Beef Stroganoff
Ingredients
- 8 oz. extra-wide egg noodles
- 4 tbsp. unsalted butter
divided
- 1 lb. skirt steak
- 2 tsp. kosher salt
plus more
- 4 tbsp. all-purpose flour
divided
- 3 tbsp. neutral oil
- 8 oz. baby bella mushrooms
sliced
- 2 large shallots
thinly sliced
- 3 cloves garlic
finely chopped
- 1 tbsp. Dijon mustard
- 1 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 2 c. low-sodium beef stock
- 1/2 c. full-bodied red wine
- 1/2 c. sour cream
- Chopped fresh parsley
for serving
Directions
- 1
In a large pot of boiling water, cook noodles, stirring occasionally, until al dente according to package instructions. Drain and transfer to a large bowl. Add 2 tablespoons butter and toss to combine.
- 2
Meanwhile, slice steak with the grain into 2"-thick pieces. In a small bowl, mix salt and 3 tablespoons flour. In a large, shallow pan over medium-high heat, heat oil until shimmering. Test an edge of a piece of steak; if the sizzle is aggressive, it's ready to go. Dredge steaks in flour mixture, shaking off excess. Cook, turning once, until deep golden brown, about 1 minute per side. Transfer to a cutting board.
- 3
In same pan over medium-high heat, combine mushrooms, 1 tablespoon butter, and 1/4 cup water. Cook, stirring occasionally and scraping bottom of pan, until mushrooms are golden brown, 8 to 10 minutes; season with salt and stir to combine. Using a slotted spoon, transfer mushrooms to a plate.
- 4
Reduce heat to low. Cook shallots, 3 tablespoons water, and remaining 2 tablespoons butter, stirring occasionally, until shallots are caramelized and taste sweet, 10 to 15 minutes.
- 5
Add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to medium-high. Add mustard, tomato paste, and Worcestershire and cook, stirring, until paste is brick red, about 1 minute. Sprinkle with remaining 1 tablespoon flour and cook, stirring, until flour is toasted, about 1 minute. Pour in stock and wine and bring to a boil. Cook, stirring occasionally, until slightly reduced, about 5 minutes. Transfer 1/2 cup sauce to a small bowl; stir in sour cream.
- 6
Thinly slice meat against the grain into 1/2" strips. Return steak and mushrooms to pan and toss to combine. Add sour cream mixture and noodles to pan and cook, tossing constantly, until sauce thickens and coats noodles, about 3 minutes; season with salt.
- 7
Divide beef stroganoff among plates. Top with parsley.
Beef Stroganoff
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About this Recipe
Looking for that classic, comforting meal that feels both special and incredibly easy to make? This Beef Stroganoff recipe delivers old-school flavor with a straightforward approach, perfect for any weeknight or cozy gathering.
What truly sets this Beef Stroganoff apart is the dedication to a truly best ever sauce, where sour cream is key to achieving that signature creamy tang and luxurious texture. Using skirt steak ensures tender, flavorful bites that stand up beautifully to the rich sauce, making every forkful a delight.
Prepare for a deeply savory and wonderfully creamy experience. Tender pieces of seared skirt steak and earthy baby bella mushrooms are enrobed in a luscious, tangy sauce, all served over perfectly cooked extra-wide egg noodles. The Dijon mustard and Worcestershire sauce add layers of umami and subtle piquancy, balancing the richness from the butter and sour cream. It's a hearty, satisfying dish that warms the soul and evokes timeless comfort without being overly complicated.
Customization & Variations
While skirt steak provides excellent flavor and texture, you could explore other tender cuts of beef if preferred, keeping in mind cooking times may vary. If you don't have baby bella mushrooms, cremini or white button mushrooms would also work beautifully to achieve that earthy depth. For those who prefer to omit the full-bodied red wine, an equal amount of additional low-sodium beef stock can be used, though it will alter the depth of flavor slightly.
This Beef Stroganoff is ideal for a cozy family dinner or a comforting weekend meal. Garnish generously with fresh chopped parsley for a bright, herbaceous finish that cuts through the richness beautifully.