Craving a comforting and flavorful meal? Look no further than beef stroganoff! This collection of 10 beef stroganoff recipes offers a variety of ways to enjoy this classic dish. From traditional beef stroganoff with creamy mushroom sauce to easy beef stroganoff skillet meals, you’re sure to find a new favorite. Explore these delicious beef stroganoff recipes and discover the perfect beef stroganoff for your next dinner.
Quick & Easy Vegetarian Stroganoff
This recipe provides a simple and satisfying vegetarian twist on the classic Beef Stroganoff. Using ground beef substitute, it delivers a hearty, flavorful meal that’s ready in under 30 minutes.
Ingredients
- 1 onion, chopped
- 1 lb ground beef substitute (e.g., Beyond Beef, Impossible Burger)
- 5 oz package fresh spinach
- 15 oz bottle Garlic Alfredo sauce
- 1 lb pasta of your choice
- 1/2 tsp chili powder
- Olive oil
- Salt & pepper to taste
Instructions
- Cook the pasta according to package directions until it reaches your desired doneness. Be sure to reserve some of the pasta water.
- While the pasta is cooking, heat a deep skillet over medium-high heat. Add enough olive oil to coat the bottom of the skillet. Add the chopped onion and cook until softened and translucent, approximately 5 minutes.
- Add the ground beef substitute and chili powder to the skillet. Cook, breaking it up with a spoon, until browned, about 10 minutes.
- Once the ground beef substitute is cooked, add the fresh spinach to the skillet. Cook until the spinach wilts, about 5 minutes.
- Pour the Garlic Alfredo sauce into the skillet. Reduce the heat to medium-low and heat through, stirring occasionally, for about 5 minutes.
- Remove the sauce from the heat and add the cooked pasta. Stir well to combine. If the sauce seems too thick, add a little of the reserved pasta water at a time until you reach your desired consistency.
- Serve immediately. For an extra touch, top with grated parmesan cheese.
Tip: For a richer flavor, sauté some sliced mushrooms with the onions.
Cast Iron Beef Stroganoff with Fresh Fettucini
This recipe elevates the classic Beef Stroganoff by using a cast iron dutch oven to develop rich flavors and incorporating fresh, homemade fettucini. The result is a comforting and flavorful dish perfect for a special occasion or a weeknight treat.
Ingredients
- Beef: 8 ounces rib eye steak, partially frozen for easier slicing
- Mushrooms: 8 dried shiitake mushrooms
- Pasta: Fresh fettucini (enough for 8 servings)
- Sauce: 1 cup smetana or sour cream, 2 tablespoons Dijon mustard
- Aromatics: 3 shallots, 3 cloves elephant garlic
- Fat: 1 tablespoon unsalted butter, 1 tablespoon olive oil
- Seasoning: Ground green peppercorns, salt, fresh chopped green onion
Instructions
1. Prepare the Mushrooms and Aromatics: Soak the dried shiitake mushrooms in boiling salted water until softened. In a cast iron dutch oven, sauté diced shallots and crushed garlic in butter and olive oil until glazed.
2. Make the Stroganoff Sauce: Slice the softened mushrooms and add them to the dutch oven along with the mushroom water. Simmer for 10 minutes. In a separate saucepan, combine sour cream (or smetana) and Dijon mustard. Add the mushroom mixture to the sour cream mixture and stir to create the Stroganoff sauce.
3. Sear the Beef: In the same cast iron dutch oven, sear the thinly sliced rib eye steak in butter and olive oil for about 1 minute per side. Set aside to rest.
4. Cook the Fettucini: Prepare fresh fettucini dough (see notes for homemade pasta recipe). Boil the fettucini in salted water until al dente. Fresh pasta cooks quickly, so check for doneness after a few minutes. The fettucini should have a similar tenderness to the beef and mushrooms.
5. Assemble and Serve: Plate the cooked fettucini, drizzle generously with the Stroganoff sauce and mushrooms. Place the seared beef slices on top of the sauce and add an extra spoonful of sauce over the beef. Garnish with fresh chopped green onions and serve immediately.
