Beef Stroganoff

This classic Beef Stroganoff is rich, creamy and full of comforting flavors. Tender strips of beef, sauteed mushrooms and a tangy yogurt-based sauce make it the perfect dish to serve over pasta or egg noodles for a hearty, weeknight friendly meal.

Serve this beef stroganoff over warm egg noodles, pasta or even steamed rice for a complete meal.

It’s perfect for weeknight dinners when you want an under 30 minute dish or for a family gathering. Pretty much any time you want a comforting, hearty dish that comes together with minimal fuss.

You can also try making beef stroganoff in the slow cooker: here’s my recipe for Slow Cooker Beef Stroganoff. Another must-try is my Beef and Broccoli and this Slow Cooker Mongolian Beef Recipe.

Ingredients

This is exactly what you’ll need to make this rich and addictive beef stroganoff recipe:

• Flank or sirloin steak: Tender, flavorful beef that forms the heart of the dish.
• Flaky salt: Enhances the natural flavors of the beef and vegetables.
• Ground black pepper : Adds a subtle heat and depth to the sauce.
• Light olive oil: Helps sear the beef to a golden, flavorful crust.
• Butter: Enriches the sauce with a creamy, savory finish.
• Yellow onion: Sweet and aromatic base that softens during cooking.
• Tapioca or corn starch: Thickens the sauce to a silky consistency.
• Beef broth: Savory liquid that builds depth and body in the sauce.
• White wine: Adds a subtle acidity and complexity to the sauce.
• Dijon mustard: Sharp, tangy flavor that brightens the creamy sauce.
• Cremini mushrooms: Earthy, meaty texture that complements the beef.
• Greek yoghurt: Creamy tang that lightens the sauce without overpowering it.
• Pasta or egg noodles: Classic base to soak up the rich sauce.
• Parsley or chives: Fresh garnish that adds color and a hint of brightness.

See recipe card for quantities.

Instructions

Here is everything you need to do to make this easy beef stroganoff recipe:

1. Step 1: Trim any fat or gristle from the steak and cut it into ½-inch strips. Season with salt and pepper.

2. Step 2: Heat olive oil in a large skillet over medium heat. Add the beef and cook undisturbed for 5 minutes to sear, then turn and cook for 1 more minute. Remove from the pan and set aside. (Cook in batches if needed to avoid overcrowding.)

3. Step 3: Add butter to the pan and melt. Sauté the sliced onions and mushrooms for 3 to 4 minutes until softened.

4. Step 4: Return the beef to the pan and stir to combine.

5. Step 5: Mix tapioca or corn starch with a little beef broth to form a smooth paste. 

6. Step 6: Add this mixture, along with the remaining broth, white wine, and Dijon mustard, to the pan. Bring to a simmer and cook for 3 to 5 minutes, until the beef is tender and the sauce thickens.

7. Step 7: Two minutes before serving, stir in Greek yoghurt and heat through. Thin with extra stock if you prefer a looser sauce.

Serve over cooked pasta or egg noodles and garnish with fresh parsley or chives.

Substitutions

• Flank or sirloin steak: Substitute with ribeye, skirt steak or chicken breast.
• Greek yogurt: Replace with sour cream, crème fraîche or a dairy-free yogurt alternative.
• Tapioca or corn starch: Use all-purpose flour, arrowroot or potato starch to thicken the sauce.
• White wine: Swap with dry sherry, apple cider or extra beef broth for a non-alcoholic option.
• Cremini mushrooms: Substitute with button mushrooms, portobello or even roasted eggplant for a unique twist.
• Pasta or egg noodles: Serve with rice, quinoa or mashed potatoes instead.
• Butter: Replace with olive oil, ghee or vegan butter if you prefer.

Variations

• Creamy Dijon Mushroom Stroganoff: Add extra mushrooms and some heavy cream for a richer, earthier sauce.
• Spicy stroganoff: Stir in a pinch of smoked paprika or cayenne pepper.
• Vegetarian: Replace beef with a mix of mushrooms, eggplant and zucchini.
• Wine free: Skip the white wine and use additional beef broth with a splash of apple cider vinegar.

Equipment

Grab a large skillet or non stick frying pan and a cutting board with a chef’s knife to make this recipe. You’ll also need a wooden spoon or silicone spatula.

Storage

I store leftovers in a tupperware or glass container in the refridgerator for 2 days or freezer for 2 months.

FAQ

Looking for other recipes like this? Try these:

Beef Stroganoff

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Course: Dinner

Cuisine: American

Keyword: beef stroganoff

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

• 1 lb flank or sirloin steak
• ¼ teaspoon flakey salt
• ⅓ teaspoon ground black pepper
• 1 tablespoon light olive oil
• 2 tablespoon butter
• 1 medium yellow onion sliced into thin half moons
• 2 tablespoon tapioca or corn starch
• 1.5 cups beef broth
• 3 tablespoon white wine
• 1 tablespoon dijon mustard
• 8 oz cremini mushrooms sliced
• ½ – ⅔ cup Greek yoghurt to taste
• TO SERVE
• Pasta or egg noodles
• 1 tablespoon parsley or chives finely chopped

Instructions

• Remove any fat or gristle from the beef. Cut into strips ½-inch thick.

• Season with ¼ tsp salt and pepper.

• Melt olive oil in a large skillet or non-stick frying pan over a medium heat. Add beef and allow to cook on one side undisturbed for 5 minutes to get a crispier sear. Turn and cook for 1 further minutes. Set aside. (You may need to do this in two batches. Don’t overcrowd the pan.)

• Add the butter to the pan and allow it to melt. Add the onion and mushrooms to the pan and sauté for 3 – 4 minutes until soft.

• Add beef back to pan and stir to combine.

• Mix tapioca or corn starch with a little broth to form a paste. Add to the pan with the rest of the stock, wine and mustard.

• Bring to a simmer and cook for 3 – 5 minutes until tender and the sauce thickens.

• Two minutes before serving, stir in yoghurt to heat through. Option to thin with a little more stock depending on how runny and saucy you like it.

• Enjoy served over hot cooked pasta or rice.

• Top with fresh parsley or chives

Nutrition

Calories: 299kcal | Carbohydrates: 10g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 646mg | Potassium: 780mg | Fiber: 1g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.