Beef Stroganoff Recipe

The secret to this beef stroganoff is giving each part of the dish enough attention before combining it. Thin strips of beef are lightly coated in flour, then browned in batches so they develop a proper savory crust instead of steaming. The same pan is used for the two sliced onions and mushrooms, which pick up the browned bits left behind by the beef. That layering gives this version much more depth than simply simmering everything together from the start. The mushrooms become tender and meaty, while the onions soften into the sauce and add a gentle sweetness. Beef stock loosens all those browned bits and creates a rich base, but the sour cream is what makes the finished sauce unmistakably stroganoff: tangy, smooth, and just thick enough to cling to the beef and egg noodles. I like keeping the beef strips fairly substantial rather than slicing them paper-thin; they stay juicy and provide a pleasant contrast to the soft mushrooms and silky sauce. The main practical tip is to avoid crowding the pan. With 1½ pounds of beef, brown it in two or even three batches, using a little oil between batches if necessary. The flour coating should be very light—shake off the excess—because too much can make the sauce pasty. After the beef stock has simmered with the onions and mushrooms, lower the heat before stirring in the ½ cup of sour cream. Boiling at that point can cause the sour cream to split. For an especially smooth result, stir a ladleful of hot sauce into the sour cream first, then return that mixture to the pan. Add the beef back only long enough to warm through, so it does not turn tough. This recipe takes about 50 minutes from start to finish, including 20 minutes of preparation and 30 minutes of cooking, and makes six generous servings. It is ideal for a relaxed Sunday dinner or a weeknight when you want something substantial without managing several separate side dishes. Serve it over the pound of egg noodles, preferably tossing the noodles with the sauce just before serving so they absorb some of the beef stock and sour cream mixture. A crisp green salad, steamed green beans, or roasted broccoli balances the richness, and a loaf of crusty bread is useful for catching any sauce left on the plate.