Best 8 Ultimate Creamy Beef Stroganoff Recipes

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When it comes to comfort food, few dishes satisfy like a creamy beef stroganoff. This classic dish features tender beef strips simmered in a creamy sauce with mushrooms, onions, and a touch of paprika. Served over egg noodles or mashed potatoes, it's a hearty and flavorful meal that will warm you up on a cold night. With so many variations on the traditional recipe, there's sure to be a beef stroganoff out there that will please everyone at your table. Let's explore some of the best recipes for creating the ultimate creamy beef stroganoff.

Here are our top 8 tried and tested recipes!

ULTIMATE CREAMY BEEF STROGANOFF



Ultimate Creamy Beef Stroganoff image

Excite your palate with our Ultimate Creamy Beef Stroganoff recipe! Make mealtime memorable when you serve this savory, super creamy dish prepared using PHILADELPHIA Cream Cheese Spread, fresh mushrooms and more.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 11

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1/2 tsp. garlic powder
1-1/2 lb. beef sirloin steak, cut into strips
1/2 cup chopped onions
1 Tbsp. butter
1 pkg. (8 oz.) sliced fresh mushrooms
1/4 tsp. pepper
1/3 cup fat-free reduced-sodium beef broth
3 cups hot cooked noodles
1 Tbsp. chopped fresh parsley

Steps:

  • Mix cream cheese spread, milk and garlic powder until blended.
  • Cook meat and onions in large nonstick skillet on medium heat 5 to 6 min. or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 min. or until mushrooms are tender.
  • Add cream cheese mixture; cook and stir 2 min. Return meat mixture to skillet; stir in broth. Cook 5 min. Remove from heat; let stand 5 min. Serve over noodles; sprinkle with parsley.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 115 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

RICH AND CREAMY BEEF STROGANOFF



Rich and Creamy Beef Stroganoff image

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

Steps:

  • Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  • Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  • Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  • Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

ULTIMATE CREAMY BEEF STROGANOFF



Ultimate Creamy Beef Stroganoff image

Make and share this Ultimate Creamy Beef Stroganoff recipe from Food.com.

Provided by Philly Cooking Creme

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef sirloin steak, cut into strips
1/2 cup chopped onion
1 tablespoon butter
1/2 lb sliced fresh mushrooms
1/4 teaspoon pepper
1 (10 ounce) container Philadelphia Original Cooking Creme
1/3 cup fat-free reduced-sodium beef broth
2 cups hot cooked noodles
1 tablespoon chopped fresh parsley

Steps:

  • COOK meat and onions in large nonstick skillet on medium heat 5 to 6 minute or until meat is done. Remove from skillet; drain. Cover to keep warm. Add butter to skillet; cook until melted. Add mushrooms and pepper; cook 5 to 6 minute or until mushrooms are tender.
  • ADD cooking creme; cook and stir 2 minute Return meat mixture to skillet; stir in broth. Cook 5 minute Remove from heat; let stand 5 minute.
  • SERVE over noodles; sprinkle with parsley.
  • Substitute: Prepare as directed substituting 1 lb. boneless skinless chicken breasts for steak.
  • Nutrition Information Per 1-1/4 Cup Serving: 400 calories, 19g total fat, 10g saturated fat, 125mg cholesterol, 630mg sodium, 28g carbohydrate, 2g dietary fiber, 5g sugars, 30g protein, 15%DV vitamin A, 4%DV vitamin C, 10%DV calcium, 20%DV iron.

Nutrition Facts : Calories 385, Fat 19.2, SaturatedFat 8, Cholesterol 115.9, Sodium 92.5, Carbohydrate 24, Fiber 1.9, Sugar 2.3, Protein 28.7

CREAMY BEEF STROGANOFF



Creamy Beef Stroganoff image

When I was growing up, this is the recipe I'd request Mom to make for my birthday dinner. It's so easy to put together, making it perfect for special occasions as well as every day.-Melissa Norris, Churubusco, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

1 pound ground beef
1/3 cup all-purpose flour
1/2 teaspoon salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) beef consomme
1 tablespoon prepared mustard
8 ounces wide egg noodles, cooked and drained
1 cup sour cream

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in flour and salt until blended. Stir in soup, consomme and mustard. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the noodles and sour cream; heat through (do not boil).

Nutrition Facts : Calories 315 calories, Fat 13g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 740mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

THE ULTIMATE BEEF STROGANOFF



The Ultimate Beef Stroganoff image

One of my son's favorites, I'm finally getting around to writing it down so he can make it, himself. It's important to choose a nice cut of beef, because the beef is essentially stir-fried, rather than slow cooked. I like to use brown cremini mushrooms in this, but button mushrooms will also work just fine. It's important to use low-sodium broth, to prevent the finished sauce from becoming too salty. Serve over noodles or rice.

