Beef Stroganoff is the ULTIMATE comfort food! Learn how to make my quick and easy version that is perfect to serve over a bed of egg noodles.
Are we seriously 4 days into November? NOVEMBER? Who huh? I’m slightly uncomfortable with how quickly this year has flown by. To escape this reality, you can find me on my couch with a big bowl of this super comforting beef stroganoff.
Before the beef stroganoff police tickets my recipe, let me say, this is just my version of a stroganoff. I’m sure that there are many, more authentic recipes out there. This is just my take and I encourage you to try it because it’s super good.
Yup, totally tooting my own horn here.
I love using small baby bella (or crimini) mushrooms in my recipe for beef stroganoff. It gives this dish so much more flavor and adds a little more nutrition from just having meat and gravy. It’s completely up to you, if you’d like to leave the mushrooms out and substitute in more meat, (which would be my husband) please do!
Another tip to remember, brown the meat in batches. You don’t want to over crowd the pan when your browning meat because that will simply result in steamed beef slices. If you’re using a 10 – 12 inch skillet, you will most definitely need to split the meat into 3-4 batches. It’s worth it, trust me! Also, I find that using a stainless steel skillet helps produce more flavor. This is because once the meat is browned (and mushrooms, shallots, and garlic) it leaves these little flavor bits all over the bottom of the skillet which we then deglaze with beef broth. If you use a nonstick skillet, it never has a chance to adhere to the bottom of the skillet, thus producing a less flavorful gravy! I sound like Alton Brown, can you tell i’ve really thought about this one?
Speaking of worth it, I went a little off script here and added a big splash of Worcestershire sauce to my stroganoff recipe. It really helps the flavors form. Definitely do not skip out on it.
Another ingredient that I used is mustard. 2 small teaspoons and WOWZA! The flavor takes a whole new turn. Mustard really isn’t anything new to a beef stroganoff recipe. Many recipes around the world add in a bit to bright the flavor, it makes all the difference though. I wasn’t a believer in adding mustard until I was recipe testing this and i’m definitely never going back to my old ways.
Lots of fork twirling action with all those noodles. The perfect comfort food for a chilly evening. Now if only Houston would let us have one :/
- 10 ounces wide egg noodles
- 2 tablespoons butter
- 2 tablespoons oil
- 1 ¼ lbs. thinly-sliced steam (sirloin, tenderloin, or even round top will work)
- salt and pepper
- 1 medium shallot, minced (or 2 small ones)
- 3-4 cloves garlic, minced (use 3 for less garlicky flavor)
- 8 ounces sliced mushrooms (I used baby bella)
- 1 tablespoon all purpose flour
- 1 ½ cups beef broth
- 2 teaspoons mustard
- 1 tablespoon Worcestershire sauce
- ¼ cup creme fraiche or sour cream
- Cook the egg noodles in salted boiling water according to package directions.
- Melt 1 tablespoon of butter along with 1 tablespoon of oil in a large skillet or saute pan over medium-high heat. Add the meat in a single layer, season generously with salt and pepper. If the meat doesn’t fit in 1 layer, hold off and repeat a second batch or as needed (adding more oil as needed). Let the meat cook for 2-3 minutes per side (depending on the size). Remove to a plate, set aside.
- Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Toss the mushrooms and allow them to cook for 3 minutes stirring as required so they cook evenly on both sides. Remove to a plate, set aside.
- Add the minced shallots and allow them to cook in the remaining oil for 2 minutes.Then add the garlic and cook until fragrant, about 30 seconds. Sprinkle the flour and using a whisk, stir it around so it coats the shallots and garlic for 1 minute. It’s going to be very dry and you’re going to think you did something wrong, but keep going!
- Add the broth, ¼ cup at a time, while using the whisk to scrape the brown bits on the bottom of the skillet. Continue to add ¼ cup at a time until the pan is deglazed and the broth is added in. Add in the Worcestershire sauce and the mustard, let the sauce reduce for 5-8 minutes or until it thickens.
- Stir in the creme fraiche and allow sauce to thicken for another minute. Add the mushrooms and steak back into the skillet, stir to combine and season with additional salt and pepper if desired.
- Serve warm over egg noodles, garnishing with parsley if desired.