Notes
For best results, use high-quality ingredients. Smetana adds an authentic tang to the sauce, but sour cream can be substituted. Partially freezing the rib eye makes it easier to slice thinly and evenly. Making fresh fettucini elevates the dish, but dried fettucini can be used if preferred. Adjust the seasoning to your liking.
Crispy Beef Stroganoff Burritos
These aren’t your typical Beef Stroganoff, but they are definitely delicious! This recipe transforms the classic comfort food into a crispy, handheld treat.
Ingredients:
- 1 lb sour cream
- 28 oz smoked Italian meatballs
- 1 tsp thyme
- 12 (10-inch) flour tortillas
- 8 oz shredded Colby Jack cheese
- 1 tsp fry seasoning
- 1 1/2 lbs potatoes, cut like French fries
- Salt, to taste
- Oil, for frying
Instructions:
-
Fry the Meatballs: Fry the meatballs in oil until cooked through. Remove them to a bowl. Add the sour cream and thyme, then stir to coat the meatballs.
-
Prepare the Fries: Cut the potatoes into French fries and fry them in the same oil used for the meatballs. Season the fries with fry seasoning and salt to taste.
-
Assemble the Burritos: Add the fried potatoes and shredded cheese to the bowl with the meatballs. Mix well. Place three meatballs and a portion of fries onto each tortilla. Fold the sides of the tortilla inwards, then roll from the bottom to create a burrito.
-
Fry the Burritos: Fry the burritos in the same oil, adding more if needed. Fry for about 20-25 seconds per side, starting with the folded flap down. This will create a crispy, golden-brown exterior.
-
Serve and Enjoy: Serve the burritos immediately while they are hot and crispy. Alternatively, you can freeze them for later enjoyment.
Vegan Jackfruit Stroganoff
This hearty and flavorful vegan stroganoff features tender jackfruit mimicking the texture of beef, combined with earthy mushrooms and a creamy, savory sauce. It’s a comforting and satisfying dish perfect for a weeknight dinner.
Ingredients
- 7 oz jackfruit pieces (about 2 cups)
- 12-16 oz egg-free wide ribbon noodles
- 6 1/2 oz can sliced mushrooms
- 1/3 medium yellow onion, chopped
- 1 medium green onion, chopped
- 1/2 cup chopped pickled banana peppers
- 2 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp paprika
- 1/4 cup flour
- 2 tbsp vegan butter or 1 tbsp oil
- 1 tsp Dijon or stone ground mustard
- 1 cup unflavored vegan milk
- 1 1/2 cups vegetable broth
Instructions
-
Prepare Ingredients: Preheat oven to 400°F (200°C). Cook noodles according to package directions until al dente. Drain and set aside. Boil jackfruit in water for 10 minutes, then drain and shred with a fork.
-
Combine Noodles and Liquids: In a medium casserole dish, combine cooked noodles, vegan milk, vegan butter (or oil), vegetable broth, and flour.
-
Add Vegetables: Mix in chopped yellow onion, green onion, peppers, and mushrooms.
-
Incorporate Jackfruit and Nutritional Yeast: Add the shredded jackfruit and nutritional yeast to the casserole dish. Combine well.
-
Season and Bake: Stir in salt, pepper, garlic salt, onion powder, parsley, paprika, and mustard. Cover the casserole dish with foil and bake for 45 minutes.
-
Cool and Serve: Remove from oven, let cool slightly, and serve. Enjoy!
Classic Beef Stroganoff Recipe
This recipe guides you through making a delicious and comforting Beef Stroganoff. It focuses on simple steps and readily available ingredients to help you create a satisfying meal.
Ingredients
- 4 lbs. Top sirloin steak
- 6 cups Water
- Seasoning salt and garlic powder
- 1 package Lawry’s Beef Stroganoff seasoning
- 16 oz. Sour cream
- Sliced mushrooms (optional)
- Extra wide egg noodles
Instructions
-
Prepare the Beef: Cut the steak into bite-sized pieces.
-
Brown and Season: Season the beef with salt and pepper to taste. Cook the steak until browned. Add the water and beef stroganoff seasoning mix.
