Beef stroganoff might just be the world’s most comforting dish; warm, nourishing veggies and beef broth enriched with sour cream and egg noodles. What’s not to like?
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Perfect Beef Stroganoff
Originally a dish from Eastern Europe, beef stroganoff has become something of a restaurant favorite in the west. It is simple to make, rich and nourishing, plus filled with all kinds of different complex flavors.
This recipe uses some egg noodles to help fill out the dish and provided some much-needed calories to keep you warm in the colder months, but you could easily sub them for all kinds of different sides as well.
Perfect Beef Stroganoff Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.
• Beef sirloin or tenderloin steak, partially frozen
• Salt & pepper
• White onion
• White mushrooms
• Beef broth
• Worcestershire sauce
• Egg noodles
• sour cream
• Cream cheese
• Salt & pepper
How To Make Perfect Beef Stroganoff
• Thinly slice the beef across the grain into small bite-size strips.
• Season the beef with a little salt and pepper
• Heat two tablespoons of cooking oil in a very large skillet, and then add in half of the beef strips.
• Let brown, then flip and brown the other sides.
• Remove, and then quickly brown the other steak pieces and set aside
• Cook the onions until soft and translucent.
• Stir in the mushrooms, cooking until tender
• Add in the garlic, frying for two more minutes
• Stir in the beef broth, deglazing the bottom of the pan by scraping up any browned bit, and then add the Worcestershire sauce
• Submerge the egg noodles, bring to a boil and reduce to medium-low and a gentle simmer
• Simmer until the noodles are cooked, topping up with beef broth as needed
• Stir in the plated steak once the noodles are just about cooked, add in the sour cream, cream cheese, and then mix to combine
• Serve garnished with fresh parsley
What To Serve Your Beef Stroganoff With?
This recipe uses some fairly traditional egg noodles to help provide some backbone to the dish, as well as amp up the calories a bit. After all, meat and sauce just don’t work well if they don’t have a good carb to give it some texture, right?
However, don’t feel like you only have to stick to egg noodles used here; you could replace them pretty with anything. In the far East and in many Slavic countries as well, they tend to use rice instead. Or, in Hungary and a few other more Balkan countries, they use crisped-up pieces of potato instead.
You could also eliminate the carbs altogether if you wanted to try and make it a keto meal.
What Kind of Meat Should You Use In This Recipe?
This recipe calls for either beef sirloin or tenderloin steak to provide the meat for the stroganoff, and the exact choice is up to you.
Beef sirloin is the typical steak cut that is used in these kinds of recipes and provides plenty of that tasty meaty steak flavors that this recipe needs.
If you prefer to use tenderloin and can actually get your hands on some for a good price, that’ll work really well too. The tenderloin will be a lot more tender and delicate, though, and will have a bit less of that beefy flavor, so make sure that you brown it up really well.
You could also use some regular stewing meat, something like top round instead, but just remember that top round is going to be a lot less tender, plus will require a longer cooking time to help it break down any connective tissue.
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Perfect Beef Stroganoff
- Prep Time
- 15 minutes
- Cook Time
- 40 minutes
- Main Course
- Karlynn Johnston
- Thinly slice the beef across the grain into small bite-size strips. Season the beef with a little salt and pepper. Heat two tablespoons of cooking oil in a very large skillet, then add in half of the beef strips. Let brown, then flip and brown the other sides. Remove and plate, then quickly brown the other steak pieces, then place on the plate and set aside.
- Add another tablespoon of cooking oil if needed and add in the onions and cook, stirring, until the onion is soft and translucent.
- Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
- Add in the garlic, fry for two more minutes.
- Stir in the beef broth, deglazing the bottom of the pan by scraping the browned bits off with a wooden spoon and then add in the Worcestershire sauce.
- Add in the egg noodles and stir to submerge completely in the mixture.
- Bring to a boil, stirring constantly, then reduce heat to medium-low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like – we like a lot!
- Once the noodles are almost completely cooked, stir in the plated steak and continue to cook until cooked through completely. sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.
- You can add in more sour cream if you want it tangier
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.