Beef stroganoff — properly made — is one of the great comfort dishes. Tender strips of beef in a mushroom and sour cream sauce, served over egg noodles, is deeply satisfying without being heavy. The keys are using good beef, not overcooking it, and adding the sour cream off the heat so it doesn't curdle. It takes about 35 minutes and rewards every minute.
Ingredients
The Beef
Season strips generously. Sear in a very hot pan in two batches — 1 minute per side only. The goal is a golden crust and pink interior. Remove immediately. Overcooked strips turn chewy and won't recover in the sauce. Set aside.
The Sauce
- In the same pan, cook onion in butter over medium 8 minutes until soft and golden
- Add mushrooms, cook until they release moisture and re-brown — about 6 minutes
- Add garlic, flour, stir 1 minute
- Pour in beef stock, scrape up the fond, simmer 3 minutes until slightly thickened
- Add Dijon mustard, stir
- Remove pan from heat before adding sour cream — this is critical
- Stir in sour cream, return beef, coat everything
- Serve over egg noodles with fresh parsley
"Sour cream over active heat curdles. It breaks into greasy solids and thin liquid. Always take the pan off the flame first, add the sour cream, and stir gently. The residual heat is enough."
Cremini mushrooms are ideal here — they have more flavor than button mushrooms and hold their texture during cooking. For a deeper, earthier sauce, add a handful of rehydrated dried porcini and use the soaking liquid (strained) as part of the stock.