Provided by dianegrapegrower

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb sirloin steak
2 tablespoons olive oil
1/2 onion, chopped
8 ounces mushrooms, sliced
1 teaspoon crushed garlic
1/2 cup low sodium chicken broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
3 tablespoons ketchup
1 tablespoon parsley, chopped (may substitute 1 t. dried parsley)
1 cup sour cream

Steps:

  • Slice the steak into 2"x1"x1/4" pieces. Heat oil in large skillet and brown beef in single layer (make two batches if necessary). Remove beef from pan and keep warm. It's important to remove the beef as soon as it's lightly browned - don't worry about cooking through, because it will cook through when returned to the sauce.
  • In same pan, saute onions, mushrooms, and garlic. Cover if necessary to keep pan from drying out. When vegetables are tender, deglaze pan with chicken broth and wine. Reduce heat to low. Add worchestershire sauce, ketchup, pepper and parsley. Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients. Return beef to skillet, and stir to combine.
  • Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time. This warms and thins the cream so it doesn't curdle when added to the pan. Meantime, the sauce in the pan should have reduced, and just barely coats the beef and mushrooms.
  • Add the sour cream mixture to the pan, and stir to combine. Sometimes, the sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it'll become creamy again.
  • Serve over rice or noodles.

Nutrition Facts : Calories 462.7, Fat 33, SaturatedFat 13.5, Cholesterol 115, Sodium 286.4, Carbohydrate 10.1, Fiber 0.9, Sugar 6.9, Protein 27

CREAMY BEEF STROGANOFF



Creamy Beef Stroganoff image

This dish -- strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce -- makes a perfect cold-weather meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

7 tablespoons unsalted butter
3 shallots, finely chopped
1 pound shiitake mushrooms, stems removed, roughly chopped
1 pound white button mushrooms, sliced
1/2 cup cognac
2 cups heavy cream
1 teaspoon English-style mustard
Salt and freshly ground black pepper
2 tablespoons olive oil
2 pounds beef tenderloin, cut into strips 1/8-inch thick
1 cup (about 4 ounces) pear tomatoes, halved
1 pound pappardelle pasta, cooked
1 tablespoon creme fraiche
1 crushed saffron threads
1/4 cup tarragon, finely chopped, plus sprigs for garnish
1/4 cup fresh flat-leaf parsley, finely chopped

Steps:

  • In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.
  • Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche.
  • Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.
  • Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.

MICHELLE'S ULTIMATE BEEF STROGANOFF CASSEROLE



Michelle's Ultimate Beef Stroganoff Casserole image

Ultimate comfort food that includes egg noodles, cream cheese, cream of mushroom soup, and ground beef. Very rich, creamy, and totally satisfying on a chilly night. Super easy and fast for the working mom! My husband and sons always ask for seconds! Serve with garlic bread or bread and butter.

Provided by MEEZERGIRL1

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package egg noodles
1 pound ground beef
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
2 (10.75 ounce) cans cream of mushroom soup
1 (8 ounce) package cream cheese
½ cup milk, plus more to taste
1 (11 ounce) can diced carrots

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
  • Season ground beef with salt, pepper, and garlic powder.
  • Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
  • Pour mixture over noodles. Add carrots; stir until evenly combined.

Nutrition Facts : Calories 663.9 calories, Carbohydrate 65 g, Cholesterol 152.7 mg, Fat 31.9 g, Fiber 3.3 g, Protein 28.8 g, SaturatedFat 14.3 g, Sodium 881.5 mg, Sugar 5.2 g

Tips:

  • Use high-quality beef for the best flavor. Look for cuts that are well-marbled, such as ribeye or strip steak.
  • Slice the beef thinly against the grain. This will help it cook evenly and tenderize it.
  • Don't overcrowd the pan when cooking the beef. This will prevent it from cooking evenly.
  • Use a good quality mushroom for the stroganoff. Cremini or shiitake mushrooms are a good choice.
  • Add the sour cream and mustard at the end of cooking to prevent them from curdling.
  • Serve the stroganoff over egg noodles, rice, or mashed potatoes.

Conclusion:

Beef stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With its tender beef, flavorful sauce, and creamy texture, it's a dish that everyone will love. Whether you're serving it for a special occasion or a weeknight dinner, beef stroganoff is sure to be a hit.

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