Beef Stroganoff

Beef stroganoff is a classic recipe that pairs slow-cooked beef and mushrooms with velvety sauce enriched with sour cream. Though some recipes call for premium cuts, including beef tenderloin or ribeye, using round steak or other roasts makes it a much more economical dish. The trick to coaxing the best results out of these leaner cuts is to cut the meat into thin, even strips and then braise them until they’re juicy and tender.

Ingredients for Beef Stroganoff

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• All-purpose flour: A thin layer of flour on the sliced steak cooks golden brown as the beef sears, and it contributes a toasty flavor element to the sauce. As the meat braises, the flour helps thicken the beef broth into a velvety gravy.
• Salt, paprika and pepper: Salt, pepper and paprika are essential seasoning ingredients added to the flour to layer in flavor with the beef before it’s browned.
• Boneless beef top round steak: Steaks and roasts cut from the round, or hindquarters, of beef cattle are lean and can be tough if not cooked long enough, but they have a savory, beefy flavor. To help the meat tenderize, we slice it into thin strips, brown it in flour and braise it until it’s juicy and soft.
• Butter: Browning the steak in butter gives it a rich flavor.
• Onion: Once the beef is browned, adding chopped onion to the pan helps lift the fond, the butter, flour and beef fat mixture browned on to the surface of the pan, and adds a layer of sweet flavor to the sauce as it cooks.
• Garlic: A single clove of minced garlic isn’t enough to make the stroganoff taste garlicky, but it contributes a savory background note to the sauce.
• Condensed beef broth: A can of beef broth is the base of the braising liquid for the beef in this round steak stroganoff. It gives the finished dish a rich chestnut color and a baseline of savory flavor. You can substitute homemade beef stock.
• Ground mustard: A pinch of ground mustard adds a whisper of horseradish heat to the braising liquid.
• Chili sauce: Look for chili sauce in the condiment aisle alongside the ketchups. It has a flavor somewhere between ketchup, tomato paste and hot sauce. If you don’t have it or can’t find it, use a tablespoon of each to replace it.
• Mushrooms: Sliced button mushrooms add so much earthy flavor to the finished stroganoff. You can use button mushrooms, creminis or sliced portobellos.
• Sour cream: Tangy and rich sour cream is as essential an ingredient to beef stroganoff as the beef itself. If you’re looking for a lighter version, try this beef stroganoff recipe, which uses fat-free sour cream instead.
• Noodles: Cooked egg noodles are a traditional accompaniment to beef stroganoff, but you can substitute cooked white rice or mashed potato.
• Parsley: Minced fresh parsley scattered over the finished round steak stroganoff adds pleasant green flecks and a hit of fresh aroma to this slow-cooked dish.

Directions

Step 1: Coat the beef in seasoned flour

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In a shallow dish, combine the flour, salt, paprika and pepper. Add the beef strips, then turn or toss until they’re well coated.

Editor’s Tip: Putting the meat in the freezer for 20 minutes or so helps firm its texture and makes it easier to cut into thin, even strips.

Step 2: Brown, then braise the beef

Jena Carlin for Taste of Home

In a large skillet, melt the butter. Brown the beef in batches, then remove it and keep it warm. Add the onion and garlic to the pan, and cook them until tender. Add the broth, mustard, chili sauce and mushrooms, then return the beef to the skillet. Cover and cook until the meat is tender, about one hour.

Step 3: Finish the dish

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Just before serving, stir in the sour cream. Heat through, but do not boil. Serve the beef mixture over noodles, garnished with parsley.

Jena Carlin for Taste of Home

Beef Stroganoff Variations

• Swap the beef for lamb: Use thinly sliced lamb stew meat or leg in place of the beef. A similarly lean cut will cook in much the same way as the beef round steak.
• Try it with tofu: Replace the sour cream with pureed silken tofu. It won’t have the same richness, but it will have a similar creamy texture and can be a good option for those eager to increase protein and reduce fat in their meals.
• Make a quick version: If you’re pressed for time, use ground beef in place of the round steak. It will braise to tenderness more quickly because it’s already ground.

How to Store Beef Stroganoff

Once it’s cooled, transfer leftover beef stroganoff to an airtight container and store it in the refrigerator for up to four days. Reheat it in the microwave or on the stovetop over medium heat until it’s heated through. The sour cream may split as it reheats, but it will still taste good.

Can you freeze round steak stroganoff?

We do not recommend freezing this recipe because freezing can alter the texture of the sour cream. If you want to make this dish ahead of time, cool and freeze it before adding the sour cream. Then add the sour cream when reheating it, just before serving.

Beef Stroganoff Tips

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Why use round steak for beef stroganoff?

Most beef stroganoff recipes call for round steak, sirloin, ribeye or rump steak. Since you’re cooking it for an hour, you can feel confident using any cut of stewing beef. Learn more about the best cuts of meat for different recipes.

What can you use instead of sour cream in beef stroganoff?

When making this beef stroganoff recipe, you can replace the sour cream with an equal amount of full-fat Greek yogurt.

What should you serve with beef stroganoff?

If you plan to serve this recipe for beef stroganoff over buttered noodles, you’re well on your way to a well-balanced dinner. Plan to add a cooked vegetable such as roasted asparagus, buttery almond green beans, marmalade-glazed carrots or a leafy green such as Swiss chard.