Go Back
Print Recipe

Traditional Beef Stroganoff

A classic dish that I loved growing up in a Soviet household
Course: dinner, Main Course, Side Dish
Cuisine: American, Russian
Keyword: beef stroganoff, comfort food, easy recipes, noodles, steak
Servings: 4

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.