My Husband’s Favorite Beef Stroganoff
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When it comes to classic comfort food, Beef Stroganoff is definitely a classic! This is one of my husband’s favorite recipes and one he always requests when I ask what he wants for dinner!
What I love most about this recipe is that it’s simple enough for a weeknight but hearty and satisfying enough to feel special. We love our served with egg noodles mixed right in, but you can also serve it over mashed potatoes, with rice, flaky buttermilk biscuits, or however your family loves it most.
If you’re looking for more easy dinner recipes, be sure to also check out my Actually Good Homemade Vegetable Soup, Spicy Vodka Pasta with Chicken, Beef and Vegetable Stir Fry, Cheesy Chicken Risotto with Broccoli, or Skillet Lasagna Recipe with Rotini.
Table Talk with Tawnie
Beef Stroganoff is a classic recipe I grew up eating that I knew I could put my own spin on. The first time I served it, my husband went back for seconds, and then asked if there were leftovers for lunch the next day. Now it’s one of those dependable, cozy dinners I make when I want something comforting that I know everyone at the table will love.
- Stew meat (or chuck roast): Pre-cut stew meat works great for convenience, or you can use a boneless chuck roast cut into bite-size cubes. If you prefer a more traditional stroganoff texture, thinly slice the chuck roast against the grain and slice into strips instead of cubes.
- Yellow onion and garlic: Help to build the base of the sauce, adding depth, savory flavor, and that classic comfort-food richness.
- Beef stock: Adds a rich, hearty flavor to the sauce. You can also substitute for chicken stock if needed.
- Egg noodles: I like using the medium size, as opposed to wide or extra wide, because they can cradle more of the yummy sauce.
- Sour cream: Full-fat sour cream is key for the best flavor and creamiest texture. It adds that signature tangy richness that makes stroganoff so comforting.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Prep the beef
Start by patting the chopped beef dry with paper towels. Then add the seasonings and toss to coat. Sear the beef pieces on each side and set aside on a plate.
Saute & add stock
Reduce the heat and add the butter. Once melted, add the onions and garlic. Then add the Worcestershire sauce, Dijon mustard, and tomato paste, stirring to combine. Finally, stir in the beef stock and scrape up any of the browned bits on the bottom of the pan.
Cook beef & pasta
Add the browned beef back into the pot and cook on low for 2 hours. Right before the beef is done, go ahead and cook your egg noodles.
Add sour cream sauce
Whisk together the ingredients for the sour cream sauce. Add sauce to beef and stir to combine. Let it cook for a few minutes to allow the sauce to thicken (just make sure it doesn’t come to a boil!).
Finish & serve!
Add the cooked noodles and stir to combine. Finish with parsley for a pop of color, and enjoy!
Expert Tips
- Choose the right cut of beef: Chuck roast or stew meat becomes tender and flavorful when simmered low and slow. If you want a quicker-cooking option, use sirloin or flank steak sliced thin against the grain and reduce the cook time.
- Brown the beef in batches: Make sure to not overcrowd the pan when searing the beef. This ensures the beef sears instead of steams.
- Deglaze the pan: After browning the beef, scrape up the browned bits on the bottom of the pan with beef stock. Those bits are pure flavor and make the sauce even better.
- Don’t overcook the pasta: I like to cook my egg noodles al dente that way they don’t overcook when I add them back into the pan with the beef and sour cream sauce.
- Temper the sour cream: Adding the hot liquid helps to temper the sour cream so it doesn’t clump in the pot! Be sure not to skip this step!
- Let it rest before serving: Allowing the stroganoff to sit for a few minutes helps the sauce thicken and flavors meld together.
Variations / Substitutions
- Protein swap: Feel free to swap the stew meat for ground beef (a great budget-friendly option), ground turkey, chicken, or mushrooms for a hearty vegetarian version.
- Sour cream: You can substitute the sour cream for Greek yogurt (lightened up version) or cream cheese (less tangy version).
