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Stroganoff Sauce Base Recipe

Russian · Sauce · 30 min total

A rich and creamy sauce base that forms the foundation of classic Beef Stroganoff. This versatile sauce can be used immediately or stored for later.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup sour cream
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste

Instructions

1. Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the mixture and stir constantly for 2 minutes to cook out the raw flour taste.
5. Gradually pour in beef broth while stirring to prevent lumps. Bring to a simmer and cook until thickened, about 3-4 minutes.
6. Reduce heat to low. Stir in sour cream, Dijon mustard, and Worcestershire sauce until well combined. Do not boil.
7. Season with salt and pepper to taste. Serve immediately or cool and refrigerate.

Tips

• For a richer sauce, use heavy cream instead of sour cream.
• This sauce base can be refrigerated for up to 3 days or frozen for 1 month.
• To serve as Stroganoff, add cooked beef strips and serve over egg noodles or rice.

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