Beam Stroganoff Recipe

I absolutely love sharing this Beam Stroganoff Recipe because it brings together tender strips of juicy beef and a creamy, tangy sauce that just melts in your mouth. It s one of those dishes that feels fancy enough for guests yet comes together pretty quickly for a weeknight meal. When I first tried this recipe, I was amazed at how perfectly the mushrooms and beef blend with the sour cream sauce – it s comforting, hearty, and totally satisfying.

You ll find that this Beam Stroganoff Recipe is perfect for those moments when you want something flavorful without spending hours in the kitchen. Whether you re serving it over egg noodles or fluffy mashed potatoes, this dish hits all the right notes with its rich sauce and tender meat. I ve learned a few tricks over time that make it foolproof, so I m excited to walk you through them so your family can go crazy for it just like mine does.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully in the Beam Stroganoff Recipe. Each plays a crucial role – from juicy cuts of steak to the earthy mushrooms that bring depth – and I ve included some tips on what to watch for when shopping.

• Sirloin steak or ribeye: Choose a well-marbled cut for the best flavor and tenderness.
• All-purpose flour: Used to coat the beef and thicken the sauce perfectly.
• Seasoned salt: Adds a little extra oomph beyond regular salt.
• Black pepper: Freshly ground is best for that subtle heat and aroma.
• Olive oil: For searing the beef without burning it.
• Salted butter: Brings richness and helps soften the onions and mushrooms.
• Onion: Adds sweetness and depth to the sauce.
• Mushrooms (white or cremini): I prefer cremini for their earthier taste, but either works.
• Garlic: A must for that aromatic punch.
• Beef broth: The base of the sauce, bringing a savory backbone.
• Worcestershire sauce: Gives an umami boost that makes the flavor sing.
• Dijon mustard: Adds tanginess and balances the creaminess.
• Dried thyme leaves: A subtle herbal note that complements the beef.
• Sour cream: The creamy final touch that makes the sauce irresistible.
• Egg noodles or mashed potatoes: Your choice of hearty base to soak up the delicious sauce.

Variations

One of the things I love about the Beam Stroganoff Recipe is how easy it is to make your own. Over the years, I’ve played around with ingredients and found a few tweaks that keep the dish exciting – and you should definitely feel free to personalize it to suit your taste buds.

• Protein swap: I ve tried using chicken breast instead of beef for a lighter version, and it still works well with the sauce.
• Mushroom variety: Adding shiitake or portobello mushrooms brings an earthier flavor I adore for fall dinners.
• Dairy-free option: Swap sour cream for coconut cream or cashew cream to keep it creamy without dairy.
• Spice it up: A pinch of smoked paprika or cayenne adds a subtle kick I personally enjoy.

How to Make Beam Stroganoff Recipe

Step 1: Prep the Beef Just Right

I like to start by patting the steak dry with paper towels – this helps it brown beautifully instead of steaming. Then, cut it into half-inch thick strips or about 1-inch cubes. Season with seasoned salt and black pepper, and toss in a tablespoon of flour to lightly coat the pieces. Don t skip shaking off the extra flour, or your beef might clump in the pan.

Step 2: Brown the Beef in Batches

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. I learned early that browning the beef in small batches is crucial – overcrowding the pan steals the crust and causes the meat to stew instead. Cook each batch about 1 minute per side until you see a lovely golden-brown sear. The beef shouldn t be cooked through yet; leaving it slightly pink inside keeps it tender when you finish cooking it later.

Step 3: Cook Onion and Mushrooms to Perfection

Reduce heat to medium and add the butter. Once melted, toss in the diced onions and cook until soft, about 4-5 minutes. Then add the sliced mushrooms and minced garlic, cooking for another 4 minutes or until the mushrooms are nicely browned. This is where all those earthy, savory flavors develop, so don t rush it.

Step 4: Build the Sauce

Sprinkle the remaining two tablespoons of flour over the mushroom mixture and stir for about a minute to get rid of the raw flour taste. Now, pour in the beef broth along with Worcestershire sauce, Dijon mustard, and thyme leaves. Bring it all to a boil, then reduce heat and let it simmer, uncovered, for 5 minutes. This step thickens the sauce and concentrates those delicious flavors.

Step 5: Finish with Beef and Sour Cream

Return the browned beef along with any juices from the plate back to the skillet. Cook together for 2 more minutes so the meat heats through without overcooking. Remove the pan from heat before stirring in the sour cream – this prevents curdling and keeps your sauce silky smooth. Taste and adjust salt and pepper as needed.

