Diary of a Chef · Just Chefn Around

Beef Stroganoff

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 1 lb sirloin or ribeye, sliced into thin strips against the grain
• to taste Kosher salt and black pepper
• 3 tbsp butter, divided
• 1 lb cremini or button mushrooms, sliced
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2/3 cup sour cream, at room temperature
• 12 oz wide egg noodles
• Fresh parsley

Instructions

1. 1Sear the beef hard and fast

   1 tbsp butter, high heat. Strips in a single layer, 60–90 seconds, browned outside, pink inside. Remove immediately — it finishes in the sauce at the end, and overcooking here is the classic stroganoff failure.

2. 2Brown the mushrooms

   Remaining butter. Mushrooms will squeak, weep, then dry out and brown. Wait for real color — golden edges, nutty smell.

3. 3Onion and garlic

   Onion until soft; garlic until fragrant.

4. 4Flour

   Sprinkle over, stir to coat everything; cook out the raw-flour smell.

5. 5Sauce

   Broth gradually, whisking; Worcestershire and Dijon. When it reaches a simmer, drop the noodles into the salted water. Simmer the sauce until it thickens to gravy — a spoon-track holds. (Noodles boiling now.)

6. 6Sour cream — off the heat

   Remove from heat, wait 30 seconds, stir in sour cream. It should melt into a pale, glossy sauce. Never boil after this point — boiling curdles it.

7. 7Beef back

   Strips and their juices, just to warm. Taste for salt and pepper.

8. 8Serve

   Over drained noodles, parsley on top.