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White plate filled with Beef Stroganoff on noodles with mushrooms.
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4.84 from 6 votes

Beef Stroganoff with Tri-Tip Steak

The BEST Beef Stroganoff recipe made with tri-tip steak (instead of ground beef but you can still use ground beef if you prefer!) and mushrooms. A fast weeknight dinner, made with an easy stroganoff sauce!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: beef stroganoff, stroganoff sauce, tri-tip steak
Servings: 8
Calories: 492kcal


  • 2 cups beef broth
  • 3 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 oil
  • 1 medium onion, thinly sliced
  • 1 tablespoon butter
  • 16 oz mushrooms, sliced
  • ¼ 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


  • 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.



Serve over hot cooked wide noodles (mashed potatoes or rice). Garnish with parsley, lemon thyme, or chives.


PRO TIP: A cooking slurry is typically made with water or broth liquid whisked with either cornstarch or flour and added to a cool or hot liquid. It avoids the lumps and thickens sauces and gravy.

Beef Options

Typically, Beef Stroganoff is made with more tender beef cuts, which decreases the cooking time to 30-40 minutes.
You may want to try:
  1. tri-tip steak
  2. beef tenderloin (filet mignon)
  3. top sirloin steak (New York strip)
Top Tip: Use leftover grilled beef or steak!
Originally a California cut, tri-tip 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.
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.


I use extra-wide noodles for stroganoff.
If you want to pre-cook the pasta, and then reheat it 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.


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