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Plate of egg noodles topped with a serving of beef stroganoff, garnished with fresh parsley and a fork dipped inside bowl.
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5 from 41 votes

Beef Stroganoff

This creamy homemade Beef Stroganoff is amazing with tender beef and mushrooms, in a Greek yogurt sauce. It is so good! Serve over egg noodles.
Prep Time10 minutes
Cook Time2 hours 45 minutes
Total Time2 hours 55 minutes
Course: Dinner, Entree
Cuisine: Russian
Servings: 6 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 ¼ pounds chuck beef cut into 2-inch cubes
  • 1 ½ teaspoon 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
  • 1 teaspoon paprika
  • 2 teaspoons Dijon mustard
  • 3 cups beef stock
  • 2 tablespoons Greek yogurt full-fat
  • 2 tablespoons fresh parsley chopped
  • Cooked egg noodles for serving

Instructions

  • Preheat the oven to 325˚F. In a large dutch oven, heat olive oil over medium-high heat. Season the beef with ½ teaspoon salt and ½ teaspoon pepper. Once the oil is shimmering, 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 dutch oven, 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, paprika and Dijon, stirring to coat the onions and mushrooms evenly in flour. Add the beef and beef stock and bring to a boil, then reduce heat to a simmer.
  • Transfer the dutch oven to the oven and cook for about 2 ½ hours, or until the beef is very very tender. Remove from heat and whisk in greek yogurt. Garnish with parsley, then serve over egg noodles.

Notes

*Nutrition label does not include egg noodles.
To Store: Allow the stroganoff to cool completely before transferring it to an airtight container to store in the fridge or freezer for up to 3-4 days or up to 3 months in the freezer (without noodles)
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.
Tip: Use sour cream instead of Greek yogurt.

Nutrition

Calories: 264kcal | Carbohydrates: 13g | Protein: 25g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 925mg | Potassium: 1107mg | Fiber: 1g | Sugar: 4g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg

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