I love the simplicity of beef stroganoff. Without a ton of ingredients, this pasta still oozes rich, umami flavor. They also happen to be relatively affordable and common ingredients, making it a frugal option. Besides, I am a huge sucker for the flavor of mushrooms. You might even call me a fungal flavor fanatic. Don’t worry, I already feel the shame of that terrible dad joke.
Cringe-worthy jokes aside, this recipe will have you wishing for seconds or thirds, so don’t be afraid to scale it up. I find it at least as satisfying the next day, maybe more. That being said, if you plan to freeze this dish, it might be worth making it with ground beef, rather than strips of beef, which tend to get tough when frozen and reheated. There are a few ways that you can change this dish up to make it more suited to your tastes. I have outlined a couple of these options below.
In this recipe I recommend using a cut of top sirloin. The reason that I love top sirloin for this recipe is that it is an inexpensive cut of meat, that still has a lot of flavor, and does well with a quick sear. Other cuts that will work well for beef stroganoff include:
- Boneless ribeye
- Flank steak
- Strip steak
- Ground beef (cook until fully browned instead of searing if you go this route)
Mushrooms are a huge part of what gives this recipe its strong umami flavor, owing to the delicious compound glutamatic acid. Read about a cool study looking at the flavor enhancing effects of mixing mushrooms with meat. My recommendation for this dish is to use either button or cremini mushrooms, which as I mentioned in my balsamic mushroom pasta post, are the same species!
While I personally love mushrooms of practically any shape and size, Elias just can’t handle the texture of mushrooms. That is why, in this recipe, they are cut into bite sized pieces (which shrink even more when cooked). However, if you are not bothered by the texture of mushrooms, try them sliced instead. In my opinion, sliced mushrooms actually make the dish more attractive. Go with your heart on this one.
Very frequently wide egg noodles are used for beef stroganoff. In fact, until recently that is all that I hade ever used for the dish. Then, one day, I forgot that we were out of egg noodles, like I do, and so the experimentation began. My new favorite pasta for this dish is rotelle but some other good options are fusilli, cavatapi, rotini. Frankly, you can use any pasta that is short and, preferably, has some twists in it to catch the sauce. Pasta types with pictures.
Now, cook up a batch of beef stroganoff, scarf down your plate, and battle your family for the leftovers. When you ultimately win, remind yourself that you’re the best and you can do anything.
Sirloin Beef Stroganoff
- 2 tbsp vegetable oil divided
- 1 lb top sirloin steak
- 3 tbsp butter divided
- ½ large onion sliced thinly
- 6 oz button or cremini mushrooms cut bite sized
- 2 tbsp all purpose flour
- 1 can beef stock 1 ¾ cup
- 1 ½ tsp dijon mustard
- ¼ cup sour cream
- salt and pepper
- 1 box favorite short pasta rotelle, rotini, and wide egg noodles all work well
- shredded parmesan
- fresh parsley
- Trim big pieces of fat from sirloin, then slice into ¼ inch thick strips that are about 1 ½ inches long. Be sure to cut against the grain. Freeze the fatty sirloin pieces in the freezer for a stock or soup recipe.
- Heat 1 tbsp of oil over medium high in a large heavy bottomed pan. Make sure the pan is hot by flicking water into the pan and checking for a strong sizzle, before adding the steak.
- Add half of the meat to the pan, in a single layer. Sprinkle the tops with salt and pepper.
- Cook the first side for 30-45 seconds, then flip and cook for another 30-45 seconds. If you use a flank or skirt steak, opt for the shorter end of this timing, as overcooking will make these cuts tough.
- Remove meat to a bowl, then repeat with the rest of the meat.
- Turn pan down to medium and then melt 2 ½ tbsp of butter in the pan. Scrape the browned meat from the bottom of the pan and incorporate it into the butter.
- Add onions to the pan and sprinkle with ~½ tsp salt.
- Cook, stirring occasionally for about 3 minutes, then pour in the mushrooms.
- Start heating pasta water now.
- Continue to cook for about 8 minutes, until the onions and mushrooms are softened and browning.
- Mix flour into the mushrooms and onion and stir until all flour is wetted.
- Slowly pour broth into the pan, while continuously stirring the mixture.
- Add mustard and sour cream to the pan and mix well. It will look blotchy from the sour cream but the sour cream will blend in more as the sauce heats up.
- Bring the sauce to a simmer, then stir and reduce heat to maintain a light simmer.
- Salt your pasta water, then add your pasta and cook according to box directions. When your pasta is cooked, drain, then mix with ½ tbsp of butter and salt and pepper. You want them to be just slightly salty so add a little salt, then taste a noodle and re-assess.
- Cook sauce, stirring every minute or so, for about 10 minutes, until the sauce slightly thickens and the sour cream blends into the sauce.
- Add steak and accumulated juices back to the pan and stir to incorporate.
- Cook the sauce for about 2 more minutes, then remove the pan from the heat. Adjust salt and pepper to taste.
- Plate pasta, then spoon sauce over the top. Garnish with shredded parmesan and fresh parsley, if desired.