Craving a hearty and comforting meal that’s surprisingly easy to make? Look no further than this classic Beef Stroganoff! Tender strips of beef simmer in a rich and creamy mushroom gravy, all nestled over a bed of egg noodles. This dish is perfect for a cozy weeknight dinner or a special occasion, and it’s sure to become a family favorite.
A little bit about this recipe…
Beef stroganoff is a timeless classic that feels both elegant and comforting. It’s a dish that seems like it might be complicated, but it comes together surprisingly quickly. This recipe uses a simple approach, focusing on high-quality ingredients and letting their flavors shine through.
The key to a truly delicious stroganoff lies in the perfect balance between the rich, savory sauce and the tender steak. Searing the steak in batches ensures a beautiful browned crust while keeping the inside juicy. The creamy mushroom gravy is made with just a few simple ingredients, allowing the earthy notes of the mushrooms to complement the richness of the sour cream.
This recipe uses fine egg noodles, which pair perfectly with the silky sauce. Feel free to substitute them with broader egg noodles if you prefer a more traditional presentation. No matter your preference, this stroganoff is sure to become a new favorite in your weeknight dinner repertoire.
Ingredients Used
Ribeye Steak (1 lb): The star of the show! This well-marbled cut of beef offers incredible flavor and tenderness when cooked properly. Searing it in batches ensures a beautiful browned crust while keeping the inside juicy and delicious.
Olive Oil: A neutral oil with a high smoke point is essential for searing the steak to achieve a perfect crust. Extra virgin olive oil adds a subtle touch of fruitiness, but any high-quality cooking oil will work well.
Cremini Mushrooms: These earthy mushrooms add depth of flavor and a satisfying heartiness to the sauce. Their firmer texture holds up well to the cooking process, preventing them from becoming mushy.
Butter: Salted butter adds richness and body to the sauce, creating a luxurious mouthfeel. If you use salted butter (like I do) you can add less salt to taste.
All-Purpose Flour: Used as a thickening agent to create a smooth and creamy sauce consistency.
Beef Broth: Forms the flavorful base of the sauce. We recommend using a good quality beef broth, like Better Than Bouillon Roasted Beef Base, for the deepest beefy flavor.
Minced Garlic: Aromatic and essential for adding savory depth to the dish. Fresh garlic delivers the best flavor, so avoid pre-minced options if possible.
Sour Cream: Provides a delightful tanginess that balances the richness of the sauce and complements the savory flavors of the steak and mushrooms.
Salt & Pepper: Seasoning powerhouses that enhance and balance all the other flavors in the dish. Season generously to taste throughout the cooking process.
Fine Egg Noodles: These delicate noodles pair perfectly with the silky sauce, offering a delightful textural contrast to the tender steak and mushrooms. Feel free to substitute them with broader egg noodles if you prefer a more traditional presentation.
Substitutions/Alterations
Protein: While ribeye is a classic choice, you can substitute other cuts of steak with good marbling, like flank steak or sirloin steak. For a non-beef option, consider using chicken breasts or thighs cut into strips.
Mushrooms: Cremini mushrooms are a great all-purpose option, but feel free to experiment with other varieties like white button mushrooms or even a mix for added flavor complexity.
Gluten-Free: To make this recipe gluten-free, simply use your favorite gluten-free flour alternative in place of the all-purpose flour. Additionally, be sure to check the label on your beef broth to ensure it’s gluten-free as well. Egg noodles are not gluten-free, so you can replace the egg noodles with your favorite gluten free noodle.
Dairy-Free: For a dairy-free version, you can use a dairy-free sour cream alternative or a cashew cream base. To make cashew cream, simply soak ½ cup of raw cashews in hot water for 30 minutes. Drain and rinse the cashews, then blend them with ½ cup of water and a squeeze of lemon juice until smooth and creamy.
Dietary Restrictions: This recipe can be adapted to be more low-carb by using a low-carb or keto-friendly noodle alternative, or by omitting the noodles altogether and serving the stroganoff over cauliflower rice.
Spice it Up: For a touch of heat, add a pinch of red pepper flakes or cayenne pepper to the sauce while it simmers.
Fresh vs. Dried Herbs: If you have fresh herbs on hand, such as thyme or parsley, you can use them in place of the dried herbs for a brighter flavor.
No matter what substitutions you choose to make, this recipe is a great foundation for a delicious and comforting beef stroganoff.
