Beef Stroganoff

Classic comfort food, Beef Stroganoff is a tasty, unctuous dish featuring browned beef tops and rich egg noodles. It’s a Russian dish that originated in the mid-1800s and became so popular that there was a contest for the best recipe in 1890. This dish comes together fast, it’s kid-friendly and perfect for a busy weeknight.

This recipe is easy to follow and takes about 30 minutes from start to finish.

To make Beef Stroganoff, you will need:

  • 1 pound steak, cubed
  • salt and freshly ground black pepper
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 8 ounces white button mushrooms, sliced
  • 10.5 ounce can cream of mushroom soup (or homemade)
  • 1 1/2 cups low-sodium beef broth
  • 1/3 cup sour cream (or greek yogurt)
  • fresh parsley leaves, for garnish
  • Cooked egg noodles or rice for serving

First, heat a small amount of olive oil in a large skillet. When the oil is hot, toss in the beef cubes and brown, salt and pepper to taste. Once the beef is browned on all sides, remove from the pan – keep the pan, however – you’ll use it to prepare the sauce.

Slice the mushrooms and dice the garlic and onion, set aside.

While you’re browning the beef, bring a large pot of water to boil, adding a pinch of salt. Once the water is at a rolling boil, add the egg noodles and boil until they are al dente. This is an Italian term that means that the pasta is cooked to be still firm when bitten. At this point, remove the pasta and run under cold water to keep it from cooking further.

To prepare the sauce, add a bit more oil to the skillet you used. When the oil is hot, add the onion, garlic, and mushrooms and saute until soft. Add the beef stock and cream of mushroom soup to the pan and whisk until the mixture is blended.

Once the mixture has thickened, add the sour cream or Greek yogurt, whisking constantly to prevent your sauce from curdling. Add more salt and pepper to taste.

When the sauce is close to done, add the beef back to the pan to finish cooking in the sauce. Once the beef is cooked through stir in the egg noodles. Or, you may choose to plate the noodles and ladle the beef and sauce mixture over the top, garnishing with chopped parsley.

Variations of Beef Stroganoff

Beef Stroganoff may be made with ground beef instead of beef cubes. Pork or cubed chicken are also alternatives to those who prefer protein other than being. For a vegetarian option, cubed tofu or sliced portobello mushrooms are a tasty option.