Beef Stroganoff

Ingredients

• 680 g (1 1/2 pounds)boneless sirloin steak
• 5 ml (1 teaspoon)kosher salt
• 2.5 ml (1/2 teaspoon)ground black pepper
• 2.5 ml (1/2 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)onion powder
• 30 ml (2 tablespoons)extra-virgin olive oil
• 28 g (2 tablespoons)unsalted butter
• 16 g (2 tablespoons)plain flour
• 454 g (16 ounces)cremini mushrooms (baby bella), sliced
• 946 ml (4 cups), dividedunsalted beef stock
• 227 g (8 ounces)wholemeal egg noodles, or penne, rotini or a similar short pasta
• 160 ml (2/3 cup)plain whole-milk Greek yoghurt (do not use fat-free yoghurt, as it may curdle)
• 45 ml (3 tablespoons)Worcestershire sauce
• 7.5 ml (1 1/2 teaspoons)Dijon mustard
• 8 g (1 tablespoon) mixed with 15 ml (1 tablespoon) watercornflour
• 10 ml (2 teaspoons), plus extra for servingchopped fresh thyme

Instructions

1. 1

   Cut the steak

   Pat the steak dry and slice it thinly against the grain. Cut the strips crosswise into pieces about 2.5 x 5 cm (1 x 2 inches); although they may look large, this size helps them stay tender. Put the beef in a bowl, add the salt, pepper, garlic powder and onion powder, then stir to coat evenly.

2. 2

   Sear the beef

   Heat the oil in a Dutch oven or another large, deep pot over medium-high heat. When it is hot and shimmering, lay in the beef in a single layer and leave it undisturbed for 3 minutes. Stir and spread it out again, turning pieces as needed to brown both sides, for about 2 minutes more. Transfer to a plate and cover to keep warm.

3. 3

   Brown mushrooms

   Turn the heat down to medium-low and add the butter and mushrooms to the pot. Stir until the butter melts and coats the mushrooms, then cook, stirring from time to time, for 7–9 minutes, until browned but before they release their liquid.

4. 4

   Add the flour

   Sprinkle the flour over the mushrooms and stir continuously until no white patches remain. Pour in about one-third of the stock and scrape the bottom of the pot to loosen any browned bits.

5. 5

   Cook the noodles

   Pour in the remaining stock and bring it to a simmer. Add the noodles and cover the pot. Bring the liquid to the boil, then immediately remove the lid and stir. Cover again, lower the heat to a gentle simmer and cook until the noodles are al dente and most of the liquid has been absorbed, about 7 minutes. Stir the noodles and replace the lid every few minutes; if the liquid stops gently simmering, raise the heat slightly.

6. 6

   Temper the yoghurt

   While the noodles cook, put the Greek yoghurt in a medium bowl. Stir a few spoonfuls of the simmering broth into it, then mix in the Worcestershire sauce and Dijon mustard. Set aside.

7. 7

   Thicken the sauce

   When the noodles are cooked, uncover the pot and stir in the cornflour slurry. Simmer for about 1 minute, until the broth at the bottom thickens slightly. Take the pot off the heat and leave it to cool for 1 minute.

8. 8

   Finish and serve

   Stir in the beef and any juices from the plate, the thyme and the yoghurt mixture. Taste and adjust the seasoning if needed. Leave the stroganoff to rest for a few minutes, then serve hot with extra fresh thyme.

What is beef stroganoff?

Beef stroganoff is a dish of beef in a creamy, savoury sauce, commonly served with noodles. It is associated with Russian cooking, while this version takes an American one-pot approach.

Sirloin is quickly seared, then combined with browned mushrooms, stock and noodles. Greek yoghurt stirred in at the end gives the sauce its creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 527 calories, 45g protein, 44g carbs, 19g fat.

The noodles provide most of the carbohydrates, while the beef contributes much of the protein. Olive oil, butter and whole-milk yoghurt supply much of the fat, with the stock and seasonings also contributing sodium. Balance the plate with a side of green vegetables or salad.

Choosing and cutting the beef

Sirloin: its tenderness suits the short cooking time, so it can be returned to the pot at the end rather than simmered for a long stretch.

Cutting: slice across the grain, then make the pieces about 2.5 x 5 cm. Keeping them relatively large helps prevent the beef from drying out during searing.

Brown the mushrooms well

Mushrooms: give them time in the butter over medium-low heat, stirring now and then. They should take on colour before they release much liquid.

Flour: stir it in until it disappears before adding stock. This coats the mushrooms and helps the sauce thicken smoothly.

Get the noodles right

One-pot timing: the noodles cook directly in the stock, so they absorb flavour as the liquid reduces. Stir every few minutes and replace the lid promptly to keep the pot simmering.

Doneness: check that the noodles are al dente and most of the stock has been absorbed after about 7 minutes. If they are still firm, continue cooking briefly at a gentle simmer.

Keep the yoghurt smooth

Tempering: stirring a few spoonfuls of hot broth into the yoghurt helps bring it closer to the temperature of the pot before it is added.

Finishing: take the pot off the heat and let it cool for 1 minute before stirring in the yoghurt mixture. Use whole-milk Greek yoghurt as specified; fat-free yoghurt is more likely to curdle.

Serving ideas

The noodles and sauce make this a filling main in their own right. A crisp green salad or simply steamed green vegetables bring a fresh contrast to the rich, savoury sauce.

Finish with extra thyme and freshly ground black pepper if you like. Serve soon after mixing in the yoghurt, while the sauce is creamy and hot.

Recipe notes & tips

• Pat the steak thoroughly dry so it browns rather than steams.
• Sear the beef in a single layer; work in batches if your pot is too crowded.
• Let the mushrooms brown before adding the flour or stock.
• Stir the noodles every few minutes to help them cook evenly and avoid sticking.
• Temper the yoghurt with hot broth before adding it to the pot.
• Taste the finished dish before adding extra salt, as the stock and Worcestershire sauce can already be savoury.

Variations

• Use short pasta: penne or rotini can stand in for the egg noodles.
• Add extra herbs: finish with chopped parsley alongside the thyme.
• Use mixed mushrooms: replace some of the cremini mushrooms with another variety.
• Add a vegetable: stir in peas near the end of the noodle cooking time.
• Make it mustardier: add a little more Dijon to the yoghurt mixture to taste.

Common mistakes to avoid

• Crowding the beef: it will steam instead of sear; brown it in batches if needed.
• Cutting with the grain: the beef can seem tougher; slice across the visible muscle fibres.
• Adding stock too early: the mushrooms may not brown; let their surfaces colour first.
• Leaving the noodles unstirred: they can stick together or to the pot; stir every few minutes.
• Adding cold yoghurt straight to the pot: it may curdle; first mix in a few spoonfuls of hot broth.
• Boiling after adding yoghurt: the sauce may split; take the pot off the heat before mixing it in.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave, stirring occasionally; add a splash of stock or water if the sauce has thickened. Avoid boiling the sauce during reheating.

Frequently asked questions