# Food Network's Best Beef Stroganoff

A classic beef stroganoff featuring tender ribeye, crispy mushrooms, and a rich, tangy sauce served over herb noodles.

- Cuisine: American
- Category: Soup
- Language: en

## Ingredients

- 1 whole yellow onion, sliced
- shiitake mushrooms
- button mushrooms, quartered
- 1 clove garlic, minced
- ribeye steak, trimmed and sliced into 2-inch long, 1/2-inch thick pieces
- salt
- pepper
- vegetable oil
- 1 tbsp butter
- fresh thyme
- white wine
- all-purpose flour
- beef broth
- sour cream
- Dijon mustard
- Worcestershire sauce
- 2 grinds fresh black pepper
- noodles, al dente
- 2 tbsp butter
- parsley
- chives

## Instructions

1. Slice one yellow onion.
2. Quarter the button mushrooms.
3. Remove the stems from the shiitake mushrooms and thinly slice them.
4. Mince one clove of garlic.
5. Trim any excess fat from the ribeye steak.
6. Cut the ribeye into 2-inch long pieces that are about a half-inch thick.
7. Transfer the sliced beef to a quarter sheet tray and season generously with salt and pepper.
8. Preheat a pan and add vegetable oil until it's nice and hot.
9. Sear the beef quickly on both sides.
10. Transfer the seared beef to a clean sheet tray or plate and let it rest.
11. Add one tablespoon of butter to the pan.
12. Add the sliced onions to the pan and season with salt.
13. Cook the onions until softened, using a wooden spoon to scrape up any pan drippings.
14. After about 4 minutes of cooking, add more butter and all the mushrooms to the pan.
15. Stir the mushrooms and onions together.
16. Sprinkle with some fresh thyme.
17. Make a small hole in the middle of the pan and add the minced garlic.
18. Sauté the garlic for 30 seconds to about a minute until fragrant.
19. Add white wine to the pan and cook until all the wine has evaporated and the pan is dry.
20. Sprinkle all-purpose flour over the top and stir until everything is coated.
21. Cook out the flour a little bit.
22. Add beef broth to the pan, stirring to loosen any stuck bits and combine.
23. Fold in sour cream, Dijon mustard, Worcestershire sauce, and a couple grinds of fresh black pepper.
24. Cook the noodles until they are just al dente.
25. Transfer the cooked noodles to a bowl.
26. Add 2 tablespoons of butter, some parsley, and some chives to the noodles.
27. While the sauce is on low heat, add the seared beef and any accumulated juices back into the pan.
28. Stir to coat the beef, then turn off the heat and let it heat through.
29. Spoon the beef stroganoff over the herb noodles.
30. Finish with some chives.

## Equipment

- quarter sheet tray
- pan
- clean sheet tray or plate
- wooden spoon
- bowl

## Tips

- Ensure all ingredients are prepared before cooking as it cooks quickly, almost like a stir-fry.
- Splurging on a ribeye for the steak is recommended for the best flavor.
- Trim excess fat from the ribeye to avoid large chunks of melted fat in a bite.
- Cook the beef to medium-rare initially as it will continue to cook while resting.
- Use a wooden spoon to scrape up brown bits from the pan after cooking onions to deglaze.
- Make a hole in the middle of the pan to add garlic and sauté for 30 seconds to a minute until fragrant.
- Cook out all the white wine until it's dry before adding flour.
- The flour helps to thicken the sauce and the beef broth helps to loosen any stuck bits at the bottom of the pan.

## Source

- Original video: https://www.facebook.com/reel/1620629042391453
- Recipe page: https://www.cliprecipe.com/recipe/86395433-3d70-4a7b-91ea-bb8d63368033
- Extracted: 2026-05-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt