Beef Stroganoff

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Flank steak. After testing a few different cuts of beef, I’ve found flank to be the best since it has great flavor and texture without being overly expensive. You can use skirt, sirloin, ribeye, or filet if you prefer. Just be sure to slice the steak against the grain to ensure a more tender bite. I’ve also heard of people using ground beef for a hamburger-helper-style Stroganoff, but haven’t tested that myself.
• Mushrooms. I used cremini mushrooms but white button mushrooms would be fine as well. Other more expensive varieties of mushrooms can be used too. Mushrooms are one of my favorite ingredients to pair with beef such as in beef marsala.
• Allspice. This ingredient is not included in many Stroganoff recipes, but in my research, I’ve found that it was likely part of the original recipe. I’ve made beef Stroganoff with allspice and without, and it’s superior when including it, which is why it’s here in my recipe. It’s used during the marination/ dry rubbing stage.
• Beef stock. Whenever possible, use homemade beef stock, however, low-sodium beef base to make a quick stock is great in a pinch!
• Wine. I used a Sauvignon Blanc, but any dry white wine will do. If you prefer to not use alcohol, simply omit the wine.
• Cream. I use a combo of heavy cream and sour cream for the perfect tangy Stroganoff sauce.
• Dijon Mustard. A must for that true Stroganoff flavor.
• Worcestershire sauce. This is included in both the marinade and the Stroganoff sauce for additional flavor. It contributes wonderful flavor to dishes like Stroganoff and Salisbury Steak.

See the recipe card for complete information on ingredients and quantities.

Step-by-step instructions

First, marinate the beef

Each number corresponds to the numbered written steps below.

1. Slice 1 1/2 pounds of flank steak into 2 inch long strips with the grain (Photo #1).
2. Slice the steak into thin, bite-sized pieces against the grain (Photo #2).

3. Place the meat in a bowl, or keep on your cutting board, and combine with 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, 1/4 teaspoon of pepper, 1/2 teaspoon of nutmeg, and 2 teaspoons of allspice (Photo #3).
4. If using your cutting board to mix as I did, move the ingredients to a bowl or ziploc bag and refrigerate for at least 2 hours, or overnight before moving on to the next steps (Photo #4).

After marinating, make the steak stroganoff

Each number corresponds to the numbered written steps below.

1. While the beef is marinating, slice 2 medium onions, and 1 1/2 pounds of cremini mushrooms. Mince 6 cloves of garlic and 2 tablespoons of flat-leaf parsley and set aside. Heat a large pan to medium-high heat and add 2 tablespoons of vegetable oil and the marinated steak (Photo #1).
2. Sear the steak for 2-3 minutes or until browned, then move the steak to a dish and tent with foil to keep warm (Photo #2).

3. To the same pan, add 1/2 cup of beef stock and scrape the bottom of the pan to remove the brown bits, then add an additional 2 1/2 cups of beef stock and set aside (Photo #3).
4. Heat a large pot of salted water to boil. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms (Photo #4).
5. Cook the mushrooms until they release their water and brown (about 5-8 minutes to release water then 5-7 more to brown), then season with salt and pepper to taste. Remove them from the pan, place in a bowl, and set aside (Photo #5).
6. To the same pan add 3 tablespoons of olive oil, 3 tablespoons of butter, and the onions and saute for about 10 minutes or until the onions turn soft (Photo #6).

7. Add the minced garlic and cook for another 2 minutes or until very fragrant (Photo #7).
8. At this time add 1 pound of wide egg noodles to the boiling water and cook per the package instructions. When finished, toss with 3 tablespoons of butter and be sure to reserve at least two cups of the pasta water. Add 1/4 cup of all-purpose flour to the pan and cook for 1 minute or until there are no more white specks (Photo #8).
9. Add 1/2 cup of dry white wine and 3 cups of low-sodium beef stock to the pan and turn the heat to high. Use a flat spoon or whisk to gently dislodge any brown bits from the bottom of the pan (Photo #9).
10. Bring to a boil while continuing to whisk for 3 minutes or until smooth, then lower the heat to a simmer and add the mushrooms and steak to the pan along with 2 tablespoons of Worcestershire sauce and 2 tablespoons of Dijon mustard. Continue to cook over a low simmer until the noodles are done (Photo #10).

11. Add 1/2 cup of heavy cream and 1/2 cup of sour cream and simmer for an additional 2-3 minutes (Photo #11).
12. Taste test the Stroganoff sauce and adjust salt and pepper as needed. If the sauce is too thick, add a few ounces of the reserved pasta water (Photo #12). When satisfied, remove the pan from the heat and serve ladled over the buttered noodles. Garnish with parsley if desired (thyme also looks great). Enjoy!