A bowl of delicious food on a rustic wooden table
June 19, 2024

Beef Stroganoff

Beef Stroganoff


  • 2 cups chicken stock
  • 2 tbsp mild paprika
  • 1.5 – 2 lbs. beef hanger or flank
  • 3 tbsp canola or vegetable oil
  • 12 oz button mushrooms quartered
  • 8 oz pearled onions peeled
  • 3 tbsp unsalted butter divided
  • 1 medium shallot thinly sliced
  • 4 sprigs fresh thyme minced
  • 1 tsp soy sauce
  • 2 tsp worcestershire sauce
  • 2 tsp dijon mustard
  • 1 cup dry white wine* or sub with chicken stock
  • 1 cup sour cream
  • 1 lb dried egg noodles
  • 1/4 cup fresh parsley minced


  • Generously season beef with salt, pepper, and 1 Tbs of paprika. Over heat half of oil over high heat, sear steak until well browned on all sides. Remove from pan and slice once cool.
  • Heat remaining vegetable oil over medium and add mushrooms. Cook until mushrooms lose their moisture and begin to brown, about 8 min. Add 1 Tbs butter and pearl onions and cook until onions are softened and well browned, about 6 minutes longer.
  • Add shallots, thyme, and remaining paprika. Cook, stirring, until fragrant. Add soy sauce, Worcestershire sauce, fish sauce, and mustard and cook, stirring, about 30 seconds. Add any juices from the plate with the meat, followed by white wine. Cook until reduced to just a few tablespoons.
  • Add broth, sour cream, and remaining 2 Tbs butter, bring to a simmer. Season to taste. Add beef and cook until warmed through.
  • Cook noodles according to package directions. Drain, reserving 1 cup of pasta water. Stir noodles into sauce and steak mixture, add half of the parsley, and add pasta water as needed to reach desired consistency.
  • To serve, portion into bowls and top with additional sour cream and parsley as desired.