Beef Stroganoff is a creamy, comforting classic that pairs tender beef strips with rich, tangy sauce over buttery egg noodles. This easy version comes together in just 30 minutes.
With savory Dijon, sour cream, and crisp cornichons, Beef Stroganoff layers bold flavors for a deeply satisfying bite. It’s a weeknight winner with an elegant twist.
Key Players in This Classic Beef Stroganoff
- Beef tenderloin fillet – The star of the dish, prized for its buttery texture and quick-cooking tenderness.
- Beef consommé – Provides rich, concentrated beef flavor that deepens the sauce.
- Dijon mustard – Adds a sharp, tangy punch that cuts through the richness.
- Sour cream – Delivers signature Stroganoff creaminess and slight tang.
- Cornichons – A surprising yet essential addition, bringing brightness and a slight crunch.
- Onion – Lightly caramelized, it adds sweet depth and balances the acidity.
- Egg noodles – Wide, tender noodles act as the perfect canvas for the luxurious sauce.
Let’s Get Cooking: How to Make Beef Stroganoff
Start by slicing the beef into thin strips and freezing it briefly to keep it tender while searing. This trick helps you get a great crust without overcooking.
In one skillet, you’ll build the Stroganoff sauce: butter, flour, consommé, Dijon, and sour cream come together in minutes. The sauce should be smooth, rich, and slightly tangy.
Meanwhile, in a second skillet, sear the beef quickly in oil and butter with sliced onions until golden. Toss in the chopped cornichons for a final burst of flavor.
To serve, spoon the beef over a bed of freshly cooked egg noodles, generously ladle on the sauce, and garnish with parsley. For a rustic touch, add thick slices of pumpernickel bread on the side.
Stroganoff Secrets & Clever Variations
For ultra-tender beef, slicing against the grain and flash-freezing before searing is a game-changer. Don’t overcook—the beef only needs a few minutes over high heat.
Cornichons might seem unconventional, but their briny bite wakes up the richness of the sauce. You can substitute with capers or chopped dill pickles if needed.
Want to make it more weeknight-friendly? Use sliced sirloin or even ground beef in a pinch. For a mushroom boost, sauté cremini or button mushrooms with the onions.
Swapping the sour cream for Greek yogurt works well, too, especially if you’re watching fat content. Just be sure to stir it in after removing the sauce from heat to avoid curdling.
Keep It Fresh: Storing & Reheating Beef Stroganoff
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.
Avoid freezing the sauce with sour cream, as it may separate. If you plan to freeze, do so before adding the dairy, then stir in fresh sour cream when reheating.
Rachael Ray Stroganoff
Ingredients
- 1 tablespoon extra-virgin olive oil or vegetable oil one slow stream turn in the pan
- 1/2 small onion thinly sliced
- Salt and freshly ground black pepper
- 2 cups beef consommé typically located in the soup section
- 1 tablespoon butter for browning meat
- 2 teaspoons Dijon-style prepared mustard
- 1/4 cup sour cream approximate amount
- 1 pound extra wide egg noodles cooked according to package instructions
- 1 1/2 pounds beef tenderloin fillet
- 3 tablespoons butter divided
- 1/3 cup roughly chopped cornichons
- 2 tablespoons all-purpose flour
- Fresh parsley leaves chopped, for garnish
- Thick slices of pumpernickel bread optional
Instructions
- Cut the beef tenderloin into thin strips, each about 1/2 inch thick and 2 inches long. Season generously with salt and pepper, then place the strips in the freezer for 15 minutes.
- Warm a skillet over medium heat, then melt 2 tablespoons of the butter. Stir in the flour and cook for 1 minute to eliminate the raw taste. Gradually whisk in the beef consommé, cooking until the mixture thickens slightly, about 1 minute. Blend in the mustard and sour cream and continue cooking until the sauce reaches a creamy consistency, about 2 to 3 minutes. Remove from heat and adjust seasoning with salt and pepper.
- In a separate skillet, bring to high heat and add the oil along with the remaining tablespoon of butter. Add the chilled beef strips and sliced onion, searing them on both sides until browned, approximately 3 to 4 minutes in total. Incorporate the chopped cornichons and stir well to combine.
- Serve the browned beef mixture atop a bed of prepared egg noodles. Spoon the warm Stroganoff sauce generously over the top and finish with a sprinkle of fresh parsley. If desired, accompany with slices of pumpernickel bread.
