FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
the ultimate beef stroganoff recipe
- Total Time: 70 minutes
- Yield: 4 to 6 servings 1x
- Diet: General
Description
This ultimate beef stroganoff recipe offers a rich, savory, and creamy dinner solution perfect for busy weeknights and family meals. It’s a classic, budget-friendly dish packed with flavor and adaptable for various dietary preferences (e.g., keto, gluten-free).
Ingredients
- 1.5 lb boneless beef sirloin or tenderloin, thinly sliced against the grain into 0.4 inch strips
- 2 tablespoons olive oil
- 1 medium yellow onion (about 5.3 oz), finely chopped
- 12 oz cremini mushrooms, sliced 0.2 inch thick
- 3 cloves garlic, minced
- 0.25 cup all-purpose flour
- 3 cups vegetable broth, hot
- 7 oz roasted red peppers (from a jar, drained), roughly chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper, freshly ground, plus more to taste
- 1 teaspoon sea salt, plus more to taste
- 1 cup sour cream, at room temperature
- 1 lb wide egg noodles
- 0.25 cup fresh parsley, finely chopped, for garnish
Instructions
- Prep Beef and Veggies: Pat beef strips very dry and season lightly with salt and pepper. Slice beef, chop onion, and slice mushrooms as directed.
- Sear the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear beef in batches for 2-3 minutes per side until deeply browned; remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil. Cook onion 5-7 minutes until translucent; scrape pan. Add mushrooms, cook 8-10 minutes until deeply browned. Stir in garlic 1 minute until fragrant.
- Build the Sauce: Sprinkle flour over veggies; cook 1-2 minutes, stirring constantly, to create a light roux. Whisk in hot vegetable broth gradually until smooth and thick. Bring to a gentle simmer. Blend roasted red peppers, smoked paprika, and 0.25 cup broth until completely smooth to create your vibrant red pepper puree.
- Combine and Finish: Stir red pepper puree into simmering sauce. Add seared beef and juices. Simmer low, covered, 10-15 minutes until beef is tender and sauce thickens slightly. Season. Remove from heat; stir in room temperature sour cream until creamy and cohesive. (Do not boil once sour cream is added.)
- Cook Noodles: While stroganoff simmers, cook wide egg noodles according to package directions in salted boiling water until al dente. Drain well.
Notes
For tender meat, pat beef dry and slice against the grain. Ensure sour cream is at room temperature and do not boil the sauce after adding it to prevent curdling. Serve over cauliflower rice or zucchini noodles for a low-carb option, or use gluten-free flour and noodles for a gluten-free meal. A cornstarch slurry can fix a thin sauce, while extra broth can thin a thick sauce. Grass-fed beef, organic mushrooms and broth, and fresh herbs like dill or chives can enhance flavor and quality. Can be adapted for Instant Pot or Slow Cooker.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 250 g)
- Calories: 620 calories
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 120 mg