A large white bowl with pasta in it. There are large chunks of beef and cream sauce. To the side is a bowl of noodles. On the other side is the beef mixture.

The Best Classic Beef Stroganoff

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Beef stroganoff is a rich, creamy, and decadent meal. But, it is actually really quick and easy to make. This is one of those traditional cozy dinners that has stood the test of time because it is DELICIOUS! The rich and tangy sour cream pairs perfectly with the savoury mushroom gravy, and tender strips of beef. Plus with this recipe you can have dinner on the table in under an hour!

A large white bowl with pasta in it. There are large chunks of beef and cream sauce. To the side is a bowl of noodles. On the other side is the beef mixture.

Substitutions for beef stroganoff

One thing I love about old-fashioned home cooking, you can transform pretty much any recipe into something that suits you and your family. No recipes are exactly the same because, we love substitutions and making recipes our own!

Beef sirloin substitutions for Stroganoff

Exchange for 1 lb of lean ground beef.

If you want to make it a meat-free version of this meal leave out the beef and add in pan fried zucchini, squash, or potatoes.

Substitutions for sour cream in stroganoff

Exchange sour cream for full fat plain Greek yogurt. You could also use a mixture of cream cheese and full fat cream.

A plate of potatoes covered in a brown sauce with beef and mushrooms in it. There is a skillet in the background with more of the creamy sauce.

Storage

Store your beef stroganoff in the refrigerator

  • Allow it to cool to room temperature.
  • Store in an airtight container.
  • Store in the refrigerator for 2-3 days.

How to freeze beef stroganoff

Beef stroganoff is an excellent meal to prepare ahead of time and freeze for later. Often meals cooked with cream or sour cream can have a slightly altered texture after freezing. If you are planning to make this meal for the freezer, leave the sour cream out. Add it in fresh when you cook it later.

  • Allow it to cool to room temperature.
  • Store in an airtight container.
  • Store in the freezer for up to 3 months.

Reheating beef stroganoff

  • Remove the frozen meal from the freezer the day before or at least 6 hours before.
  • Place the beef stroganoff in a pan on medium heat.
  • Stir and cook until heated through.
  • If the sour cream was already added to the dish, the texture may be slightly altered.
  • If not, add the sour cream fresh at the end.
A close up look of a creamy pasta dish with beef and mushrooms.

What to serve with beef stroganoff

My favourite way to serve beef stroganoff is on a bed of rice, on top of wide egg noodles, or on top of mashed potatoes.

Some other delicious beef stroganoff pairings include:

  • Shoestring potatoes
  • Gnocchi
  • As a baked potato topping
  • Scalloped potatoes
  • Mashed cauliflower
  • Riced cauliflower
  • Couscous
  • Quinoa
  • As an open-faced crusty bread sandwich

What type of beef is best for stroganoff

Since we are not cooking the meat for a long time to tenderize it, you will want to stick to a good cut of meat.

  • Sirloin
  • Tenderloin
  • rib eye
  • Strip steak
  • Flank Steak
  • Skirt steak
  • Ground beef

How to make easy beef stroganoff

This recipe is quick and easy to make. So you can get an idea of the process before getting started with this delicious recipe, this is how to make beef stroganoff.

  • Fry the beef and veggies.
  • Make a roux out of the fat drippings.
  • Add stock and flavourings to make a thickened gravy.
  • Stir in some creamy tangy sour cream to round off the flavours and serve!

