Creamy Beef Stroganoff is back! My homemade, easy beef stroganoff recipe ditches the retro cream of mushroom can for a from-scratch mushroom cream sauce, toss with well-seasoned sirloin steak, and served over egg noodles.
I have so many wonderful memories of my Grandma Dorothy cooking beef stroganoff of my sisters and me.
This healthier homemade version is so comforting and yummy, I know she would definitely approve of the recipe tweaks.
Your whole family will love this dish tonight, and for years to come!
Beef Stroganoff Origins
Legend has it that beef stroganoff gets its name from the well-to-do Russian Stroganov family, whose French chef created this dish for a cooking contest in the late 1800s.
Beef Stroganoff Cooking Methods
Creamy mushroom sauce with tender noodles never goes out of style.
Like any classic, it’s versatile.
Check out these different ways to make stroganoff, depending upon the occasion and your needs.
- Stove Top. Make this traditional beef stroganoff recipe is for easy, stovetop version that cooks in one-pot.
- Slow Cooker. If the slow cooker is the method that suits your family or fancy, don’t miss this Slow Cooker Beef Stroganoff.
- Instant Pot. This Instant Pot Beef Stroganoff recipe is the slow cooker beef stroganoff adapted for the pressure cooker, with speedier results.
How to Make Beef Stroganoff
One-pot meals are my kind of meal.
Bonus points for healthy ingredients and a fast cooking time.
This beef stroganoff from scratch checks ALL those boxes, and it’s scrumptious too!
Here’s how to make the best beef stroganoff recipe.
I can smell it cooking from here!
- Steak. Sirloin is a great all-around cut that is tender and well flavored, yet still fairly lean.
For tender beef, cut your steak against the grain. This tenderizes the fibers.
- Seasoning. Season up the beef with salt, pepper, garlic powder, and onion powder. Simple and perfect.
- Olive Oil. For searing the beef. This step adds important flavor.
- Butter. For sautéing the mushrooms and making the sauce’s roux.
- Mushrooms. Save the wild mushrooms for Mushroom Risotto or Mushroom Pasta. For a hearty, stick-to-your-ribs stroganoff, baby bella (cremini) mushrooms have good flavor and are more affordable and easy to find.
- Beef Stock. Use unsalted so it doesn’t get too salty.
- Greek Yogurt. This beef stroganoff recipe is made without sour cream and without heavy cream. Greek yogurt is my forever-favorite healthy substitution. It adds protein to the dish and a nice tang.
Use full-fat Greek yogurt, as nonfat will curdle.
- Worcheshire. Adds even more savory ka-pow.
- Dijon. Paired with the Worcheshire, this dish is unstoppable.
- Cornstarch. Mixed with water to make a slurry, it thickens up the sauce.
- Thyme. Fresh thyme adds a final earthy flavor and additionally garnish the dish.
- Pat steak dry and cut into strips.
- Season the meat.
- Sear all sides of beef in even layers. Transfer to plate.
- Cook mushrooms in butter.
- Sprinkle over flour and stir.
- Slowly add in broth while stirring. Simmer.
- Simmer the noodles in the sauce until they are al dente and most of the liquid is absorbed.
- Temper the Greek yogurt. Stir in the Worcestershire and mustard. Leave aside.
- Add cornstarch slurry.
- Remove from heat. Stir in the beef, thyme, and Greek yogurt mixture. Serve hot with additional fresh thyme. ENJOY!
- Chicken Stroganoff and Ground Beef Stroganoff. This recipe uses ground chicken, and is so creamy, comforting, and easy. You could also use ground beef instead of the ground chicken to make a traditional beef stroganoff from scratch.
- Vegan Mushroom Stroganoff. For vegans and non-vegans alike, this pasta dish is a healthy and filling dinner.
- Instant Pot Beef and Noodles. Beef and noodles is similar to beef stroganoff and every bit as comforting, but it is made with a broth-based sauce (great for those who are dairy free!).
- To Store. Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
- To Reheat. Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
- To Freeze. I do not recommend freezing beef stroganoff as the texture of the mushrooms will be come mushy after reheating.
Meal Prep Tip
Buy pre-sliced mushrooms for faster meal prep time. You can also slice your steak the day before cooking and save in an airtight storage container in the refrigerator.
What to Serve with Beef Stroganoff
Recommended Tools to Make this Recipe
- Dutch Oven. This is an amazing and high-quality Dutch oven for all your one pot meals. This one is also great and easier on the wallet.
