Entree: United States – Rocky Mountain United States (Montana) – Montana Beef Stroganoff

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 1/2 lb (680 g) top sirloin or top round steak, thinly sliced against the grain
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) vegetable oil or canola oil
- 3 tbsp (45 g) unsalted butter
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 8 oz (225 g) cremini mushrooms, sliced
- 4 oz (115 g) fresh morel or chanterelle mushrooms, cleaned and halved (optional, use if available)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 tbsp (16 g) all-purpose flour
- 1/4 cup (60 ml) dry white wine or extra beef broth (optional)
- 2 cups (480 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (1 g) smoked paprika (optional, for a subtle regional smokiness)
- 1/2 cup (120 ml) full-fat sour cream
- 1/4 cup (60 ml) heavy cream (optional, for richness)
- 2 tbsp (30 ml) chopped fresh parsley, for garnish
- For serving (choose one):
  - 12 oz (340 g) wide egg noodles, cooked and buttered, OR
  - 2 lb (900 g) russet potatoes, peeled and cut for mashed potatoes, plus 2 tbsp (30 g) butter and 1/4 cup (60 ml) milk or cream for mashing

Instructions

Short Description:
Hearty beef stroganoff made with locally raised Montana beef, savory mushrooms, and a tangy sour cream sauce, served over buttered egg noodles or creamy mashed potatoes for a complete main-course meal.

Regional Notes:
This Montana variation emphasizes locally raised top sirloin or top round and often includes regionally foraged mushrooms (cremini, chanterelles, or morels when available). It is commonly served over wide egg noodles or mashed potatoes and leans toward a rich, rustic finish that suits Montana’s mountain-house cooking.

1. Prepare your starch first: cook egg noodles according to package directions; drain and toss with 2 tbsp (30 g) butter and a little salt, keep warm. If making mashed potatoes, boil potatoes until tender, mash with 2 tbsp (30 g) butter and 1/4 cup (60 ml) milk or cream, and keep warm.
2. Pat the sliced beef dry and season with 1 tsp (5 g) kosher salt and 1/2 tsp (2.5 g) black pepper. Toss the beef with 1 tbsp (8 g) of the flour to lightly coat.
3. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat. In two batches to avoid crowding, sear the beef strips until browned but not cooked through, about 1–2 minutes per side. Transfer seared beef to a plate and set aside with any accumulated juices.
4. Reduce heat to medium, add 3 tbsp (45 g) butter to the same pan. Add the sliced onion and cook, stirring, until softened and beginning to brown, about 5–7 minutes.
5. Add the sliced cremini mushrooms and optional wild mushrooms to the pan. Cook until the mushrooms release their liquid and brown, another 5–6 minutes. Add the minced garlic and cook 30 seconds more.
6. Sprinkle the remaining 1 tbsp (8 g) flour over the vegetables and stir to combine; cook 1 minute to remove raw flour taste. If using, pour in 1/4 cup (60 ml) dry white wine and scrape up browned bits from the pan; let the wine reduce by half (about 1–2 minutes).
7. Slowly whisk in 2 cups (480 ml) beef broth, then add 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 g) Dijon mustard, and 1/2 tsp (1 g) smoked paprika if using. Bring to a gentle simmer and let the sauce thicken slightly, about 3–5 minutes.
8. Return the seared beef and any juices to the pan. Reduce heat to low and simmer just until the beef is cooked through and tender, about 2–4 minutes (do not overcook).
9. Remove the pan from the heat and stir in 1/2 cup (120 ml) sour cream and 1/4 cup (60 ml) heavy cream, mixing until smooth. Taste and adjust seasoning with salt and pepper.
10. Serve the stroganoff over buttered egg noodles or a bed of mashed potatoes. Garnish with chopped fresh parsley and additional cracked black pepper.