Last Updated June 13th, 2022 at 09:39 am by Lisa
Classic beef stroganoff made with ground beef is so popular and beloved worldwide. But what if I shared my secrets to pack in flavor and use various beef cuts?
This recipe has ideas for different steak cuts, mushrooms, of course, rich stroganoff flavor, and a creamy sauce. A family dinner idea everyone will be excited about with tender chunks of beef like tri-tip or rib eye. Plus it is one of those classic recipes easy enough for a weeknight dinner and yummy enough for company.
The first time I tried it with a tri-tip cut of beef I had on hand, it was an OH MY GOODNESS moment with those tender strips of beef that had been browned in the pan. It is the most amazing beef stroganoff...
How To Make Beef Stroganoff
You Will Need
- 2 cups beef broth
- 1 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons flour
- 2 lb. beef* loin tri-tip roast, trimmed & sliced or ground beef
- ½ teaspoon fresh cracked pepper
- 1 teaspoon sea salt
- 2-3 tablespoons vegetable or olive oil
- 1 medium onion, thinly sliced
- 1 tablespoon butter
- 16 oz white button mushrooms, sliced
- ¼ cup brandy (or sub white wine) optional but adds incredible flavor!
- 12 oz bag extra-wide egg noodles
- 1 cup sour cream (or sub Greek yogurt)
- garnish: parsley, thyme, chives
Top Ingredient Tips
beef broth: Gives the creamy stroganoff sauce depth of flavor. Buy a good brand or better yet use homemade.
*beef: 85/15 ground beef is a common ingredient for this recipe, and I have made it that way countless times. For something new, swap in Tri-tip, a tender lean beef cut that gets its name from its triangular shape. It is a small roast from the bottom sirloin or cut into tri-tip steaks. Simply cut on the bias, and use in this recipe.
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mushrooms: Of course, mushrooms make it a classic stroganoff, but the sauce and noodles with any beef you choose will be delicious so the mushrooms can be left out.
egg noodles: I use extra-wide egg noodles for stroganoff. 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.
brandy: This is a game-changer in this recipe. You can also use white wine, but trust me I gave this recipe to a work colleague years ago and she still raves about it and it's the addition of brandy.
sour cream: Adds the creaminess in the sauce, but you can use Greek yogurt in a pinch. Add the sour cream at the very end on low heat, to which creates an incredible sour cream mushroom gravy.
Let's Get Cooking!
Set a large pot on the stove and begin boiling the water for the noodles.
One: Make Beef Stock slurry. In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. This slurry will help thicken the stroganoff sauce.
PRO TIP: To thicken sauces and gravy, whisk either cornstarch or flour into water or a broth liquid that is a hot or cold liquid. It avoids the lumps and thickens sauces and gravy.
Two: Slice mushrooms into ¼″ slices.
Three: Slice one medium onion thinly into 2" pieces.
Four: Next, pat the tri-tip roast dry with paper towels. Trim excess fat from the tri-tip using a small serrated knife.
Five: Slice against the grain into ½” thick, 1” long, pieces. Toss in a bowl with 1 teaspoon salt and ½ teaspoon pepper.
Six: Heat a large dutch oven (or Sauté pan) on high heat, add 2 tablespoons vegetable or olive oil, be sure to test one piece of meat to see if it sizzles in the pan. Then, carefully saute’ which means to “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.
PRO TIP: If you overcrowd the pan, it won’t brown, it will steam.
Seven: 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 with brown bits, this will add flavor! Remove browned tri-tip pieces to a plate. Set aside. Turn heat down to medium heat.
Eight: 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.
Nine: 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.
Ten: Now add the browned tri-tip and all the drippings into the large sauté pan, skillet or dutch oven pot. Stir in the mushrooms and onions. Then add the beef stock slurry into the pan. Stir and cook slowly for 10 more minutes.
Finally, add sour cream on low heat, and stir just before serving.
Serve over a big bowl of noodles, garnish with parsley or thyme.
Easy Beef Stroganoff Serving Ideas
For comfort food like classic beef stroganoff, put it over wide cooked egg noodles. But it also is great on cooked rice or even over hot mashed potatoes.
For sides, add a cold crisp salad like a Wedge Salad would go great. And round out your meal with dinner rolls, a sliced baguette with herb butter, or smashed potatoes.
Beef Stroganoff FAQ
Typically, Beef Stroganoff is made with ground beef or more tender beef cuts, which decrease the cooking time.
For the best results, you will want to find the best meat cut possible. Avoid tougher cuts of meat like chuck, round, brisket, shank and stew meat.
Go for the best cut of meat in your budget, although each of these listed are a bit more expensive cut than ground beef.
-tri-tip steak (a tender cut, really good option)
Originally a California, United States 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 like rib-eye.
