Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 lb (1.13 kg) top sirloin steak, sliced into 1/4-inch (6 mm) strips
- 1 1/2 tsp kosher salt, plus more for pasta water
- 1 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp neutral oil (canola or avocado), divided
- 4 tbsp unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 lb (454 g) cremini mushrooms, sliced
- 3 garlic cloves, minced
- 2 1/2 cups (600 ml) low-sodium beef broth
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 1/2 tsp sweet paprika
- 1/2 tsp dried thyme
- 1 cup (240 g) sour cream, room temperature
- 12 oz (340 g) wide egg noodles
- 2 tbsp chopped fresh dill, plus more for serving
- Quick pickled onions: 1 medium red onion + 3/4 cup (180 ml) distilled white vinegar + 3/4 cup (180 ml) water + 1 tbsp granulated sugar + 1 1/2 tsp kosher salt
Do This
- 1. Quick-pickle onions: simmer vinegar, water, sugar, salt 2 minutes; pour over sliced red onion; rest 30 minutes.
- 2. Toss beef with 1 1/2 tsp salt, pepper, and flour.
- 3. Sear beef in batches in oil + butter (hot skillet, 1–2 minutes per side); set aside.
- 4. Sauté onions and mushrooms in butter until deeply browned; add garlic 30 seconds.
- 5. Whisk in broth, Dijon, Worcestershire, paprika, thyme; simmer 5–7 minutes to thicken.
- 6. Lower heat; stir in sour cream (keep below 180°F/82°C). Return beef briefly to warm through.
- 7. Boil egg noodles; toss with butter and dill. Serve noodles with stroganoff, plus dill and pickled onions on the side.
Why You’ll Love This Recipe
- Classic, cozy flavor: seared beef, browned mushrooms, and a tangy sour-cream gravy.
- Buffet-friendly: easy to keep warm and serve over buttery egg noodles.
- Make-ahead elements: the pickled onions and sauce base can be prepped early.
- Balanced and bright: fresh dill and pickled onions cut through the rich gravy.
Grocery List
- Produce: 1 large yellow onion, 1 medium red onion, 1 lb (454 g) cremini mushrooms, 3 garlic cloves, fresh dill
- Meat: 2 1/2 lb (1.13 kg) top sirloin steak
- Dairy: unsalted butter, sour cream
- Pantry: wide egg noodles, all-purpose flour, beef broth (low-sodium), distilled white vinegar, granulated sugar, neutral oil, kosher salt, black pepper
- Condiments & Spices: Dijon mustard, Worcestershire sauce, sweet paprika, dried thyme
Full Ingredients
Quick Pickled Onions (make first)
- 1 medium red onion, halved and thinly sliced
- 3/4 cup (180 ml) distilled white vinegar
- 3/4 cup (180 ml) water
- 1 tbsp (12 g) granulated sugar
- 1 1/2 tsp (9 g) kosher salt
Beef and Mushroom Stroganoff
- 2 1/2 lb (1.13 kg) top sirloin steak, trimmed and sliced into 1/4-inch (6 mm) strips
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp black pepper
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) neutral oil (canola, grapeseed, or avocado), divided
- 2 tbsp (28 g) unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 lb (454 g) cremini mushrooms, sliced 1/4-inch (6 mm) thick
- 3 garlic cloves, minced
- 2 1/2 cups (600 ml) low-sodium beef broth
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 1/2 tsp sweet paprika
- 1/2 tsp dried thyme
- 1 cup (240 g) sour cream, room temperature
Buttered Egg Noodles and Serving
- 12 oz (340 g) wide egg noodles
- 2 tbsp (28 g) unsalted butter
- 1/2 tsp kosher salt (for seasoning noodles after draining)
- 2 tbsp chopped fresh dill, plus 2 tbsp more for serving
- Optional for the buffet: extra black pepper, extra sour cream for dolloping
Step-by-Step Instructions
Step 1: Quick-pickle the onions
In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer over medium-high heat and simmer for 2 minutes, stirring to dissolve.
Place the sliced red onion in a heatproof bowl or 1-quart (1 L) jar. Pour the hot brine over the onions, press the onions down so they’re submerged, and let stand at room temperature for 30 minutes. (You can make these up to 5 days ahead; see storage.)
Step 2: Prep and lightly flour the beef
Pat the sliced beef dry with paper towels (this helps it brown instead of steaming). In a large bowl, toss the beef with 1 1/2 tsp kosher salt, 1 tsp black pepper, and 2 tbsp flour until evenly coated.
Set the beef aside while you heat the pan. Keep the sour cream on the counter so it can come closer to room temperature (it will blend more smoothly later).
