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Giada De Laurentiis Beef Stroganoff

Giada De Laurentiis Beef Stroganoff - recipe card
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A rich and comforting beef stroganoff with tender strips of sirloin, earthy cremini mushrooms, and a tangy sour cream sauce. The sauce is velvety and deeply savory, balanced with a hint of Dijon mustard and fresh parsley for brightness.

Ingredients

Scale
  • 1 1/2 pounds (24 oz) beef sirloin, trimmed and cut into thin strips (about 2 inches long, 1/4 inch thick)
  • Kosher salt, 1 teaspoon, divided
  • Freshly ground black pepper, 1/2 teaspoon, divided
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 large yellow onion (about 8 oz), halved and thinly sliced (about 1 1/2 cups)
  • 12 oz cremini mushrooms, stems trimmed, sliced 1/4 inch thick (about 4 cups)
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 1/2 cups low-sodium beef broth
  • 1 tablespoon Dijon mustard
  • 2/3 cup full-fat sour cream, at room temperature
  • 12 oz wide egg noodles (cooked al dente according to package directions, drained)
  • 2 tablespoons fresh flat-leaf parsley, finely chopped, for garnish

Instructions

  1. Pat the beef sirloin strips dry with paper towels to ensure even browning. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then sprinkle with 3 tablespoons all-purpose flour, tossing well to coat every strip; the flour will help thicken the sauce later.
  2. Place a 12-inch heavy skillet or Dutch oven over medium-high heat and add 1 tablespoon unsalted butter and 1 tablespoon olive oil. When the butter foams and the oil shimmers, carefully add half the beef strips in a single layer without crowding – overcrowding will cause the meat to steam rather than sear.
  3. Cook the beef undisturbed for 2 minutes until a deep brown crust forms on the bottom, then stir and cook for 1 minute more until browned on most sides but still slightly pink in spots – it will finish cooking later. Transfer the seared beef to a plate and set aside. Repeat with the remaining beef, adding another 1 tablespoon butter if needed, then set all beef aside.
  4. Reduce the heat to medium and add the remaining 1 tablespoon unsalted butter to the skillet. Add the sliced onion and cook, stirring occasionally, for 4 minutes until soft and translucent, scraping up any browned bits from the bottom of the pan (those bits are packed with flavor).
  5. Add the sliced cremini mushrooms, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, stirring often, for 6 to 8 minutes until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown and turn golden at the edges – this deepens their earthy flavor.
  6. Stir in the minced garlic and cook for 30 seconds until fragrant, stirring constantly so the garlic does not burn. The aroma should be nutty and savory.
  7. Pour in 1 1/2 cups low-sodium beef broth and whisk in 1 tablespoon Dijon mustard, scraping the bottom of the pan to incorporate all the fond. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low and let it cook gently for 5 minutes, allowing the liquid to reduce slightly and thicken.
  8. Taste the sauce and adjust seasoning with additional salt and pepper if needed – it should be savory but not overly salty. Reduce the heat to low.
  9. In a small bowl, temper the sour cream by spooning about 1/4 cup of the hot broth into the sour cream and stirring until smooth. This step prevents the sour cream from curdling when added to the hot pan.
  10. Return the reserved beef and any accumulated juices to the skillet, along with the tempered sour cream mixture. Stir gently to combine and cook over low heat for 2 minutes, just until the beef is heated through and the sauce is creamy – do not let it boil or the sour cream may separate.
  11. While the stroganoff finishes, cook the wide egg noodles according to package directions until al dente, then drain well. Toss with a pat of butter if desired to prevent sticking.
  12. Serve the beef stroganoff over the hot egg noodles, spooning extra sauce over the top. Garnish with a generous sprinkle of fresh chopped parsley for color and freshness.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sour cream sauce may thin slightly upon reheating. Freezing: Freeze without the egg noodles for up to 2 months; the sour cream may separate slightly upon thawing, but stirring over low heat will re-emulsify. Reheating: Place in a saucepan over medium-low heat, stirring gently, until warmed through (about 5-7 minutes). To prevent curdling, do not boil. The egg noodles can be reheated separately in a skillet with a splash of water or tossed in a microwave-safe dish for 1-2 minutes.

Nutrition

Keywords: beef stroganoff, Giada De Laurentiis, stroganoff recipe, Russian cuisine, creamy beef, sirloin steak, cremini mushrooms, sour cream sauce, quick dinner, comfort food, stovetop, egg noodles

Find it online: https://giadacooks.com/giada-de-laurentiis-beef-stroganoff/