This super easy Beef Stroganoff is cooked with strips of beef and lots of mushrooms is a delicious, creamy Stroganoff sauce. Perfect when served over egg noodles, rice or mashed potatoes.
While Beef Stroganoff did not originate in the south, I do sometimes think of it as a vintage southern dish. Beef Stroganoff came to America around the 50s and it’s been a wide loved meal since then!
There are so many different recipes for Beef Stroganoff but this is how I make ours:
Ingredients For Beef Stroganoff:
- round steak
- flour
- butter
- avocado oil or canola oil
- mushrooms
- paprika
- dry yellow mustard
- garlic powder
- pepper
- cream of mushroom soup
- beef stock or beef broth
- sour cream
- chopped parsley (optional)
Ingredient amounts and entire recipe directions in recipe card below with print option!
What Is The Best Meat For Beef Stroganoff?
The recipe that we make most often uses round steak, mainly because a lot of my vintage cookbooks have round steak being used for Beef Stroganoff. However, you can really use any kind of steak that you want for this recipe. A sirloin or a ribeye would work for this recipe but you could also use ground beef to make this as well.
Things like chuck roast or stew beef that needs a long time to cook won’t work for this recipe, however, you could cook a pot roast or simmer stew beef until tender and then toss it into this dish if you wanted to.
How To Cook Beef Stroganoff?:
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Cut beef against the grain into strips that are about 1.5 – 2 inches long. Don’t make the beef strips to large, you want them to be bite size and cook quickly.
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Toss streak strips into a bowl with the flour. Toss to coat evenly.
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In a large skillet, heat oil and melt butter over medium heat.
Once melted, add in beef. Cook over medium heat, flipping occasionally for about 8-10 minutes.
Remove beef from pan and set aside. -
Add sliced mushrooms to skillet. Cook on medium heat, flipping occasionally for about 15 minutes.
Mushrooms will reduce in size and release liquid. Add in paprika, dry mustard, garlic and pepper. Mix well. -
Start the water for the egg noodles if serving with egg noodles. Follow directions on egg noodle package for noodles.
Add the cream of mushroom soup and beef stock. Stir well to form sauce. -
Once sauce it smooth, add beef back to skillet. Stir and let simmer for about 5 minutes or until beef is warmed.
Remove from heat. Stir in sour cream once skillet it away from the heat. -
Stir until smooth, serve over hot egg noodles and garnish with parsley.
Beef Stroganoff is great when served on top of egg noodles, mashed potatoes, rice, or polenta.
Frequently Asked Questions:
Beef Stroganoff is a dish of Russian origin that is made up of strips of beef, cooked mushrooms and a cream sauce. It is normally served over hot egg noodles but can also be serves on its own with bread, or over mashed potatoes or rice.
While there are many varieties when it comes to recipes for stroganoff sauce, this one is made from beef stock, cream of mushroom soup, seasonings and sour cream.
I love to add dry mustard, paprika, garlic powder, salt and pepper to mine. Sometimes I’ll also add in some of the Trader Joe’s Mushroom & Company Multipurpose UMAMI Seasoning Blend.
You don’t have to add it but it does help to flavor it and smooth out the sauce. My husband hates sour cream but he says he can’t taste it in this dish.
There are two ways to do this. One way to keep the sour cream from curdling is to add a bit of the hot sauce to the sour cream and stir it together. This is called tempering and then you’ll add the sour cream and sauce mixture back to the large pan of sauce. OR you can add the sour cream at the very end of the recipes after it has been removed from the heat. This is what I do. It also helps if the sour cream is room temperature and not cold when you add it.
What Goes Well With Beef Stroganoff?
Beef Stroganoff is great when served on top of egg noodles, mashed potatoes, rice, or polenta. However, if you want to serve up some yummy bread with your Beef Stroganoff, these are some great recipe to try!
While Beef Stroganoff is a meal on on it’s own, If you’re looking for some vegetables to serve beside the Beef Stroganoff here are some great ideas:
Beef Stroganoff
This super easy Beef Stroganoff is cooked with stripes of beef and lots of mushrooms is a delicious, creamy Stroganoff sauce. Perfect when served over egg noodles, rice or mashed potatoes.
Ingredients
- 1 pound round steak
- 1/4 cup flour
- 1/4 cup butter
- 1 tablespoon avocado oil or canola oil
- 24 ounces sliced mushrooms
- 1 teaspoon paprika
- 1 teaspoon dry yellow mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup beef stock or beef broth
- 1/2 cup sour cream, room temperature
- chopped parsley (optional)
Instructions
Cut beef against the grain into strips that are about 1.5 - 2 inches long.
Toss streak strips into a bowl with the flour. Toss to coat evenly.
In a large skillet, heat oil and melt butter over medium heat.
Once melted, add in beef. Cook over medium heat, flipping occasionally for about 8-10 minutes.
Remove beef from pan and set aside.
Add sliced mushrooms to skillet. Cook on medium heat, flipping occasionally for about 15 minutes. Mushrooms will reduce in size and release liquid. Add in paprika, dry mustard, garlic and pepper. Mix well.
Start the water for the egg noodles if serving with egg noodles. Follow directions on egg noodle package for noodles.
Add the cream of mushroom soup and beef stock. Stir well to form sauce.
Once sauce it smooth, add beef back to skillet. Stir and let simmer for about 5 minutes or until beef is warmed.
Remove from heat. Stir in sour cream once skillet it away from the heat.
Stir until smooth, serve over hot egg noodles and garnish with parsley.
Notes
Can be served over hot egg noodles, rice or mashed potatoes
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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