This classic Beef Stroganoff is rich, creamy and full of comforting flavors. Tender strips of beef, sauteed mushrooms and a tangy yogurt-based sauce make it the perfect dish to serve over pasta or egg noodles for a hearty, weeknight friendly meal.
Serve this beef stroganoff over warm egg noodles, pasta or even steamed rice for a complete meal.
It's perfect for weeknight dinners when you want an under 30 minute dish or for a family gathering. Pretty much any time you want a comforting, hearty dish that comes together with minimal fuss.
You can also try making beef stroganoff in the slow cooker: here's my recipe for Slow Cooker Beef Stroganoff. Another must-try is my Beef and Broccoli and this Slow Cooker Mongolian Beef Recipe.
Ingredients
This is exactly what you'll need to make this rich and addictive beef stroganoff recipe:
- Flank or sirloin steak: Tender, flavorful beef that forms the heart of the dish.
- Flaky salt: Enhances the natural flavors of the beef and vegetables.
- Ground black pepper : Adds a subtle heat and depth to the sauce.
- Light olive oil: Helps sear the beef to a golden, flavorful crust.
- Butter: Enriches the sauce with a creamy, savory finish.
- Yellow onion: Sweet and aromatic base that softens during cooking.
- Tapioca or corn starch: Thickens the sauce to a silky consistency.
- Beef broth: Savory liquid that builds depth and body in the sauce.
- White wine: Adds a subtle acidity and complexity to the sauce.
- Dijon mustard: Sharp, tangy flavor that brightens the creamy sauce.
- Cremini mushrooms: Earthy, meaty texture that complements the beef.
- Greek yoghurt: Creamy tang that lightens the sauce without overpowering it.
- Pasta or egg noodles: Classic base to soak up the rich sauce.
- Parsley or chives: Fresh garnish that adds color and a hint of brightness.
See recipe card for quantities.
Instructions
Here is everything you need to do to make this easy beef stroganoff recipe:
- Step 1: Trim any fat or gristle from the steak and cut it into ½-inch strips. Season with salt and pepper.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the beef and cook undisturbed for 5 minutes to sear, then turn and cook for 1 more minute. Remove from the pan and set aside. (Cook in batches if needed to avoid overcrowding.)
- Step 3: Add butter to the pan and melt. Sauté the sliced onions and mushrooms for 3 to 4 minutes until softened.
- Step 4: Return the beef to the pan and stir to combine.
- Step 5: Mix tapioca or corn starch with a little beef broth to form a smooth paste.
- Step 6: Add this mixture, along with the remaining broth, white wine, and Dijon mustard, to the pan. Bring to a simmer and cook for 3 to 5 minutes, until the beef is tender and the sauce thickens.
- Step 7: Two minutes before serving, stir in Greek yoghurt and heat through. Thin with extra stock if you prefer a looser sauce.
Serve over cooked pasta or egg noodles and garnish with fresh parsley or chives.
Substitutions
- Flank or sirloin steak: Substitute with ribeye, skirt steak or chicken breast.
- Greek yogurt: Replace with sour cream, crème fraîche or a dairy-free yogurt alternative.
- Tapioca or corn starch: Use all-purpose flour, arrowroot or potato starch to thicken the sauce.
- White wine: Swap with dry sherry, apple cider or extra beef broth for a non-alcoholic option.
- Cremini mushrooms: Substitute with button mushrooms, portobello or even roasted eggplant for a unique twist.
- Pasta or egg noodles: Serve with rice, quinoa or mashed potatoes instead.
- Butter: Replace with olive oil, ghee or vegan butter if you prefer.
Variations
- Creamy Dijon Mushroom Stroganoff: Add extra mushrooms and some heavy cream for a richer, earthier sauce.
- Spicy stroganoff: Stir in a pinch of smoked paprika or cayenne pepper.
- Vegetarian: Replace beef with a mix of mushrooms, eggplant and zucchini.
- Wine free: Skip the white wine and use additional beef broth with a splash of apple cider vinegar.
Equipment
Grab a large skillet or non stick frying pan and a cutting board with a chef's knife to make this recipe. You'll also need a wooden spoon or silicone spatula.
Storage
I store leftovers in a tupperware or glass container in the refridgerator for 2 days or freezer for 2 months.
Top tip
For extra flavor, let the beef sear undisturbed in the pan to develop a rich, caramelized crust before combining with the sauce.
FAQ
Yes! It tastes even better the next day as the flavors meld. Store in the fridge for up to 2 days and gently reheat, adding a splash of broth if needed to loosen the sauce.
Related
Looking for other recipes like this? Try these:
Ingredients
- 1 lb flank or sirloin steak
- ¼ teaspoon flakey salt
- ⅓ teaspoon ground black pepper
- 1 tablespoon light olive oil
- 2 tablespoon butter
- 1 medium yellow onion sliced into thin half moons
- 2 tablespoon tapioca or corn starch
- 1.5 cups beef broth
- 3 tablespoon white wine
- 1 tablespoon dijon mustard
- 8 oz cremini mushrooms sliced
- ½ - ⅔ cup Greek yoghurt to taste
- TO SERVE
- Pasta or egg noodles
- 1 tablespoon parsley or chives finely chopped
Instructions
- Remove any fat or gristle from the beef. Cut into strips ½-inch thick.
- Season with ¼ tsp salt and pepper.
- Melt olive oil in a large skillet or non-stick frying pan over a medium heat. Add beef and allow to cook on one side undisturbed for 5 minutes to get a crispier sear. Turn and cook for 1 further minutes. Set aside. (You may need to do this in two batches. Don't overcrowd the pan.)
- Add the butter to the pan and allow it to melt. Add the onion and mushrooms to the pan and sauté for 3 - 4 minutes until soft.
- Add beef back to pan and stir to combine.
- Mix tapioca or corn starch with a little broth to form a paste. Add to the pan with the rest of the stock, wine and mustard.
- Bring to a simmer and cook for 3 - 5 minutes until tender and the sauce thickens.
- Two minutes before serving, stir in yoghurt to heat through. Option to thin with a little more stock depending on how runny and saucy you like it.
- Enjoy served over hot cooked pasta or rice.
- Top with fresh parsley or chives
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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