This beginner-friendly recipe will have you making a restaurant-quality dish at home in less time than you’d think!
I don’t remember where I was the first time I tried this dish. I recall thinking that the restaurant must have been something special to create such an elegant and decadent dish. This beef stroganoff recipe not only shows me that I was wrong to think it was something I could never make at home—it reminds me to consider carefully what to order at restaurants.
You see, I enjoy ordering dishes that I wouldn’t typically make at home. After all, why pay significantly more for something I can easily prepare for a fraction of the cost with just a little effort? For example, I rarely order eggplant rollatini, ratatouille, chicken parmigiana, or tacos with ground beef. These are meals I frequently prepare in my kitchen. Now, lamb shanks, duck, lobster, and escargot are high on my list of desirable restaurant meals. However, I will admit to having recently cooked escargot and lamb shanks with great results, so I may be crossing them off my restaurant list.
A dish like beef stroganoff may seem high-end, but it’s surprisingly easy to prepare at home. In just over half an hour, you can serve up a rich, creamy, savory meal that tastes absolutely luxurious!
Recipe substitutions for various diets
I love beef stroganoff. But because I’m gluten-free, I have to make a few changes, like using gluten-free all-purpose flour, tapioca starch, arrowroot flour, or cornstarch as a thickener. You can use the GF flour the same way as directed in the recipe. However, for tapioca, arrowroot, or cornstarch, make a slurry with one and a half tablespoons of the starch and a quarter cup of the beef broth. Stir that in along with the remaining broth. Additionally, ensure that your broth and Worcestershire sauce are gluten-free, and use any gluten-free noodles of your preference in place of the egg noodles in the recipe.
You can make this recipe dairy-free using plant-based versions of unsalted butter, heavy cream, and sour cream. For a vegan version, skip the beef and use extra-firm tofu, cut into half-inch cubes. After pressing out the liquid, cook it as you would the meat in step one. Make sure to turn the tofu cubes frequently so that all sides become golden brown. Continue with the substitutions mentioned for a dairy-free version, subbing in soy sauce or tamari for Worcestershire sauce, vegetable broth for beef broth, and vegan noodles for the egg noodles. You can also make mushroom stroganoff by using a variety of mushrooms instead of beef.
How do I store leftovers?
Allow the leftover beef stroganoff to cool to room temp before refrigerating it in an airtight container. It is best to store the noodles and stroganoff separately to prevent the noodles from absorbing the gravy and becoming mushy. Leftovers will stay fresh in the fridge for up to 3 days. You can also freeze them in a freezer-safe container or zip-top bag for up to 3 months. I recommend chilling before freezing. Thaw overnight in the fridge. Reheat leftovers on the stove over medium heat, stirring frequently. Add a little extra beef stock if necessary to help make the dish creamy again.
Serving suggestions
Serve this beef stroganoff recipe with a crisp Caesar Salad or Spring Salad. Some great options for vegetable side dishes include Garlic Sautéed Spinach, Pan-Fried Broccoli, Roasted Green Beans, and Roasted Beets And Carrots. Finish off your meal with these Mini Apple Pies and enjoy!
Ingredients
- 8 ounces egg noodles
- 1 pound top sirloin steak thinly sliced into strips
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small onion diced
- 10 ounces mushrooms white button or cremini, sliced
- 2 garlic cloves minced
- 1 1/2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- 3/4 cup heavy cream
- 4 teaspoons Worcestershire sauce
- 3/4 teaspoon Dijon mustard
- 1/3 cup sour cream
- Fresh parsley chopped, for garnish
Instructions
- Cook the egg noodles according to package directions. Drain and set aside.
- Season the beef with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the beef strips in batches until browned, about 1-2 minutes per side. Transfer the cooked beef to a plate.
- Lower the heat to medium. Add the butter to the skillet. Add the onions and mushrooms to the skillet. Sauté until they become soft and lightly browned, which will take about 6 to 8 minutes. Then, add the minced garlic and stir for another 1 minute.
- Sprinkle flour over the vegetables and stir for 1 minute. Gradually add the beef broth while stirring to avoid lumps. Mix in the heavy cream, Worcestershire sauce, and Dijon mustard. Let the sauce simmer for 2-3 minutes until thickened.
- Return the seared beef to the skillet. Gradually stir in the sour cream, warming the sauce gently without boiling to avoid curdling. Adjust the salt and pepper to taste.
- Serve the beef stroganoff over the hot noodles, garnished with parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment