Beef Stroganoff

Occasionally I get requests for recipes from readers for something that has not yet been posted on my blog.  A few months ago, a reader asked me if I had a good recipe for beef stroganoff.  I didn’t, but I did promise to search for one.  It took me a while, but I finally got around to trying this dish and we really enjoyed it!  Ben definitely liked it more than me because I am just not a beef-lover, but I was a tasty dinner.  I’m sure if you like beef, you will like it.

The original recipe calls for crème fraîche, which is basically a variation of sour cream that is typically thicker and less sour than traditional sour cream.  I have never been able to find crème fraîche in any grocery store, and this time was no exception.  You can make your own using non-ultra-pasteurized heavy cream and buttermilk, but of course the only heavy cream I could find had been ultra-pasteurized.  So, I just used sour cream, and it was still fabulous.  I added a bit more for a creamier sauce, but you can easily adjust the amount to suit your taste.   I might opt to use chopped onions next time instead of leeks because I thought the texture of the leeks wasn’t quite right in this dish, but otherwise this was an easy and yummy meal.

Beef Stroganoff
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1½ tbsp. olive oil, divided
¾ lb. top sirloin, cut into strips 1-inch wide and 2-inches long
Salt and pepper, to taste
1½ tbsp. butter
2 leeks, white and light green portions only, cleaned and finely chopped
8 oz. baby bella mushrooms, sliced
2 tsp. tomato paste
1 tbsp. all-purpose flour
1¼ cups beef stock
2-3 spoonfuls sour cream
1 tsp. Dijon mustard
1 tsp. lemon juice
Cooked egg noodles, for serving
Fresh parsley, finely chopped for garnish

In a large skillet over medium-high heat, warm the about half of the olive oil.  Pat the beef dry with paper towels and season with salt and pepper.  Add some of the beef strips in a single layer, being sure not to crowd the pan.  Sauté until browned but still slightly pink on both sides, about 1 minute per side.  Transfer to a bowl.  Repeat with remaining oil and meat.

In the same pan over medium heat, melt the butter.  Add the leeks and sauté until lightly browned and tender, about 5 minutes.  Add the mushrooms and sauté until nicely browned, about 5 minutes more.  Season with  salt and pepper to taste.

Stir in the tomato paste and cook until well-blended, about 1 minute.  Sprinkle the flour over the vegetables and stir to incorporate.  Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan.  Boil for 1 minute, then reduce the heat to medium.  Return the meat to the pan along with any accumulated juices and cook just until the beef is heated through, about 2 minutes.  Stir in the sour cream, mustard and lemon juice and heat just until the sauce is warm.  Remove from the heat, serve over egg noodles and garnish with fresh parsley.

Source: adapted from Williams Sonoma

22 Responses

  1. I’ve made one from I believe it was the Better Homes & Gardens (the checkerboard) cookbook. It was way yummy too. This is one of those comfort food dishes to me. I’m gonna try it!

  2. Mmm….I love beef stroganoff. This looks a lot like my mom’s, I’ll have to try it!

  3. This recipe is really good. If you are not a fan of sour cream (like me), cream fraiche is really worth the effort to find it. Onions are what I used in mine as well–they work just fine.

  4. I use to have this all the time. It is very good.

  5. This looks really good and I am usually not a fan of beef.

  6. Comfort food. Yum.

  7. YUMMMMMY!!!! 🙂 Looks and sounds delicious!
    Thanks for the recipe! Great site and pics! 🙂

  8. I’m the reader that asked about this and I’m so happy you remembered! This looks great, thanks so much for posting this!!!! I can’t wait to make it 🙂

    • Hi Erika,
      I am so glad that you saw this! I was worried I had lost whoever it was as a reader because it took me so long to get around to it! Anyway, hope it is useful.
      🙂 Annie

  9. YUM! Thanks for sharing. I LOVE beef stroganoff but have never had a reliable recipe. I will definitely need to try this sometime.

  10. This looks great! I’m a big fan of beef stroganoff…yum!

  11. This looks great. I’ve been looking for a good beef stroganoff recipe!

  12. I made this recipe last night, it was delicious. Even my husband who does not like mushrooms enjoyed this dish. (granted that I had to cut them up microscopically) This something we will be making over again 🙂

  13. Hey… just in case you are ever looking for creme fraiche, they sell it at Goose the Market at 25th/Delaware!

  14. This looks yummy. How many servings would you guess this makes? I’d like to make something to serve when my IL’s come over for dinner tonight. Should I double the recipe? Did you have leftovers? Thanks!

    • Hi Michele,
      Sorry I couldn’t respond sooner, I’m always so busy! I believe that we did have some leftovers, but we also may have halved the recipe, so I can’t be sure. I hope you enjoyed it!
      🙂 Annie

  15. Just made it – yum!!

  16. Ja … cool … beef stroganoff is a fantastic meal … esp. in colder months. But I generally eat it with a rice and wild rice combination al-la

    Also can be good just with mushrooms … if you are a vegetarian

  17. Eating this now, it came out great! One of those recipes that is not too hard or long to whip up on a weeknight. I worked til 6 and still got this on the table by 7, yet still feel like I really cooked something special. I used regular onion and didn’t have Dijon so just used a bit of yellow mustard and it’s fine. Thanks!

  18. Thank you so much for the excellent recipe.

  19. I’ve cooked dinner from your recipes two nights in a row-so far two for two! My dad used to make this a lot when I was a kid-I haven’t made it since then, which is so sad! This was so wonderful-I woke up looking forward to lunch for the leftovers! (and I’m not a huge fan of leftovers!) Thank you!

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