1 Cut beef across grain into about 1 1/2x1/2-inch strips.
2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3 Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4 Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles. Enjoy!
Add wine: A splash (¼ cup) of dry white wine or sherry adds depth.
Make it richer: Add 1–2 tbsp butter at the end.
Make it lighter: Use Greek yogurt instead of sour cream (added off-heat).
OTHER RECIPES
Beef Stroganoff Recipe Ingredients :
* 2 to 3 pounds round steak cut in 1/2 to 1-inch slices
* 1 package beefy onion soup mix (Lipton)
* 1 can golden mushroom soup
* 1 can tomato soup (I use the Healthy Request)
* 8 ounces or more fresh mushrooms, thickly sliced
* 8 ounces light sour cream
Beef Stroganoff Recipe Instructions :
First of all Combine steak slices, soup mix, and soups in the Crock Pot; stir. And then cover and cook on low for 8 to 10 hours. Next is to Add sour cream during the last 20 minutes. Serve over noodles tossed with butter and poppy seeds, if desired and the beef stroganoff recipe is ready to serves 6 to 8 persons. Nice ! Enjoy it !
Prepare the beef:
Season beef lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat.
Add beef and sear quickly until browned (about 2–3 minutes). Remove and set aside.
Build the sauce:
Sprinkle flour over the mushrooms and stir for 30 seconds.
Add beef broth, Worcestershire sauce, and Dijon mustard.
Simmer 3–4 minutes until slightly thickened.
Finish the stroganoff:
Return beef (with juices) to the pan.
Reduce heat to low and stir in sour cream.
Warm gently (do not boil) until smooth and creamy.
Season with more salt and pepper if needed.
Serve:
Spoon stroganoff over cooked egg noodles, rice, or mashed potatoes.
Garnish with parsley.
Don’t boil after adding sour cream—this prevents curdling.
OTHER RECIPES
Beef Stroganoff Recipe Ingredients
* 2 pounds beef chuck roast * 1/2 teaspoon salt * 1/2 teaspoon ground black pepper * 4 ounces butter * 4 green onions, sliced (white parts only) * 4 tablespoons all-purpose flour * 1 (10.5 ounce) can condensed beef broth * 1 teaspoon prepared mustard * 1 (6 ounce) can sliced mushrooms, drained * 1/3 cup sour cream * 1/3 cup white wine * salt to taste * ground black pepper to taste
Beef Stroganoff Recipe Instructions
1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. 2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. 3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. 4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
This recipe will not only give you the steps but also teach you the techniques and smart choices that make it possible to create a luxurious, fall-apart tender meal without breaking the bank.
### **The Ultimate Guide to Hearty Crockpot Budget Beef Stroganoff**
This is the dish that transforms a tough, inexpensive cut of meat into a rich, decadent, and deeply satisfying meal. Using the magic of the slow cooker, we can turn a humble chuck roast into the tender, flavorful centerpiece of a classic Beef Stroganoff. This guide is designed for anyone who wants the comfort of a homemade meal without the fuss or the high cost. We'll focus on smart techniques that build maximum flavor, ensuring your budget-friendly Stroganoff tastes like a million bucks.
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### **The Anatomy of a Perfect Slow Cooker Stroganoff: Why This Recipe Works**
Before we get to the ingredients, let's understand the three pillars that make this slow cooker adaptation so successful and budget-friendly.
1. **The Budget-Friendly Beef Cut:** The star of our budget show is the **chuck roast**. While a tough cut with lots of connective tissue, it is also incredibly flavorful and inexpensive. The long, low, moist heat of the slow cooker is the perfect environment to break down all that tough collagen into gelatin, resulting in meat that is unbelievably tender, juicy, and rich.
3. **The Creamy Finish at the End:** Sour cream and slow cookers can be tricky. High heat can cause the dairy to curdle and separate. The secret is to introduce the sour cream at the very end, off the heat, and to temper it first. This ensures it incorporates smoothly, creating the signature velvety, tangy sauce without any grainy texture.
---
### **Ingredients**
* **For the Budget Beef:**
* 2 lbs (about 900g) **beef chuck roast**, trimmed of large pieces of fat and cut into 1.5-inch cubes.
