Beef stroganoff is a classic Russian dish that features tender slices of beef in a rich, creamy sauce. At the heart of this iconic comfort food is the homemade beef stroganoff sauce – the component that brings all the flavors together into culinary harmony. Making your own stroganoff sauce from scratch may sound intimidating, but it’s actually quite simple with just a handful of ingredients.
Follow this easy homemade beef stroganoff sauce recipe and you’ll learn how to create a restaurant-quality sauce right in your own kitchen After trying it once, you may never use store-bought sauces again!
Ingredients for Beef Stroganoff Sauce
To make authentic homemade beef stroganoff sauce, you’ll need:
- Beef – Sirloin or tenderloin, thinly sliced
- Onion – 1 yellow or white onion, diced
- Mushrooms – 8 oz sliced cremini or white mushrooms
- Flour – 2-3 tbsp all-purpose flour
- Beef broth – 2 cups low sodium
- Sour cream – 1 cup full fat sour cream
- Mustard – 1-2 tsp Dijon mustard
- Seasonings – Salt, pepper, paprika
That’s really all you need for the basic sauce. Feel free to add extras like garlic, wine, or herbs.
Step-by-Step Instructions
Follow these simple steps to make perfect beef stroganoff sauce:
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Sear the beef – Heat 1 tbsp oil in a skillet over medium-high heat. Add the beef in batches and brown for 1-2 minutes per side. Remove beef and set aside.
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Sauté aromatics – Add the onions and mushrooms to the skillet. Cook 3-4 minutes until softened.
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Whisk in flour – Reduce heat and sprinkle flour over vegetables. Whisk for 1 minute to create a roux.
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Add broth – While whisking constantly, slowly pour in the beef broth. Whisk until smooth.
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Simmer – Bring the sauce to a simmer and cook for 8-10 minutes until thickened.
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Return beef – Add the seared beef back into the sauce along with any accumulated juices.
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Finish with cream – Reduce heat to low and stir in the sour cream and mustard until fully incorporated.
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Season – Taste and season with salt, pepper, and paprika as desired.
And that’s it! You now have a rich, decadent homemade beef stroganoff sauce ready to serve over egg noodles.
Tips for the Best Beef Stroganoff Sauce
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Use high quality beef broth for maximum flavor. Homemade is best!
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Don’t overcook the beef or it will be rubbery. Just 1-2 minutes per side.
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Brown the mushrooms well to enhance their umami flavor.
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Whisk in the sour cream at the end so it doesn’t curdle in the heat.
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Add cream cheese or grated Parmesan for extra richness.
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Splash in some white wine when sautéing mushrooms.
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Balance tangy sour cream with a touch of sugar if needed.
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Thicken with a combo of flour and cornstarch for ideal texture.
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Garnish with fresh dill or parsley right before serving.
With practice, you’ll be able to whip up the perfect homemade beef stroganoff sauce from memory. This versatile sauce also pairs well with chicken, pork, or shrimp. Serve it over pasta, mashed potatoes, rice, or steamed veggies for a satisfying home-cooked meal.
Common Questions About Beef Stroganoff Sauce
Can I make the sauce ahead of time?
Yes, you can prepare beef stroganoff sauce up to 2 days in advance. Refrigerate and gently reheat on the stovetop over medium heat before serving.
What to use if I don’t have sour cream?
Plain Greek yogurt is an excellent substitute for sour cream in stroganoff sauce. For those avoiding dairy, use coconut cream.
Help! My sauce curdled when I added the sour cream!
Curdling happens if the sauce is too hot. Next time, remove the pan from heat and let the sauce cool for 5 minutes before stirring in the sour cream. Add it slowly while whisking constantly.
Can I use pre-sliced beef from the grocery store?
It’s better to slice it yourself into very thin strips, but pre-sliced beef can work in a pinch. Just make sure it’s sliced against the grain for tenderness.
What if my stroganoff sauce is too thin or watery?
Simmer the sauce for 10-15 minutes to reduce and thicken it up. Or make a slurry by mixing 1 tsp cornstarch with 1 tbsp cold water and stir it in.
My sauce tastes bland. How can I increase the flavor?
Be sure to season well with salt, pepper, and paprika. You can also add a splash of white wine, beef demi-glace, or Dijon mustard for extra flavor.
Master this easy homemade beef stroganoff sauce recipe, and you’ll be able to elevate simple pan-fried beef into a Michelin-star meal. Impress your family with your cooking skills. The secret lies within the saucy alchemy of mushrooms, broth, cream, and seasoning.
Easy Classic Beef Stroganoff Recipe – Natasha’s Kitchen
FAQ
What is the sauce in beef stroganoff made of?
What is the best substitute for sour cream in stroganoff?
How do you thicken beef stroganoff sauce?
How do you make stroganoff less bland?
How do you make beef stroganoff?
Add low-sodium beef broth and simmer until reduced by half. Add sour cream, Worcestershire sauce, and Dijon mustard and stir until creamy and smooth. Finish the stroganoff. Return the beef to the skillet until just warmed through, then garnish with fresh herbs and serve over egg noodles or another side of your choice.
How do you thicken the sauce for Beef Stroganoff?
Bring the sauce to a simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste. Add the cooked beef back in, including its plate juices. Simmer for 1 minute, then remove from the stove immediately. Serve the sauce over pasta or egg noodles, sprinkled with chives if desired.
What can I add to beef stroganoff sauce?
You can add various ingredients to enhance the flavor of homemade beef stroganoff sauce. Vegetables like chopped carrots, celery, or bell peppers can be added to the sauce. Herbs such as thyme, rosemary, or parsley can also be incorporated for extra flavor.
How do you cook steak Stroganoff?
Cook the steak in batches. You want a nice sear on the meat. That means it needs room to fry, not steam. Cook the steak in small batches, searing it for only about 30 seconds per side. Use a variety of mushrooms, such as shiitake, button, or cremini, for a richer flavor. Add extra vegetables. Beef stroganoff is similar to a stir-fry meal.