Best Homemade Beef Stroganoff Recipe – Quick & Delicious

Discover the ultimate beef stroganoff recipe that combines tender, medium-rare beef with a rich, flavorful sauce. This dish brings together the best of both worlds – the quick cooking time of a sauté and the deep, satisfying flavors of a stew.

Perfect for chilly evenings, this beef stroganoff is a hearty meal that’s sure to impress. With just about an hour in the kitchen, you’ll create a dish that tastes like it’s been simmering all day. Get ready to indulge in a comforting, rib-sticking dinner that pairs wonderfully with a glass of good whiskey and your favorite movie.

Mastering the Art of Beef Stroganoff

Beef stroganoff has a rich history and many variations around the world. Our recipe strikes a balance between tradition and innovation, focusing on achieving the most tender, juicy beef and a sauce that’s both rich and perfectly balanced.

Selecting and Preparing the Perfect Cut of Beef

For this recipe, we’ve chosen beef tenderloin as our star ingredient. Its exceptional tenderness makes it ideal for this dish. We’ll show you how to cook the steaks whole and slice them just before serving, ensuring each bite is juicy and perfectly cooked.

Elevating the Mushrooms and Onions

Learn the secrets to perfectly browned mushrooms and caramelized pearl onions. We’ll guide you through the process of creating deeply flavored, beautifully textured vegetables that complement the beef perfectly.

Crafting the Ultimate Stroganoff Sauce

Discover how to build a sauce that’s rich, creamy, and full of complex flavors. We’ll show you how to incorporate umami-rich ingredients and prevent the dreaded curdling of the sour cream.

Ingredients

• 2 (0.25 ounce) packets unflavored powdered gelatin (about 5 teaspoons)
• 2 cups (475ml) homemade or store-bought low-sodium chicken stock
• Kosher salt and freshly ground black pepper
• 2 tablespoons (6g) mild paprika
• 4 (1 1/2- to 2-inch thick) beef tenderloin steaks, 6 to 8 ounces each (see note)
• 3 tablespoons (45ml) canola or vegetable oil
• 12 ounces (340g) button mushrooms, quartered
• 8 ounces (225g) peeled pearl onions (about 24 onions, see note)
• 3 tablespoons (45g) unsalted butter, divided
• 1 medium shallot, thinly sliced (about 1/4 cup)
• 4 sprigs fresh thyme
• 1 teaspoon soy sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Asian fish sauce
• 2 teaspoons Dijon mustard
• 1 cup (235ml) dry white wine
• 1 cup (225g) sour cream, plus more for serving
• 1 pound (455g) dried egg noodles
• 1/4 cup (20g) minced fresh parsley leaves

Instructions

1. Prepare the gelatin mixture by sprinkling it over the chicken stock in a small bowl. Set aside. Bring a large pot of salted water to a boil for the noodles.
2. Season the steaks generously with a mixture of salt, pepper, and paprika. Sear the steaks in a hot skillet with oil until well-browned and cooked to your desired doneness. Remove and set aside.
3. In the same pan, sauté the mushrooms until they release their liquid and start to brown. Add butter and pearl onions, cooking until both are softened and well-browned.
4. Incorporate shallots, thyme, and remaining paprika. Add soy sauce, Worcestershire sauce, fish sauce, and mustard, cooking until fragrant. Deglaze with white wine and reduce.
5. Pour in the broth/gelatin mixture and bring to a simmer. Carefully combine the hot liquid with sour cream in a separate bowl, then return the mixture to the pan with butter.
6. Cook the egg noodles according to package instructions. Once done, combine them with the sauce, mushrooms, and onions, adding pasta water as needed for the right consistency.
7. Slice the steaks and serve over the creamy noodles. Garnish with extra sour cream and fresh parsley.

Recipe Notes

While tenderloin is our top choice, you can use other tender steak cuts like hanger steak or flap meat. For these alternatives, aim for a medium-rare doneness.

Fresh pearl onions offer the best flavor and texture, but frozen ones can be used in a pinch. To easily peel fresh pearl onions, trim the ends, cut a small X into one end, blanch briefly in boiling water, then peel under cold running water.