* ¼ cup all-purpose flour
* 1 tsp salt
* ½ tsp black pepper
* 2 tbsp olive oil or other high-heat oil
* **For the Sauce Base:**
* 1 large yellow onion, chopped
* 8 oz (225g) **button mushrooms**, cleaned and sliced (budget-friendly choice)
* 3-4 cloves garlic, minced
* 1 tsp paprika (sweet or smoked)
* 1 tsp beef bouillon paste (like Better Than Bouillon) or 2 beef bouillon cubes
* 1 cup (240ml) **full-fat sour cream**, at room temperature. **Using full-fat is crucial** to prevent curdling.
* 2 tbsp fresh parsley, chopped (for garnish)
---
### **Step-by-Step Instructions for Perfection**
1. **Prep and Sear the Beef (The Most Important Flavor Step):**
* Pat the beef cubes completely dry with paper towels. In a medium bowl, toss the beef with the flour, salt, and pepper until evenly coated.
* Heat the olive oil in a large skillet over medium-high heat. Working in two batches to avoid overcrowding the pan, sear the beef cubes on all sides until they are deeply browned. This should take about 3-4 minutes per batch. Do not cook them through.
* Use a slotted spoon to transfer the seared beef to the bowl of your slow cooker. Don't wipe out the skillet!
* Reduce the heat under the skillet to medium. Add the chopped onion and sliced mushrooms. Cook, stirring occasionally, until they have softened and the mushrooms have released their liquid and started to brown, about 8-10 minutes.
* Add the minced garlic and paprika and cook for one more minute until fragrant.
3. **Deglaze and Assemble:**
* Pour about ½ cup of the beef broth into the skillet and bring to a simmer, using a wooden spoon to scrape up all the delicious browned bits (the "fond") from the bottom of the pan. This is liquid gold!
* Pour the mushroom-onion mixture and the deglazing liquid from the skillet over the beef in the slow cooker.
* Stir in the remaining beef broth, the beef bouillon paste, and the Worcestershire sauce.
4. **The Slow Cook:**
* Cover the slow cooker and cook on **LOW for 6-8 hours** or on **HIGH for 4-5 hours**. The beef is done when it is so tender it can be easily shredded with a fork.
5. **The Grand Finale: The Creamy Finish (Do Not Skip This Technique):**
* About 15 minutes before serving, turn the slow cooker off or to the "Keep Warm" setting.
* **Temper the Sour Cream:** Place the room-temperature sour cream in a medium bowl. Slowly whisk in about a cup of the hot liquid from the slow cooker, one ladleful at a time, until the sour cream mixture is warm and smooth. This gently raises its temperature and prevents it from curdling.
* Pour the tempered sour cream mixture back into the slow cooker. Gently stir it into the stroganoff until everything is well combined. Stir in the Dijon mustard. **Do not turn the slow cooker back on high.** The residual heat is enough to warm the sauce through.
6. **Serve Immediately:** Gently stir in the fresh parsley. Serve the Stroganoff hot over a bed of egg noodles, mashed potatoes, or rice.
---
### **Mastering Your Budget Stroganoff: Tips, Variations & Serving Ideas**
* **The "Too Busy to Sear" Version:** If you are truly pressed for time, you can skip the searing step. Simply toss the floured beef with the onions and mushrooms directly in the slow cooker. **It will still be tasty**, but you will miss the deep, savory, caramelized notes that searing provides.
* **How to Thicken the Sauce:** If you find your sauce is too thin for your liking at the end of cooking, create a "slurry." In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the slow cooker, turn the heat to HIGH, and cook for 15-20 minutes, or until the sauce has thickened.
* **Freezer Meal Instructions:** This is a perfect freezer meal! In a large freezer bag, combine the uncooked, floured beef, chopped onion, sliced mushrooms, garlic, paprika, bouillon, and Worcestershire sauce. Squeeze out the air, seal, and freeze for up to 3 months. To cook, thaw overnight in the refrigerator, dump the contents into the slow cooker, add the beef broth, and cook as directed.
