About This Old Fashioned Beef Stroganoff Recipe
One of my favorite meals is beef stroganoff. Lean beef slices smothered with a rich, creamy mushroom sauce served with pasta or mashed potatoes — it’s an absolutely perfect dish when you’re craving something delicious and comforting.
Beef stroganoff, named after Count Alexander Grigorievich Stroganoff, a Russian dignitary in the court of Alexander III, was invented by his chef in the early 1800s. While he was wealthy, the Count could not have kids, so he liked organizing dinners for a lot of people. Since beef stroganoff can be easily divided into portions, it was ideal for such occasions.
When you don’t have too much time but want a tasty and comforting dinner, this recipe is exactly what you need.
So, how do you put together an incredibly luscious stroganoff? With two important factors — using a high-quality beef that will cook in tender slices, and adding the right proportion of creamy sauce that will make the meat really shine.
I like to go with the traditional approach and serve the beef stroganoff with pasta, but you can also pair it with mashed potatoes, polenta, or rice.
This old-fashioned recipe is real comfort food that can be on your table in less than an hour and is always full of flavor and so satisfying!
What You Need for This Old Fashioned Beef Stroganoff Recipe
- Beef: It is important to use a high-quality beef steak, otherwise, the meat will be chewy and tough. I recommend using filet mignon, top sirloin, ribeye steak, or flank steak.
- Mushrooms: I like to use portobello mushrooms because they have an intensely meaty and savory flavor with loads of umami.
- Flour: Coating the steak slices with flour helps to brown them nicely.
- Worcestershire Sauce: Made from soy sauce, garlic, onion, vinegar, molasses, and anchovies, just a little bit of this rich and savory sauce enhances all the flavors of the dish.
- Onion & Garlic: They give the dish a rich flavor and a subtle sweetness.
- Beef Broth: A good beef broth will give a prominent, potent beef flavor and a rich and thick, not watery texture.
- Sour Cream: It helps to make the sauce rich and creamy.
- White Wine: I like to deglaze the pan with a little bit of white wine that also adds a lovely aromatic flavor to the dish.
- Dijon Mustard: Made with dried mustard seeds, white wine vinegar, ground black pepper, and shallots, Dijon mustard has a sweet and spicy flavor that’s slightly salty and goes well with meat.
- Pasta: I like to use fusilli for this dish because its hugging curves capture the hearty sauce very well.
- Garnish: Finally, I like to use fresh thyme to garnish the dish because it goes wonderfully with the meat and mushrooms, giving them a lovely aromatic taste.
- Worcestershire Sauce: It adds a depth of flavor to the dish, but if you can’t find it, it can be substituted with soy sauce.
- Mushrooms: I have used portobello mushrooms, but brown or white button mushrooms are also great.
- White Wine: If you don’t want to use wine, you can simply skip it and add a little bit more beef broth.
- Sour Cream: It works well in this recipe but it can be substituted with plain Greek yogurt.
How can I serve this old fashioned beef stroganoff?
Beef stroganoff is usually served with cooked pasta, but you can also serve it with mashed potatoes, polenta, or rice. If you’re looking for a healthier option, serve it with mashed cauliflower, quinoa, or zucchini noodles.
Can I store this beef stroganoff?
Yes. You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds until warmed through.
Can I make this beef stroganoff gluten-free?
Yes. You just need to use gluten-free flour or cornstarch instead of all-purpose flour to make it gluten-free.
Old Fashioned Beef Stroganoff
Tender strips of beef cooked in a creamy and rich mushroom sauce served over pasta, this old fashioned beef stroganoff is the perfect one-pan meal for your weeknight dinners!
Yield: 4 servings
How To Cook Old Fashioned Beef Stroganoff Step By Step
Season the steak slices with salt and pepper, then dust them with flour and set them aside.
In a large sauté pan, melt half of the butter over medium-high heat, add the chopped onions, and sauté for about 3 to 4 minutes or until the onions are soft.
Add the sliced mushrooms to the pan with the onions and sauté for 5 to 7 minutes, or until the mushrooms are soft, stirring occasionally. Add a little bit of broth if needed.
Add the minced garlic, season with salt and pepper, mix well and sauté for another minute. Remove the veggies from the pan and set them aside.
Without cleaning the pan, add the other half of the butter, melt it over medium-high heat, then add the slices of steak in a single layer, and let them cook undisturbed for about 3 minutes.
Flip the steak slices on the other side and cook for another 2 to 3 minutes until browned. Working in batches, continue to cook all the meat.
Add all the cooked meat to the pan and deglaze it by adding the white wine, scrape the brown bits off the bottom of the pan, and let it cook for another couple of minutes. Return the veggies to the pan with the steak.
Add the beef broth and Worcestershire sauce, mix well, and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
Remove from the heat, add the sour cream and dijon mustard and stir until everything is well incorporated.
Cook the pasta al dente and serve it with the beef stroganoff, garnished with a sprinkle of fresh thyme if desired.
- Do not overcrowd the pan with slices of beef. If necessary, cook them in batches, adding more butter if needed.
- Before adding the sour cream, remove the pan from the heat, or the sauce may curdle.
- You can either serve the beef stroganoff over the cooked pasta or add the cooked pasta to the sauce and mix well before serving.