This post on my recipe for Beef Stroganoff was created in partnership with Perdue Farms, where I am a brand ambassador. My recipes and thoughts are my own.
When I was a kid, my mom would make this simple recipe for Beef Stroganoff and I loved it. There was something about the tangy sauce over those buttery egg noodles that our family craved. And I still do!
Now I make my own version of her recipe for Beef Stroganoff, and my family loves it too! I mean, anything topped with a big dollop of sour cream is sure to please the masses. One thing I changed in my updated version was the cut of meat I use. Back in the day, I think my mom was trying to make the family food budget stretch further. She sometimes used a cheaper cut of steak that might have been a little “tough”.
I recommend you not scrimp on the steak you use so you can be assured it will be a tender and flavorful compliment to the rich sauce.
Recipe for Beef Stroganoff Requires the Right Beef
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This is one dish where the cut of beef really counts. I prefer the superior beef products from Niman Ranch, which is owned by Perdue Farms. For this dish, I use Niman Ranch Angus Beef Strip Steak. Each steak is exceptionally marbled and delivers a rich, beefy flavor. The steaks are aged for 21 days to enhance both flavor and texture and are frozen at the peak of freshness before being packaged.
You can use my affiliate code to order your Niman Ranch Angus Beef Strip Steaks delivered right to your door. If you do, you will receive 15% off your order and free delivery on orders over $159.99!
Recipe for Beef Stroganoff Over Buttered Egg Noodles
This dish is great as leftovers, and you can cut the recipe ingredients by half if you are cooking for 2 people.
Ingredients for Recipe for Beef Stroganoff
- ¾ pound Niman Ranch Angus Beef Strip Steak, cut into ½-inch slices
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 3 tablespoons butter
- 1 cup mushrooms, sliced
- 1/3 cup flour
- 1 cup beef broth
- 1 cup sour cream
- 1/4 cup tomato paste
- 1 teaspoon paprika
- 1/4 cup red wine
- 1 tablespoon Worchestershire sauce
- 2 tablespoons parsley, chopped
- salt and pepper to taste
Directions for Recipe for Beef Stroganoff
- Melt butter in a non-stick pan over medium-high heat.
- In a medium bowl, mix together flour, salt and pepper. Add steak strips and coat thoroughly.
- Place steak strips into pan, reserving extra flour mixture for later. Brown steak for 3 minutes, stirring regularly for even cooking. Remove steak and set aside.
- Add onions, garlic and mushrooms to pan, stirring regularly to cook for 4 minutes.
- Mix in broth, tomato paste, red wine, Worchestershire sauce, paprika, sour cream and ½ of the parsley, stirring well to combine. Cook for 3 minutes until bubbling.
- Sprinkle remaining flour mixture in sauce, whisking constantly to blend. Cook for 2 minutes to thicken.
- Add beef back into pan and stir to coat, cooking for 3 minutes until mixture is combined.
- Remove from heat and serve over buttered egg noodles. Finish with dollop of sour cream and sprinkle with remaining parsley.
For Buttered Egg Noodles
This sounds way fancier than it is. Literally cook the egg noodles per the directions on the packaging. For this dish, I would suggest you make the bag whole bag ( ___ ounces of noodles). After the noodles are cooked and drained, return them to the pot and add 4 tablespoons of butter and 1/4 cup of cream or half-and-half. Mix together on low heat until butter is melted and noodles are fully coated.
And violà, fancy buttered egg noodles! Top them with our recipe for Beef Stroganoff and you’ll be serving up a hit – we promise.
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