Beef Stroganoff
Creamy Beef Stroganoff is back! My homemade, easy beef stroganoff recipe ditches the retro cream of mushroom can for a from-scratch mushroom cream sauce, toss with well-seasoned sirloin steak, and served over egg noodles.
I have so many wonderful memories of my Grandma Dorothy cooking beef stroganoff of my sisters and me.
This healthier homemade version is so comforting and yummy, I know she would definitely approve of the recipe tweaks.
Your whole family will love this dish tonight, and for years to come!
Beef Stroganoff Origins
Legend has it that beef stroganoff gets its name from the well-to-do Russian Stroganov family, whose French chef created this dish for a cooking contest in the late 1800s.
Beef Stroganoff Cooking Methods
Creamy mushroom sauce with tender noodles never goes out of style.
Like any classic, it’s versatile.
Check out these different ways to make stroganoff, depending upon the occasion and your needs.
Stove Top. Make this traditional beef stroganoff recipe is for easy, stovetop version that cooks in one-pot.Slow Cooker. If the slow cooker is the method that suits your family or fancy, don’t miss this Slow Cooker Beef Stroganoff.Instant Pot. This Instant Pot Beef Stroganoff recipe is the slow cooker beef stroganoff adapted for the pressure cooker, with speedier results.
How to Make Beef Stroganoff
One-pot meals are my kind of meal.
Bonus points for healthy ingredients and a fast cooking time.
This beef stroganoff from scratch checks ALL those boxes, and it’s scrumptious too!
Here’s how to make the best beef stroganoff recipe.
I can smell it cooking from here!
The Ingredients
Steak. Sirloin is a great all-around cut that is tender and well flavored, yet still fairly lean.
Tip!
For tender beef, cut your steak against the grain. This tenderizes the fibers.
Seasoning. Season up the beef with salt, pepper, garlic powder, and onion powder. Simple and perfect.Olive Oil. For searing the beef. This step adds important flavor.Butter. For sautéing the mushrooms and making the sauce’s roux. Mushrooms. Save the wild mushrooms for Mushroom Risotto or Mushroom Pasta. For a hearty, stick-to-your-ribs stroganoff, baby bella (cremini) mushrooms have good flavor and are more affordable and easy to find.Beef Stock. Use unsalted so it doesn’t get too salty.Greek Yogurt. This beef stroganoff recipe is made without sour cream and without heavy cream. Greek yogurt is my forever-favorite healthy substitution. It adds protein to the dish and a nice tang.
Tip!
Use full-fat Greek yogurt, as nonfat will curdle.
Worcheshire. Adds even more savory ka-pow.Dijon. Paired with the Worcheshire, this dish is unstoppable.Cornstarch. Mixed with water to make a slurry, it thickens up the sauce.Thyme. Fresh thyme adds a final earthy flavor and additionally garnish the dish.
The Directions
Pat steak dry and cut into strips.
Season the meat.
Sear all sides of beef in even layers. Transfer to plate.
Cook mushrooms in butter.
Sprinkle over flour and stir.
Slowly add in broth while stirring. Simmer.
Simmer the noodles in the sauce until they are al dente and most of the liquid is absorbed.
Temper the Greek yogurt. Stir in the Worcestershire and mustard. Leave aside.
Add cornstarch slurry.
Remove from heat. Stir in the beef, thyme, and Greek yogurt mixture. Serve hot with additional fresh thyme. ENJOY!
Stroganoff Variations
Chicken Stroganoff and Ground Beef Stroganoff. This recipe uses ground chicken, and is so creamy, comforting, and easy. You could also use ground beef instead of the ground chicken to make a traditional beef stroganoff from scratch.Vegan Mushroom Stroganoff. For vegans and non-vegans alike, this pasta dish is a healthy and filling dinner.Instant Pot Beef and Noodles. Beef and noodles is similar to beef stroganoff and every bit as comforting, but it is made with a broth-based sauce (great for those who are dairy free!).
Storage Tips
To Store. Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.To Reheat. Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.To Freeze. I do not recommend freezing beef stroganoff as the texture of the mushrooms will be come mushy after reheating.
Meal Prep Tip
Buy pre-sliced mushrooms for faster meal prep time. You can also slice your steak the day before cooking and save in an airtight storage container in the refrigerator.
What to Serve with Beef Stroganoff
Bread. Crock Pot Bread is the most hands off way to make homemade bread, or buy a crusty baguette or French loaf for dipping in the cream sauce.Salad. Arugula Salad is my go-to quick and simple side dinner salad.Roasted Vegetables. Roasted Brussels Sprouts or Roasted Broccoli would add greens to your meal for a well-balanced dinner.Mashed Potatoes. Serve the beef stroganoff straight over mashed potatoes for an ultra comforting dinner. Try Garlic Mashed Potatoes for something classic, Crockpot Mashed Potatoes or Instant Pot Mashed Potatoes for a hands-free cooking method, or Cauliflower Mashed Potatoes for a low-carb option.
Recommended Tools to Make this Recipe
Dutch Oven. This is an amazing and high-quality Dutch oven for all your one pot meals. This one is also great and easier on the wallet.Non-Slip Cutting Board. Essential kitchen tool for all your meal prep. These are great because the grooves will catch any of the steak’s juices while you slice.Nesting Mixing Bowls. A 10-piece set, there is a bowl for every mixing need.
Pass along the comfort and nostalgia of grandma’s house with this beef stroganoff. It’s sure to please a crowd and be a forever-requested recipe you will want to pass down.
Frequently Asked Questions
Beef stroganoff can be made with sliced steak or ground beef. While you could make beef stroganoff with stew meat, I don’t recommend it because this highly-marbled meat needs to cook low and slow for hours to tenderize. I recommend sirloin because it is tender yet still a leaner cut of beef.
Beef stroganoff is classically served over egg noodles, but feel free to change it up with any of your favorite grains or starches. You could make beef stroganoff with rice, whole wheat pasta (such as rotini or penne), zoodles, mashed potatoes, or polenta.
Beef stroganoff’s sauce is made of sautéed mushrooms, built with a roux, beef broth, and then mixed with Greek yogurt (my substitution for sour cream). The dairy can curdle if added directly to the hot liquid. Be sure to first temper the Greek yogurt (as you would for eggs when making custard) before adding it to the hot stroganoff sauce. This is done by adding some of the hot broth base into the yogurt in a separate bowl before adding it to the rest of the dish.
If you are in a pinch and do not have beef broth, you can use chicken broth; however, the flavor of chicken broth is not as rich and savory as beef broth.
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Beef Stroganoff
Ingredients
Instructions
Notes
TO REHEAT: Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
