The BEST Beef Stroganoff recipe made with tri-tip steak (instead of ground beef) and mushrooms. A fast weeknight dinner, made with an easy rich stroganoff sauce!
What Is Beef Stroganoff?
Beef Stroganoff or Beef Stroganov (Russian: бефстроганов\ befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
The dish is named either after one of the members of the influential Stroganov family or possibly from the Russian verb strogat’, to chip/shave off (see stroganina).
How To Make This Tri-Tip Steak Stroganoff Recipe:
Step 1: Set a large pot on the stove and begin boiling the water for the noodles.
Step 8: Add one more tablespoon of vegetable oil if the pan is dry before all the tri-tip is brown, and you won’t be cooking the tri-tip all the way it will finish in the last 10 minutes. Oh, and don’t clean the pan, it will be dark brown, this will add flavor! Remove browned tri-tip pieces to a plate. Set aside. Turn heat down to medium heat.
Step 9: Next, on medium heat, add the chopped onion and stir for 3 minutes. Add one tablespoon butter and add the sliced mushrooms, stir for 3-4 minutes using a wooden spoon. Cook mushrooms till golden brown and scrape the brown caramelized bits off the bottom of the pan. Turn heat down to a low simmer.
Step 10: At this point, add the noodles to the boiling water (add a little salt to the water) according to package directions for approximately 10-12 minutes. Drain when cooked.
Step 11: Now add the browned tri-tip and all the drippings into the large pot stir with the mushrooms and onions. Then add the beef stock slurry into the pan. Stir and cook slowly for 10 more minutes. Add additional salt and or pepper to taste. Finally, add sour cream on low heat, and stir just before serving. Serve over hot noodles, garnish with parsley or thyme.
What is stroganoff sauce made of?
Larousse Gastronomique lists Stroganov as a cream, paprika, veal stock, and white wine recipe. The Brazilian variant includes diced beef or strips of beef (usually beef tenderloin or filet mignon) with tomato sauce, onions, mushrooms, and heavy cream.
What is the Best Cut of Beef for Beef Stroganoff?
Typically, Beef Stroganoff is made with more tender beef cuts, which decreases the cooking time.
You may want to try:
- tri-tip steak
- beef tenderloin (filet mignon)
- top sirloin steak (New York strip)
Top Tip: Use leftover grilled beef or steak!
What Is Tri-Tip Steak?
Originally a California cut, this steak (and roast) has become increasingly popular because of the superior flavor and because it is a steak built for grilling. The tri–tip is an excellent steak for several reasons. First, it is far less expensive than other equally flavorful steaks (i.e. Rib-Eye).
Tri–tip is a tender, lean beef cut that gets its name from its triangular shape. It is sold as a small roast from the bottom sirloin or cut into tri–tip steaks.
Can I Leave the mushrooms out of Beef Stroganoff?
Yes! Of course, mushrooms make it an elevated stroganoff, but the sauce and noodles with tri-tip steak will be delicious.
Can you pre-cook the pasta?
If you want to pre-cook the pasta, and then reheat later, you can do this by cooking it as usual, but leave it slightly undercooked. Drain and toss with a little oil. Store in a sealed container in the refrigerator.
Reheat by dropping the noodles into boiling water for a minute or two, until heated through. Drain and plate with Beef Stroganoff.
For more FAST EASY WEEKNIGHT DINNERS:
Try Sheet Pan Low Country Shrimp Boil, Lemon Chicken Sheet Pan Dinner with Croutons and Baby Potatoes or this 10-minute prep Prezel Honey Mustard Chicken, or Stuffed Cheeseburger Sliders with Burger Sauce baked on a sheet pan!
All The Best Dishes,
Lisa
XO
The BEST Beef Stroganoff recipe made with tri-tip steak (instead of ground beef) and mushrooms. A fast weeknight dinner, made with an easy stroganoff sauce!
