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Hearty, Classic Beef Stroganoff Recipe

Chef Dan Catanio , On January 20, 2024

Mealpro

Beef Stroganoff Recipe Card

Recipe Description

Indulge in the epitome of classical culinary refinement with exquisite Beef Stroganoff, featuring sautéed strips of prime beef bathed in a velvety white wine-infused mushroom cream sauce, elegantly presented atop a bed of al-dente rotini pasta noodles.

Beef Stroganoff Recipe Ingredients

beef stroganoff recipe Ingredients

All the ingredients for making Beef Stroganoff.

  • Boneless Ribeye Steak 14oz

  • Rotini Pasta 1C Dry

  • White Onion ¼C Finely Diced

  • Espagnole Sauce 1C

  • Butter 3Tbsp

  • Olive Oil 2Tbsp

  • Cremini Mushroom 10oz Sliced

  • Salt and Pepper to Taste

  • Sour Cream ⅔C

Kitchen Tools

Tools Needed to Make this Beef Stroganoff recipe

Some of the tools needed to make this Beef Stroganoff recipe.

  • Skillet

  • Meat Tenderizer or Mallet

  • Measuring Spoons/Cups

  • Tongs

  • 6-8qt Pot

  • Colander

  • Chef’s Knife

  • Wood Spoon

  • Cutting Board

  • White Wine ¼C

Step-by-Step Cooking Directions

  1. Place your steak on a clean, stable surface, such as a heavy wood cutting board. Cover the top of the steak with a layer of plastic wrap, and use the meat tenderizing mallet to flatten the meat. Ensure the steak does not stick to the surface by frequently picking it up and re-setting it. Ribeye steaks do not require too much tenderizing; flatten them just enough so they can cook through (about ⅓” thick). If you are using a tougher cut of meat (top round or a bottom round) you will need to tenderize more.

    ribeye steak tenderizing station

    Tenderizing the beef depends on which cut you select.


  2. Use a sharp chef’s knife to trim excess fat from the meat (You can leave some fat if you desire. Fat will add more savory, beefy flavor to your meal). You should also remove tougher sinew and membrane if your selected cut requires it. Then cut your meat into strips, about 3″ long and ¼” thick. Some chefs prefer cutting into small ½” cubes, which is also fine.

    Trim the fat to your liking, then slice the meat into strips or small cubes.


  3. To sear your beef, heat 2Tbsp olive oil in a skillet on High heat. When hot (but not smoking; if the olive oil begins to smoke, simply pour it in a safe container to dispose of, and add more fresh olive oil to the pan) add 3Tbsp butter to melt. Then add your beef. Evenly distribute the pieces with space in between, and flip the pieces with tongs or a wooden spoon. Consider searing in batches if need be. Once your beef develops a seared exterior, remove from the skillet and place on a clean surface or plate.

    Sear the beef strips. Then set aside.


  4. Now, to sauté the onion: pour most of the remaining fat and oil into a safe container to dispose of. Just retain enough to coat the pan, and sauté ¼C finely diced white onion over Medium heat. Pro-tip: When you add the onion to a pan, it should always be hot enough for you to hear the sizzle. As the onion cooks it will turn translucent in color, and eventually to a caramelized consistency. Take special care not to burn the onions, indicated by them turning black in the pan. You may lower the heat so as to give yourself more time.

    onions sautéing in pan

    Sauté the finely diced white onion, caramelizing them on Medium to Low heat.


  5. In a 6-8qt pot, boil water and add 1C dry rotini pasta noodles. Stir regularly to dissuade the noodles from sticking. Boil for 10-12 minutes, or until fully cooked. Then strain and set aside. After a few minutes, transfer the cooked noodles to your serving plate of choice so they are portioned and ready to receive the finished Stroganoff sauce.

    boiling rotini pasta noodles

    Cook the pasta noodles while the Stroganoff sauce is simmering.


  6. To finish the Stroganoff sauce, add your cooked beef to the pan. Then add the Espagnole sauce and mix well; let simmer for 5-10 minutes on Medium heat. Add 10oz sliced cremini mushrooms and ¼C White Wine to the Stroganoff, fully incorporating them, and reduce the heat to Medium-Low, or just below boiling point. Simmer at this temperature for 20 minutes. Before serving, add 1Tbsp Dijon mustard and ⅔C sour cream, and mix the sauce so that all the ingredients are fully incorporated.

    beef stroganoff sauce simmering

    Finish the Stroganoff sauce with Dijon mustard and Sour Cream, and mix well.


  7. Ladle the Stroganoff sauce generously over your plated, cooked rotini pasta noodles, and serve. Beef Stroganoff is a very rich and decadent dish, and it is paired best with lighter accompaniments whether food or beverage. Small flavor differences in the Stroganoff can impart different qualities depending on each chef’s unique preparations.

    beef stroganoff plated and garnished

    The richness of this dish pairs well with lighter food and beverages.


Suggestions for Servings and Sides

As a rich and decadent dish, Beef Stroganoff pairs nicely with lighter foods and beverages to contrast its robust savory flavor. You may try our honey balsamic brussels sprout to add some sweet acidity to your meal. You may also consider a simple mixed green salad. If you are having wine with this meal, an acidic red win such as Zinfandel or peppery wine like Syrah pair fantastically.

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.