Beef Stroganoff

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 5 tbsp unsalted butter; 1 lb top sirloin or tenderloin, cut into 1x2.5-inch strips; 0.33 cup shallots, finely chopped; 0.5 lb cremini mushrooms, sliced 1/4-inch thick; kosher salt; freshly ground black pepper; 0.13 tsp freshly grated nutmeg; 0.5 tsp dried tarragon; 1 cup full-fat sour cream, at room temperature

Classic Beef Stroganoff with Silky Sour Cream Sauce

Good stroganoff hinges on two things: perfectly seared beef that stays tender, and a sour cream sauce that doesn't curdle. This version nails both by cooking the beef just until browned, then finishing everything gently off the heat so the cream stays velvety smooth.

AmericanDinnerComfort FoodQuick MealsOne PotBeef

Prep15 min

Cook15 min

Total30 min

Servings4

Difficultymedium

Ingredients

5 tbspunsalted butter
1 lbtop sirloin or tenderloin, cut into 1x2.5-inch strips
⅓ cupshallots, finely chopped
½ lbcremini mushrooms, sliced 1/4-inch thick
kosher salt
freshly ground black pepper
⅛ tspfreshly grated nutmeg
½ tspdried tarragon
1 cupfull-fat sour cream, at room temperature

Instructions

Heat 3 tablespoons of the butter in a large skillet over medium heat, then bump the heat to medium-high once it's melted. Arrange the beef strips in a single layer with breathing room between each piece — crowding will steam the meat instead of searing it. Let them brown undisturbed for 2-3 minutes, then flip and brown the other side. Season generously with salt and pepper, then transfer the beef to a bowl.
Lower the heat back to medium and add the chopped shallots to the same pan, stirring them around in all those lovely browned bits. Cook just until they soften and turn translucent, about 1-2 minutes — you don't want them to brown. Transfer them to the bowl with the beef.
⏱ 1 min 30 sec
Add the remaining 2 tablespoons of butter to the pan and let it melt completely. Crank the heat back up to medium-high and add all the mushrooms at once. Resist the urge to stir for the first minute or two — let them develop some color. Then stir occasionally until they're golden and their liquid has mostly evaporated, about 4 minutes total. Sprinkle in the nutmeg and tarragon during the last 30 seconds.
⏱ 4 min
This is the crucial step: turn the heat down to low. Add the room-temperature sour cream to the mushrooms and stir gently but thoroughly to combine. The key here is never letting the mixture simmer or bubble — heat will cause the sour cream to curdle and break. Once it's smooth, fold in the beef and shallots along with any accumulated juices. Taste and adjust the seasoning with salt and pepper.
Serve right away while it's steaming hot. This is fantastic spooned over wide egg noodles, fettuccine, creamy mashed potatoes, or even plain rice — whatever will soak up that luxurious sauce.