- Non-Slip Cutting Board. Essential kitchen tool for all your meal prep. These are great because the grooves will catch any of the steak’s juices while you slice.
- Nesting Mixing Bowls. A 10-piece set, there is a bowl for every mixing need.
The Best Dutch Oven
A classic, long-lasting Dutch oven will become an essential tool in your kitchen. This one is both beautiful and incredibly high-quality!
Pass along the comfort and nostalgia of grandma’s house with this beef stroganoff. It’s sure to please a crowd and be a forever-requested recipe you will want to pass down.
Frequently Asked Questions
Beef stroganoff can be made with sliced steak or ground beef. While you could make beef stroganoff with stew meat, I don’t recommend it because this highly-marbled meat needs to cook low and slow for hours to tenderize. I recommend sirloin because it is tender yet still a leaner cut of beef.
Beef stroganoff is classically served over egg noodles, but feel free to change it up with any of your favorite grains or starches. You could make beef stroganoff with rice, whole wheat pasta (such as rotini or penne), zoodles, mashed potatoes, or polenta.
Beef stroganoff’s sauce is made of sautéed mushrooms, built with a roux, beef broth, and then mixed with Greek yogurt (my substitution for sour cream). The dairy can curdle if added directly to the hot liquid. Be sure to first temper the Greek yogurt (as you would for eggs when making custard) before adding it to the hot stroganoff sauce. This is done by adding some of the hot broth base into the yogurt in a separate bowl before adding it to the rest of the dish.
If you are in a pinch and do not have beef broth, you can use chicken broth; however, the flavor of chicken broth is not as rich and savory as beef broth.
- 1 1/2 pounds boneless sirloin steak
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 16 ounces cremini mushrooms (baby bella), sliced
- 4 cups unsalted beef stock divided
- 8 ounces whole wheat egg noodles or, penne, rotini, or similar short noodle
- 2/3 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
- 3 tablespoons Worcestershire sauce
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
- 2 teaspoons chopped fresh thyme plus additional for serving
Pat the steak dry. Cut against the grain into thin strips. Cut the strips crosswise so you have 1-inch x 2-inch pieces the beef (they will look rather large, but this size stays more tender). Place in a bowl and top with the salt, pepper, garlic powder, and onion powder. Stir to evenly coat.
In a Dutch oven or similar large, deep pot, heat the oil over medium-high heat. Once the oil is hot and shimmering, add the beef in a single layer. Let cook undisturbed for 3 minutes. Stir and spread back into an even layer. Turn the pieces as needed so that they cook on both sides. Let cook on the other side until the beef is browned all over, about 2 minutes more. Transfer to a plate and cover to keep warm.
To the pot, add the butter and mushrooms. Stir to melt the butter and coat the mushrooms. Continue to cook the mushrooms, stirring periodically, until they brown nicely but have not yet given up their liquid, about 7 to 9 minutes.
Sprinkle the flour over the top of the mushrooms. Stir continually, until all of the white bits of the flour disappear. Splash in about one-third of the broth. Stir to scrape off any bits that have stuck to the bottom of the pot.
Add the rest of the beef broth and increase the heat to a simmer. Add the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and recovering the pot every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
While the noodles cook, place the Greek yogurt in a medium bowl. Scoop out a few spoonfuls of the simmering broth and stir it in with the Greek yogurt. Stir in the Worcestershire and mustard. Set aside (this step deters curdling).
Once the noodles are cooked, uncover the pot and add the cornstarch slurry. Stir and let simmer until the broth at the bottom of the pot thickens slightly, about 1 minute. Remove from the heat and let cool 1 minute.
Stir in the beef along with any juices that have collected on the plate, thyme, and the Greek yogurt mixture. Taste and adjust seasonings as desired (we usually add a pinch or two of additional pepper). Let rest a few minutes, then serve hot with additional fresh thyme sprinkled on top.
- TO STORE: Refrigerate leftover beef stroganoff in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm beef stroganoff in a Dutch oven on the stovetop over medium-low heat or gently in the microwave.
Serving: 1of 4Calories: 527kcalCarbohydrates: 44gProtein: 45gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 134mgPotassium: 1474mgFiber: 2gSugar: 5gVitamin A: 217IUVitamin C: 3mgCalcium: 134mgIron: 5mg
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