Ingredients for The Best Classic Beef Stroganoff

1-2 lbs beef sirloin 450 g – 900 g

4 Tablespoons all-purpose flour 31 g

½ teaspoon salt 2.5 ml

½ teaspoon pepper 2.5 ml

2 Tablespoons of oil 30 ml

3 Tablespoons butter 45 ml

1 medium onion, diced

4 Tablespoons all-purpose flour 31 g

¼ lb sliced mushrooms 113 g

2 cups beef stock 500 ml

2 Tablespoons tomato paste 30 ml

1 Tablespoon Worcestershire sauce 15 ml

1 teaspoon salt, or to taste 5 ml

½ teaspoon dry mustard powder 2.5 ml

1 cup full fat sour cream 237 ml

Method

  1. Cut the beef into thin 1 inch strips.
  2. In a shallow bowl, mix 4 Tablespoons (31 g) flour with ½ teaspoon (2.5 ml) salt and pepper.
  3. Dredge the pieces of meat through the flour mixture.
  4. In a heavy bottomed frying pan over medium-high heat, melt the butter and oil.
  5. Add the diced onion. Stir until translucent.
  6. Add the sliced meat to the pan and fry a few minutes on each side to brown and cook the beef.
  7. You may need to do this in batches.
  8. Remove the meat to a plate and add in the mushrooms.
  9. Fry until soft and browned.
  10. Stir into the pan 4 Tablespoons flour. Mix to form a roux.
  11. Stir in the beef stock, tomato paste, Worcestershire sauce, salt, and mustard.

12. Cook and stir this mixture until it comes to a simmer and starts to thicken.

13. Add back in the cooked meat.

14. Stir to combine and warm through.

15. Cover the pan and remove from heat.

16. Once the mixture has stopped simmering, stir in sour cream.

17. Serve immediately on top of fluffed rice, cooked noodles, or mashed potatoes.

    A close up look of a creamy pasta dish with beef and mushrooms.

    The Best Classic Beef Stroganoff

    flour and filigree
    This rich, creamy, decadent meal is a breeze to make for a cozy dinner any night of the week. This classic comfort food is packed with flavour, creamy mushroom gravy, and tender strips of beef. Dinner is on the table in under an hour!
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Russian
    Servings 6 people
    Calories 518 kcal

    Ingredients
      

    • 1-2 lbs beef sirloin 450 g – 900 g
    • 4 Tablespoons all-purpose flour 31 g
    • ½ teaspoon salt 2.5 ml
    • ½ teaspoon pepper 2.5 ml
    • 2 Tablespoons of oil 30 ml
    • 3 Tablespoons butter 45 ml
    • 1 medium onion sliced
    • 4 Tablespoons all-purpose flour 31 g
    • 2 cups beef stock 475 ml
    • 2 Tablespoons tomato paste 30 ml
    • ¼ lb sliced mushrooms 113 g
    • 1 Tablespoon Worcestershire sauce 15 ml
    • 1 teaspoon salt 5 ml
    • ½ teaspoon dry mustard powder 2.5 ml
    • 1 cup full fat sour cream 237 ml

    Instructions
     

    • Cut the beef into thin 1 inch strips.
    • In a shallow bowl, mix 3 Tablespoons (23.5 g) flour with ½ teaspoon (2.5 ml) salt and pepper.
    • Dredge the pieces of meat through the flour mixture.
    • In a heavy bottomed frying pan over medium-high heat, melt the butter and oil.
    • Add the diced onion. Fry until softened and translucent.
    • In batches, fry the meat. Turn to brown and cook on all sides.
    • Cover the pan in between turning the meat.
    • Remove the meat to a plate.
    • Add the sliced mushrooms. Stir and fry until soft and browned.
    • Stir into the pan 4 Tablespoons flour. Mix to form a roux.
    • Stir in the beef stock, tomato paste, Worcestershire sauce, salt, and mustard.
    • Cook and stir this mixture until it comes to a simmer and starts to thicken.
    • Add back in the cooked meat.
    • Stir to combine and warm through.
    • Cover and remove from heat.
    • Once the mixture is no longer simmering, stir in sour cream.
    • Serve immediately on top of fluffed rice, cooked noodles, or mashed potatoes.
    Keyword beef, Fall, pasta
    Don’t forget dessert! These would all pair perfectly with this decadent dinner! Elegant Pumpkin Chiffon Pie Recipe, From Scratch Honey Apple Pie, Elizabeth’s Fudgy Chocolate Pudding Cake

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    A recipe for beef stroganoff. There are graphics for the ingredients and written instruction. There is a sticker on it saying it is a free download and print.

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