BEEF STROGANOFF
Beef stroganoff is a comforting classic, offering a rich, garlicky, creamy mushroom sauce that complements tender strips of steak. This easy recipe comes together in just 30 minutes, making it perfect for a busy weeknight dinner.
Whether you serve it over wide egg noodles, rice, or polenta, this dish is versatile and satisfying. The combination of savory beef, earthy mushrooms, and a smooth, tangy sauce will have everyone coming back for more.
With simple ingredients and quick steps, this beef stroganoff is a crowd-pleaser that doesn’t skimp on flavor. It’s a perfect balance of indulgence and ease, sure to impress both skeptics and enthusiasts alike.
Beef Stroganoff Ingredients
Flank steak forms the hearty base of this dish, offering tender, flavorful bites that pair perfectly with the creamy sauce. The wide egg noodles act as the perfect vessel, soaking up the rich, garlicky mushroom sauce.
A blend of earthy mushrooms and sweet onions brings depth, while garlic adds a savory kick. The white wine helps to deglaze the pan, enhancing the sauce’s complexity and elevating the overall flavor.
Greek yogurt or sour cream gives the sauce its signature creamy texture and a subtle tang, while Worcestershire sauce infuses a touch of umami to balance the dish.
Beef Stroganoff Recipe: Tips, Serving Suggestions, and FAQ
This Beef Stroganoff recipe delivers a rich, creamy, and flavorful dish with tender beef, earthy mushrooms, and a garlicky sauce. It’s easy to prepare and perfect for a quick yet indulgent meal. To ensure you make the most of this recipe, check out these helpful tips, serving suggestions, and frequently asked questions.
Recipe Tips
- Use the Right Cut of Beef
For the best texture and flavor, flank steak is an ideal choice due to its tenderness and quick cooking time. If flank steak isn’t available, sirloin or ribeye can also work well. Ensure the steak is thinly sliced across the grain to guarantee a melt-in-your-mouth texture. - Perfecting the Sauce
When adding the beef stock mixture, let it simmer gently to reduce and thicken properly. Stir occasionally to avoid the sauce from sticking to the pan. The longer it simmers, the richer the flavors will be, so don’t rush this step. - Customizing the Creaminess
You can adjust the level of creaminess by varying the amount of Greek yogurt or sour cream. For a lighter version, use Greek yogurt, which will provide a tangy flavor and rich texture without being overly heavy. If you prefer a more indulgent sauce, opt for sour cream for a silky finish.
What to Serve with Beef Stroganoff
- Crispy Roasted Vegetables
Roasted vegetables like carrots, broccoli, and Brussels sprouts are a perfect side dish to complement the richness of Beef Stroganoff. The natural sweetness and slight char from roasting add a great balance to the savory beef and creamy sauce. - Garlic Bread
A classic side, garlic bread provides a crunchy and buttery contrast to the tender beef and smooth sauce. It’s perfect for sopping up any leftover sauce, making every bite even more delightful. - Steamed Rice or Polenta
For a heartier option, serve the Beef Stroganoff over a bed of steamed rice or creamy polenta. Both options absorb the rich sauce beautifully, ensuring every bite is flavorful and satisfying.
FAQ
- Can I use a different type of steak for this recipe?
Yes, you can substitute flank steak with sirloin, ribeye, or even tenderloin. Just make sure to slice the steak thinly against the grain for the best texture. - Can I make Beef Stroganoff ahead of time?
Yes, Beef Stroganoff can be prepared in advance. Store the sauce and steak mixture in an airtight container in the fridge for up to 2 days. Reheat gently before serving and add a little extra stock if the sauce has thickened too much. - Can I use dairy-free alternatives in this recipe?
Yes, you can substitute Greek yogurt or sour cream with non-dairy options like coconut yogurt or a dairy-free sour cream alternative. Be aware that this may slightly alter the flavor and creaminess of the dish. - What kind of mushrooms should I use for this recipe?
A mix of button and baby bella mushrooms provides great flavor and texture. However, you can experiment with other varieties like cremini, portobello, or even shiitake mushrooms for a unique twist.
BEEF STROGANOFF
Ingredients
- 1 pound uncooked wide egg noodles
- 1/4 cup butter divided
- 1 1/2 pounds thinly-sliced steak flank steak recommended
- Fine sea salt and freshly-cracked black pepper
- 1 small white onion thinly sliced
- 1 pound sliced mushrooms a blend of button and baby bella mushrooms is ideal
- 4 cloves garlic minced or pressed
- 1/2 cup dry white wine
- 1 1/2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1/2 cup plain Greek yogurt or light sour cream
- Chopped fresh parsley optional
Instructions
- Cook the noodles:
- Prepare the egg noodles by boiling them in a large pot of well-salted water, following the instructions on the package until al dente. Drain the noodles once they are cooked. For optimal timing, add the noodles to the boiling water when beginning Step 4.
- Sauté the steak:
- As the pasta water heats up, melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Season the steak with salt and pepper, then add it to the pan in a single layer. Allow the steak to sear undisturbed for approximately 3 minutes, then flip and cook for another 2-3 minutes until browned on both sides. Remove the steak from the pan and set it aside on a clean plate. If your pan cannot fit all the steak at once, cook it in two batches, using 1 tablespoon of butter for each.
- Sauté the vegetables:
- To the same pan, add the remaining 2 tablespoons of butter and let it melt. Add the sliced onions, cooking for about 3 minutes until softened. Next, add the mushrooms and sauté for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the garlic and cook for 1 minute, then pour in the white wine to deglaze the pan. Use a spoon to scrape up any brown bits from the bottom of the pan, then allow the wine to cook down for about 3 minutes.
- Prepare the sauce:
- In a separate bowl, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour this mixture into the sauté pan and stir to combine. Let the sauce simmer for 5 minutes, stirring occasionally. Once the sauce has thickened, stir in the Greek yogurt (or sour cream) and the cooked steak, mixing everything together. Taste and adjust seasoning with more salt and pepper, if needed.
