Beef Stroganoff Recipe - The Best Beef Stroganoff

Ingredients

• 2 pounds Beef Chuck (cut into ½‑inch thick, ½‑inch wide strips)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 8 ounces Mushrooms (sliced thickly; white button or cremini work well)
• ½ large Onion (roughly sliced)
• 2 cloves Garlic (minced)
• 1 tablespoon All-Purpose Flour (for thickening)
• 1 cup Dry White Wine (any drinkable dry white wine)
• 2 cups Beef Stock (low‑sodium, homemade or store‑bought)
• 1 cup Crème Fraîche (room temperature; can substitute sour cream but may curdle)
• 2 tablespoons Fresh Chives (finely chopped, for garnish)
• 12 ounces Egg Noodles (wide, egg‑based noodles; cooked and buttered)
• to taste Salt (prefer kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Trim and Slice Beef

   Ask the butcher for a single‑muscle piece of chuck, then cut it into ½‑inch thick strips about ½‑inch wide.

   Time: PT5M

2. Season Beef

   Generously season the beef strips with salt and freshly ground black pepper on a clean cutting board.

   Time: PT2M

3. Brown Beef

   Heat the large skillet over high heat, add vegetable oil and wait until it shimmers and almost smokes. Add the beef in a single layer (you may need to do it in batches) and let it brown, stirring only once to develop a deep crust.

   Time: PT6M

   Temperature: high heat

4. Reserve Beef

   Transfer the browned beef to a plate and set aside; keep the pan on the stove.

   Time: PT1M

5. Sauté Vegetables

   Reduce heat to medium, add butter to the same pan, then add sliced mushrooms and the roughly sliced half onion. Sprinkle a pinch of salt and sauté until the vegetables are browned and have released their liquid.

   Time: PT7M

   Temperature: medium heat

6. Add Garlic

   Add the minced garlic and swirl for about 30 seconds until fragrant, being careful not to burn.

   Time: PT1M

   Temperature: medium heat

7. Create Roux

   Stir in 1 tablespoon of all‑purpose flour and cook, stirring constantly, for 1–2 minutes to eliminate raw flour taste.

   Time: PT2M

   Temperature: medium heat

8. Deglaze with Wine

   Pour in 1 cup of dry white wine, scraping the browned bits from the bottom of the pan. Let it come to a simmer and reduce slightly.

   Time: PT4M

   Temperature: medium heat

9. Add Stock and Return Beef

   Add 2 cups of beef stock, then return the browned beef (and any accumulated juices) to the pan. Stir to combine.

   Time: PT3M

   Temperature: medium heat

10. Simmer and Braise

    Bring the mixture to a gentle simmer (just a few bubbles), then lower the heat to low, cover, and let it braise for about 1 hour, stirring every 20 minutes. Check tenderness; if needed, add a splash of water or stock and continue cooking.

    Time: PT1H0M

    Temperature: low heat

11. Finish with Crème Fraîche

    When the meat is fork‑tender, remove the pan from heat and stir in 1 cup of room‑temperature crème fraîche until fully incorporated. The sauce should be creamy and glossy.

    Time: PT2M

12. Add Fresh Herbs

    Stir in the chopped chives, taste, and adjust salt and pepper as needed.

    Time: PT1M

13. Cook Noodles

    While the sauce finishes, cook the egg noodles according to package directions, drain, and toss with a pat of butter.

    Time: PT10M

    Temperature: boiling

14. Serve

    Plate the buttered noodles, spoon the beef stroganoff over the top, and garnish with extra chives or a dollop of sour cream if desired.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

32g

Carbohydrates

35g

Fat

22g

Fiber

2g

Ingredient Substitutions

• Instead of Beef Chuck: Beef Sirloin, Beef Round
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Mushrooms: Portobello mushrooms, Shiitake
• Instead of Onion: Shallots, Leeks
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Dry White Wine: Chicken broth (1 cup), Apple cider
• Instead of Beef Stock: Veal stock, Chicken stock
• Instead of Crème Fraîche: Sour cream (1 cup), Greek yogurt (1 cup)
• Instead of Fresh Chives: Parsley, Green onions
• Instead of Egg Noodles: Pappardelle, Fettuccine

Equipment Needed

• Large Stainless Steel Skillet
• Cutting Board
• Chef’s Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Ladle
• Large Pot for Noodles
• Colander
• Serving Bowl

Critical Steps — Do Not Skip

• Browning the beef without overcrowding the pan
• Creating the roux with flour before adding liquid
• Deglazing with wine to lift fond
• Simmering low and covered for an hour to tenderize chuck
• Stirring in crème fraîche off the heat to avoid curdling

Chef Tips from the Video

• Use a high‑smoke‑point oil for the initial sear to get a deep brown color.
• Add a pinch of nutmeg to the sauce for a subtle warmth (optional).
• Finish with a little extra butter stirred in for extra richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The beef and sauce can be prepared up to 2 days ahead; reheat gently over low heat and add a fresh spoonful of crème fraîche before serving.
• Cooked noodles can be tossed with butter and stored separately; combine just before plating.

Frequently Asked Questions