How to Make the Best BEEF STROGANOFF in Your City
Your City: This Beef Stroganoff combines tender seared beef, deeply browned mushrooms, and a silky sour cream sauce for a rich, comforting meal that tastes like it came straight from a restaurant.
What Most People Don’t Know About Making BEEF STROGANOFF
- The Beef Should Be Seared, Not Cooked Through: A quick, hot sear develops flavor while keeping the beef tender. The beef finishes cooking when it returns to the sauce.
- Mushrooms Need a Hot, Dry Pan: Mushrooms release a lot of moisture. Browning them separately creates a deeper, richer flavor than steaming them with the onions.
- Temper the Sour Cream: Mixing a few spoonfuls of warm sauce into the sour cream before adding it to the skillet helps create a smooth, silky sauce without graininess.
Ingredients
- 1 pound sirloin steak, ribeye, or top sirloin, sliced into thin strips
- 1 tablespoon Bald Buck Seasoning
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 8 ounces mushrooms, sliced
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 3/4 cup full-fat sour cream
- 8 ounces egg noodles, cooked
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Beef: Pat the beef dry with paper towels. Season with Bald Buck Seasoning and black pepper. Let sit for 10–15 minutes while preparing the remaining ingredients.
- Sear the Beef: Heat a large skillet over medium-high heat and add the olive oil. Add the beef in a single layer, working in batches if necessary. Sear for 45–60 seconds per side until browned but not fully cooked. Transfer to a plate.
- Brown the Mushrooms: Reduce heat slightly to medium-high. Add 1 tablespoon butter and the mushrooms. Cook for 6–8 minutes, stirring occasionally, until deeply browned. Transfer to a separate plate.
- Cook the Onions: Reduce heat to medium. Add the remaining tablespoon butter and cook the onions for 3–4 minutes until softened. Add the garlic and cook for 30 seconds. Return the mushrooms to the skillet.
- Build the Sauce: Sprinkle the flour over the vegetables and cook for 1–2 minutes, stirring constantly. Slowly pour in the beef broth while whisking. Add the Dijon mustard, Worcestershire sauce, and paprika. Simmer for 3–5 minutes until slightly thickened.
- Return the Beef: Reduce heat to low. Return the beef and any accumulated juices to the skillet. Cook for 1–2 minutes, just until warmed through.
- Temper the Sour Cream: Remove the skillet from the heat. Place the sour cream in a small bowl and slowly whisk in 3–4 tablespoons of warm sauce until smooth and warmed. Stir the tempered sour cream mixture back into the skillet.
- Adjust the Seasoning: Taste and add additional Bald Buck Seasoning or black pepper if desired.
- Serve: Spoon the Beef Stroganoff over hot egg noodles and garnish with fresh parsley.
Bald Buck’s Best Tips
- Slice Against the Grain: This keeps the beef tender and easy to chew.
- Don't Crowd the Skillet: Overcrowding traps moisture and prevents proper browning.
- Use Oil for the Initial Sear: Oil can handle higher heat than butter and helps prevent scorching.
- Choose Full-Fat Sour Cream: It creates the smoothest sauce and is less likely to separate.
- Adjust Sauce Consistency: If the sauce becomes too thick, stir in a splash of warm beef broth.
- Add Extra Richness: Stir in a small pat of butter just before serving.
Best Served With
Buttered egg noodles, mashed potatoes, roasted asparagus, green beans, crusty bread, or a simple side salad.