How to Serve Beam Stroganoff Recipe

Garnishes

I like to sprinkle fresh chopped parsley over my Beam Stroganoff Recipe – it adds such a nice pop of color and a touch of freshness to balance the rich sauce. Sometimes, a little drizzle of extra sour cream on top makes it feel extra indulgent.

Side Dishes

For sides, traditional egg noodles are my go-to because they soak up all that luscious sauce so well. But sometimes, mashed potatoes or even buttered rice work great if you want a change. A simple green salad or steamed veggies can also lighten the meal a bit.

Creative Ways to Present

For special occasions, I ve served the Beam Stroganoff Recipe in small ramekins over a nest of buttered noodles, topped with crispy fried onions-it s always a hit. You can also drizzle a little truffle oil over it to elevate the flavors and add a gourmet touch.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container and keep them refrigerated for up to 4 days. The sauce thickens a bit in the fridge, so before reheating, I like to stir in a splash of beef broth or water to loosen it up.

Freezing

I ve successfully frozen Beam Stroganoff Recipe in portion-sized containers for up to 4 months. Just make sure to cool it completely before freezing and leave some room for expansion. It reheats wonderfully and tastes just as good as fresh.

Reheating

To reheat, I warm it gently on the stove over low heat, adding a splash of broth or water to maintain the creamy sauce texture. Stir often and avoid high heat to prevent the sour cream from separating.

FAQs

Final Thoughts

This Beam Stroganoff Recipe holds a special place in my heart because it s one of those dishes that feels like a warm hug after a busy day. I love how easy it is to make, yet how much it impresses everyone at the table. I really hope you give this recipe a try – it s a kitchen classic that s sure to become a fast favorite in your home, too!

Beam Stroganoff Recipe

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• Author: Jessica
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Russian

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Description

Classic Beef Stroganoff made with tender sirloin or ribeye steak strips cooked in a creamy mushroom and onion sauce, flavored with Worcestershire sauce, Dijon mustard, and thyme. Served over egg noodles or mashed potatoes, this comforting dish is perfect for an easy weeknight dinner or a cozy meal.

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Ingredients

Units USM Scale 1x2x3x

Beef

• 1 1/2 pounds sirloin steak or ribeye
• 3 tablespoons all-purpose flour, divided
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons salted butter

Vegetables & Aromatics

• 1 small onion, diced
• 8 ounces mushrooms, sliced (white or cremini)
• 1 clove garlic, minced

Sauce

• 14.5 ounces beef broth
• 2 teaspoons Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme leaves
• 1/2 cup sour cream

Serving Suggestions

• Egg noodles pasta or mashed potatoes for serving

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Instructions

1. Prepare the Beef: Pat the steak dry with a paper towel and cut it into ½-inch-thick strips or 1-inch cubes. Season the beef evenly with seasoned salt and black pepper, then toss with 1 tablespoon of the all-purpose flour. Shake off any excess flour to prevent clumping.
2. Brown the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef in small batches for about 1 minute on each side until lightly browned but not cooked through. Transfer browned beef to a plate and set aside to maintain tenderness.
3. Cook Aromatics and Mushrooms: Reduce heat to medium, add butter and diced onion to the skillet, cooking until the onion is softened, about 4-5 minutes. Add the sliced mushrooms and minced garlic and continue cooking until mushrooms are softened, about 4 minutes.
4. Thicken the Base: Sprinkle the remaining 2 tablespoons of flour over the mushroom mixture and cook for 1 minute, stirring constantly to cook out the raw flour taste and form a roux.
5. Add Liquids and Simmer: Pour in the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Stir to combine, bring to a boil, then reduce heat to let the sauce simmer uncovered for 5 minutes until it starts to thicken.
6. Return Beef to Sauce: Add the browned beef along with any accumulated juices back into the skillet. Stir and cook for an additional 2 minutes to heat the beef through, ensuring it remains tender and juicy.
7. Finish with Sour Cream: Remove the skillet from heat and gently stir in the sour cream until fully incorporated to create a creamy sauce. Adjust seasoning with additional salt and pepper as needed.
8. Serve: Spoon the beef stroganoff over cooked egg noodles or mashed potatoes for a hearty and comforting meal. Garnish with parsley if desired for a touch of color and freshness.

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Notes

• Choose striploin or ribeye steak for the most flavorful and tender result, but any steak variety can be used.
• Brown beef in small batches to ensure proper browning without overcrowding; do not cook all the way through to prevent overcooking.
• To thicken the sauce further, create a slurry with equal parts cornstarch and cold water (start with 1 ½ tablespoons each) and whisk it into the simmering sauce gradually until desired consistency is reached.
• Avoid boiling the sauce after adding sour cream, as this can cause curdling and affect texture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.

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Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.4 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 120 mg