-beef tenderloin (filet mignon)
-top sirloin steak (New York strip)
-boneless rib eye
-flank steak (slice on bias)
PRO TIP: Use leftover grilled beef or steak! You won't have to cook it which saves time, and just add it to the pan and sear for a minute or two, then continue to make the stroganoff sauce in the recipe.
Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour in beef broth. It's flavored with mustard and mushrooms.
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 or tomato paste, onions, mushrooms, and heavy cream.
Classic Beef Stroganoff or Beef Stroganov is one of the most popular Russian recipes. This Russian dish consists 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). You will find a classic beef stroganoff recipe in almost every Russian cookbook you find.
More Ground Beef Recipes
Cowboy Baked Beans have crispy applewood smoked bacon and browned ground beef cooked in a slow cooker or in the oven. An awesome party food recipe to make ahead for a large hungry crowd...
Slather Cheeseburgers with burger sauce, the meat patties are amazing mixed with a burger seasoning, tons of melted cheese, pickle chips, tomato slices, and crisp cold lettuce.
This simple Taco Salad hits the spot on so many levels, the fresh toppings like tomato, olives, onions, and bell pepper mixed with salty Frito chips and seasoned taco meat are scrumptious. For a twist, make a Dorito taco salad with crushed chips.
The best juicy Cheeseburger Meatloaf Recipe is bursting with flavor. The ground beef has a vegetable spice mixture, cheeses, wrapped in bacon slices, and baked. Each slice is light, fluffy, tender, and holds together.
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Beef Stroganoff Recipe
Ingredients
- 2 cups beef broth
- 1 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 tablespoons flour
- 2 lb. beef loin tri-tip roast, trimmed & sliced
- ½ teaspoon fresh cracked pepper
- 1 teaspoon sea salt
- 2-3 tablespoons vegetable or olive oil
- 1 medium onion, thinly sliced
- 1 tablespoon butter
- 16 oz mushrooms
- ¼ cup brandy (or swap white wine) optional but adds incredible flavor!
- 12 oz bag extra-wide egg noodles
- 1 cup sour cream
- garnish: parsley, thyme, chives
Instructions
- Set a large pot on the stove and begin boiling the water for the noodles. In a bowl, whisk together beef broth, Worcestershire, Dijon, and flour. This slurry will help thicken the stroganoff sauce.
- Slice mushrooms into ¼″ slices.
- Slice one medium onion thinly into 2″ pieces.
- Next, pat the tri-tip roast dry with paper towels, this helps the tri-tip brown and gives more flavor. Trim excess fat from tri-tip using a small serrated knife.
- Slice against the grain into ½” thick, 1” long, pieces. Toss in a bowl with 1 teaspoon salt and ½ teaspoon pepper.
- 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. PRO TIP: If you overcrowd the pan, it won’t brown, it will steam.
- 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.
- 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.
- 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.
- 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.
Notes
Serving
Serve over hot cooked wide egg noodles, mashed potatoes, or rice. Garnish with parsley, lemon thyme, or chives. beef broth: Gives the creamy stroganoff sauce depth of flavor. Buy a good brand or better yet use homemade. *beef: 85/15 ground beef is a common ingredient for this recipe, and I have made it that way countless times. For something new, swap in Tri-tip, a tender lean beef cut that gets its name from its triangular shape. It is a small roast from the bottom sirloin or cut into tri-tip steaks. Simply cut on the bias, and use in this recipe. mushrooms: Of course, mushrooms make it a classic stroganoff, but the sauce and noodles with any beef you choose will be delicious so the mushrooms can be left out. egg noodles: I use extra-wide egg noodles for stroganoff. 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. brandy: Is a game-changer in this recipe. You can also use white wine, but trust me I gave this recipe to a work colleague years ago and she still raves about it and it's the addition of brandy. sour cream: Adds the creaminess in the sauce, but you can use Greek yogurt in a pinch. Add the sour cream at the very end on low heat, to which creates an incredible sour cream mushroom gravy.Beef Cuts (In Place Of Ground Beef)
Typically, Beef Stroganoff is made with ground beef or more tender beef cuts, which decrease the cooking time. For the best results, you will want to find the best meat cut possible. Avoid tougher cuts of meat like chuck, round, brisket, shank and stew meat. Go for the best cut of meat in your budget, although each of these listed are a bit more expensive cut than ground beef. -tri-tip steak (a tender cut, really good option)Originally a California, United States 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 like rib-eye.
- beef tenderloin (filet mignon)
- top sirloin steak (New York strip)
- boneless rib eye
- flank steak (slice on the bias)
Did it tonight, family loved it
Thanks so much for your comment, Dominic! It's a recipe I have made from years with ground beef, but tri-tip makes it so special.
One of the easiest dishes to make and so delicious! Absolutely love the flavors of this beef Stroganoff!
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!