Perfect Beef Stroganoff
Creamy beef stroganoff with tender strips of beef, mushrooms, and a rich sour cream sauce, served over rice—perfect for comforting family dinners and special occasions.
Ingredients
- 2 lb. fillet of beef ⓘ
- 6 Tbsp. butter ⓘ
- 1 c. chopped onion
- 2 cloves garlic, finely chopped ⓘ
- 1/2 lb. fresh mushrooms, sliced 1/4-inch thick ⓘ
- 3 Tbsp. flour ⓘ
- 2 tsp. beef bouillon ⓘ
- 1 Tbsp. ketchup ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 2 bay leaves
- 1 (10 1/2 oz.) can beef bouillon, undiluted ⓘ
- 1/4 c. dry white wine ⓘ
- 1 Tbsp. fresh snipped dill or 1/4 tsp. dry dill weed ⓘ
- 1 1/2 c. sour cream ⓘ
- 1 1/2 c. cooked wild rice, tossed with 4 c. cooked white rice
- fresh dill or parsley, snipped ⓘ
Instructions
- Trim fat from beef; cut fillet crosswise into 1/2-inch thick pieces.
- Cut each slice across grain into 1/2-inch wide strips. Slowly heat a large heavy skillet.
- In the skillet, melt 2 tablespoons butter. Add just enough beef strips to cover the bottom of the skillet.
- Over high heat, sear quickly on all sides.
- Remove beef as it browns; it should be browned outside and rare inside.
- Brown the rest of the beef; set aside. In remaining hot butter in the same skillet, sauté onion, garlic, and mushrooms until onion is golden, about 5 minutes.
- Remove from heat.
- Add flour, beef bouillon, ketchup, bay leaves, salt, and pepper. Stir until smooth.
- Gradually add beef bouillon; bring to a boil, stirring.
- Reduce heat; simmer for 5 minutes.
- Over low heat, add wine, snipped dill, and sour cream, stirring until well combined.
- Add beef; simmer just until sauce and beef are hot.
- Serve stroganoff with rice.
- Sprinkle 2 tablespoons dill or parsley over the top.
Nutrition & Diet Analysis (per serving)
665
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).