Beef Stroganoff is a hearty and creamy dish that has its roots in mid-19th century Russia but became a staple in American home cooking by the mid-20th century. Known for its tender beef strips and rich sour cream sauce, this version incorporates mushrooms, onions, red wine, and paprika for a robust flavor profile. Perfect for cold evenings, it's typically served over egg noodles or mashed potatoes and remains a beloved comfort food.
Ingredients
- 2 lbs beef (lean, cut into strips)
- ½ cup oleo (or unsalted butter)
- 1 onion (large, chopped)
- ½ lb mushrooms (sliced )
- ½ cup water
- 1 cup red wine
- 1 tsp paprika
- 2 tsp salt
- ⅛ tsp black pepper
- ¼ cup flour
- 1-2 cups sour cream
Instructions
Step 1: Prep the Beef
- Cut meat into thin strips.
Step 2: Dredge and Season
- Combine flour, salt, and pepper.
- Dip meat into flour mixture, coating lightly.
Step 3: Sear the Meat
- Heat oleo (or butter) in a large skillet.
- Quickly brown meat on both sides.
Step 4: Sauté Aromatics
- Add chopped onions and sliced mushrooms to the skillet.
- Cook until onions are translucent.
Step 5: Simmer
- Add water, wine, and paprika.
- Bring to a boil.
- Cover, reduce heat, and simmer for 30–45 minutes until meat is tender.
Step 6: Finish with Cream
- Stir in sour cream (do not boil).
- Simmer gently for a few minutes to heat through.
Step 7: Serve
- Serve hot over mashed potatoes or buttered noodles.
Tips
- Use sirloin or tenderloin for the most tender strips of beef.
- Substitute Greek yogurt for part of the sour cream to lighten the dish.
- Add fresh garlic when sautéing onions for more depth.
- Deglaze the pan with brandy instead of wine for a richer sauce.
- Stir in a spoonful of Dijon mustard for a classic Eastern European variation.
- Add parsley or dill just before serving for freshness.
- Serve over buttered egg noodles, mashed potatoes, or rice.
- For thicker sauce, increase the flour slightly or simmer uncovered at the end.
- Add more mushrooms (cremini or baby bella) to expand the volume without extra meat.
- If reheating leftovers, warm gently to avoid curdling the sour cream.
Nutrition
Calories: 430kcalCarbohydrates: 14gProtein: 32gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.6gCholesterol: 140mgSodium: 720mgPotassium: 560mgFiber: 1.5gSugar: 3gVitamin A: 750IUVitamin C: 4mgCalcium: 80mgIron: 3.2mg
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