* **Serving Suggestions:** While egg noodles are classic, this Stroganoff is also fantastic over creamy mashed potatoes, which are perfect for soaking up the sauce, or over fluffy white rice. A simple side of steamed green beans or a crisp green salad with a vinaigrette provides a fresh, acidic contrast to the rich dish.
Enjoy your incredibly hearty, flavorful, and budget-friendly Beef Stroganoff
Of course! Let's create a comprehensive, in-depth guide to this timeless classic. This recipe will not only give you the steps but also teach you the history, the techniques, and the little secrets that elevate Beef Stroganoff from a simple weeknight meal to a truly luxurious and memorable dinner.
### **The Ultimate Guide to Classic Beef Stroganoff**
This is the dish that defines comfort with a touch of class. Originating in 19th-century Russia, Beef Stroganoff is a symphony of textures and flavors: tender strips of beef, earthy mushrooms, and a rich, velvety sauce that is both savory and tangy. While many modern shortcuts exist, this guide will walk you through the traditional, from-scratch method that results in a sauce of unparalleled depth and a dish worthy of its storied history. Forget the canned soup versions—this is the real deal.
---
### **The Anatomy of a Perfect Stroganoff: Why This Recipe Works**
Before we get to the ingredients, let's understand the three pillars that make this dish so legendary.
1. **The Perfect Beef:** The star of the show. The key is using a tender cut of beef and cooking it quickly over high heat to develop a deep, brown crust (the Maillard reaction). The beef is seared in batches, removed from the pan, and then only returned at the very end to gently warm through in the sauce, ensuring it stays perfectly tender and never becomes tough.
3. **The Creamy, Tangy Finish:** This is what makes a Stroganoff a *Stroganoff*. The final sauce is not just thickened broth; it's enriched with sour cream and Dijon mustard. The sour cream provides a signature tang and luxurious texture, while the mustard adds a sharp counterpoint that cuts through the richness of the beef and cream. The most critical technique here is tempering the sour cream to prevent it from curdling.
---
### **Ingredients**
* **For the Beef:**
* 1.5 lbs (about 700g) **beef sirloin**, trimmed of fat and silver skin. Sirloin is the classic choice for its balance of flavor and tenderness. (Substitutions: Beef tenderloin for a more luxurious version, or top sirloin cap).
* Salt and freshly ground black pepper
* 2 tbsp all-purpose flour (for dredging the beef)
* 3 tbsp unsalted butter, divided
* 2 tbsp olive oil or other high-heat oil
* **For the Sauce Base:**
* 1 large yellow onion, thinly sliced
* 8 oz (225g) **cremini mushrooms**, cleaned and sliced. (Cremini have a deeper, earthier flavor than white button mushrooms).
* 2-3 cloves garlic, minced
* ¼ cup **brandy or Cognac** (this is traditional and highly recommended for depth; substitute with dry sherry or more beef broth if you prefer).
* Place the beef in the freezer for 15-20 minutes. This will firm it up, making it much easier to slice thinly.
* Slice the beef against the grain into strips about ¼-inch thick and 2-3 inches long.
* Pat the beef strips completely dry with paper towels. Season them generously with salt and pepper. Toss with the 2 tbsp of flour, shaking off any excess. This light coating will help create a beautiful crust.
2. **Sear the Beef:**
* In a large skillet or Dutch oven, heat 1 tbsp of butter and 1 tbsp of olive oil over medium-high heat until the butter is foaming.
* Working in **two or three batches** to avoid overcrowding the pan, sear the beef strips for about 1-2 minutes per side, until they are deeply browned but not cooked through.
* Use a slotted spoon to transfer the seared beef to a separate plate. Don't wipe out the pan!
3. **Build the Flavor Base:**
* Reduce the heat to medium. Add the remaining 2 tbsp of butter to the skillet. Once melted, add the sliced onions and cook for 4-5 minutes until they begin to soften.
* Add the sliced mushrooms and continue to cook, stirring occasionally, for another 8-10 minutes. You want the mushrooms to release their liquid and then start to brown deeply. This browning is where the flavor develops. Don't rush this step.
* Add the minced garlic and cook for one more minute until fragrant.
