Here’s an easy 30-minute beef stroganoff recipe that has everyone gobbling up second helpings in my house. As a kid, I remember my mom making it and I would always be so happy when she did. As an adult, I’d use those kits to help until I found out about all those artificial ingredients. When I made it myself, it tasted better and I could be confident in giving my family a truly wholesome and delicious meal. This one has become a really family favorite!
Best Beef Stroganoff Recipe
The best beef stroganoff comes from fresh ingredients. If you have only used boxed kits to make your beef stroganoff, you will soon see that going fresh is just as easy and tastes so much better.
Beef Stroganoff Ingredients
- Beef – choose a skirt steak or thinly-sliced flank steak. Sirloin steak cut into thin strips would be my third choice.
- Egg noodles – these serve as the bed for your beef. Noodles are traditional, and my favorite, but you can also use rice or polenta.
- Mushrooms – they add a savory and earthy component to the dish.
- Sour cream – adds that notorious tang for the sauce.
- Worcestershire sauce – the secret to the best stroganoff.
- Dry white wine – for a hint of elegance.
- All-purpose flour – thickens up the sauce for that rich texture.
Let them eat cake. I would rather have beef stroganoff.
Easy Beef Stroganoff Recipe
How would you like dinner to take just 5 minutes prep time tonight? This easy beef stroganoff recipe will be on your table in just 30 minutes. It’s the kind of meal that even kids will dig right into too!
Expert Tips for Creamy Beef Stroganoff Every Time
- Choose quality beef – I’m a big believer in the ingredients shining through. If you choose top-quality in your beef, this dish will come out perfectly.
- Stir well when making the sauce -This combines all the ingredients and keeps it from being lumpy.
- Don’t skip the wine! – Deglazing the pan is what helps bring this sauce to life.
How do you Make Beef Stroganoff from Scratch
To make beef stroganoff from scratch, you’ll cook the egg noodles and at the same time, cook your meat. You’ll then use the same pan as you did for cooking the meat to make the sauce. Once the sauce is ready, you add back the meat and then you’ll add it all over those tender egg noodles for a warm and comforting meal. Making beef stroganoff from scratch is leaps and bounds better than just using plain old cream of mushroom soup.
How to Cook Beef Stroganoff
In its most basic form, you’ll cook the noodles, sauté the meat, sauté the onions and mushrooms, and then make the sauce. It all comes together so quickly, making it easy to serve a complete dinner in just 30 minutes.
What is stroganoff sauce made of?
The base of stroganoff sauce is made with a roux of butter and flour. This is then added to with white wine, Worcestershire sauce, and sour cream, along with the sauteed onions and mushrooms that lend it such a comforting flavor.
Which cut of meat should I use for beef stroganoff?
Flank steak or skirt steak are ideal. They’re easy to cook up and come out tender rather than chewy. Nothing is more off-putting in beef stroganoff than chewy hunks of meat.
Will sour cream thicken stroganoff?
No, what thickens it is the addition of flour or cornstarch slurry. Sour cream adds that tang and creaminess to the sauce.
What can I replace sour cream with in beef stroganoff?
Plain or Greek yogurt is probably the best swap you can find that’s ready to go in your beef stroganoff. Use it at a 1:1 ratio and you’ll have the same great taste!
How do you add flavor to stroganoff?
The flavor in beef stroganoff comes from the onions, mushrooms, garlic, wine, Worcestershire sauce, sour cream, and beef stock. Each one of these ingredients adds a little more depth that takes the taste to a whole new level.
What to Serve with Beef Stroganoff (Side Dishes)
A green salad goes great with this rich dish as do any sauteed veggie sides. Think seasonal and fresh and just go with it. Also, a side of mashed potatoes and a good bottle of wine makes this even more of an elegant and cozy winter meal.
How To Store Leftover Beef Stroganoff
Beef stroganoff can go bad quickly, so don’t leave it out longer than 2 hours. Wrap it well and refrigerate and it should keep for up to 4 days.
Can You Freeze Beef Stroganoff?
You can definitely freeze beef stroganoff for another day. Make sure it cools first, then put it in airtight containers or freezer bags. Label it and be sure to use it before 3 months is up.
How to Reheat Frozen Beef Stroganoff
You’ll want to take your frozen beef stroganoff out of the freezer and let it thaw in the fridge overnight. Then you can warm it over the stovetop until it’s ready.
Classic Beef Stroganoff Recipe
- 1 lb uncooked wide egg noodles
- 1/4 cup butter divided
- 1 1/2 lbs thinly-sliced flank or skirt steak
- 1 small white onion thinly sliced
- 1 lb baby bella sliced mushroom
- 8 garlic cloves minced
- 1/2 cup dry white wine
- 1 1/2 cups beef stock (beef broth)
- 1 tbsp Worcestershire sauce
- 3 tbsp all-purpose flour
- 1/2 cup sour cream
- fresh parsley chopped for garnish
- Fill a large pot about 3/4 of the way with water an heat over high heat and bring to a boil. Generously salt the water and cook the egg noodles until tender. While the pasta is cooking, melt 2 tbsp of butter in a large skillet over medium high heat. Add the steak to the sauce pan, season with salt and pepper, and cook for about 3 minutes to sear on one side. Once browned on one side, flip the steak and cook on the other side until evenly browned. Remove the steak from the pan, place it on a plate and set aside. To make sure the meat is evenly cooked, you may want to cook the meat in batches to avoid overfilling the pan.
- Using the same saute pan, add the remaining 2 tablespoons butter to the saute pan and melt over medium high heat. Once melted, add the onions and saute for about 3 minutes until they become semi translucent, add the mushrooms and saute for an additional 6 minutes and then add in the garlic. Carefully pour in the white wine and stir regularly allowing the mixture to reduce for another 3 minutes.
- While the wine mixture is reducing, in a mixing bowl, add in the beef stock, Worcestershire sauce and flour and whisk until well combined. Carefully pour the mixture into the saute pan, stir well to combine and bring to a simmer for about 4 minutes. Next, add the sour cream and cooked steak and stir until well combined and the meat is evenly coated. Serve warm over the cooked egg noodles and garnish with fresh chopped parsley. Enjoy!
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