Best 5 Updated Beef Stroganoff Recipes

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Beef Stroganoff is a classic dish that has been enjoyed for generations. The traditional recipe is made with beef, mushrooms, and onions, simmered in a creamy sauce. However, there are many variations on the classic recipe, each with its unique flavor and flair. In this article, we will explore some of the best updated beef stroganoff recipes, providing you with a variety of options to choose from. From classic to modern, and everything in between, we have something for every taste. So, grab your apron and let's dive into the world of updated beef stroganoff recipes!

Let's cook with our recipes!

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.

BEST BEEF STROGANOFF



Best Beef Stroganoff image

Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!

Provided by SPEECHTEACHER

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
¼ cup Burgundy wine
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
  • Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
  • In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 42.4 g, Cholesterol 91 mg, Fat 17.2 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 8.3 g, Sodium 228.7 mg, Sugar 2.4 g

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

UPDATED BEEF STROGANOFF



Updated Beef Stroganoff image

Instead of serving the classic stroganoff, try this updated version which everyone will love.-National Livestock and Meat Board

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups uncooked bow tie pasta
1 pound beef tenderloin roast cut into 1-inch pieces
1/8 teaspoon pepper
1/2 pound mushrooms, sliced
1/3 cup coarsely chopped onion
2 teaspoons canola oil
1-1/2 tablespoons all-purpose flour
3/4 cup low-sodium beef broth
1 tablespoon sliced green onions
1/4 cup reduced-fat sour cream

Steps:

  • Cook the pasta according to package directions; drain and keep warm. Coat a large skillet with cooking spray and heat on medium-high. Cook and stir beef, half at a time, for 1-2 minutes or until browned. Season with pepper. Remove and keep warm. , In the same skillet, saute mushrooms and onion in oil until tender. Stir in flour. Gradually add broth, stirring until blended. Bring to a boil; cook and stir for 2 minutes. Return beef to skillet and heat through. Serve over pasta. Top with green onions and sour cream.

Nutrition Facts :

UPDATED BEEF STROGANOFF



Updated Beef Stroganoff image

Make and share this Updated Beef Stroganoff recipe from Food.com.

Provided by Lubie

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb beef tenderloin steak
1 1/2 cups uncooked farfalle pasta (bow tie)
vegetable oil cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 lb mushroom, cut into 1/2 inch slices
1/3 cup coarsely chopped onion
2 teaspoons vegetable oil
1 -2 tablespoon all-purpose flour
3/4 cup ready-to-serve beef broth
1 tablespoon sliced green onion
1/4 cup low-fat sour cream

Steps:

  • Cook pasta according to package directions.
  • Keep warm.
  • Meanwhile trim fat from beef; cut into 1x1/2-inch pieces.
  • Spray large nonstick skillet with cooking spray.
  • Heat skillet over medium-high heat until hot.
  • Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
  • Remove from skillet; keep warm.
  • Season with salt and pepper.
  • In same skillet, cook mushrooms and onion in oil 2 minutes or until tender; stir in flour.
  • Gradually add broth and sour cream, stirring until blended.
  • Bring to a boil; cook and stir 2 minutes.
  • Return beef to skillet; heat through.
  • Serve beef mixture over pasta.

Nutrition Facts : Calories 533.1, Fat 31.5, SaturatedFat 12.3, Cholesterol 86.4, Sodium 451.1, Carbohydrate 32.2, Fiber 2, Sugar 2.2, Protein 29.3

Tips:

  • Use high-quality beef for the best flavor. Look for a well-marbled cut of meat, such as ribeye or strip steak.
  • Don't overcook the beef. Cook it just until it is browned on the outside and still pink in the center.
  • Use a good quality dry white wine for the sauce. A Chardonnay or Sauvignon Blanc works well.
  • Don't be afraid to add some vegetables to the sauce. Mushrooms, onions, and carrots are all good choices.
  • Serve the beef stroganoff over egg noodles, mashed potatoes, or rice.

Conclusion:

Beef stroganoff is a classic dish that is easy to make and always a crowd-pleaser. With its tender beef, creamy sauce, and flavorful vegetables, it's a dish that everyone will love. So next time you're looking for a delicious and satisfying meal, give beef stroganoff a try. You won't be disappointed!

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