4. **Create the Sauce:**
* Sprinkle the 2 tbsp of flour over the mushroom and onion mixture. Cook, stirring constantly, for 1-2 minutes. This cooks out the raw flour taste and forms the "rust" that will thicken our sauce.
* **Carefully** pour in the brandy. It may flame up, so be cautious. Once the flame subsides (or if it doesn't flame), use a wooden spoon to scrape up all the delicious browned bits (the "fond") from the bottom of the pan. Let the brandy reduce by about half.
* Slowly pour in the beef broth while whisking continuously to create a smooth, lump-free sauce. Bring the sauce to a simmer and let it cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon. Stir in the Worcestershire sauce and Dijon mustard.
5. **The Grand Finale: Combine and Finish:**
* **Temper the Sour Cream:** This is a crucial step to prevent curdling. Place the room-temperature sour cream in a small bowl. Slowly whisk in about a cup of the hot sauce from the skillet, one ladleful at a time, until the sour cream mixture is warm.
* Pour the tempered sour cream mixture back into the skillet with the rest of the sauce. Stir gently to combine. **Do not let the sauce boil** from this point forward.
* Return the seared beef (and any accumulated juices) to the skillet. Gently stir to coat the beef in the creamy sauce and heat through for 1-2 minutes. Taste and adjust seasoning with more salt and pepper if needed.
6. **Serve Immediately:** Remove the skillet from the heat. Stir in the fresh dill or parsley. Serve the Stroganoff immediately over a bed of hot egg noodles, mashed potatoes, or rice.
---
### **Mastering Your Stroganoff: Tips, Variations & Serving Ideas**
* **The Noodle is Essential:** Classic Stroganoff is served over wide egg noodles. Their mild flavor and soft texture are the perfect vehicle for the rich sauce.
* **Make-Ahead Instructions:** You can prepare the recipe through step 4 (making the sauce base) up to a day in advance. Let it cool, store it in the refrigerator, and then reheat it gently on the stovetop before proceeding with the final steps.
* **Ground Beef Version:** For a quicker, more budget-friendly weeknight meal, you can use 1 lb of ground beef. Brown it with the onions and mushrooms in step 3, then proceed with the recipe. The texture will be different, but the flavor is still great.
* **Mushroom Variations:** Feel free to use a mix of mushrooms, like shiitake or portobello, for a more complex, meaty flavor.
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat; microwaving can sometimes cause the cream sauce to separate.
Enjoy your truly magnificent, homemade Beef Stroganoff
This is a simplified version of beef stroganoff that my family absolutely adores!
Strips of beef are enveloped in a rich, savory sauce accompanied by onions and mushrooms. This stroganoff recipe can be served over egg noodles or mashed potatoes.
Beef Stroganoff is the quintessential comfort food because…
My technique guarantees that the beef remains incredibly tender while infusing it with abundant flavor.
Mushrooms and onions not only enhance the taste but also extend the meal further!
The use of simple ingredients, harmonious flavors, and quick preparation elevates this recipe above others.
This dish is both comforting and delectable!
Beef Stroganoff Ingredients
Beef: This recipe quickly sears the beef to maintain its juiciness and tenderness. Ribeye offers excellent fat content and flavor, while sirloin is a more economical option that is still tender. Leftover steak or beef tenderloin can also be utilized.
Onions/Mushrooms: Onions and mushrooms contribute a deep, rustic flavor. My preferred choice is cremini mushrooms, but any variety will suffice—consider using portobello or button mushrooms.
Broth: Beef broth or stock is recommended for this recipe. If opting for low-sodium, you may need to incorporate additional salt.
Sour Cream: Sour cream is traditional and transforms the gravy into a creamy mushroom sauce. It can be substituted with full-fat Greek yogurt to increase protein content and lower calories.
How to Prepare Beef Stroganoff
This traditional beef stroganoff recipe fulfills even the largest appetites!
Begin by searing the beef in seasoned flour and then transferring it to a plate (recipe details below).
Place steak atop the beef stroganoff sauce in a pot.
Optimal Tips for Tender Beef Stroganoff
Brown the beef in small batches; adding too much to the skillet will cause it to steam rather than brown.
