Beef Stroganoff

I’m so jazzed about our Beef Stroganoff Recipe! I grew up eating beef stroganoff at a close friends house once a month, every month for practically a decade! It was one of her mom’s specialties and man was it delicious.

She always served her beef stroganoff over a bed of extra wide egg noodles, which is super common in the states, although she had one special twist that I think made her recipe extra special – she swapped the dijon mustard out for whole grain mustard! I think it made a world of difference and I can still taste the dish in my mind today.

We love this recipe because it’s super filling (hello protein!) and also because it’s pretty much a one pot/pan recipe which always helps with clean up. A perfect dinner recipe for tonight!

What is Beef Stroganoff?

Beef stroganoff originated in Russia as a dish consisting of dry marinated beef strips cooked in a roux based sauce with mustard, broth and sour cream. There are many different variations of the dish worldwide, but in the U.S. onions and mushrooms are staples within the beef and gravy dish and is commonly served over a bed of wide egg noodles. Our beef stroganoff recipe is based off the classic American variation.

Sometimes this recipe can call for cream of mushroom soup, but we find that making our own gravy and sautéing the mushrooms makes this dish taste so much better. We also use beef sirloin in this recipe, but boneless ribeye, or sirloin steak is also delicious! In our version we garnish with chives, but parsley is also a great choice!

How to Make Our Beef Stroganoff Recipe

Process

1. In a mixing bowl combine the thin strips steak, some all purpose flour and a generous sprinkle of salt and pepper. Toss together until steak slices are evenly coated. Set aside.

2. Place a large skillet over medium heat and melt butter.
3. Add onion and garlic and sauté.
4. Add mushrooms and continue to sauté.
5. Transfer mixture to a large plate. Return skillet to stove and melt more butter.
6. Add coated steak slices to skillet and brown on both sides.
7. Transfer steak slices to plate with onion and mushrooms.

9. Place skillet back over heat and melt remaining butter. Add flour and stir together.
10. Stir in some broth, Worcestershire sauce and mustard.
11. Lower heat and simmer for a few minutes.

12. Add beef and onion mixture back to the skillet and stir in remaining broth. Simmer until mixture has thickened and is smooth.

13. Stir in sour cream and season with salt and pepper.
14. Fold cooked egg noodles (cooked to package directions) into sauce until full combined.

15. Top dish with sliced chives and more pepper.

Tools You Will Need

• cutting board
• knife
• mixing bowls
• dry measuring cups
• measuring spoons
• liquid measuring cup
• large skillet
• wooden spoon

Best Cuts of Beef to Use for Beef Stroganoff

It’s definitely important to use the right cut for this recipe. You want to make sure to use a quick cooking, tender cut of beef and stay away from tough cuts like chuck and short rib.

We use boneless sirloin steak in our beef stroganoff recipe, which is our top pick. We love this cut for beef stroganoff because it’s tender, has some marbling on it and is still reasonably priced.

Other cuts of beef that work well in this recipe:

• boneless ribeye steak
• New York strip steak
• sirloin steak tips

Tips and Tricks for Beef Stroganoff Success

• Although Dijon mustard is commonly used in Beef Stroganoff, we use whole grain mustard in our recipe, which we think is such a game changer! The unground mustard seeds provide an overall bolder flavor and add a nice texture to the dish.
• Searing the beef in a hot skillet is important. Searing the strips will give the beef a nice texture in the overall dish.
• You want to sear the beef strips on each side quickly to ensure you don’t overcook the beef, which will result in a dry and chewy texture.

Make Ahead and Freezing Our Beef Stroganoff Recipe

Make Ahead

Beef stroganoff can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator until ready to use. If making ahead of time, it’s best to keep the beef and mushroom gravy separate from the noodles until ready to serve, as the noodles will soak up a lot of the gravy and create a drier dish.

To reheat pour beef and gravy over medium heat and simmer (occasionally stirring) until mixture has just heated through and sauce thickens. Stir in the noodles and continue to simmer for an additional minute until noodles heat through. It’s important to keep an eye on the beef so it doesn’t overcook when reheated.

Freezing

Our recipe can be frozen for up to 2 months, stored in an airtight container in the freezer until ready to use. We recommend freezing the beef and gravy mixture with the noodles to prevent the noodles from becoming mushy when thawed.

When ready to use thaw beef stroganoff in the refrigerator. Once thawed, pour mixture into a skillet and simmer over medium heat until dish has just heated through, stirring occasionally. It’s important to keep an eye on the beef so it doesn’t overcook when reheated.

What to Serve with Our Beef Stroganoff Recipe

We serve our recipe with wide egg noodles, but other great serving options are:

• creamy mashed potatoes
• cauliflower mash (like our cauliflower, parsnip and roasted garlic mash!)
• another short shaped pasta like fusilli or penne
• steamed rice
• steamed or roasted vegetables, like broccoli, carrots, green beans

More Quick and Easy Beef Recipes You Will Love

• Mongolian Beef
• Seared Ribeye Over Browned Butter Mashed Potatoes
• Grilled Skirt Steak
• Szechuan Beef
• Taco Pasta Skillet
• Meatball Sub

Check out our Beef Stroganoff Web Story!