Beef Stroganoff
This Beef Stroganoff recipe features tender beef stew meat and mushrooms simmered in a rich, savory sauce with beef stock, soy sauce, and mustard. It's finished with sour cream and cream cheese for a luxurious texture, then served over buttered extra-wide egg noodles and garnished with fresh parsley for a classic, comforting meal.
Equipment
- 1 Dutch Oven or Large, Heavy Pot
- 1 Large Pot for cooking noodles
- 1 Wooden Spoon
- 1 Cutting Board
- 1 Sharp Knife
Ingredients
Main
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 1/2 pounds beef stew meat cut into thin strips about 2 inches long and 1/2 inch wide
- 2 cups button mushrooms sliced
- 2 cloves garlic minced
- 1 medium Spanish onion sliced
- 2 cups beef stock
- 2 tablespoons soy sauce
- 2 tablespoons grainy mustard
- 1 bay leaf
- 4 sprigs fresh thyme
- 12 ounces extra-wide egg noodles
- 1 cup sour cream
- 3 ounces cream cheese cut into cubes and softened
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh parsley roughly chopped
Instructions
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.
Notes
For perfectly tender beef, ensure the long simmering time is truly low and slow; this breaks down tough connective tissues. Browning the meat in batches is crucial to achieve a rich sear and prevent steaming, which results in grey, less flavorful meat. Don't skip scraping the 'brown bits' (fond) from the pot after browning meat and sautéing vegetables, as this is where much of the deep flavor resides. Add the fresh thyme only in the last 10 minutes of simmering to preserve its aromatic oils and prevent bitterness. Ensure your cream cheese is softened to room temperature before adding to prevent lumps in the final sauce, leading to a smoother, more luxurious texture. Always taste and adjust seasoning with salt and pepper right before serving.