- Gluten-free: Use gluten-free egg noodles or skip the noodles and feel free to serve this stroganoff over mashed potatoes or rice!
Storage / Freezing
- Storage: Store this beef stroganoff in an airtight container in the fridge for up to 5 days. If you want, you can store the egg noodles and beef mixture separately so the noodles don’t soak up too much of the sauce (or just add a little broth when reheating to loosen it up again).
- Freezing: You can also freeze it for up to 3 months. The sauce may separate slightly when reheated. Just make sure to stir well and reheat on low to help bring it back together.
- Reheat: I like to reheat leftovers on the stove and add a little broth or milk to make it creamy again.
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Beef Stroganoff
Ingredients
- 2 lbs. stew meat or a boneless chuck roast (cut into cubes or you can thinly slice against the grain into strips if you prefer over cubes)
- 1½ tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. pepper
- 1-2 Tbsp olive oil
- 1-2 Tbsp. unsalted butter
- ½ yellow onion (finely diced)
- 3 garlic cloves (minced)
- 1½ Tbsp Worcestershire
- 1½ Tbsp. Dijon mustard
- 1 Tbsp. tomato paste
- 2 cups beef stock
- 8-12 oz. medium egg noodles (cooked (I like using the medium size, as opposed to wide or extra wide, because they can cradle more of the yummy sauce).)
Sauce:
- 2 cups full-fat sour cream
- 3 Tbsp. cornstarch or flour
- Fresh parsley (to finish)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Pat the meat dry: Using paper towels, pat the beef dry with paper towels. If using stew meat and any pieces of meat are very large, cut them into smaller 1-inch cubes. If using a whole chuck, be sure to trim off any pieces of excess fat before cutting into cubes or slicing.2 lbs. stew meat or a boneless chuck roast
- Season: Add the seasonings to the meat and stir to coat all pieces of meat.1½ tsp. kosher salt, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4 tsp. pepper
- Sear: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Working in batches, sear the meat until browned on each side, usually a couple of minutes per side. Do not over-crowd the pan. Add more olive oil as necessary. Set the meat aside on a plate.1-2 Tbsp olive oil
- Sauté: Reduce the heat to medium-low and add the butter. Once melted, add the onions and cook for about 2-4 minutes. Add a pinch of salt, along with the garlic and cook for 30 seconds. Start Timer1-2 Tbsp. unsalted butter, ½ yellow onion, 3 garlic cloves
- Build flavor: Add the Worcestershire sauce, Dijon mustard, and tomato paste. Stir to combine.1½ Tbsp Worcestershire, 1½ Tbsp. Dijon mustard, 1 Tbsp. tomato paste
- Add stock: Stir in the beef stock, being sure to scrape all the browned bits on the bottom of the pan.2 cups beef stock
- Toss beef back in: Add the browned beef back into the pot, being sure to add in all the liquid at the bottom of the plate too, and bring to a gentle simmer.
- Cook: Cover with a lid, and allow to simmer on low for 2 hours. You can give it a stir once or twice while it cooks to check in on it, making sure nothing is sticking to the bottom. Start Timer
- Cook pasta: Once the beef is almost done, boil a large pot of salted water and cook pasta according to package directions, usually 5-7 minutes for medium egg noodles. Start Timer8-12 oz. medium egg noodles
- Make sour cream sauce: Once the beef is tender, in a bowl, whisk together the sour cream, 1/4 cup of the hot liquid from the beef, and cornstarch/flour to thicken. Whisk well. (The hot liquid helps to temper the sour cream so it doesn’t clump in the pot, so don’t skip this step).2 cups full-fat sour cream, 3 Tbsp. cornstarch or flour
- Add sauce to beef: Add sour cream mixture to the beef and stir to combine. Cook for a few minutes to allow the sauce to thicken but do not allow it to come to a boil.
- Add noodles: Add cooked egg noodles and stir it all to combine.
- Finish it up: Taste and adjust any seasonings as desired. Finish with parsley for a pop of color, and enjoy!Fresh parsley
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
