This Beef Stroganoff is a classic dish…the ultimate in comfort food and brings back so many childhood memories. Here is my version…it’s super indulgent and decadent!
I’ve made this so many times, with so many different cuts of beef. I have found that a ribeye works best for this recipe. Feel free to use whatever cut of beef you desire, but you may have to adjust cooking times for tenderness.
Thinly slice the steak. Season with salt and pepper. Heat the olive oil in a deep pan. Dredge the steak in flour…shaking off any excess. Place in pan and allow to brown/sear really well. Do NOT burn. When the meat is almost brown, add the shallot.
Once the beef is beautifully browned, add about three-fourths of the beef stock. Start scraping the browned bits from the bottom of the pan. You will notice the sauce will start to thicken. Adjust heat to a medium low and allow the beef to simmer until it becomes tender. For a ribeye, this usually takes about 35-40 minutes.
Cook time to become tender vary for other cuts of beef, typically longer. While the beef is simmering, prepare your favorite egg noodles to al dente. I like a broad egg noodle with this dish.
Slice the button mushrooms and chopped the parsley. Add to the sauce. Allow to cook for another about 5-7 minutes. I prefer my mushrooms to remain hearty, but you can cook them down as much as you desire.
Taste sauce for salt…add more, if needed. If sauce is not gravy-like at this point, I typically add a slurry of corn starch mixed with a bit of the left over stock. Prior to adding the slurry, turn the heat up to medium-high then use a slotted spoon and pour in the slurry stirring constantly so as to avoid lumpy gravy. Once thick, remove from heat and mix in sour cream.
Place cooked noodles in bowl and top with this fabulous sauce and a garnish of fresh chopped parsley…ENJOY!