Beef Stroganoff

Rich, creamy, and cold-night comforting, beef stroganoff is one of those dishes that made itself at home in Canada—tender strips of beef, buttery mushrooms, and a tangy sour-cream sauce over egg noodles or mash. It feels a bit bistro, a bit prairie kitchen, and entirely weeknight-friendly.

Prep Time: 15 minutes

Total Time: 35–40 minutes

Serves: 4

Ingredients

• 700 g (1½ lb) beef sirloin or rib-eye, sliced thinly against the grain

• 1 tsp fine salt + ½ tsp black pepper

• 2 tbsp flour (optional, helps thicken)

• 2 tbsp butter

• 1 tbsp oil (canola or olive)

• 1 large onion, thinly sliced

• 300 g (10 oz) mushrooms (cremini/button), sliced

• 2 cloves garlic, minced

• 1 tsp sweet paprika (plus a pinch smoked paprika, optional)

• 60 ml (¼ cup) brandy or dry white wine (optional, for deglazing)

• 250 ml (1 cup) beef stock

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 175 ml (¾ cup) full-fat sour cream (or ½ cup sour cream + ¼ cup heavy cream)

• Small bunch parsley, chopped, to finish

• To serve: 300 g (10–12 oz) egg noodles, rice, or mashed potatoes

Method

• Prep the beef: Pat dry. Season with salt and pepper; toss with flour if using.

• Sear quickly: Heat a large skillet over high heat with 1 tbsp oil. Sear beef in 2 batches, 60–90 seconds per side until just browned. Transfer to a plate (it will finish in the sauce).

• Sauté aromatics: Lower heat to medium. Add butter to the pan; cook onion 3–4 minutes until soft. Add mushrooms and a pinch of salt; cook 5–6 minutes until golden and their liquid evaporates. Stir in garlic and paprika for 30 seconds.

• Deglaze & build sauce: Add brandy/wine (if using) and scrape up browned bits. Stir in stock, Worcestershire, and Dijon. Simmer 3–4 minutes until slightly thick and glossy.

• Finish creamy: Reduce heat to low. Whisk in sour cream until smooth (don’t boil). Return beef and any juices; warm 1–2 minutes until just cooked through and tender. Adjust seasoning.

• Serve: Toss with hot egg noodles or spoon over mash/rice. Scatter with parsley.

Variations

• Peppercorn & Cognac – Add 2 tsp drained green peppercorns with the stock and use cognac to deglaze for a steakhouse edge.

• Mushroom (Vegetarian) Stroganoff – Skip the beef; double the mushrooms (mix in shiitake/porcini), add 1 tbsp soy sauce with the stock, and finish as above.

• Maple-Mustard Prairie Twist – Stir 1 tbsp pure maple syrup and an extra 1 tsp Dijon into the sauce; finish with chopped chives instead of parsley.