The beef is steak, so it may retain a slight pinkness inside.
To enhance flavor, ‘deglaze’ the skillet in Step 6 by scraping up the delicious bits and incorporating them into the sauce. A splash of dry white wine can be added if desired!
To thicken the sauce, create a slurry by mixing equal parts cornstarch and water. Gradually pour this mixture while stirring the sauce in Step 6.
How to Preserve Beef Stroganoff
Store any leftover beef stroganoff separately from the noodles in an airtight container for a maximum of 4 days. Portions without noodles can be frozen for up to a month and thawed in the refrigerator.
Reheat on the stove or in the microwave, adding a splash of milk if necessary.
Additional Stroganoff Favorites
Plates of Chicken Stroganoff accompanied by a fork.
Chicken Stroganoff.
Crockpot beef stroganoff in a Crock-Pot garnished with parsley on top.
Crock Pot Beef Stroganoff.
Beef Stroganoff Soup being served.
Beef Stroganoff Soup.
Notes
For the most flavorful outcome, select striploin or ribeye. Any steak variety will suffice.
Brown the beef in small batches for optimal browning. Avoid cooking it completely; it’s steak and can remain slightly pink inside.
To achieve a thicker sauce, prepare a slurry with equal parts cornstarch and water (begin with 1 ½ tablespoons of each). Whisk it into the boiling sauce gradually until the desired thickness is achieved.
Avoid boiling the sour cream to prevent curdling.
Leftovers can be stored in the refrigerator for up to 4 days or in the freezer for 4 months.
Ground Beef Stroganoff served on a plate with a fork.
Ground Beef Stroganoff (Hamburger)
Beef Stroganoff Recipe Ingredients
* 1 London Broil steak, about 1 1/2 to 2 pounds, thinly sliced
* 1 can cream of mushroom soup, low-fat or Healthy Request
* 1/2 cup chopped onions, optional
* 8 ounces sliced mushrooms, optional
* 1 tablespoon Gravy Master, Kitchen Bouquet or other browning sauce
* 1/2 cup light sour cream
Beef Stroganoff Recipe Instructions
Combine steak, soup, onions, mushrooms and browning sauce in crockery. Cover and cook on low for 7 to 9 hours. Add sour cream 20 minutes before serving time. Serve over noodles or rice.
Beef stroganoff recipe serves 4 to 6. Cool.
Classic Beef Stroganoff features tender strips of beef and mushrooms enveloped in a rich, creamy Stroganoff sauce, served atop noodles. Do not let the name intimidate you, as this is a straightforward, one-pan recipe that can be prepared in just 30 minutes!
Classic Beef Stroganoff Recipe
There are two essential elements to successfully preparing beef stroganoff:
The Beef – It is crucial to sear the beef quickly over high heat to prevent it from steaming, and to select high-quality beef to avoid a chewy texture (see recommendations below).
Achieving the Right Sauce – The proper ratios of sauce ingredients are vital for a well-balanced sauce that enhances the flavor of the beef. I recommend preparing the sauce as specified before making any modifications.
What are the Best Cuts of Beef for Stroganoff?
This recipe requires a quick sear (approximately one minute per side), making a high-quality, tender steak essential for optimal results. A low-quality steak will result in a chewy and tough dish. My vintage Russian Cookbook (circa 1990) suggests filet mignon, but the following more affordable cuts also yield excellent results:
Top Sirloin (ensure it is labeled “TOP sirloin”)
Boneless Ribeye steak
Beef Tenderloin
Filet Mignon tips
If you seek a more economical option, some have reported success using ground chuck beef.
What is Stroganoff Sauce Made of?
While this recipe calls for a high-quality steak, stroganoff sauce is composed of simple ingredients that create a rich and unforgettable flavor. The original sauce has evolved as it has been adapted globally. Some variations include wine (as seen in my slow cooker stroganoff) and various seasonings, but the foundation of a good stroganoff sauce remains straightforward:
Aromatics – Onion and garlic contribute depth of flavor.
Mushrooms – These are optional, but they provide an excellent earthy flavor and enhance the volume of the stroganoff.
