The BEST Beef Stroganoff with Potatoes Recipe
This creamy beef stroganoff with potatoes combines tender beef strips, sautéed mushrooms, and a rich sour cream sauce for a hearty, comforting meal.
Equipment
- 1 Large skillet or frying pan
- 1 Medium pot (for potatoes)
- 1 Sharp Knife
- 1 Cutting Board
- 1 Wooden spoon
- 1 Whisk
- 1 Potato masher or ricer
- 1 Measuring Cups and Spoons
Ingredients
For the Beef Stroganoff:
- 1.5 pounds beef sirloin or ribeye thinly sliced across the grain
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 1 medium onion finely diced
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine optional
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3/4 cup sour cream
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 2 tablespoons fresh parsley chopped (for garnish)
For the Mashed Potatoes:
- 2 pounds Yukon Gold potatoes peeled and cut into chunks
- 1 teaspoon salt
- 4 tablespoons butter
- 1/2 cup warm milk
- Salt and pepper to taste
Instructions
- Prepare the Beef: Trim any excess fat from the beef and slice it across the grain into thin strips, about 1/4-inch thick. Season with salt and pepper.1.5 pounds beef sirloin or ribeye, 1 teaspoon salt, 1/2 teaspoon black pepper
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Working in batches, add the beef strips and sear for 1-2 minutes per side until browned but still slightly pink inside. Transfer to a plate and set aside.1.5 pounds beef sirloin or ribeye, 2 tablespoons olive oil
- Sauté the Onions: In the same skillet, melt 2 tablespoons of butter. Add the diced onion and sauté until translucent, about 3-4 minutes.4 tablespoons butter, 1 medium onion
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook until they've released their moisture and begun to brown, about 5-7 minutes.8 ounces mushrooms
- Add the Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.3 cloves garlic
- Add the Flour: Sprinkle flour over the mushrooms and onions, stirring constantly for 1-2 minutes to cook the flour.2 tablespoons all-purpose flour
- Deglaze the Pan: If using, add the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.1/2 cup dry white wine
- Add the Broth: Pour in the beef broth and Worcestershire sauce, stirring to combine. Bring to a simmer and cook until the sauce begins to thicken, about 5 minutes.2 cups beef broth, 1 tablespoon Worcestershire sauce
- Cook the Potatoes: While the sauce simmers, place potato chunks in a medium pot, cover with cold water, and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.2 pounds Yukon Gold potatoes, 1 teaspoon salt
- Drain the Potatoes: Drain the potatoes thoroughly and return them to the hot pot for 1 minute to evaporate excess moisture.2 pounds Yukon Gold potatoes
- Mash the Potatoes: Add butter and warm milk to the potatoes, then mash until smooth and creamy. Season with salt and pepper to taste.1 teaspoon salt, 4 tablespoons butter, 1/2 cup warm milk, Salt and pepper to taste, 2 pounds Yukon Gold potatoes
- Add Sour Cream: Reduce the heat under the stroganoff sauce to low. Stir in the sour cream until fully incorporated and heated through.3/4 cup sour cream
- Return the Beef: Return the beef and any accumulated juices to the skillet, gently stirring to combine. Let simmer for 2-3 minutes to warm the beef through.1.5 pounds beef sirloin or ribeye
- Season the Dish: Taste and season with additional salt and pepper as needed.1/2 teaspoon black pepper, 1 teaspoon salt
- Serve: Serve the beef stroganoff over the mashed potatoes and garnish with fresh chopped parsley.2 tablespoons fresh parsley
Notes
- For a healthier version, substitute Greek yogurt for sour cream.
- Ground beef can be used instead of sirloin for a more budget-friendly option.
- You can serve the stroganoff with roasted potato wedges or incorporate potato slices directly into the stroganoff.
- The sauce should never boil after adding sour cream to prevent curdling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.