Date Night Beef Stroganoff

4.84 from 6 votes

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.

Prep Time15

Cook Time30

Total Time45

Course: Beef

Cuisine: East European

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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 Cremini mushrooms (baby Portobello mushrooms) sliced
1 small onion finely chopped (about 1 cup)
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 teaspoons tomato paste
1 cup chicken broth preferably low-sodium
1 cup beef broth preferably low-sodium
1/2 cup sour cream
1-2 teaspoons brown sugar light or dark, optional, if needed
1 tablespoon chopped fresh parsley
4 ounces egg noodles cooked according to package directions

Instructions

Season beef tenderloin strips with salt and black pepper. Heat 1/2 tablespoon of 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 the heat to medium. Add the remaining 1/2 tablespoon of oil and 1/2 tablespoon of butter. Add the onion and cook for 4–5 minutes or until softened.
Stir in the flour and cook for 1 minute, stirring constantly.
Gradually add the wine, whisking to smooth out lumps. Bring to a boil and let the wine reduce by 1/4th.
Add the tomato paste and give it a quick stir, then add both broths slowly. Bring to a boil and cook for 3-4 minutes, or until the sauce thickens. Reduce the heat to low.
Place the sour cream in a small bowl. Gradually whisk in 1/2 cup of the sauce to temper it. Repeat with another 1/2 cup, then stir the mixture back into the pan.
Add the beef and mushrooms to the sauce along with any accumulated juices on the plate. Add brown sugar, if desired, to balance flavors. Warm through gently, but do not boil.
Stir in half the chopped parsley. Adjust seasoning with salt and black pepper.
Serve over egg noodles. Garnish with remaining chopped parsley.

Notes

SUBSTITUTIONS:

Can also use thinly sliced sirloin, rib-eye, or flank steak.
Also delicious with ground beef.
NON-ALCOHOLIC SUBSTITUTION: Replace the dry white wine with 1/2 cup chicken or beef broth and add a teaspoon or two of white wine vinegar.

TIPS:

Choose tender beef and slice it thinly. Beef tenderloin, sirloin, or top sirloin cook quickly and stay tender when sliced against the grain.
Pat the beef dry before seasoning. Dry beef browns better, allowing it to develop more flavor.
Use a nonstick or enameled cast-iron skillet. Both allow for good browning with less fat.
Cook the beef in batches. Overcrowding causes steaming, not browning.
Let the mushrooms cook undisturbed until deeply golden to build umami and avoid a watery sauce.
Temper the sour cream. Stir in a little warm sauce before adding it to the pan to prevent curdling and keep the sauce silky.
Return the beef and mushrooms at the end. Heat through gently to keep the beef tender.
Serve on warm plates to make the dish feel restaurant-quality.

MAKE AHEAD:

While I’ve made this many times for my personal chef clients and it reheats well, I recommend making it fresh for date night—your sweetie will appreciate the extra touch.
If you do have to make it ahead, prepare it no more than one day in advance and reheat gently over low heat, stirring often. Avoid boiling, which can cause the sauce to separate and the beef to toughen.

Nutrition