Perfect Pairings
Beef stroganoff is a hearty and flavorful dish that pairs well with a variety of sides. Here are some ideas to complement your delicious creation:
Veggie Delights:
- Roasted Vegetables: A healthy and colorful side dish option. Roasting vegetables brings out their natural sweetness and pairs beautifully with the savory stroganoff. Consider roasting asparagus, broccoli, Brussels sprouts, or a combination of your favorites.
- Green Salad with Light Vinaigrette: A refreshing contrast to the richness of the stroganoff. Here’s where you can get creative! Craft a salad packed with nutrients by including a variety of leafy greens (spinach, kale, arugula), chopped vegetables (bell peppers, cucumbers, tomatoes), and a sprinkle of nuts or seeds (almonds, walnuts, sunflower seeds) for added texture and healthy fats. Dress it with a light vinaigrette made with olive oil, lemon juice, and a touch of Dijon mustard for a delightful and healthy side.
- Waldorf Salad: This classic salad features crisp apples, celery, walnuts, and grapes, all tossed in a creamy mayonnaise dressing. The sweetness and crunch of the salad offer a refreshing counterpoint to the stroganoff’s richness. You can lighten it up by using a Greek yogurt-based dressing instead of mayonnaise.
Breads:
- Whole-Wheat Dinner Rolls: Opt for whole-wheat dinner rolls instead of white rolls for a boost of fiber and nutrients. They still provide a neutral base to capture any leftover sauce on your plate.
- French Baguette: While not the most calorie-conscious option, a crusty French baguette offers a delightful textural contrast and a perfect vehicle for soaking up any leftover sauce on your plate. Tear off a piece of baguette and use it to scoop up the rich and creamy stroganoff, savoring every delicious bite. Opt for a smaller portion of the baguette to keep the meal balanced, and remember, a little indulgence can be part of a healthy lifestyle!
Bonus Pairings:
- A Glass of Wine: For a perfect finishing touch, consider pairing your stroganoff with a glass of wine. A full-bodied red wine, such as Pinot Noir or Merlot, complements the richness of the dish, while a crisp white wine, like Sauvignon Blanc, offers a refreshing contrast.
Don’t Forget the Herbs: Fresh herbs like parsley, chives, or dill can be sprinkled on top of your stroganoff or salad for an extra dose of vitamins and a vibrant pop of flavor.
Ultimately, the perfect pairing for your beef stroganoff depends on your personal preferences. With a focus on healthy options and creative salad variations, you can create a complete and satisfying meal that nourishes your body and delights your taste buds!
Other Recipes to Try
Beef Stroganoff
Equipment
- Cast Iron
- Wooden Spoon
- whisk
- Measuring Cups
- Measuring Spoons
- Garlic Press
- Cutting Board
Ingredients
- 1 lb. ribeye steak
- 1 tbsp. olive oil
- 227 grams cremini mushrooms sliced
- 1 tsp. minced garlic
- 3 tbsp. salted butter
- 3 tbsp. all purpose flour
- 3 cups beef broth
- 1/4 cup sour cream
- 340 grams fine egg noodles
Instructions
- Add olive oil to your large skillet or Dutch oven and heat over medium heat until shimmering.
- Season your ribeye steak with salt and pepper. Carefully add the steak to the hot oil and sear for 2-3 minutes per side, depending on your desired level of doneness (rare, medium-rare, etc.).
- Once cooked, transfer the steak to a plate and tent it loosely with foil to let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat for a more tender and flavorful result.
- While the steak rests, add the cremini mushrooms to the pan and cook for 4-5 minutes, or until golden brown and softened. Add the minced garlic and cook for an additional minute, stirring constantly, until fragrant.
- Transfer the cooked mushrooms and garlic to a bowl and set aside with the steak.
- Add butter to the pan and melt over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. This roux will thicken the sauce later.
- Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes, or until the sauce thickens slightly.
- Add the cooked mushrooms and garlic back to the pan with the gravy.
- Slice the steak into strips and add to the mushroom gravy.
- Stir in the sour cream until fully combined. Be careful not to let the sauce boil once the sour cream is added, as this can cause it to curdle.
- While the stroganoff simmers, bring a separate pot of water to a boil and add a pinch of salt to the water. Add the fine egg noodles and cook according to package instructions until al dente (tender but still with a bit of a bite).
- Drain the cooked noodles and add them directly to the pan with the stroganoff. Gently toss to coat the noodles in the sauce. Season the entire dish with salt and freshly ground black pepper to taste. Serve immediately and enjoy!
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