Beef Stroganov

This beef stroganoff takes the oven-braised route instead of the usual quick stovetop method, and the difference in tenderness is worth the wait. Sirloin tip strips get dredged in seasoned flour and browned in butter, then bake low and slow with mushrooms, onion, tomato sauce, and a bay leaf until the meat practically melts.

The flour coating does double duty. It builds a golden crust during the sear and then thickens the braising liquid as it cooks, giving you a rich, velvety sauce without needing to make a separate roux. Brown the beef in batches so the pan stays hot. Crowding drops the temperature and you’ll end up steaming the meat instead of searing it.

Sour cream goes in right at the end, after the casserole comes out of the oven. Stir it into the hot sauce off the heat. Adding sour cream during baking would cause it to curdle and separate, ruining that smooth, tangy richness you’re after. The residual heat warms it through without breaking it.

Serve over egg noodles, mashed potatoes, or rice to soak up every bit of that sauce.

Chef Tips

• Sirloin tip is a leaner cut that benefits from the long braise. Don’t swap in tenderloin or strip steak; they’ll dry out over an hour of oven time.
• Remove the bay leaf before stirring in the sour cream. Biting into a bay leaf is nobody’s idea of a good time.
• Slice the beef into even, thin strips so everything cooks at the same rate. Thick and thin pieces in the same pot means some are perfect while others are tough.

Variations

• Paprika version: Add a tablespoon of sweet Hungarian paprika to the flour dredge for a more traditional Eastern European flavor and a warm, reddish hue.
• Wine addition: Deglaze the pan with a splash of red wine after browning the beef for deeper, more complex flavor in the sauce.