For this beef Stroganoff, beef sirloin tips are pan-seared and finished in a Cognac and sour cream mushroom sauce. Served over noodles or rice, it’s classic comfort food.
Forget spending hours waiting for a satiating supper of beef Stroganoff; with a Dutch oven and some sirloin tips, this one-pot wonder can be ready in 45 minutes. And it’s not even made with canned soup. Quite the contrary. This old-fashioned comfort food gets an upgrade with seared steak, fresh mushrooms, and a splash of Cognac, which lend even more dimension to this comfort food, whether you’re revisiting it for nostalgia’s sake or experiencing it for the first time.–Jenny Latreille
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*What’s the best cut of meat for beef Stroganoff?
You want to use a tender, quick-cooking cut of meat for this version of beef Stroganoff. The sirloin tips noted in the recipe work amazingly well although top sirloin, boneless rib eye, or tenderloin will work well. Sirloin will be the least pricey option, though trust us, it’s still worth it for the pricier variations.
- 12 ounces sirloin tips* or top sirloin trimmed and cut into 1/8-inch-thick (3-mm) slices
- 1 1/2 teaspoons kosher salt
- 4 tablespoons (2 oz) unsalted butter
- 1 1/2 cups (4 oz) quartered cremini mushrooms
- 1 small (6 oz) onion thinly sliced
- 3 tablespoons all-purpose flour
- 1/3 cup Cognac or brandy
- 1 1/2 cups store-bought or homemade low-sodium beef stock
- 1/4 cup sour cream
- 1/4 teaspoon black pepper
- 1 tablespoon microgreens or chopped fresh dill
- Cooked rice or egg noodles for serving (optional)
- Sprinkle the beef with 1 teaspoon of the salt.
- Pull out your Dutch oven and over medium-high heat, warm 2 tablespoons of the butter until foaming. Working in batches, if necessary, sear the beef until browned, 3 to 5 minutes. Using a slotted spoon, move the beef to a bowl.
- Add the remaining 2 tablespoons of the butter to the Dutch oven and heat until foaming. Stir in the mushrooms and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the mushrooms begin to soften and brown, 4 to 5 minutes.
- Add the onion and cook, stirring occasionally, until it begins to soften, reducing the heat if necessary to avoid burning, about 3 minutes.
- Sprinkle the vegetables with the flour and cook, stirring almost constantly, until the flour browns, about 2 minutes.
- Remove the Dutch oven from the heat and add the Cognac. Return to medium heat and scrape the bottom of the pot. When the cognac is mostly evaporated, slowly add the stock, stirring constantly, and bring to a boil. Simmer, still stirring, until the sauce thickens, 3 to 8 minutes.
- Reduce the heat to low, barely simmering. Stir in the sour cream, then the beef. Gently simmer until the sour cream is mixed in and the beef is warm, about 5 minutes. Taste, and stir in the remaining 1/4 teaspoon of salt, if necessary, and the pepper.
- Serve, garnished with microgreens or fresh dill and rice or noodles, if desired.
Recipe Testers’ Reviews
Beef Stroganoff is one of those classic recipes that appears to be more difficult to make than it actually is. Although there are many versions of beef Stroganoff, I found this one to be quite good. Using sirloin tips was a good choice as they were full of flavor and tender. Since the meat isn’t cooked for very long in this recipe, this is important.
I used Cognac, which lent a very nice flavor to the dish. The picture shows this served over rice, but I like it served over noodles. And there was plenty of sauce to coat them. I have to admit that I was a bit skeptical about putting microgreens on top, but they were delicious. I used arugula and clover microgreens and we liked them so much that I put some in a small bowl to pass with the beef. This recipe is a keeper.
Really tasty recipe!
I managed to sear the meat in one batch at a medium temperature. I might suggest starting with 1 tbsp of flour and adding more as needed. 2 tbsps is more than enough and I believe half of that would work. The sauce thickens within a minute.
I served it with pasta. Depending on how hungry eaters are, it makes 2 to 3 portions.
I had to hop onto the Wayback Machine to figure out the last time we had beef Stroganoff. We were at the Russian Tea Room in NYC, and it was so many years ago. This is definitely a retro recipe!
This recipe does have a few steps and a lot of prep to get your mise-en-place set up, but it certainly comes together rather quickly. I think it’s key to get a good heat in the pan so you have a great sear on the beef strips, as it cooks quickly. And the sauce is wonderfully extravagant with the cognac and sour cream to give it an impressively gorgeous flavor. Adding the cognac is a great way to get the bits off the bottom and add them to the sauce. The final step only took a few minutes.
While this recipe doesn’t have the mustard or garlic tones nor the great drenching of sour cream that one would normally expect, it’s a nice riff on an old classic, and probably a bit healthier too, but not too much! I think next time I’ll add a bit of mustard and garlic to truly relive my visit to the Russian Tea Room.
So, for a great “one-pot” dinner, give this a try. We served it with some egg noodles (standard) and some roasted zucchini for a bit of color.
This version of beef Stroganoff tastes like it’s been cooking all day but can be served up quickly. Pair with prepared egg noodles and you have a satisfying family meal.
While I’ve ditched the Campbell’s Cream of Mushroom Soup from my Midwestern roots, I’m still hunting for an upscale version of this popular dish. I wasn’t sure about how I would like the sirloin tips in lieu of ground beef, but I was pleasantly surprised about the extra beefy flavor it provided.
The addition of Cognac and chopped fresh dill also brought this dish to a whole new level. I served this with traditional egg noodles. Ultimately, this recipe is an easy way to take an old-school dish to new light while not compromising on time.
I think next time I would add oil to the butter so I could cook the meat at a medium-high heat and get a better sear while not having to worry about the butter burning. Two tablespoons of butter were enough to cook both batches of beef.
I brought the sauce up to a boil, and it thickened in 3 minutes. The addition of the beef and sour cream didn’t lower the temperature of the sauce too much. I let the sauce simmer for 5 minutes. The black pepper was not enough for my taste so I did end up adding more.
This is a great recipe! Easy to follow and pretty quick. I was not familiar with sirloin tips and had to ask the butcher for help. The meat was really good for this recipe, very tender and flavorful. The flavor of all the ingredients worked well together. I had never put Cognac in beef Stroganoff and it gave it an extra special flavor, not to mention the wonderful smell of it cooking. I almost didn’t make this recipe at first since the picture did not look like it made much sauce. It made plenty of delicious sauce. The only problem is that we did not have any leftovers.
I served the Stroganoff with rice, which was perfect with the wonderful sauce. I love microgreens but can’t ever source them here, so I went with the dill. I was surprised at what a nice flavor it added.
We were very hungry especially after smelling the stroganoff cooking. The two of us ate it all. Maybe if you served some salad and bread on the side you could get 3 or 4 servings.
To be honest, I know this dish with some mustard and cucumber (the preserved sweet one from the jar) and now, I’ve tried this one.
I found this version was more fresh, maybe from the dill. I served it with pasta, as I always do. I didn’t get 4 servings though, it was more like 2.
The texture was soft, (I usually use cooking cream to get it silky) and the taste was a little different from how we know this dish – I don’t use any alcohol. It’s an easy recipe, I would recommend it to anyone who just started cooking – it can be ideal for a family meal or Sunday lunch. I don’t think this would be expensive, however, for me it isn’t a weeknight dish. I loved the recipe.
Originally published January 10, 2021