Rich and creamy beef stroganoff with its tender pieces of savory beef is the very definition of comfort food. Served here over rice, but this stroganoff also tastes amazing over a bed of buttery egg noodles or mashed potatoes.
Beef Stroganoff Recipe
This stroganoff recipe is a game changer if you’ve ever been stuck chewing your way through a plate of dry and overcooked stroganoff beef. This delicious dinner will also serve as a go-to recipe when that daily question of what to make for dinner tussles around in your mind.
The secret of a tender stroganoff comes down to one simple rule…using the right cut of meat.
Stroganoff made on the stove is not the time to utilize those value cuts of beef, such as stew meat, chuck roast or round steak/top round.
Your end goal with stroganoff is tender, fall apart chunks of beef, and the right cut will absolutely deliver those results.
If you’re make stroganoff with any of the less-expensive cuts mentioned above, I would suggest looking for a slow cooker beef stroganoff recipe that would turn those types of cuts into a more tender, meat eating experience.
Best Meat For Beef Stroganoff
To enjoy stroganoff as it’s intended, you’ll want to use high quality beef with a decent amount of marbled fat.
- Boneless Ribeye Steak (this is my first choice)
- Sirloin Steak Tips
- Beef Tenderloin
- Boneless Sirloin
All of these cuts are going to result in a tender and delicious stroganoff meal.
Stroganoff Sauce – What’s In It?
At the end of the 19th century, Alexander Stroganov gave his name to this well known Russian dish of beef and onions cooked with cream and it became his signature dish when entertaining at his home in Odessa. Here in America we serve this dish over rice, mashed potatoes and noodles, but the real classic accompaniment was French fries.
The sauce itself is built around creating a roux with butter and flour. Sour cream and mustard is widely in the sauce, however, my very Eastern European (Russian, Ukrainian and Polish) grandmother taught me to make this dish with heavy cream instead, while leaving out the mustard all together. It makes for a creamier sauce.
Reheating Beef Stroganoff
Feel free to store any leftovers in an airtight container in the refrigerator for up to four days.
Whether you reheat your leftover beef stroganoff on the stove or in the microwave, you’ll want to make sure to not overcook the beef.
On the stove top use very low heat and cover the pot, while stirring occasionally. The same applies to the microwave, using low heat and 30 second bursts while stirring the bowl.
Can I Freeze Homemade Beef Stroganoff?
Yes, you can.
Make sure your beef dish is completely cooled before adding it to a freezer safe container of bag. Stroganoff can be frozen for up to three months.
Thaw in the refrigerator or on the counter before reheating.
Enjoy this rich, yet homespun meal that comes together quickly enough to make even on a weeknight. Once you enjoy this tender beef recipe, it’s very possible this stroganoff will become part of your weekly meal rotation.
More Easy Dinner Recipes
- Slow Cooker Barbecue Beef
- Stove Top Pot Roast
- Fettuccine Alfredo
- Cheesy Chicken Enchiladas
- Air Fryer Salmon
- Frito Pie
- Sheet Pan Pork Chops
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Creamy Beef Stroganoff
- 1 lb beef, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces (preferably boneless ribeye or boneless sirloin steak)
- 1 tsp celery seeds
- 1 tsp table salt
- 1 tsp garlic powder
- 1/2 tsp finely ground black pepper
- 1/4 cup all-purpose flour
- 2 tbsps butter
- 1/2 cup finely chopped yellow onion
- 1/4 cup bourbon or brandy
- 2 cups white button mushrooms, cut into 1/4-inch-thick slices
- 1 cups low-sodium beef broth
- 1 cup heavy cream
- In a medium sized bowl, add beef, celery seeds, salt, garlic powder and pepper. Mix together until meat is well coated with the seasonings. Add flour and continue mixing until beef is equally dredged.
- In a 12" saucepan over medium heat, melt butter and add beef. Brown until beef is equally browned on all sides. Remove beef from pan and set aside.
- Add onion and mushrooms to the same pan and sauté for two minutes. Deglaze the pan with bourbon, scraping up all the brown bits. Add beef broth and continue scraping the bottom of the pan and add back the beef. Once it begins to boil, add heavy cream and turn down the heat to a simmer. Continue stirring occasionally for 7-10 minutes until the sauce thickens.
- Serve over rice, noodles, pasta or mashed potatoes.
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