~699 cal · 50g protein · 38g carbs · 38g fat (estimated, per serving)
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Strips of beef and mushrooms in creamy sauce over wide egg noodles
🇷🇺 Moscow
Named for the aristocratic Stroganov family of St. Petersburg and Moscow, beef stroganoff was a French-influenced dish of the Russian court that circled the globe. The classic keeps it simple: quickly seared beef, browned mushrooms, and a tangy sour cream sauce sharpened with mustard, all spooned over buttery noodles.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.25 lb beef sirloin, cut in thin strips
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3 tbsp flour, for dredging and thickening
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12 oz cremini mushrooms, sliced
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1 cup sour cream
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12 oz wide egg noodles
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1 onion
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2 tsp Dijon mustard
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1.5 cups beef (or mushroom) stock
Instructions
1
Toss the beef strips (or mushrooms) in seasoned flour and sear hard in a hot pan until browned; set aside.
2
Soften the onion, add the cremini, and cook until deeply browned and any liquid has boiled off.
3
Stir in any leftover flour, then pour in the stock and mustard and simmer to a velvety gravy.
4
Lower the heat and stir in the sour cream (or dairy-free cream) — do not let it boil or it will split.
5
Return the beef and its juices to warm through, then serve over the cooked noodles with a shower of dill.
Moscow classic.
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🌏 While it simmers — know your destination
📍
Moscow. Capital of sour cream, dill, and long winters.
🗺️
Russia. A continent of comfort food built for the cold.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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