This easy Beef Stroganoff recipe is packed with flavor and tender morsels of meat and mushrooms. It tastes like it cooked all day but in reality, it’s ready in less than 30 minutes.
What Pan Do I Cook Beef Stroganoff In?
There’s something about cast iron that makes everything taste better. This easy beef stroganoff recipe is no different. Everything cooks perfectly and cleaning up is so easy. Of course, you can make this recipe in any pan you want, cast iron pans are just my preference.
I do suggest using a pan that is at least 13″ in size. This way you aren’t overcrowding the food and everything cooks evenly (and in one batch!).
Despite being so easy to make, beef stroganoff is a fairly complex dish. You have your tender meat that gets even better when you marinate it beforehand. Then you have a rich and creamy gravy that is really the foundation for a good stroganoff. Finally, the mushrooms lend a delicate and earthy flavor to the dish. These three components are what it’s all about. Separate they’re okay, but together they’re out of this world.
Can I Change Up the Ingredients?
I’m a huge fan of putting your own spin on a recipe. After all, who knows your family’s tastebuds better than you? While this recipe gives you a more traditional beef stroganoff, you can definitely change ingredients and make it your own. Here are a few ideas.
Swap out the beef roast and use ground beef. This is great for younger kids and older adults. To make this substitution, cook 1 pound of ground beef and drain off the fat then add it to the finished gravy. Add sour cream as per the recipe instructions.
Be creative with the mushrooms or replace them. You can use any mushroom you like in the recipe, or don’t use any. That’s right, you can make beef stroganoff without the mushrooms. Just replace them with a suitable substitute like tofu. Tempe is another sub and actually has a similar taste to mushrooms.
Make it vegetarian. You can make beef stroganoff without the beef! You have a few options to make it vegetarian. You can just up the mushroom content, try doubling it. You can replace the beef 1:1 with tofu. Or, you can use your preferred meat replacement in the recipe. Use vegetable broth instead of beef broth and voila – vegetarian stroganoff!
Choosing the perfect cut of meat can be stressful. You want tender beef, but that can get pricey. Luckily a quick and easy marinade will make nearly any cut of meat tender enough to melt in your mouth.
Easy Beef Marinade
When I’m making Beef Stroganoff, I like to marinate my beef in a red wine marinade. It adds a beautiful depth to the dish and makes the meat extremely tender. Here’s how I make it:
- 3/4 cup red wine
- 1/2 cup olive oil
- salt + pepper to taste
- 2 sprigs of fresh thyme (or 1 tsp. dried)
- 2 tablespoons lemon juice
Whisk all ingredients together in a medium-sized bowl. Put cubed bean in a zip-top baggie and pour marinade into the bag. Tilt the bag to evenly coat the meat. Refrigerate for at least 6 hours.
- 1 lb uncooked egg noodles
- 4 tbsp butter
- 1 lb beef, cubed (choose a tender cut of beef or marinate the beef for at least 6 hours before cooking)
- salt and black pepper
- 2 green onions, sliced (white parts only)
- 2 c sliced mushrooms (I used button mushrooms, but you can use any type or a mix)
- 4 cloves garlic, minced
- 1/4 c red wine
- 1 1/2 c beef stock
- 1 tbsp Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream
- chopped green onion for garnish (optional)
- Bring a large pot of salted water to a boil over medium heat.
- While the water is coming to a boil, melt 2 tablespoons of the butter in a large saute pan (I prefer cast iron) with the heat set to medium. Add meat, sprinkle generously with salt and pepper, and sear on one side until browned, about 3 minutes. Flip beef and sear on the other side.
- Remove meat from the pan and set aside.
- Add the remaining butter to the pan along with the green onions. Sautee for 2 minutes then add the mushrooms. Cook for 4 minutes, stirring often, then add the garlic; cook for 2 minutes.
- Add egg noodles to the boiling water and cook according to package directions. Drain when done and set aside.
- Deglaze the pan with the red wine, scraping up all of the bits from the bottom of the pan. Cook the mixture down while you prepare the gravy.
- Gravy: Mix together the beef broth, Worcestershire, and flour in a clean bowl. Whisk until smooth.
- Pour the gravy mixture into the pan and whisk until it thickens up. Return the beef to the pan and continue to stir until the meat is coated with the gravy.
- Toss the meat and gravy with the egg noodles and garnish (if desired) then serve warm.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 290Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 72mgSodium 219mgCarbohydrates 17gFiber 2gSugar 2gProtein 16g
Storing and Freezing Leftover Beef Stroganoff
If you happen to have leftovers, you can refrigerate them in an airtight container for up to 4 days. You can also freeze leftovers, after they’ve completely cooled, in an airtight container (or zip-top bag) for up to three months.
For a quick meal, you can use the microwave to reheat refrigerated leftovers. Leftovers can also be reheated on the stovetop (thaw before reheating). Use a thermometer to make sure it is at least 165 F.