Beef Stroganoff

Published on February 15, 2017 | In American, Russian/Ukrainian | By tatyanaseverydayfood |

- Prep Time
- 30 Minutes
- Difficulty Level

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Creamy, aromatic beef stroganoff over egg noodles is a true classic! This recipe is loaded with tender beef, sliced mushrooms and plenty of onion and garlic! You’ll love the creamy and aromatic sauce! It’s an easy dish you can have ready in under 30 minutes, so it’s great even for a busy week night.

Traditionally, a cheaper cut of beef is used for this recipe. It’s braised for a bit to make it more tender. I love using beef tenderloin tip sliced thinly for the best texture and flavor. Instead of the classic sour cream, I use white wine and milk in this recipe for a creamier and more aromatic sauce! The white wine adds a great flavor profile to the sauce. If you prefer to cook without wine, simply add beef broth.

I’m sure every Slavic household has their own version of beef stroganoff! My mom used to make this dish with ground beef and sometimes even add carrots to the sauce. The carrots add a little bit of sweetness to the recipe. No matter which way you prepare this dish, it’s bound to be delicious!

Watch my video recipe for step-by-step instructions!

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Looking for more Russian recipes? Try my Sharkoi – aka ‘Stewed Beef and Potatoes’. Get the recipe: http://tatyanaseverydayfood.com/recipe-items/stewed-beef-potatoes/

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Ingredients

1 pound wide egg noodles
1 pound beef tenderloin tip, thinly sliced
1 tablespoon butter
1 medium onion, diced
10 to 12 mushrooms, sliced
4 to 5 garlic cloves, minced
1 teaspoon EACH: salt, black pepper
1 tablespoon all-purpose flour
1/4 cup white wine
1/2 cup beef broth
1 1/2 cups milk or cream
2 to 3 tablespoons fresh dill

Instructions

Prepare the egg noodles according to package instructions and keep warm.
Preheat a large saute pan over medium-high heat, add a splash of olive oil and the thinly sliced tenderloin. Season with a pinch of salt and saute until golden brown and cooked through. Remove the meat from the pan; set aside and keep warm.
In the same pan, melt the butter, then add the sliced mushrooms, onion and garlic. Season with salt and pepper and saute until onion and mushrooms are tender. Next, sprinkle the flour into the pan, stir to incorporate it and cook for a few minutes. Then pour in the wine, beef broth and milk. Allow the mixture to come up to a simmer, then add the prepared beef. Simmer for 7 to 10 minutes, allowing the sauce to thicken.
Sprinkle fresh dill over the sauce when ready to serve. Combine the sauce with the noodles and toss to coat.

Servings : 4-6
Course : Main Dish
Recipe Type : Beef & Lamb Recipes, Dinner, Lunch, Pasta, Potato & Rice, Video

4 Responses to Beef Stroganoff

Jackie March 29, 2017 at 8:24 am #

I made a double batch of this recipe for my husband and me. We love it! It’s so good!

Reply
- tatyanaseverydayfood March 29, 2017 at 9:30 am #
  
  🙂 I’m so glad you both enjoyed the recipe!
  
  Reply
Lisa May 29, 2017 at 5:55 pm #

This is the best recipe. I love this dish my husband wasnt a big fan of it until i made your version and now he always ask for this one only.

Reply
- tatyanaseverydayfood May 30, 2017 at 9:27 am #
  
  Awesome! So glad to hear that you enjoyed the recipe! 🙂
  
  Reply