The GüdDish Beef Stroganoff

We studied 379 recipes from around the world and combined the top rated 16. Then we built the BEST!

Beef Stroganoff. The GüdDish.

Serves 4–6 · 20–25 min prep · 50–65 min total · 3 steps

Ingredients

Ingredients for Beef Stroganoff
  • 1 1/2 lb beef sirloin or tenderloin, cut in strips
  • 12 oz egg noodles
  • 2 tbs unsalted butter
  • 1 yellow onion, sliced
  • 2 garlic cloves
  • 1 cup beef broth
  • 1 cup sour cream
  • 2 tbs all-purpose flour
  • 8 oz cremini mushrooms, sliced
  • 1 tbs Dijon mustard
  • 1 tbs Worcestershire sauce
  • 2 tbs fresh parsley
  • 1/2 tsp ground black pepper
  • 1 tsp kosher salt

What the best recipes taught us

  • Sear the beef in batches. If you crowd the pan, the strips steam and do not brown.
  • Take the skillet off the heat before you stir in the sour cream. If the pan is still boiling, the sauce will split.

Method

  1. 1
    Beef strips searing in a skillet
    11/2lbsbeef sirloin or tenderloin
    1tspkosher salt
    1/2tspground black pepper
    2tbsunsalted butter

    Cut the beef into thin strips. Pat dry. Salt and pepper.

    Melt half the butter in a wide skillet over high heat. Sear the beef in batches until browned, 1 to 2 minutes. Lift out.

  2. 2
    Mushrooms and onion browning
    1yellow onion, sliced
    8ozcremini mushrooms, sliced
    2garlic cloves
    2tbsall-purpose flour
    1cbeef broth
    1tbsWorcestershire sauce
    1tbsDijon mustard

    Meanwhile, bring a pot of salted water to a boil.

    Lower the heat under the skillet to medium. Add the remaining butter, the onion, and the mushrooms. Cook until the mushrooms give up their liquid and brown, 6 to 8 minutes.

    Stir in the garlic 30 seconds.

    Sprinkle the flour over the skillet. Stir 1 minute.

    Pour in the broth, Worcestershire and Dijon. Scrape the browned bits. Simmer until slightly thick, 3 minutes.

  3. 3
    Sour cream stirred off the heat
    12ozegg noodles
    1csour cream
    2tbsfresh parsley

    Add the egg noodles to the boiling water. Cook until just tender. Drain.

    Take the skillet off the heat. Stir in the sour cream until the sauce is smooth. Return the beef. Salt to taste.

    Serve over the noodles. Sprinkle with chopped parsley.