Super Easy Beef Stroganoff Recipe

Super Easy Beef Stroganoff Recipe 

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).

Sauté the onion in butter, then add the mushrooms and garlic.

Incorporate flour and the remaining sauce ingredients, cooking until the mixture thickens.

Return the beef to the skillet and cook until it is heated through, then mix in the sour cream.

Accompany with egg noodles, rice, or serve over mashed potatoes.

Sauté onions and butter in a pot with fond for beef stroganoff.

Sauté mushrooms and garlic in a pot for beef stroganoff.

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.

Super Easy Beef Stroganoff Recipe Video :

Best Beef Stroganoff Recipe

Best Beef Stroganoff Recipe 

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

Beef Chili – quick and immensely satisfying

Creamy Shrimp Pasta – of restaurant quality

  Beef Stroganoff Recipe Ingredients 

 * 1 (16 ounce) package egg noodles 

 * 2 tablespoons butter, softened 

 * 2 onions, finely chopped 

 * 2 cloves garlic, minced 

 * 1 (8 ounce) package fresh mushrooms, thinly sliced 

 * 1 pound beef loin steak, cut into thin strips 

 * 1 (14 ounce) can beef consomme 

 * 1/4 cup Burgundy wine (optional) 

 * 3 tablespoons lemon juice 

 * 2 tablespoons all-purpose flour 

 * 2 tablespoons cold water, or as needed 

 * 1 (8 ounce) container sour cream 

  Beef Stroganoff Recipe Instructions 

 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 !!!

  easy-ground-beef-stroganoff-recipe.

Best Beef Stroganoff Recipe Video :

Easy Ground Beef Stroganoff

Easy Ground Beef Stroganoff

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.

Add flour, mix thoroughly to combine all ingredients, and sauté for another minute.

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:

* 2 teaspoons olive oil
* 2 teaspoons butter
* 1 large onion, chopped
* 8 ounces sliced mushrooms
* 1 pound lean ground beef
* 1 tablespoon all-purpose flour
* 1/3 cup liquid (beef broth, water, etc.)
* 1/2 teaspoon salt
* 2 tablespoons ketchup
* 1 cup (8 ounces) sour cream

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

Meatballs Stroganoff

Meatballs Stroganoff Recipe

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.