  • Rustana

    I have a couple questions.
    1. Do you sear the beef both sides or only one?
    2. Where do you put rest of your butter?
    3. Do I need to simmer the meat.

    Thanks

    • olgak7

      Hi Rustana,
      I usually get a really good sear on one side of the beef and the second side usually cooks most of the way while the first side is browning. If you get a little bit of pink on the meat, that’s ok. It will cook through in the sauce. Add all the butter at the same time when making the sauce.
      You don’t need to cook the beef in the sauce very long, just enough to heat through and until the sauce has thickened to the consistency that you like. If you cook it too long, the beef won’t be as tender.

  • magnoliasouth

    I’m planning on making this tomorrow night. It sounds absolutely delicious and judging from the rave reviews, it just has to be too! 😉

    One quick question though. I see green flecks in the photo. What did you garnish it with. It looks kind of like green onions (some call them spring onion). Is that what that is? If not, what did you use?

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