-
Simmer and Thicken: Bring the mixture to a boil, then reduce heat to low and simmer for 1 to 1 ½ hours. Once the beef is tender, turn off the heat and stir in the sour cream. Turn the heat back on low and let the mixture heat through. Do not boil. If the sauce is too thin, you can thicken it with a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk into the sauce). Add sliced mushrooms at this stage if desired.
-
Cook the Noodles: Cook the egg noodles according to package directions.
-
Serve: Place a serving of cooked egg noodles on a plate and top with the beef stroganoff mixture.
Enjoy your homemade Beef Stroganoff!
Florence’s Classic Beef Stroganoff
This recipe guides you through making a comforting and flavorful beef stroganoff, perfect for a cozy meal. We’ll use a simple method to develop rich flavors and achieve tender beef.
Ingredients
For the Stroganoff:
- 2 (8 oz) steaks (strip steak or sirloin)
- 2 tbsp butter
- Bella mushrooms, chopped
- 2 sweet onions, thinly sliced
- 2 cans golden mushroom condensed soup (Campbell’s recommended)
- 1 packet beefy onion or mushroom onion dry soup mix
- 1 cup water
- 1/2 cup sour cream
- 2 pinches parsley
- Parmesan cheese
For Serving:
- 1-2 pounds egg noodles
Optional:
- 2 shots whiskey or bourbon
- Warm bread
Instructions
1. Sear the Steaks: Season the steaks generously. In a hot skillet with butter, sear the steaks for 2-3 minutes per side until browned. Remove from skillet and let rest. Once rested, cut into small strips.
2. Slow Cook the Stroganoff: In a large oven-safe pot or Dutch oven (cast iron recommended), combine the sliced steak, condensed soups, water, dry soup mix, mushrooms, onions, sour cream, whiskey (if using), and a pinch of pepper. Mix well, cover, and bake at 275°F (135°C) for 2 hours, stirring hourly. Add more water if needed to maintain desired consistency.
3. Thicken the Sauce: Increase oven temperature to 325°F (160°C) and bake for another 1-1.5 hours, stirring every 30 minutes. The gravy will thicken as it sits.
4. Prepare the Noodles and Serve: While the stroganoff is baking, cook egg noodles according to package directions. Drain and toss with a little olive oil if desired. Serve the stroganoff over the noodles, topped with Parmesan cheese and parsley. Enjoy with warm bread, if desired.
Creamy Beef Stroganoff with Pasta
This recipe guides you through creating a delicious and easy Beef Stroganoff with pasta. We’ll cover searing the beef to perfection, creating a rich and flavorful sauce, and combining everything with your favorite pasta for a satisfying meal.
Ingredients
- Your choice of pasta
- 250g steak fillet (boneless rib eye recommended)
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- 1 small onion, chopped
- 2 Shimeji mushrooms, thinly sliced or chopped
- Salt and pepper to taste
- 1 tsp paprika
- 4 tbsp white wine
- 10 tbsp cooking cream, sour cream, or Greek yogurt
- Parsley, chives, or spring onions (for garnish, optional)
Instructions
-
Cook the Pasta: Cook your chosen pasta until almost al dente. It will finish cooking in the sauce later. Save about 1 cup of pasta water in case the sauce needs thinning.
-
Prepare the Beef: Flatten the steak to about 3-4cm thick using your fist or a rolling pin. Slice it into 5mm strips, cutting longer strips in half. Discard any excess fat. Season the beef strips with salt and pepper.
-
Sear the Beef: Heat the oil and butter in a large skillet over high heat. Working in batches, quickly sear the beef strips for 30 seconds per side until browned. Remove the beef from the skillet and set aside. Don’t worry if it’s not cooked through, it will finish cooking later in the sauce.
-
Make the Sauce: Reduce the heat to medium-high. Add the chopped onions and paprika to the skillet and cook for 1 minute. Add the mushrooms and season with salt and pepper. Cook until golden. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Stir in the cream and bring to a simmer. Reduce the heat to medium-low and allow the sauce to thicken to the consistency of pouring cream. Add reserved pasta water if needed to thin the sauce. Adjust seasoning with salt and pepper to taste.
