Entree: United States – South Dakota, Great Plains United States – South Dakota Beef Stroganoff

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1.5 lb (680 g) beef sirloin or top round, thinly sliced across the grain
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) black pepper, divided
- 2 tbsp (30 ml) vegetable oil or canola oil
- 3 tbsp (45 g) unsalted butter, divided
- 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
- 10 oz (280 g) cremini or button mushrooms, sliced
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef broth, preferably low-sodium and from local beef stock if available
- 2 tsp (10 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 3/4 cup (180 g) sour cream, full fat
- 1/4 cup (60 ml) heavy cream (optional for extra silkiness)
- 12 oz (340 g) dried egg noodles
- 2 tbsp (30 g) unsalted butter (for noodles)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish
- Optional: 1 tsp (5 ml) lemon juice or apple cider vinegar to brighten (if desired)

Instructions

Short Description:
A hearty South Dakota take on beef stroganoff: tender strips of locally sourced beef and sautéed mushrooms in a rich, tangy cream sauce, served over buttered egg noodles. This main-course dish highlights regional beef and seasonal mushrooms for a comforting Midwest dinner.

Regional Notes:
This version emphasizes locally raised South Dakota beef and commonly available prairie-market mushrooms (button or cremini) and uses a creamy sour-cream–and-cream finish common in Great Plains home cooking. Served over egg noodles rather than rice or mashed potatoes, it reflects the Midwest preference for buttered pasta as the starch of choice.

1. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until al dente. Drain, toss with 2 tbsp (30 g) butter, cover and keep warm.
2. Pat the sliced beef dry with paper towels and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Heat 1 tbsp (15 ml) oil in a large skillet or heavy-bottomed pan over medium-high heat until shimmering.
3. Working in a single layer and in batches if necessary, sear the beef for 1–2 minutes per side until browned but not fully cooked through. Transfer seared beef to a plate and tent with foil. Add remaining 1 tbsp (15 ml) oil if pan is dry.
4. Reduce heat to medium, add 2 tbsp (30 g) butter to the pan. Add the sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.
5. Add the sliced mushrooms and cook until they release their liquid and it evaporates, and the mushrooms begin to brown, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
6. Sprinkle 2 tbsp (16 g) flour over the vegetables and stir to coat, cooking 1–2 minutes to remove the raw flour taste.
7. Slowly pour in 2 cups (480 ml) beef broth while scraping up any browned bits from the bottom of the pan. Add 2 tsp (10 ml) Worcestershire sauce and 1 tsp (5 ml) Dijon mustard. Bring the mixture to a simmer and cook until slightly thickened, about 3–5 minutes.
8. Return the seared beef and any accumulated juices to the pan. Reduce heat to low and simmer gently 2–3 minutes to finish cooking the beef. Taste and adjust seasoning with remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper as needed.
9. Remove the pan from the heat and stir in 3/4 cup (180 g) sour cream and 1/4 cup (60 ml) heavy cream, mixing until smooth. If the sauce needs brightening, stir in up to 1 tsp (5 ml) lemon juice or apple cider vinegar. Do not boil after adding sour cream to prevent curdling.
10. Serve the beef and mushroom sauce over the warm buttered egg noodles. Garnish with chopped fresh parsley and an extra grind of black pepper.