Creamy Beef Stroganoff

This elevated beef stroganoff recipe has a creamy, rich sauce with white wine.

I would not be surprised if I have half a dozen beef stroganoff recipes on my blog over the past 13 years. It’s a family favorite comfort meal and there are so many ways to make it - sometimes you can do a quick version with ground beef and other times, it is slow cooked in the crockpot for hours. Other times you get a bit of a middle ground like this recipe where you do have steak which isn’t too bad for timing but the sauce does take a little bit longer. This particular recipe uses sherry and white wine to deglaze your pan. It makes for a rich, creamy beef stroganoff. Definitely a little more fancy than the recipes I usually make.

What You Need:

• 1 1/2 lb. sirloin steak, sliced or cubed

• 3 Tbsp. olive oil, divided

• 1 large shallot, diced

• 2 Tbsp. all purpose flour

• 1 can (14.25 oz) beef broth

• 2 tsp. beef bouillon powder

• 3 Tbsp. boiling water

• 3 Tbsp. tomato paste

• 3 Tbsp. dry sherry

• 3 Tbsp. dry white wine

• 2 tsp. Worcestershire sauce

• 1 tsp. Dijon mustard

• 1 1/2 tsp. salt

• 1/2 tsp. black pepper

• 1/2 tsp. dried tarragon

• 1/2 tsp. dried thyme

• 1/4 tsp. smoked paprika

• 1/2 cup heavy cream

• 1 cup sour cream

• 2 Tbsp. dried parsley

• 1 Tbsp. fresh dill

• 1 to 2 Tbsp. fresh lemon juice

• 1 lb. egg noodles, cooked

Directions:

1. Pat steak dry and season with salt and pepper.

2. Heat 2 Tbsp. olive oil in a large, deep skillet over medium high heat.

3. Working in batches, sear beef until both sides are browned but meat is still pink in the middle, quickly. Remove to a plate and set aside.

4. Add 1 Tbsp. oil and saute shallots and onions for about 5 to 7 minutes.

5. Sprinkle flour over the mixture and stir until coated. Cook for 1 to 2 minutes.

6. Stir in tomato paste and then slowly whisk in half of the beef broth.

7. In a small heatproof cup, dissolve beef bouillon in the boiling water.

8. Add to the skillet. Stir until slightly thickened about 2 to 3 more minutes.

9. Add sherry, wine, Worcestershire sauce, Dijon mustard, tarragon, thyme, smoked paprika, remaining broth, and any juices from the beef plate.

10. Stir well and scrape up any bits from the bottom of the pan. Simmer for 5 minutes.

11. Add beef and stir. Reduce heat to low and simmer for an additional 3 to 5 minutes.

12. In a small bowl, whisk together sour cream and heavy cream until smooth.

13. Add to skillet and stir to combine. Heat gently until warmed through.

14. Remove from heat and add lemon juice. Adjust seasoning and garnish with parsley and dill.

15. Serve over the top of lightly buttered egg noodles.

Recipe from Gonna Want Seconds