-
Combine and Finish: Add the cooked pasta and seared beef back to the skillet with the sauce. Stir everything together for 3-4 minutes to heat through. Remove from the stove and garnish with fresh parsley, chives, or spring onions, if desired.
Swedish Meatballs with Creamy Stroganoff Sauce
This recipe combines the savory comfort of Swedish meatballs with a rich and creamy stroganoff sauce. It’s a simple, yet satisfying dish perfect for a weeknight dinner or a special occasion.
Ingredients
For the Meatballs:
- 1 lb ground turkey or beef
- 1/2 cup bread crumbs
- 1 small yellow onion, finely chopped
- 1 egg, beaten
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- Salt and pepper to taste
- 2 tsp Worcestershire sauce
- 2 tbsp canola oil
For the Stroganoff Sauce:
- 1 tbsp butter
- 1 medium yellow onion, finely chopped
- 1 can cream of mushroom soup
- 1/3 cup sour cream
- 1/4 cup milk
- 1/4 tsp paprika
- 3 garlic cloves, minced
For Serving:
- Egg noodles (desired amount)
- Fresh parsley (optional, for garnish)
Instructions
Prepare the Meatballs:
- In a medium bowl, thoroughly combine the ground meat, bread crumbs, finely chopped onion, beaten egg, nutmeg, allspice, salt, pepper, and Worcestershire sauce.
- Shape the mixture into small meatballs.
Cook the Meatballs:
- Heat the canola oil in a 10-inch skillet over medium heat.
- Brown the meatballs in batches, ensuring they are cooked through and no longer pink. Remove excess fat from the skillet.
Make the Stroganoff Sauce:
- In a 1 1/2 quart saucepan, melt the butter over medium heat.
- Sauté the finely chopped onion until softened.
- Stir in the cream of mushroom soup, sour cream, milk, and paprika. Heat thoroughly, stirring frequently.
- Optional: Add fresh or canned mushrooms for extra flavor. If you don’t have sour cream, you can substitute buttermilk, heavy whipping cream, or plain Greek yogurt.
Serve:
- Cook egg noodles according to package directions.
- Serve the meatballs over the noodles and generously coat with the stroganoff sauce. Garnish with fresh parsley, if desired.
Easy Beef Stroganoff
This recipe provides a simple and satisfying take on the classic Beef Stroganoff, perfect for a weeknight meal. It uses readily available ingredients and requires minimal cooking time.
Ingredients
- 3 lbs. Ground Beef
- 1 Yellow Onion, minced
- 1/2 Pkg. Lasagna Noodles, broken
- 1 Large Can Cream of Mushroom Soup, undiluted
- 1/4 Cup Sour Cream
- 2-3 Cups Milk
- Salt and Black Pepper, to taste
Instructions
-
In a large pot, brown the ground beef and minced onion until the meat is no longer pink. Drain off any excess grease.
-
Add the broken lasagna noodles, cream of mushroom soup, sour cream, and milk to the pot. Stir well to combine all ingredients. Bring the mixture to a boil over high heat, stirring constantly. Once boiling, reduce the heat to medium-low and simmer until the noodles are tender, stirring occasionally. Season with salt and pepper to taste. If the sauce becomes too thick during cooking, add a little more milk as needed.
-
Once the noodles are cooked, remove the pot from the heat and let it sit for 5 minutes to allow the sauce to thicken slightly. Serve immediately.
-
Serving suggestion: This dish pairs well with cheesy French-style green beans and buttered bread.
Easy Weeknight Rigatoni Alfredo Stroganoff
This recipe combines the creamy richness of Alfredo sauce with the savory depth of a classic Stroganoff, all while using readily available ingredients and simple cooking techniques. Perfect for a quick yet satisfying weeknight dinner.
Ingredients
- 1 large pack ground beef (about 3 1/2 lbs.)
- 1 onion, sliced
- 1 red bell pepper, sliced
- 15 cloves garlic, minced
- 1/8 teaspoon black pepper
- 1/4 teaspoon dried basil leaves
- 2 jars (22 ounce) Alfredo pasta sauce
- 1 cup heavy cream
- 1 box (16 ounce) rigatoni pasta
- Salt for boiling water
- Parmesan cheese for garnish
Instructions
-
Brown the beef: In a large pot, brown the ground beef over medium-high heat until no longer pink. Drain off any excess fat.