- 2 cups beef broth
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons flour
- 2 lb. beef loin tri-tip roast, trimmed & sliced
- 1/2 teaspoon fresh cracked pepper
- 1 teaspoon sea salt
- 2-3 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 1 tablespoon butter
- 16 oz mushrooms, sliced
- 1/4 cup brandy (or sub white wine) note: optional but adds incredible flavor!
- 12 oz bag extra wide noodles
- 1 cup sour cream
- garnish: parsley, thyme, chives
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Set a large pot on the stove and begin boiling the water for the noodles.
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In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. (This slurry will help thicken the stroganoff sauce).
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Slice mushrooms into 1/4″ slices.
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Slice one medium onion thinly into 2″ pieces.
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Next, pat the tri-tip roast dry with paper towels. Trim excess fat from tri-tip using a small serrated knife.
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Slice against the grain into 1/2” thick, 1” long, pieces. Toss in a bowl with 1 teaspoon salt and 1/2 teaspoon pepper.
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Heat a large dutch oven (or very deep cast iron skillet) on high heat, add 2 tablespoons vegetable oil, be sure to test one piece of meat to see if it sizzles in the pan. Then, carefully saute’ (“fry quickly in a little hot fat”) the tri-tip in batches for 3-5 minutes, using long-handled tongs, move around the pan to brown all sides. (note: If you overcrowd the pan, it won’t brown, it will steam.)
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Add one more tablespoon of vegetable oil if the pan is dry before all the tri-tip is brown, and you won’t be cooking the tri-tip all the way it will finish in the last 10 minutes. Oh, and don’t clean the pan, it will be dark brown, this will add flavor! Remove browned tri-tip pieces to a plate. Set aside. Turn heat down to medium heat.
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Next, on medium heat, add the chopped onion and stir for 3 minutes. Add one tablespoon butter and add the sliced mushrooms, stir for 3-4 minutes using a wooden spoon. Cook mushrooms till golden brown and scrape the brown caramelized bits off the bottom of the pan. Turn heat down to a low simmer.
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At this point, add the noodles to the boiling water (add a little salt to the water) according to package directions for approximately 10-12 minutes. Drain when cooked.
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Now add the browned tri-tip and all the drippings into the large pot stir with the mushrooms and onions. Then add the beef stock slurry into the pan. (Optional: add the brandy or white wine). Stir and cook slowly for 10 more minutes. Add additional salt and or pepper to taste. Finally, add sour cream on low heat, and stir just before serving. Serve over hot noodles, garnish with parsley or thyme.
How To Serve:
Serve over hot cooked wide noodles (mashed potatoes or rice). Garnish with parsley, lemon thyme, or chives.
What is the Best Cut of Beef for Beef Stroganoff?
Typically, Beef Stroganoff is made with more tender beef cuts, which decreases the cooking time to 30-40 minutes.
You may want to try:
- tri-tip steak
- beef tenderloin (filet mignon)
- top sirloin steak (New York strip)
Top Tip: Use leftover grilled beef or steak!
Can you precook the pasta?
If you want to pre-cook the pasta, and then reheat later, you can do this by cooking it as usual, but leave it slightly undercooked. Drain and toss with a little oil. Store in a sealed container in the refrigerator. Reheat by dropping the noodles into boiling water for a minute or two, until heated through.
For more FAST EASY WEEKNIGHT DINNERS:
Try Sheet Pan Low Country Shrimp Boil, Lemon Chicken Sheet Pan Dinner with Croutons and Baby Potatoes or this 10-minute prep Prezel Honey Mustard Chicken, or Stuffed Cheeseburger Sliders with Burger Sauce baked on a sheet pan!
Excellent flavors, technique and instructions. Will make again!
GRAMMY! Thrilled you love the recipe too, my husband LOVES this dish…and we are big fans of tri-tip steak. Thank you so much for your wonderful rating and comment, we appreciate it. So glad you will make it again…All the best to you!