Step 3: Sear the beef in batches
Heat a large heavy skillet (12-inch/30 cm) over medium-high heat for 2 minutes. Add 1 tbsp oil and 1 tbsp butter. When the butter foams and the pan looks shimmering-hot, add half the beef in a single layer.
Sear for 1–2 minutes per side (aim for browned edges; the beef does not need to cook through). Transfer to a plate and repeat with the remaining 1 tbsp oil and the rest of the beef.
Buffet note: Put the seared beef on a plate near the stove so it stays warm; it will finish gently in the sauce.
Step 4: Brown the mushrooms and onions deeply
Reduce heat to medium. In the same skillet, add the remaining 1 tbsp butter. Add the sliced yellow onion and cook, stirring and scraping up browned bits, for 4 minutes.
Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and then brown deeply. This browning is where a lot of the stroganoff flavor comes from.
Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 5: Build and simmer the tangy gravy
Pour in 2 1/2 cups beef broth and whisk well, scraping the skillet bottom to dissolve the browned bits. Stir in the Dijon mustard, Worcestershire sauce, paprika, and dried thyme.
Bring to a gentle simmer, then reduce heat to medium-low and simmer for 5–7 minutes, stirring occasionally, until the gravy lightly coats a spoon.
If you want to be precise, aim for the sauce to be around 170–175°F (77–79°C) before adding sour cream.
Step 6: Add sour cream and warm the beef (keep it silky)
Reduce heat to low. Stir a few spoonfuls of hot gravy into the 1 cup sour cream in a small bowl (this tempers it), then stir the tempered mixture back into the skillet.
Keep the sauce below 180°F (82°C) and do not boil after adding sour cream, or it can look grainy.
Return the seared beef (and any juices on the plate) to the skillet and stir for 1–2 minutes, just until the beef is warmed through. Taste and adjust seasoning if needed.
Step 7: Cook the egg noodles and set up the buffet
Bring a large pot of water to a rolling boil. Add 1 tbsp kosher salt to the water, then cook the 12 oz wide egg noodles according to package directions until tender, typically 8–10 minutes. Drain well.
Toss hot noodles with 2 tbsp butter, 1/2 tsp kosher salt, and 2 tbsp chopped dill.
To serve buffet-style, keep the noodles and stroganoff in separate warmers. Ladle stroganoff over buttered noodles, and offer extra dill and quick pickled onions on the side.
Food-safety holding: Keep hot foods at or above 140°F (60°C). If using a slow cooker, preheat it on HIGH, then switch to WARM; check with an instant-read thermometer and stir occasionally so the sauce heats evenly.
Pro Tips
- Slice with the grain in mind: Slice the steak against the grain into 1/4-inch (6 mm) strips for tenderness.
- Don’t crowd the pan: Sear the beef in two batches so it browns quickly instead of steaming.
- Brown the mushrooms well: Let them sit for a minute or two between stirs. Deep browning makes the sauce taste meatier.
- Temper the sour cream: Mixing a little hot gravy into the sour cream first helps prevent curdling and keeps the sauce smooth.
- Buffet separation is your friend: Keep noodles and sauce separate until serving so noodles don’t soak up all the gravy.
Variations
- Extra-tangy: Add 1 tbsp (15 ml) pickle brine (from the pickled onions) to the gravy right before serving.
- Brandy stroganoff: After browning mushrooms, add 2 tbsp (30 ml) brandy and simmer for 30 seconds before adding broth.
- Turkey or chicken version: Swap in 2 1/2 lb (1.13 kg) sliced boneless thighs; sear the same way and warm through gently at the end.
Storage & Make-Ahead
Pickled onions: Make up to 5 days ahead. Store covered in the refrigerator. They get better overnight.
Stroganoff: Cool and refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring often, keeping it below 180°F (82°C). If the sauce thickens too much, add 1–3 tbsp broth or water.
Noodles: Cook up to 1 day ahead, toss with a little extra butter, cool, and refrigerate. Rewarm with a splash of hot water or a pat of butter. For best texture, cook noodles fresh if you can.
Freezing: Not ideal because sour cream sauces can separate. If you must freeze, freeze the sauce base before adding sour cream (up to 2 months), then thaw, reheat, and stir in fresh sour cream off the boil.
Nutrition (per serving)
Approximate, based on 10 servings (stroganoff plus noodles): 680 calories, 39 g protein, 46 g carbohydrates, 38 g fat, 14 g saturated fat, 155 mg cholesterol, 980 mg sodium, 3 g fiber, 6 g sugar.
