Beef stroganoff is a meaty, creamy beef dish simmered in a savory, rich sauce. It’s a cozy, hearty, and almost fancy dinner that’s ready on the table in 30 minutes or less.
Whether you are looking for a savory winter dish or a one-pot family-friendly dinner, this dish is everything you want and more.
This beef stroganoff recipe comes is effortless to make, perfectly low-carb, and budget-friendly.
It uses basic, yet aroma-infusing ingredients like mushrooms, onion, and stripped beef. If you are serving a large crowd this holiday season, you can substitute the stripped beef with ground beef or ground turkey for more cost-saving.
Adding some bay leaves, parsley, and a hint of garlic, this simple dish is also an easy, optional upgrade to add more flavors and depth.
Serve Beef Stroganoff with:
This beef stroganoff is so easy to pair with anything.
You can serve it on top or with a side of anything from rice, or mashed potatoes, to zucchini noodles.
If you are following a balanced diet, pair it with roasted broccoli, carrots, zucchini, and bell peppers for more nutritional value.
For more of a hearty meal that’ll not only fill you up but also brings comfort, serve it over chickpea penne pasta or egg noodles.
You can also simply serve it with a couple of dinner rolls for a simple weeknight dinner for the family.
Thankfully, making this dish is effortlessly easy.
Plus, this recipe is very forgiving and can take substitutions without losing the deliciousness.
If you don’t have beef strips, you can easily substitute them with other types of ground meat.
For vegetarians, you can even omit the beef and do a double portion of mushrooms. The butter can be replaced with avocado oil and you can use vegetable stock instead of beef broth to keep it plant-based.
- 1 tbsp grass-fed butter
- 1 pound steak, cut into strips
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups crimini mushrooms, sliced
- 1 1/4 cups beef broth or vegetable broth
- 3/4 cup heavy whipping cream
- 1/2 cup sour cream
- 1 tbsp parsley, fresh and chopped
- 1 tsp soy sauce (optional)
- 1 tsp salt and pepper
- Heat a large skillet over medium heat. Add the butter and let it melt.
- Add the beef strips to the skillet and sear the beef over medium-high heat. Flip the beef strips to sear all sides and saute for about 2 minutes.
- Remove the beef from the skillet and set it aside on a plate. Using the grease on the skillet, saute the onion, mushroom, and garlic. Don't throw away the leftover grease from the beef as it's packed with flavors. Instead, use it to cook vegetables.
- Cook for about 5 minutes until the onions become translucent.
- Return the beef to the skillet and season it with salt and pepper.
- Add the beef broth and heavy cream and turn the heat down to medium-low heat. If you are using bay leaves and other herbs, add them in this step. Add the soy sauce too if you are using it.
- Cover the skillet and let it simmer on medium-low heat until the beef becomes tender - about 15 minutes. If you don't have a lid, simmer on low heat to avoid losing too much liquid too fast. Having a lid helps keep the moisture and liquid you need for a creamy sauce.
- Once the beef is tender, remove the lid and reduce the sauce to your desired thickness. If need to thin it more, add in a bit of broth and adjust it with additional heavy cream.
- Stir in the sour cream and adjust the taste with salt and pepper. Serve with your choice of a side dish and garnish it with chopped parsley.
Got some leftovers? You can refrigerate and reheat so easily, making it perfect for meal prep.