Broth – I prefer beef broth, although chicken broth can be used in a pinch.
Whipping Cream – Heavy whipping cream is recommended for a creamy base.
Sour Cream – Regular full-fat sour cream is ideal, adding a slight tang.
Mustard – I favor grey poupon for added complexity.
Worcestershire Sauce – This is included for a touch of sweetness.
How to Serve Beef Stroganoff
Beef stroganoff is rich in flavor due to its creamy mushroom sauce, making it ideal to pair with simple grains or starches that will not overshadow the sauce, such as:
Egg noodles, lightly buttered (our favorite!)
Homemade Pasta – delightful over freshly cooked noodles
Creamy mashed potatoes
Steamy white rice
Buckwheat Kasha
Homemade Gnocchi
Beef stroganoff served with a spoon and garnished with chives
Who Invented Beef Stroganoff?
Beef Stroganoff originated in Russia during the early 1800s. Count Stroganoff was a prominent figure in the court of Alexander III. The dish was created by Count Stroganoff’s chef, who was likely of French descent, and was named in honor of Stroganoff.
I came across a portrait of Count Pavel Stroganoff (a handsome gentleman!), but I wish I could also locate the chef. The earliest known recipe for this dish was published in a Russian cookbook that first appeared in 1871.
Beef and mushrooms in a creamy stroganoff sauce, garnished with green onion
More Easy Dinner Recipes to Try
Beef and Broccoli Stir Fry – simple, one-pan meal
Beef Burritos – a make-ahead family favorite
Chicken Fricassee – a classic French dish
Lasagna – hearty, saucy, cheesy, and delicious
Chicken Pesto Pasta – served in a pesto cream sauce
1. Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
2. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
3. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles...enjoy the Best Beef Stroganoff Recipe !!!
Ground Beef Stroganoff offers a delightful twist on a traditional recipe. In less than 30 minutes, you can prepare a rich and creamy mushroom sauce that is FILLED with flavorful ground beef. Delicious!
During the colder months, nothing is more comforting than a substantial meal featuring beef in a creamy sauce. We enjoy Classic Beef Stroganoff, and this ground beef variation is even simpler to make.
I appreciate uncomplicated dishes that do not require an excessive number of ingredients. However, I also believe in not compromising on taste! My Ground Beef Stroganoff exemplifies a meal that is both easy to prepare and delicious. I am thrilled to share it with you!
I enjoy cooking, but I am not fond of cleaning up large messes. Consequently, I am a strong advocate for one-pot meals. Additionally, it is quite simple to double or triple the recipe since it is all prepared in a single pot. Meal-preppers, rejoice!
Best Ground Beef for Stroganoff
As the foundation of your sauce is cream, it is advisable to use leaner ground beef to avoid excess fat. I suggest opting for 90% lean beef. If necessary, you may use ground beef with a higher fat content, but be aware that it will release more fat during cooking.
Tip: If your ground beef has a higher fat content, brown it first and drain the liquid fat that renders before mixing it with your sauce.
What is Stroganoff?
Beef Stroganoff has been a staple on many tables throughout the centuries. But who is responsible for this decadently creamy, beefy dish? The original Beef Stroganoff was created in Russia in the early 1800s by the personal chef of Count Stroganoff, a nobleman in the court of Alexander III at that time. The chef named his dish after the Count, and the rest is history.
How to Prepare Ground Beef Stroganoff
Brown your ground beef in a Dutch oven or a deep skillet using olive oil.
To the browned beef, incorporate chopped onions and minced garlic. Cook until they are lightly browned.
Introduce mushrooms to the skillet and continue cooking for an additional 5 minutes.
Pour in your broth and scrape any bits that are stuck to the bottom of the pan. Incorporate your heavy whipping cream, Worcestershire sauce, salt, and pepper, then bring the mixture to a simmer.
Remove from heat. While stirring continuously, gradually add in sour cream.
How to Serve Ground Beef Stroganoff
Ground Beef Stroganoff is as adaptable as the traditional version. It can be served with noodles, rice, buckwheat, or my personal favorite, mashed potatoes. You could even pour the meat sauce over some roasted potatoes.
