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My Beef Stroganoff is So Good!
When I lived away for college this was one of the meals I always asked my mom to make! Her version used some Mediterranean spices and we ate it with rice. As much as I love her version of it, this one is an ode to the traditional expected recipe which is just the ultimate comforting meal!
Beef Stroganoff is a Russian recipe that is full of delicious tender beef, sauteed mushrooms, and onions in a rich gravy. It’s a one-pot dish that only requires you to spend about 20 minutes cooking it on the stove before you leave it to simmer for 2 hours. It’s warm, savory, and great to enjoy on cold evenings. Serve with egg noodles, mashed potatoes, or rice for a complete meal.
Ingredients You’ll Need
- Beef chuck: Cut the beef into 2-inch cubes. It may seem large, but the idea is to sear the meat and slowly cook it to pull-apart tender and blend it into the gravy for a meaty bite. You can use any cut of meat you’d like. Adjust the cooking time if needed, as some beef takes less time to cook. I make it often with sirloin and it cook it for 1 hour instead of 2.
- Mushrooms: I use baby bella mushrooms and prefer pre-sliced to make this recipe come together quickly. You could also buy them whole and slice the mushrooms or use white button mushrooms instead.
- Oil: I use olive oil, but you can use avocado oil or vegetable oil.
- Apple cider vinegar: Once the mushrooms and onions have caramelized, use the vinegar to deglaze the pan and pick up all the tidbits from the bottom. It also adds a sharp tanginess that soaks into the mushrooms.
- Flour: I use all-purpose flour to thicken the stroganoff sauce, but you could make this gluten-free with a 1:1 flour alternative.
- Vegetable broth: The vegetable broth really adds a deep rich flavor. You can substitute it with beef or chicken broth or even just water.
- Dijon mustard: This adds a tangy flavor to the gravy. You can also use yellow mustard, which is a bit sharper or just leave it out.
- Spices: salt, pepper and paprika.
- Greek yogurt: To get that creamy consistency, add Greek yogurt at the end or use sour cream which is more traditional.
- Eggs noodles: For serving, or you can use rice or mashed potatoes.
How to Make Beef Stroganoff
My Best Beef Stroganoff Tips
- Be sure to sear the beef and brown the veggies. You’re building a rich base, and to make sure you get the best flavor, searing the beef is the first step; the second is sautéing the mushrooms and onions in the beef drippings. This way, you layer the taste repeatedly until it’s notable throughout the gravy.
- Use a Dutch oven pot if you have one. I love using my Dutch oven, because it has the best heat retention from the cast iron construction, which is so great for slow-cooking methods like braising, simmering stews
- Add more yogurt to each serving. Once served, if you want your stroganoff to be extra creamy, add an extra spoonful of Greek yogurt to get your desired consistency.
- Make it in a slow cooker. This works well if you have a slow cooker. Cook on low heat for 6-8 hours or high for 3-4 hours.
What to Serve
- Garlic Bread
- Garlic Knots
- Garlic Herb Dinner Rolls
- Classic Side Salad
- Greek Side Salad
- Healthy Kale Salad
- Brussels Caesar Salad
Recipe Help & FAQs
Allow the stroganoff to cool completely before transferring it to an airtight container to store in the fridge for up to 3-4 days. To reheat, add to a pot over medium-low heat until heated through or warm in the microwave with a vented cover to avoid splattering.
Yes, you can freeze beef stroganoff (without noodles). Allow it to cool completely and store it in a container, freezing for up to 3 months. Thaw in the refrigerator and then reheat on the stove.
One of the signature flavor profiles of beef stroganoff is tangy, but it shouldn’t be overpowering. This may have happened by adding too much vinegar or mustard, and even the Greek yogurt will add a tangy/sour flavor. You can compensate for this by adding a touch of sugar, milk or cream, or more beef stock. These additions should balance the flavor and is easy to adjust to your taste.
Luckily, even if you end up with a thin sauce, you can quickly thicken it with a slurry (cornstarch + water mixture). Before adding the yogurt:
-Place the Dutch oven back on the stove over medium-high heat.
-Once it is simmering, pour in your slurry and stir it in.
-Allow the stroganoff to simmer for about a minute, and remove it from the heat.
-Stir in your yogurt, and you should have a silky, thickened gravy.
More Beef Recipes:
- Air Fryer Meatballs
- Beef Barley Soup
- Easy Oven Beef Stew
- Grilled Beef Kabobs
- Instant Pot Beef & Broccoli
- Sheet Pan Nachos
- Air Fryer Hamburgers
- Steak Gyros
- Unstuffed Peppers
If you try this Beef Stroganoff recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pounds chuck beef cut into 2-inch cubes
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 24 ounces baby bella mushrooms slice
- 1 onion thinly sliced
- 1 tablespoon apple cider vinegar
- ¼ cup all-purpose flour
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 3 cups beef stock
- 2 tablespoons Greek yogurt full-fat
- 2 tablespoons fresh parsley chopped
- Cooked egg noodles for serving
Instructions
- In a large deep pot, heat olive oil over medium-high heat. Season the beef with ½ teaspoon salt and ½ teaspoon pepper. Add beef and sear for about 3 to 4 minutes per side. Remove with a slotted spoon and set aside.
- Add mushrooms and onions to the pot, and season with the remaining salt and pepper. Cook for 6 to 8 minutes, or until the mushrooms have released all their moisture and the onions are golden brown. Add apple cider vinegar to deglaze the pan and cook for about 1 minute.
- Add flour, dijon mustard and paprika, stirring to coat the onions and mushrooms evenly in the flour. Add the beef and beef stock and bring to a boil.
- Reduce heat to low, cover and simmer for about 2 hours, or until the beef is very tender.
- Remove from heat and whisk in greek yogurt. Garnish with parsley, then serve over egg noodles.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Made this tonight for my family! Oh my goodness it was delicious!!! We are a family of 4 with a 21 year old and 17yr old. I would double it next time for sure. There were no leftovers. So good!!!!
Aww, so glad the entire family loved it!! Thank you so much, Daniele!
I modified slightly with red wine to deglaze the pan, finely chopped shallots instead of onions, and a little kerrygold butter in with the olive oil to sear the steak.. this recipe was the best stroganoff I’ve had thus far! 🥰♥️
Love the tweaks you made, yum!! So happy you liked the recipe, Michelle! Thanks!!
I made this today in my slow cooker. I added some frozen peas to introduce more veggies. My kids LOVED it! They actually THANKED ME for making it! Unfortunately I can’t get the same style egg noodles where I live so next time we’ll try it over mashed potatoes. Thanks for sharing this.
Wow, love that!! So happy it was a huge hit with your kids, Jen! Thank you!!
I wanted to update to say that it turned out really great, cooking method and time. As far as the recipe itself I found it slightly underwhelming and the flavor lacking depth compared to other Stroganoff I’ve had. I added 1 1/2 two of Worcestershire sauce, as well as added a few extra mushrooms that I sauteed in 1tbsp of butter, all to add some extra flavor. Overall, good recipe.
Thanks so much for the feedback, Mariam!! I appreciate you coming back to share how your stroganoff turned out. Love the tweaks you made!