Best Beef Stroganoff Recipe

Last Updated April 25th, 2024 at 01:16 pm by Lisa

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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...

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How To Make Beef Stroganoff Recipe

The first time I tried it with a leftover steak 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...

Ingredients You Will Need

• 2 cups beef broth
• 1 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 tablespoons all purpose 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

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.

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Top Ingredient Tips

Beef Broth: Gives the creamy stroganoff sauce depth of flavor. Buy a good brand or better yet use homemade.

*Beef Cuts: 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. Also, this recipe works with leftover steak like ribeye steaks or leftover Roast Beef.

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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.

Beef Stroganoff Cooking Instructions

Prepare The Ingredients

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 all purpose 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.

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Saute The Beef

Six: Over medium-high heat, place a large dutch oven (or Sauté pan). 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. 

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.

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PRO TIP: If you overcrowd the pan, it won’t brown, it will steam.

Add Onions and Mushrooms

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.

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Make The Noodles And Sauce

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, and garnish with parsley or thyme.

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What Are The Best Cuts Of Beef For Beef Stroganoff?

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 ribeye
-flank steak (slice on bias)

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.

Green vegetables of any kind will go great from steamed broccoli to green beans.

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, Smashed Potatoes, or Cheesy Potato Casserole.

Beef Stroganoff FAQ

More Ground Beef Dinner 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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Print Pin Recipe

Beef Stroganoff Recipe

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.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 492kcal

Author Lisa Hatfield

Equipment

Dutch Oven

Epicurean Non-Slip Cutting Board

Chef Knife

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

Cook ModePrevent your screen from going dark

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)

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.

Nutrition

Calories: 492kcal | Carbohydrates: 37g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 128mg | Sodium: 705mg | Potassium: 792mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 3.3mg | Calcium: 89mg | Iron: 3.4mg

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