Russian Beef Stroganoff
Tender beef strips in a creamy mushroom sauce over egg noodles. Russian comfort food, ready in thirty minutes.
- Total time:
- 30 min
- Servings:
- 4
- Per serving:
- 580 kcal
- Cost per serving:
- $5.40
- Difficulty:
- easy
Step-by-step
Season beef with salt and pepper. Sear in 1 tbsp butter over high heat for 90 seconds per side. Remove.
Add 2 tbsp butter. Cook onion 4 minutes until soft. Add mushrooms, cook 6 minutes until browned.
Stir in garlic and flour. Cook 1 minute.
Slowly whisk in broth, mustard, and Worcestershire. Simmer 5 minutes until thickened.
Cook noodles per package directions.
Off heat. Stir sour cream into the sauce (off heat keeps it from breaking). Return beef and any juices.
Serve over noodles, topped with parsley.
Cook's tip
Sour cream curdles if you boil it. Always add it off the heat and stir slowly.
Storage
Refrigerate 3 days. Reheat gently; do not boil.
Freezer: Sauce separates when frozen. Eat fresh.
Nutrition per serving
- Calories
- 580
- Protein
- 32g
- Carbs
- 48g
- Fat
- 28g
- Fiber
- 3g
- Sugar
- 5g
- Sat Fat
- 14g
- Sodium
- 920mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Can I use chicken instead?
Sub thinly sliced chicken breast. Cook only 60 seconds per side. The dish becomes chicken stroganoff, also delicious.
Greek yogurt for sour cream?
Full-fat works. Low-fat will curdle even off the heat. Temper a few tablespoons of warm sauce into it first.
Reviews
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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