American · main

Skillet Beef Stroganoff

Skillet Beef Stroganoff reads umami 8.7, richness 6.8 and salinity 4.2 on Palate's 0–10 flavor X-ray — a American main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.4 / 10
• Sweet & Fruity — 2.1 / 10
• Sour & Bright — 3.4 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 7.1 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 8.7 · Richness 6.8 · Salinity 4.2 · Allium 4.0 · Sourness 3.2 · Earthy 2.8 · Funk & Ferment 2.7 · Herbaceous 2.1 · Sweetness 1.9 · Warm Spice 1.4 · Bitterness 1.2 · Nutty 1.0 · Heat 0.8 · Floral 0.7 · Citrus 0.6

What's in it (14)

• hot cooked egg noodles — 340 g
• sirloin steak — 454 g
• salt — 5 g
• black pepper — 3 g
• unsalted butter — 41 g
• cremini mushrooms — 454 g
• yellow onion — 110 g
• garlic — 9 g
• all-purpose flour — 15 g
• beef broth — 414 g
• worcestershire sauce — 15 g
• dijon mustard — 15 g
• sour cream — 177 g
• parsley — 7 g

Time & effort: about 34 min · effort: involved

Nutrition (per 100 g, engine-estimated): 127.2 kcal, 9.9 g protein, 6.8 g fat, 10.5 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (12 steps)

1. Bring a large pot of salted water to a boil and cook the egg noodles until al dente, 7-8 minutes; drain, toss with a drizzle of oil so they don't stick, and set aside.
2. Season the sliced beef all over with the salt and pepper.
3. Melt 1 tablespoon of the butter in a large skillet over high heat. Working in two batches so the pan stays hot, sear the beef until deeply browned on the first side, about 2 minutes, then flip and sear 1 minute more; the strips should still be pink in the center. Transfer to a plate.
4. Melt the remaining butter in the same skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn deeply golden brown, 7-8 minutes.
5. Add the onion and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.
6. Stir in the garlic and cook until fragrant, about 30 seconds.
7. Sprinkle the flour over the vegetables and cook, stirring constantly, until no raw flour smell remains, about 1 minute.
8. Pour in the beef broth, scraping up the browned bits from the bottom of the pan, then stir in the Worcestershire sauce and Dijon mustard. Bring to a simmer and cook until slightly thickened, 3-4 minutes.
9. Reduce the heat to low. Ladle a small amount of the hot sauce into the sour cream to warm it, then stir the tempered sour cream into the skillet; do not let it boil, or it may curdle.
10. Return the beef and any accumulated juices to the skillet and warm through, 1-2 minutes, until just cooked through and no longer pink at the center.
11. Taste and season with more salt and pepper as needed.
12. Serve the stroganoff spooned over the egg noodles and scatter with parsley.

Dishes with a similar flavor shape

• Skillet Salisbury Steak with Mushroom Gravy — American
• Beef Stroganoff with Egg Noodles — American
• Swedish Meatballs with Creamy Gravy — Scandinavian
• Beef Stroganoff (Бефстроганов) — Russian
• Salisbury Steak with Mushroom Onion Gravy — American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.