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Beef Stroganoff

Quick-seared sirloin, bronzed mushrooms, and a carefully tempered sour cream sauce make this skillet classic rich but balanced.
Beef Stroganoff with browned sirloin and mushrooms in creamy sauce over wide egg noodles, finished with dill.

Beef Stroganoff succeeds through sequencing rather than long cooking. The sirloin gets a fast sear, the mushrooms take their time to brown, and the fond becomes the backbone of a savory pan sauce.

Tempering the sour cream off heat keeps that sauce smooth and gently tangy. Wide egg noodles catch it without turning the skillet into a heavy one-pot mixture.

Sear fast, in batches

Dry beef and a hot, uncrowded skillet create a brown crust before the sirloin overcooks. Pull each batch while its center is still pink because it will warm once more in the finished sauce.

Give mushrooms room to brown

Mushrooms release moisture before they color, so let that liquid cook away and resist constant stirring. Their deep browning adds a second savory layer alongside the beef fond.

Deeply browned mushrooms and softened onions sit over caramelized fond in a dark skillet.
Deeply browned mushrooms and softened onion gather the flavorful fond before stock is added.

Turn the fond into sauce

Stock loosens every browned bit from the pan while flour supplies just enough body. Dijon sharpens the beefy flavor and sweet paprika adds warmth without dominating the mushrooms.

Protect the sour cream

Direct heat can split sour cream into grainy curds. Bringing it closer to the sauce temperature in a bowl, then folding it in with the burner off, produces a smooth and glossy finish.

A browned slice of sirloin, mushroom, and egg noodle are coated in smooth paprika-flecked sauce.
Silky paprika-flecked sauce clings to a slice of sirloin and a curl of egg noodle.

Keep noodles and sauce distinct

A little sauce keeps drained noodles from sticking, while serving the stroganoff on top preserves its texture and appearance. Fresh dill cuts through the richness with a clean herbal finish.

Beef Stroganoff

6 servings
45 minutes total

Ingredients

  • •  1 1/2 lb boneless sirloin steak, trimmed and thinly sliced across the grain
  • •  1 1/2 tsp kosher salt, divided
  • •  3/4 tsp freshly ground black pepper, divided
  • •  2 tbsp neutral oil, divided
  • •  12 oz cremini mushrooms, sliced
  • •  1 medium yellow onion, thinly sliced
  • •  2 garlic cloves, minced
  • •  2 tbsp unsalted butter
  • •  2 tbsp all-purpose flour
  • •  1 tsp sweet paprika
  • •  2 cups low-sodium beef stock
  • •  1 tbsp Dijon mustard
  • •  3/4 cup full-fat sour cream
  • •  12 oz wide egg noodles
  • •  2 tbsp chopped fresh dill

Method

  1. Prepare the beef

    Pat the sirloin dry and season it evenly with 1 tsp kosher salt and 1/2 tsp black pepper; let it stand while the skillet heats.

    Look for: The beef surface is dry and the seasoning is evenly distributed.

  2. Sear in batches

    Heat 1 tbsp neutral oil in a large skillet over high heat, then sear half the beef in a single layer for 60 to 90 seconds per side; transfer to a plate and repeat with the remaining oil and beef.

    Look for: The beef has a deep brown crust but remains pink inside.

  3. Brown the mushrooms

    Reduce the heat to medium-high, add the mushrooms to the empty skillet, and cook without crowding for 6 minutes, stirring only after their first side browns.

    Look for: The mushrooms are deeply browned and their released liquid has evaporated.

  4. Build the sauce base

    Add the onion, garlic, butter, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper; cook over medium heat for 4 minutes, then stir in the flour and paprika for 1 minute.

    Look for: The onion is soft and the flour leaves a light film on the vegetables.

  5. Simmer the gravy

    Gradually stir in the beef stock, scraping up the browned fond, then whisk in the Dijon mustard and simmer over medium heat for 5 minutes until the sauce lightly coats a spoon.

    Look for: A finger drawn across the coated spoon leaves a clear trail.

  6. Cook the noodles

    Meanwhile, boil the egg noodles in a pasta pot according to package directions until just tender, drain them well, and toss them with 1 tbsp of sauce from the skillet.

    Look for: The noodles are tender but retain a slight bite and are lightly coated.

  7. Temper the sour cream

    Remove the skillet from the heat, stir 1/2 cup warm sauce into the sour cream in a bowl, then slowly fold the tempered sour cream back into the skillet without letting it boil.

    Look for: The sauce is smooth, creamy, and free of curds.

  8. Warm and serve

    Return the beef and its juices to the skillet, fold gently until warmed through, then spoon the stroganoff over the buttered-style sauced noodles and finish with the chopped dill.

    Look for: The beef is warm, the sauce remains glossy, and fresh dill scents the dish.