If you prefer to avoid carbohydrates, serve your beef stroganoff over roasted vegetables. My roasted Brussels sprouts work perfectly.
For garnish, finely chop some fresh parsley or dill and sprinkle it on top. Herbs not only add a vibrant touch but also provide a delightful contrast to the rich beef flavor.
Storing Leftover Beef Stroganoff
To store your leftovers, refrigerate them in an airtight container for up to a week. You can reheat in a saucepan over medium heat or in the microwave.
To freeze stroganoff, use an airtight container or a freezer-safe bag. Allow it to thaw overnight before serving. Reheat in the microwave or in a saucepan over medium heat.
Cook’s Tip: If you serve your stroganoff with noodles, ensure that you store the pasta separately from the sauce. Noodles tend to absorb liquid and will soak up your sauce overnight!
More Highly Rated Beef Recipes
Beef Stew Recipe – simply melts in your mouth
Beef Chili Recipe – hearty and satisfying
Beef and Broccoli – prepared with the finest sauce ever!
Beef Lo Mein – a true classic & reheats wonderfully
Beef Gravy Recipe – simple make-ahead meal
Ground Beef Stroganoff offers a delightful twist on a traditional dish. In less than 30 minutes, you will create a rich and creamy mushroom sauce that is FILLED with flavorful ground beef. Pair it with pasta, rice, or grains. We enjoy serving it over egg noodles prepared as per the package directions.
A nice beef stroganoff recipe to try ! Beef Stroganoff Recipes Ingredients:
Beef Stroganoff Recipe INSTRUCTIONS Saute onion and mushrooms in oil and butter until onions are until tender. Remove and set aside. Brown ground beef in the same pan; drain off excess fat. Sprinkle flour over ground beef; stir to blend. Add liquid, onion, mushrooms, salt, and ketchup. Cook and stir until mixture is thickened; stir in sour cream and heat through. The beef stroganoff recipe is ready to serve over hot buttered noodles...wow..nice ! Enjoy it ! beef-stroganoff-casserole
In the heart of a Baltic winter, who wouldn’t desire to warm themselves from within with a robust beef stroganoff? You might wish to indulge like a Russian noble on every chilly evening, but perhaps your finances do not allow for such luxury! My economical homemade meatballs stroganoff will have you savoring them as frequently as it snows in Siberia.
Elevate creamy indulgence by pairing it with a classic side of Instant Pot Mashed Potatoes with Cream Cheese.
You may be curious as to why I would alter a time-honored classic? While Count Stroganoff himself may have dined on steak every night in his St. Petersburg Palace, not everyone can afford such extravagance. Hence, the meatball variation of the saucy stroganoff was created.
Not only is ground beef a more budget-friendly substitute for fillet steak, but it is also much more suitable for families with young children.
Firstly, my children have always had a fondness for meatballs, and secondly, steak can be difficult for small mouths to chew. Beef stroganoff made with ground beef may not appear as sophisticated as its aristocratic counterpart, but its straightforward charm will appeal to everyone.
The Origin of Stroganoff
In contrast to many Russian and Eastern European dishes, Stroganoff did not originate from modest beginnings.
The diplomat Aleksandr Grigorievich Stroganov was among numerous aristocrats who relished the idea of hosting an ‘open table’; a trendy form of mass social dining for the elite of the late 19th century.
His personal French chef specifically crafted the eponymous dish for these gatherings. It could be conveniently portioned to serve between 40 and 60 guests; featured meat to display affluence; sour cream to cater to local tastes; making it a favorite for dinner parties.
The first official recipe was published in a cookbook titled A Gift to Young Housewife, authored by Elena Molokhovets, in 1871. To this day, her recipe is regarded as the original.
Following the revolution of 1917, when the aristocrats were expelled from Russia by the Bolsheviks, the renowned Beef Stroganoff departed the country alongside them, eventually reaching China, Europe, and America.
It is thought that the practice of serving beef stroganoff over noodles is influenced by Chinese cuisine, as the dish is traditionally paired with potatoes in its country of origin.
Meatball recipe
The ideal meatball should be round, bite-sized, and juicy. My tried-and-true recipe guarantees just that. It requires an equal proportion of ground beef and ground pork.
