Traditional Beef Stroganoff
Growing up in a Soviet Jewish family, there are a lot of traditional foods that I remember fondly. They were often tweaked recipes or a play on a traditional dish, which is probably where I get my need to tweak and play with recipes. However, one of the dishes I remember best, even though we didn’t eat it very often, is Beef Stroganoff. Why? Because it’s so freakin’ good. It’s rich, it’s indulgent, and it gives you that warm, fuzzy food coma feeling inside.
I make it with actual steak – I know some recipes make it with ground meat, but I don’t think that does the dish justice. The meat is the star of the dish, so let it shine. Check out my stovetop steak for tips on how to make it.
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Ingredients:
1 10 oz ribeye steak, or larger if you want more meat
8 oz mushrooms of choice, sliced
1 small onion, thinly sliced
5 cloves of garlic, minced
1.5 cups vegetable broth, can use any broth
1.5 tbsp Worcestershire sauce
2 tbsp AP flour, can also use super fine almond flour
2 tbsp fresh parsley, roughly chopped (optional)
½ cup sour cream or Greek yogurt
2 tbsp oil or butter – I use avocado oil for the high smoke point
2 tsp garlic powder
Salt, to taste
Pepper, to taste
Recipe:
1. Let steak come to room temperature. Season with salt & pepper on both sides. Heat 2 tbsp of oil or butter on a large skillet, medium heat.
2. While waiting, prepare your mushrooms, onion, and garlic.
3. Cook steak for 3 mins on one side, flip, and cook for another 3 mins. Remove from skillet & set aside on a plate.
4. Add onions into the same skillet and stir. After a few minutes, add in mushrooms until they are browned and the onions are soft (2-3 minutes). Add in garlic. Turn heat to low. Let the veggies soak in all those steak juices for a minute or two.
5. Mix together broth, Worcestershire sauce, & flour in a small bowl. Add into skillet and stir. Simmer for 5-6 minutes.
6. While the sauce simmers, cut the steak into slices and roughly chop some fresh parsley if you please.
7. Add in sour cream (traditional) or Greek yogurt (healthier) to the skillet. Add the meat and optional parsley back into the dish. Season with garlic powder and black pepper.
8. Serve over egg noodles (traditional) or rice, quinoa, cauli rice, etc.
Traditional Beef Stroganoff
Ingredients
- 1 10 oz ribeye steak or larger if you want more meat
- 8 oz mushrooms of choice sliced
- 1 small onion thinly sliced
- 5 cloves of garlic minced
- 1.5 cups vegetable broth can use any broth
- 1.5 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour or super fine almond flour
- 2 tbsp fresh parsley roughly chopped (optional)
- ½ cup sour cream or Greek yogurt
- 2 tbsp oil or butter
- 2 tsp garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Let steak come to room temperature. Season with salt & pepper on both sides. Heat 2 tbsp of oil or butter on a large skillet, medium heat.
- While waiting, prepare your mushrooms, onion, and garlic.
- Cook steak for 3 mins on one side, flip over, and cook for another 3 mins. Remove from skillet & set aside on a plate.
- Add onions into the same skillet and stir. After a few minutes, add in mushrooms until they are browned and the onions are soft (2-3 minutes). Add in garlic. Turn heat to low. Let the veggies soak in all those steak juices for a minute or two.
- Mix together broth, Worcestershire sauce, & flour in a small bowl. Add into skillet and stir. Simmer for 5-6 minutes.
- While the sauce simmers, cut the steak into slices and roughly chop some fresh parsley if you please.
- Add in sour cream (traditional) or Greek yogurt (healthier) to the skillet. Add the meat and optional parsley back into the dish. Season with garlic powder and black pepper.
- Serve over egg noodles (traditional) or rice, quinoa, cauli rice, etc.
If you try the recipe or tweak it, leave a comment and a rating below or tag me on Instagram or Facebook. I would love to see what you come up with!