Beef Stroganoff
Try this tasty beef stroganoff recipe featuring tender steak and a creamy sour cream sauce. It’s a dish that’s perfect for any occasion.
Beef stroganoff, with its tender steak, mushrooms, and rich sour cream sauce, has long been a popular dish worldwide. The classic Russian dish is thought to have originated in the mid-19th century. It was named after the Stroganov family, one of the wealthiest families in Russian nobility. The original recipe, created by a Stroganov chef, was made with thinly sliced beef sautéed with mustard and served in a sour cream sauce. Traditionally, beef stroganoff includes beef, onions, mushrooms, stock, sour cream, and seasonings.
This version includes tomato juice and a splash of sherry, with water instead of broth. Serve beef stroganoff over hot cooked egg noodles, mashed potatoes, pasta, or rice.
Recipe Variations
- Pork Stroganoff: For a slightly different flavor profile, use pork tenderloin or pork loin instead of beef.
- Chicken Stroganoff: Make the stroganoff with chicken breast strips.
- Wild Mushrooms: Use a variety of wild mushrooms in the dish.
- Vegetarian Stroganoff: Replace the meat with sliced portobello mushrooms.
Beef Stroganoff
Ingredients
- 2 pounds sirloin tips or sirloin steak, cut into thin strips
- 1/2 cup flour
- 5 tablespoons butter, divided use
- 1 1/2 cups chopped onions
- 8 ounces sliced mushrooms
- salt and pepper
- 3/4 cup tomato juice
- 2 tablespoons sherry
- 1 1/2 cups water or stock
- 2/3 cup sour cream
Instructions
- Dredge strips of beef in the flour.
- Heat 3 tablespoons butter in a skillet; brown beef quickly.
- Remove the meat and add the remaining 2 tablespoons of butter; add the onions and mushrooms and cook until tender, about 5 minutes.
- Add the beef back to the skillet and sprinkle with salt and pepper. Add tomato juice, sherry, and water or stock. Bring mixture to a boil; cover and simmer for about 1 to 1 1/2 hours.
- Taste and adjust seasonings.
- Stir in the sour cream, heat through, and serve immediately with noodles or potatoes.