I opted to incorporate pork due to its higher fat content, which contributes to the meatballs' delightful succulence. A splash of Worcestershire sauce, along with a dash of pepper and salt, will make you forget about pricey steak.
Stroganoff sauce
Having already modified the meat component, I will remain faithful to the Stroganoff sauce!
The primary ingredient is cream. Smetana, a thick and flavorful sour cream from Central and Eastern Europe, would have been utilized in the original recipe and can be found in supermarkets today.
However, there is no need to search extensively for it. Regular full-fat sour cream or crème fraîche serve as excellent alternatives.
The essential ingredients should harmonize and enhance one another, coming together in a decadently rich gravy for your meatballs to gently float in.
The sharp tartness of the cream is balanced by the mushrooms. The earthy flavor of the mushrooms is enhanced by the fruity brandy. The sweetness of the brandy is tempered by the strong flavor of wholegrain mustard seeds… all coming together in a culinary symphony that rivals Tchaikovsky.
As a side note, a hint of mustard was essential to the original recipe and was even featured in the title of its first written version.
I have a deep appreciation for this sauce, but I advocate for a lighter ratio of gravy to meatball. Perhaps this is due to my preference for beef stroganoff served over mashed potatoes, as I dislike having a watery soup on my plate. If you prefer yours served over noodles, you may want to adjust the proportions accordingly.
Recipe Tips and Notes
It may be tempting to use a single type of ground meat for your meatballs, but I strongly recommend a beef and pork mixture. This combination produces the juiciest outcome.
I firmly believe in the importance of browning the meat; do not skip this step! It only takes a few minutes but adds significant depth to the sauce. A medium-high heat is necessary for proper caramelization.
Browning the meatballs provides an opportunity to showcase your culinary skills; it feels professional, and you can add a touch of flair by shaking the pan with one hand! Shaking, rather than turning, helps maintain the shape of the meatballs.
Using brandy is preferable as it imparts a fruity and oaky richness to the sauce, which I favor. Whisky can also be used, offering a smoky and peaty flavor. Alternatively, if you have it on hand, dry sherry can be a substitute, providing a subtle nutty flavor.
A frequent mistake in cream-based sauces is opting for low-fat options. Whether you choose sour cream or crème fraîche, ensure you select full-fat versions to avoid your sauce from splitting.
Additionally, you should incorporate the dairy while the sauce is simmering. Adding it at too high a temperature will cause it to curdle.
Another point regarding cream; a traditional stroganoff sauce should be delightfully tangy. Any Russian who knows their craft will use sour cream, although that flavor may take some getting used to. I encourage you to try it, but if it’s not to your liking, you can substitute with heavy cream.
Storage and leftovers
If you are new to my blog, I will reiterate: cream-based dishes do not freeze well. The sauce tends to separate.
If you are unable to consume all your meatballs at once, ensure they are tightly covered and stored in the refrigerator for 2-3 days.
Reheat them on the stove over low heat until the meatballs are thoroughly heated, but take care not to let your sauce reach a boil!
Variations on Beef Stroganoff to Consider
Creamy Chicken Stroganoff with Mushrooms
Mushroom Stroganoff
Vegetarian Mushroom Stroganoff
Beef Stroganoff Recipes Ingredients:
* 1 pound ground chuck * 3 tablespoons fine dry bread crumbs * 2 tablespoons minced onion * 1 large egg, lightly beaten * 1/4 teaspoon salt * dash ground black pepper * 1 tablespoon vegetable oil or shortening * 1 jar or can (10 to 12 ounces) beef gravy * 1/4 cup sour cream * hot cooked and buttered noodles
Beef Stroganoff Recipes INSTRUCTIONS Gently mix together beef, bread crumbs, minced onion, egg, and seasonings. Shape into about 15 meatballs. In a large skillet, brown meatballs in oil; pour off excess fat. Stir in gravy; cook over low heat for about 15 minutes, or until meatballs are cooked through. Blend in sour cream; heat through. The Beef stroganoff recipe is ready to serve with hot cooked noodles...great taste ! Nice one ! beef-stroganoff-casserole.
