How to Make Beef Stroganoff

Step 1 - Prep and sear the beef: Pat the beef strips completely dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over high heat until shimmering. Add the beef strips in a single layer — do not crowd the pan or the beef will steam rather than sear. Cook for 60 to 90 seconds per side until deeply browned, then remove to a plate immediately. The beef will be rare to medium-rare at this point; it finishes to the correct doneness when returned to the sauce at the end. Work in two batches if your pan cannot hold all the beef in a single layer without overlapping.

Step 2 - Cook the mushrooms: Reduce the heat to medium-high. Add the butter to the same pan with all the browned beef bits on the bottom — do not wipe the pan. Add the sliced mushrooms in a single layer and cook without stirring for 3 to 4 minutes until they release their moisture and that moisture fully evaporates, leaving the mushrooms browned and slightly caramelized on the bottom. Stirring too early prevents browning by trapping steam around the mushrooms. Once browned, stir once and cook for one additional minute.

Step 3 - Build the aromatic base: Add the sliced onion to the mushrooms and cook for 3 minutes until softened and translucent. Add the minced garlic and cook for one minute until fragrant. Sprinkle the flour over the mushrooms and onions and stir constantly for one full minute, coating every piece evenly in the flour and cooking out the raw starch taste. The mixture will look dry and slightly clumped — this is correct and will smooth out completely when the liquid is added.

Step 4 - Build the sauce: Pour in the beef broth gradually while stirring constantly to prevent lumps from forming. Add the Worcestershire sauce and Dijon mustard and stir to combine. Bring the sauce to a simmer over medium heat and cook for 3 to 5 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon. Taste and adjust salt and pepper. Remove the pan from heat completely.

Step 5 - Finish with sour cream and serve: Spoon two to three tablespoons of the hot sauce into the sour cream in a small bowl and stir vigorously until smooth — this is the tempering step. Pour the tempered sour cream mixture back into the pan and stir quickly until fully incorporated into a smooth, glossy, uniformly cream-colored sauce. Return the seared beef strips and any accumulated juices from the plate to the pan and stir gently to coat in the sauce. Serve immediately over cooked egg noodles, rice, or mashed potatoes, garnished with chopped fresh parsley.