Best Beef Stroganoff Recipe

Turn up the heat

Let’s cook.

1. Start heating a pot of water for noodles. Whisk the broth, Worcestershire, mustard, and flour into a slurry.
2. Slice the mushrooms ¼ inch thick and the onion into thin 2-inch pieces. Dry and trim the beef, slice across the grain into pieces ½ inch thick and 1 inch long, and season with the measured salt and pepper.
3. Heat 2 tablespoons oil in a Dutch oven or deep cast-iron skillet over high heat. Brown the beef in batches for 3–5 minutes, adding the final tablespoon oil if needed. Transfer to a plate before it cooks through; retain the pan residue.
4. Reduce to medium. Cook the onion 3 minutes, then add the butter and mushrooms for 3–4 minutes, scraping the pan. Lower to a simmer.
5. Cook noodles in lightly salted water according to their package, approximately 10–12 minutes, and drain.
6. Return beef and juices to the mushroom pan. Add slurry and optional brandy; cook gently for 10 minutes. Adjust seasoning, stir in sour cream over low heat, and serve over noodles with herbs.