-
Sauté the vegetables: Add the sliced onion, red bell pepper, minced garlic, black pepper, and dried basil to the pot with the browned beef. Cook until the vegetables are tender, about 5-7 minutes.
-
Simmer the sauce: Stir in the Alfredo pasta sauce and heavy cream. Reduce heat to low, and simmer, stirring occasionally, until heated through.
-
Cook the pasta: While the sauce simmers, cook the rigatoni pasta according to package directions in a separate pot of salted boiling water until al dente. Remember to salt the pasta water generously!
-
Combine and serve: Drain the cooked pasta and add it to the pot with the Alfredo-Stroganoff sauce. Stir well to coat the pasta evenly. Remove from heat.
-
Garnish and enjoy: Serve immediately, topped with grated Parmesan cheese.
History of Beef Stroganoff
Beef Stroganoff, that creamy, savory dish of tender beef and mushrooms, has a surprisingly rich history. It originated in mid-19th century Russia, and its name is tied to the influential Stroganov family. While the exact origin story is debated, it’s generally accepted that the dish was created for Count Pavel Alexandrovich Stroganov, a prominent diplomat and member of this wealthy family.
One popular theory suggests that the count’s chef, a French man, adapted a classic French dish to suit his employer’s preferences. He simplified the sauce, replacing the traditional brown sauce with a sour cream-based one, and the dish was born. The simplicity and rich flavors quickly made it a favorite in the Stroganov household.
Another story suggests that the dish was created for a cooking competition. Regardless of its precise beginnings, Beef Stroganoff gained popularity not only within the Stroganov family but throughout Russia’s high society. It was often served as a centerpiece for lavish dinners and gatherings, solidifying its status as a classic Russian dish.
Over time, the recipe evolved. It eventually made its way out of Russia and into the rest of the world, adapting to local ingredients and tastes along the way. Today, there are countless variations of Beef Stroganoff, each with its own unique twist. But the essence of the dish – tender beef, earthy mushrooms, and a tangy, creamy sauce – remains a testament to its enduring appeal.
Nutritional Content and Benefits of Beef Stroganoff
Beef Stroganoff, a classic comfort food, offers a good source of several essential nutrients. The beef itself provides protein, crucial for building and repairing tissues, along with iron, important for red blood cell production and oxygen transport. It also contributes B vitamins, including B12 which supports nerve function and DNA synthesis.
The sour cream or yogurt base typically used in Stroganoff provides calcium for bone health and vitamin D which aids calcium absorption. While these dairy elements add fat, using lower-fat options can help moderate overall fat content.
Mushrooms, a frequent addition to the dish, contribute antioxidants and other beneficial compounds. They’re a good source of selenium, an essential mineral that plays a role in immune function. Furthermore, they offer a low-calorie and fiber-rich component to the meal.
The noodles or other starch served with Beef Stroganoff provide carbohydrates, a vital source of energy. Choosing whole-grain options enhances the fiber content, promoting digestive health and contributing to satiety.
While Beef Stroganoff can be part of a balanced diet, it’s important to be mindful of portion sizes, particularly due to the potential for higher fat and sodium content depending on the specific recipe. Opting for leaner beef cuts, lower-fat dairy, and incorporating plenty of vegetables can help create a healthier version of this flavorful dish.
Tips for Choosing Quality Beef
Beef stroganoff relies heavily on the quality of beef, so choosing wisely is key to a delicious dish. Look for cuts with good marbling – those thin streaks of fat throughout the meat. Marbling adds flavor and tenderness.
Tenderloin and sirloin are excellent choices for stroganoff, as they’re naturally tender. If you prefer a more budget-friendly option, flank steak or top round can also work well, but may require a little more tenderizing before cooking.
When selecting your beef, pay attention to the color. It should be a vibrant, cherry-red. Avoid beef that appears grayish or brown. Also, check for a fresh scent. Beef that smells sour or off should be avoided.
Finally, consider asking your butcher for recommendations. They can help you select the perfect cut for your stroganoff and even offer tips on preparation.