The Best Beef Stroganoff
We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.
Equipment
- 1 Large Skillet
- 1 Large Pot
- 1 Tongs
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1 pound ribeye steak trimmed of excess fat and cut into 2-by-1/2-inch strips
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 5 tablespoons unsalted butter
- 1 medium yellow onion sliced
- 8 ounces white button mushrooms quartered
- 7 ounces shiitakes caps sliced (stems removed and discarded)
- 1 tablespoon chopped fresh thyme
- 1 clove garlic minced
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 3/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth or beef stock
- 10 ounces medium or wide egg noodles
- 1/2 cup fresh flat-leaf parsley leaves chopped
- 1 tablespoon chopped chives plus more for serving
Instructions
- Bring a large pot of salted water to a boil.
- Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
- Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
- Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
- Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
- Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.
Notes
For superior flavor and texture, sear the beef in batches if your skillet isn't large enough to prevent overcrowding; this ensures a deep, golden crust rather than steaming. When cooking the mushrooms, allow them to crisp up properly to develop rich umami and texture. Deglazing the pan after each cooking stage is crucial to incorporate all the flavorful fond into your sauce. To prevent the sour cream from curdling, ensure it's at room temperature before adding, and avoid boiling the sauce vigorously once it's incorporated. Serve immediately for best results, garnished generously with fresh herbs.