Beef Stroganoff

Hearty beef dinner.

Why You'll Love This Recipe

• Old-school comfort food done right.
• Creamy, tangy, deeply mushroomy.
• Faster than most slow-cooked stews.
• Crowd-pleasing weeknight dinner.
• Pairs with noodles, rice, or mashed potatoes.

Ingredient Notes

• Sirloin or top round are affordable and tender when sliced thin against the grain.
• Cremini (baby bella) mushrooms have more flavor than white button.
• Full-fat sour cream is non-negotiable — low-fat curdles easily.

Ingredient Substitutions

• Ground beef (8 min cook) for a faster, kid-friendlier version.
• Greek yogurt (whole-milk) for sour cream.
• Sherry or white wine (¼ cup) deglaze before adding broth for extra depth.

Equipment Needed

• Large skillet or Dutch oven
• Tongs
• Large pasta pot
• Wooden spoon

Prep Tips

• Slice beef while partially frozen for paper-thin cross-grain slices.
• Bring the sour cream to room temperature so it doesn't shock the pan cold.

Instructions

1. 1

   Gather and prep: 1 lb ground beef, 8 oz mushrooms, sliced, 1 medium onion, diced, 3 cloves garlic, minced, 1 cup sour cream, 1 cup beef broth, 2 tbsp butter, 1 cup flour. mince the garlic, and dice the onion before you start cooking.

2. 2

   Sear beef strips; remove. Pull beef at 130°F for medium-rare or 140°F for medium; rest 5 minutes, then slice against the grain.

3. 3

   Sauté mushrooms and onion in butter.

4. 4

   Stir in flour, broth, simmer.

5. 5

   Add sour cream and beef.

6. 6

   Serve over pasta.

Artsi Pro Tips

• Sear the beef just to brown — overcooking turns it tough and stringy.
• Temper the sour cream (mix warm sauce in first) before adding to prevent curdling.
• Never boil after the sour cream goes in. Low heat only.

Common Mistakes

• Boiling the sauce after sour cream goes in, which curdles it.
• Overcooking the beef in the sear, leaving no room for the finishing step.
• Skimping on the mushroom browning — they need to release water and caramelize.

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