This beef stroganoff recipe is made with a creamy sour cream and Greek yogurt sauce, tender flank steak, perfectly cooked mushrooms, and egg noodles for that stroganoff flavor you know and love.
We’re midwesterners and proud of it, which is why we’re dubbing this the best beef stroganoff on the internet. Our recipe is made 100% from scratch and does NOT include cream of mushroom soup. It does, however, contain a very secret ingredient –> Greek yogurt. We swear by this add for extra protein and creaminess.
I am not a huge mushroom person on their own, but I love what umami does to this dish. Every time I make it, I fall a little bit more in love.
What You Need for Beef Stroganoff
The stroganoff sauce is truly what makes this special. As we mentioned above, there is no canned soup involved (although this is how it’s classically made). We made a homemade stroganoff sauce with a little bit of butter, flour, Greek yogurt, sour cream, and beef broth! You’ll also need Worcestershire and a little red wine.
We tested this recipe with a variety of different egg noodle sizes, and extra wide is the way to go! For the beef, we used flank steak. It’s a tender, yet affordable cut of beef. Lastly, the veggies. Every stroganoff deserves mushrooms, onions, and garlic to add in
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- Swap the Beef: if you’d rather use a different cut of beef, feel free to try ribeye steak, New York strip, beef tenderloin, or stir-fried beef.
- Make slow cooker beef stroganoff: Cook a beef chuck roast and mushrooms in the slow cooker until it falls apart and then make the sauce. Serve it over egg noodles.
try ground beef!
Traditionally, stroganoff is made with strips of beef, but you can also make ground beef stroganoff. It does change up the dish, but it is also quite tasty!
Cook up 1 pound of ground beef in the same spices and then follow the recipe as it’s written!
How do you add flavor to beef stroganoff?
There are a few ways to add flavor to beef stroganoff. You can add a pinch or two more of salt and sometimes that’s all you need.
If you are still looking for more flavor try adding a teaspoon more of Worcestershire sauce! Honestly, I like it heavy on the Worcestershire and tend to use more than the recipe calls for!
Can I make this beef stroganoff gluten free?
Yes, you can make this recipe gluten free. Replace to flour in this recipe with a 1:1 gluten free flour mix and use gluten free noodles.
salt in layers
This stroganoff recipe calls for 3/4 teaspoon of salt. We recommend sprinkling salt on each layer of this recipe. It draws moisture and flavors out of vegetables, meat, etc.
If possible, we recommend storing the stroganoff sauce separate from the noodles. Let the sauce cool completely before placing the sauce in an air tight container.
Store in the fridge for up to 3-5 days.
Can you freeze beef stroganoff?
We do not recommend freezing this recipe! Noodles do not freeze and thaw well.
How to Serve Beef Stroganoff
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Easy Beef Stroganoff Recipe
- 12 oz. extra-wide egg noodles
- 4 tablespoons salted butter separated
- 1/2 tablespoon garlic powder
- 3/4 teaspoon salt separated
- 1/4 teaspoon pepper
- 1- lb. flank steak
- 1 cup diced crimini mushrooms
- 1/4 cup red wine
- 1/2 large white onion minced
- 3 cloves garlic minced
- 3 tablespoons white whole wheat flour
- 2 cups beef broth
- 1/4 cup sour cream
- 1/3 cup Greek yogurt
- 1/2 tablespoon Worcestershire
- 1 tablespoon fresh thyme
- Begin by bringing a large pot of salted water to a boil.
- Add egg noodles and stir periodically until the noodles are cooked to al dente. Strain noodles, rinse them in cold water, and set them aside for later.
- Prepare the flank steak by placing the beef on a cutting board and covering it with parchment paper or plastic wrap. Pound the flank steak with a meat tenderizer until it is about 1-inch think. Slice the flank steak into thin strips against the grain of the meat.
- Place the beef strips into a bowl and sprinkle with garlic powder, 1/4 teaspoon salt, and pepper. Mix everything together so that all of the beef is covered in spices.
- Heat a large skillet or Dutch oven over medium/high heat. Add 2 tablespoons of butter. When the butter is melted and begins to bubble add the beef strips to the pan and sear them for 30 seconds. This is important. You do not want to overcook your meat. It will continue to cook when you add it to the stroganoff sauce.
- Remove beef from the pan and set aside making sure to keep all the juices with the beef, too.
- Add another tablespoon of butter to the pan over medium/high heat. When the butter is melted add the crimini mushrooms and a pinch of salt. Sauté the mushrooms for 4-5 minutes.
- Deglaze the pan with the red wine and toss the mushrooms with the red wine.
- Next, add the white onion and garlic to the mushrooms and sauté for an additional 3-4 minutes or until the onions are translucent.
- Add the last 2 tablespoons of butter to the pan and stir. When the butter is melted add the flour to the mushroom mixture and mix until everything is covered in flour.
- Slowly add 1 cup of beef broth to the pan whisking everything together. The sauce should thicken quickly.
- Turn heat to medium/low and add in the sour cream, Greek yogurt, and Worcestershire. Whisk everything together. Slowly add in the last cup of beef broth, fresh thyme, and the rest of the salt.
- Add in the strips of beef and turn the heat up to medium/high. Let the stroganoff sauce come to a boil and then simmer over low heat for 5 minutes.
- Finally, add in cooked egg noodles, toss, and serve with fresh cracked pepper.
Tips & Notes
- Greek yogurt/sour cream: you can easily substitute one for the other. So, feel free to use all sour cream or all Greek yogurt.
- If you want to substitute some of the beef broth or red wine in this recipe we suggest using starchy pasta water. It is salted and starchy so will help thicken the sauce. Before you strain the pasta, remove 1 cup of pasta water for later.
- We recommend keeping the stroganoff sauce separate from the noodles if you are not eating this meal right away.