This Beef Stroganoff is the Best You’ll Ever Try!

One of my favorite meals as a child was my mom’s beef stroganoff. It might have even been such a favorite that I probably requested it a time or two for my super special birthday meal choice. It was always either that or lasagna. I’m telling you--my mom makes the world’s BEST lasagna! So it was really hard to go away from that, but the beef stroganoff was such a solid #1B choice :)

I am amazed at how great a cook my mom is because she didn’t raise us in the era of having the internet to look up amazing recipes. She used family cookbooks and just her insane super-power natural cooking intuition to know how to season things properly and what little secret ingredients to add to make something amazing. I, on the other hand, might have about a pinky’s worth of her magic, intuitive chef super powers. I think my superpower is the ability to seek out the most amazing recipes in the depths of the interwebs, follow them, and {most of the time} get them to turn out amazing as was reviewed.

Okay, maybe I could consider myself a bit of a recipe superhero ninja at first, but once you find a couple blogs you love with zillion star reviews for every recipe, it’s just coasting from there. My favorite recipe queen has got to be Natasha’s Kitchen--so any time I am craving something, or need something to make for a special occasion or something, I always check her website to see if she has a recipe for that first. Every recipe on there is gold, I tell you!

So when I had a hankering for some beef stroganoff the other day, I came across an absolute JEWEL of a recipe that I now have the pleasure of sharing with you! You see, what makes this stroganoff extra special, other than having the most divine mushroom gravy, is the meat. Every other time I have made beef stroganoff, and my mom does it this way too, is just to use ground beef for the meat. However, Natasha recommends searing thin strips of steak instead of using ground beef, and nothing could have elevated this recipe more! I couldn’t believe how much more delicious this swap makes it. It could seriously be served at a fancy restaurant for like $40 a plate and the diner could not be more satisfied with their choice.

You sear the steak, make your delicious creamy mushroom gravy, add the steak back to the sauce to simmer some more, add a sprinkling of fresh chives or green onions on top and voila! You have the most divine beef stroganoff that you could ever taste! Don’t forget to serve it over something like egg noodles, buttery garlic mashed potatoes, or even a low-carb option like zucchini noodles or cauliflower rice.

Do you have a favorite blog that you always check first to find the very best recipes? Are you like my mom and have intuitive chef super powers? It’s totally okay to brag a little bit in the comments, I promise! Please do :)

Beef Stroganoff

Classic Beef Stroganoff with tender strips of beef in an indulgent creamy mushroom sauce, served over noodles. Author: Natasha of Recipe Type: $14-$20 Total Time: 30 minutes

Prep time:
Cook time:
Serving size: 4
Calories per serving: 428

1 pound top sirloin steak, thinly sliced into strips*
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 medium onion, finely chopped
1/2 pound brown mushrooms, thickly sliced
1 garlic clove, minced
1 tablespoon all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon green onions, to garnish
8 12 ounces 8-12 egg noodles, to serve

Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.

Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.


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    Mary Richardson
    Weekly Newsletter Contributor since 2014
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