Date Night Beef Stroganoff
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Beef Stroganoff is undeniably romantic. Tender strips of beef tenderloin, silky mushrooms, and a luscious, creamy sauce all come together in one cozy, elegant dish. It’s special without being fussy, making it perfect for date night at home.
Pour a glass of wine, light a few candles, and let this comforting classic Beef Stroganoff set the mood for an unforgettable evening!
Origin of Beef Stroganoff:
A true classic, beef stroganoff has been around since the 1800s, when it is believed the chef for a prominent Russian general named Stroganov created it for a cooking competition. After the fall of imperial Russia, it became popular in Chinese hotels and restaurants. It caught on in the United States in the 1950s.
Because of beef stroganoff’s aristocratic origin, it’s customary to use tenderloin. However, beef tenderloin is pricey. Less expensive cuts of beef such as sirloin or flank steak will also work. Pork, turkey or chicken may be substituted for the beef.
Beef stroganoff has a reputation for being heavy. This version uses light sour cream, which works just as well as full-fat sour cream. Using a nonstick skillet allows you to use less fat in the cooking process.
How to temper sour cream:
When adding sour cream to hot liquid, it may curdle. With light sour cream, curdling is even more probable. The way to avoid this problem is to “temper” it first.
- Place the sour cream in a small bowl and stir in a small amount of the hot liquid. This increases the temperature of the sour cream so it doesn’t separate when it hits the hot liquid.
- Add the tempered sour cream right at the end of cooking because it shouldn’t boil.
In this country, beef stroganoff is traditionally served over egg noodles. For even more “healthy,” use whole wheat noodles. Serve with a green salad and steamed green vegetables.
What to serve with Beef Stroganoff:
- Egg noodles
- Rice, including Cauliflower Rice
- Mashed Potato Casserole
- Cauliflower White Bean Puree
- Creamy Mashed Turnips
- Celery Root Puree
More great beef recipes you’ll love!
- Grilled Marinated Skirt Steak with Peperonata
- Buttery Blackened Steak Bites with Gorgonzola
- Indian-Style Beef Kabobs with Cilantro – Coconut Sauce
- Steak au Poivre and Broiled Lobster Tail with Roasted Asparagus
- Japanese Beef and Shishito Pepper Skewers
- Beef Tenderloin Fillets with Spinach Cambozola Stuffed Portobello Mushrooms and Red Wine Sauce
- Korean Braised Beef Short Ribs
Beef Stroganoff
Ingredients
- 1 1/2 tablespoons canola, vegetable or avocado oil, (or as needed) divided
- 12 ounces beef tenderloin, thinly sliced and cut into strips, blotted dry
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter, divided
- 8 ounces baby Portobello mushrooms, (cremini) sliced
- 1 small onion, finely chopped (about 1 cup)
- 3 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup chicken broth, preferably low-sodium
- 1 cup beef broth, preferably low-sodium
- 1 tablespoon tomato paste
- 1/2 cup sour cream
- 1-2 teaspoons light brown sugar, optional
- 1 tablespoon chopped fresh parsley
- 4 ounces yolk-free whole-grain egg noodles, cooked
Instructions
- Season beef tenderloin strips with salt and black pepper. Heat 1/2 tablespoon oil in a non-stick skillet over medium-high heat.
- Working in batches if needed, sear the beef for 1-2 minutes per side, just until browned. Do not overcook. Transfer to a plate.
- Add 1/2 tablespoon butter and 1/2 tablespoon oil to the pan. Add the mushrooms and cook, stirring occasionally, until browned and their liquid evaporates, about 4–5 minutes. Transfer to the plate with the beef.
- Reduce heat to medium. Add remaining 1/2 tablespoon oil and 1/2 tablespoon butter. Add the onion and cook 4–5 minutes or until softened.
- Stir in the flour and cook for 1 minute, stirring constantly. Add tomato paste and stir until blended—it will be thick. Gradually add the wine, whisking to smooth out lumps. Slowly whisk in the broths. Bring to a boil and cook for 3-4 minutes, or until the sauce thickens slightly.
- Reduce heat to low. Place sour cream in a small bowl. Gradually whisk in 1/2 cup of the sauce to temper it, then stir the mixture back into the pan.
- Add the beef and mushrooms along with any accumulated juices. Add brown sugar, if desired, to balance flavors. Warm gently but do not boil.
- Stir in half the chopped parsley.
- Serve over egg noodles. Garnish with remaining chopped parsley.
Notes
- Can also use thinly sliced sirloin steak. If you’re super budget-conscious, use ground beef!
- When adding sour cream to hot liquid, it may curdle. With light sour cream, curdling is even more probable. The way to avoid this problem is to “temper” it first.
- Place the sour cream in a small bowl and stir in a small amount of the hot liquid. This increases the temperature of the sour cream so it doesn’t separate when it hits the hot liquid.
- Add the tempered sour cream right at the end of cooking because it shouldn’t boil.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Delicious! Even without mushrooms (though of course they are what makes the stroganoff classic. I did not use tomato paste at all. Having no white wine in the house, I used dry vermouth, which worked beautifully! Thanks!
Thanks, Emily! So glad you enjoyed and please stay in touch!