Beef Stroganoff is total comfort food. The garlicky, savory cream sauce surrounds the beef and mushrooms, seasoned just right, served on a bed of noodles, mashed potatoes or rice.
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I love beef stroganoff. Actually, anything with a sour cream sauce is tops in my book. But there's just something about the combination of the beef, sour cream and seasonings in beef stroganoff that makes a symphony for the tastebuds.
Beef Stroganoff is total comfort food. The garlicky, savory cream sauce surrounds the beef and mushrooms, seasoned just right, served on a bed of noodles, mashed potatoes or rice. It will certainly bring back memories!
It reminds me of my younger days when a box of Hamburger Helper Beef Stroganoff served as a yummy, inexpensive meal for my roomie and me, right out of high school, and we really loved it. Recreating those savory flavors was behind my experimentation with this dish for beef stroganoff.
Is Beef Stroganoff easy to make?
Absolutely! It's easier to make than it seems. This dish can be ready in 45 minutes.
Some Stroganoff tips
If you choose to make this dish with ground beef, choose 75-80% lean - nothing higher, because the 75-80% range has better flavor than the leaner blends.
If you wish to make it with a steak cut, opt for a tender, lean cut. Flank steak is budget friendly, but you can even spend more and opt for New York Strip, Ribeye and T-Bone cuts. Trim off excess fat.
My other "secret" to getting the sauce even more flavorful is to add some Better than Bouillon Mushroom Base and Better than Bouillon Beef Base - I don't add any other salt, except for what's already in the mustard and the stock.
Beef Stroganoff Ingredients:
Ground beef 75-80% lean OR tender, lean steak cuts like Flank (budget friendly), New York Strip, Ribeye and T-Bone.
Mushrooms and white onion - The more flavorful the mushroom, the better. Cremini, porcini and baby portabella are excellent choices. Button mushrooms work in this recipe, too.
Noodles are my go-to for serving with beef stroganoff, but a bed of mashed potatoes or rice are wonderful options, too.
How to make Beef Stroganoff
- Start heating up the water for the noodles in a large pot.
- Sauté the sliced steak or brown the ground beef with the two types of pepper. The steak should be sautéed in a single layer until browned. You might need to do this in two stages. If using ground beef, crumble the beef into small-ish bite-size pieces and cook until browned.
- Add the mushrooms, onion and garlic. Sauté until browned. Add the wine to deglaze the pan and bring up the brown bits from the bottom and sides of the pan.
- Add the noodles to your water, which should be boiling nicely by now.
- Make the sauce by adding the butter to the pan and cook until melted. Now add the flour and mix it into the butter well, stirring frequently, about two minutes tops. Add the stock, bouillon bases and mustard. Simmer everything for about 15 minutes.
- Finish the Beef Stroganoff by returning the beef to the pan and add the sour cream. Simmer until the beef is heated through. Test for salt and pepper, and add to your liking.
- Add some chopped parsley for garnish for a bit of color and flavor if you like, and serve.
More Beef recipes to try...
We've got the beef! Try this recipes!
- Slow Cooker Pot Roast and Gravy - a slow cooker dump recipe - no prep needed!
- Salisbury Steak with Mushroom Gravy - the classic comfort food
- Rich and Creamy Beef Stroganoff - another winner over its frozen version
Rich and Creamy Ground Beef Stroganoff
- 1 pound ground beef 75-80% lean OR steak sliced to bite-size pieces
- 1 teaspoon freshly-cracked black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 large clove garlic minced
- 1 medium onion diced
- 2 cups sliced mushrooms (¼-⅓" slices) button are okay, but crimini or porcini will give better flavor
- 2 tablespoons butter
- 1 large clove garlic minced
- 2 tablespoons flour
- 1 splash dry red wine
- 2 cups beef stock
- 1 tablespoon Dijon or yellow mustard
- ¼ teaspoon Better than Bouillon Mushroom Base
- ¼ teaspoon Better than Bouillon Beef Base
- ¾ cup sour cream
- In a large saucepan or skillet over medium-low heat, brown the ground beef until almost completely cooked, crumbling into bite-sized pieces.
- Add the two types of pepper and garlic, stir them in and finish cooking the beef.
- Add the onion and mushrooms and saute for about 6-8 minutes, turning fairly frequently.
- Clear a little space in the pan by pushing the beef and veggies to the side. Add the butter and cook until melted. Add the flour and mix in well, then cook for another 2 minutes, stirring frequently.
- Now add the beef stock, mustard, bouillons and wine, stirring well. Simmer for about 15 minutes to let the flavors incorporate.
- Add the sour cream and stir well. Test the sauce and add salt and pepper to taste, if needed. Remove from the heat, cover, and let it stand for about 5 minutes.
- Serve over cooked egg noodles, rotini pasta or even mashed potatoes, garnished with chopped parsley.