Easy Beef Stroganoff Recipe | 1-Minute Video
First, a few quick notes about ingredients. (Amounts are included in the full recipe below. ) Include the following items on your shopping list for the best beef stroganoff recipe:
- For this recipe, I especially like to use baby bella mushrooms, but you can use almost any kind or combination of mushrooms.
- Steak: Any stir-fry-friendly cut of steak will do, but I suggest flank steak. To ensure that the steak is tender, thinly slice it against the grain. (Alternatively, if you would rather, you can use ground beef to make beef stroganoff. ).
- Ingredients for the sauce: Traditional beef stroganoff sauce is made with butter, onion, garlic, white wine, beef stock, Worcestershire sauce, flour, and plain Greek yogurt (or sour cream). Feel free to substitute a little extra beef stock in place of the wine if you would rather not cook with it.
- Egg Noodles: While rice, polenta, quinoa, zoodles, or any other type of noodles would be excellent, I always grew up eating stroganoff served over egg noodles.
- Last but not least, feel free to add some chopped fresh parsley for a vibrant garnish. In addition, I always like to add a dash more black pepper.
How To Make Beef Stroganoff:
Full instructions are included in the recipe below. But to give you a quick rundown, to make this beef stroganoff recipe, we will just
- Cook the noodles: Bring the water to a boil for the pasta, then cook and drain until the pasta is al dente. (For best results, I suggest adding the pasta and beef stock in Step 4 at the same time.) ).
- The steak should be sautéed in a single layer (you might need to do this in two batches) until it is browned, then it should be transferred to a clean plate while the pasta water is heating.
- Next, add the onions, mushrooms, and garlic to the pan and sauté them until browned. Next, in order to deglaze and loosen up all of those delicious brown bits that have adhered to the pan’s bottom, some wine will be added.
- Complete the sauce: Next, whisk together the flour, Worcestershire sauce, and beef stock while the wine deglazes the pan. Next add the steak and Greek yogurt to the mixture in the sauté pan, let it simmer for a little while, and adjust the seasoning with salt and pepper.
- Finally, serve it hot over noodles, rice, or poleta. Garnish with a little parsley, if you’d like, and dig in!
Feel free to alter the ingredients in this traditional beef stroganoff recipe to your liking! For instance, you could also
- Add more vegetables: Feel free to add to the veggie sauté any additional stir-fry-friendly vegetables that you enjoy. Broccoli, bell peppers, and asparagus, for instance, would all be delectable additions.
- Add more heat: Crushed red pepper flakes can be added to the sauce to give it a little more oomph.
- Use ground beef: If you wanted to make this a ground beef stroganoff recipe, you could also substitute ground beef for the steak.
- Alternate protein: If steak isn’t your thing, you could also enjoy this recipe with chicken, pork, or tofu.
- Make it gluten-free: You can either replace the all-purpose flour with a 1-to-1 gluten-free flour to make gluten-free beef stroganoff. Alternatively, you could decide to add a tablespoon at a time to the sauce while it’s simmering to achieve the desired thickness of a cornstarch slurry (equal parts cornstarch and cold water that have been whisked together).
- Turn it vegetarian: This recipe for vegetarian mushroom stroganoff is a favorite of both my spouse and me.
A traditional recipe for Russian beef stew, beef stroganoff, called for a small amount of sour cream and no onions or mushrooms. Similar to many well-known recipes, different chefs and cultures add their own twists. The most popular version in the US is served over noodles or rice and contains tender beef strips, sour cream, onions, and mushrooms.