My Plate Healthy Beef Straganoff Recipe

This like shooting fish in a barrel beef stroganoff is gear up in only xxx minutes. I make it with lots of extra onions and mushrooms and it's so delicious!

Served over mashed cauliflower, it'south the perfect comfort nutrient. And as long every bit you reheat them carefully, the leftovers are skillful likewise.

Beef Stroganoff served on a white plate with a red napkin.

My friend Irina is of Russian descent. Her cooking is rich and wonderful, and she confirms that the Russians practice love adding sour cream to their dishes - and plenty of it.

I've been making this easy beefiness stroganoff a lot lately (I also brand a very tasty craven stroganoff, by the way). It'southward such a wonderfully rich and flossy comfort nutrient. I alter it up by increasing the amounts of vegetables I use - I add extra mushrooms and onions.

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Ingredients
Instructions
Expert tip
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe card

Ingredients

You'll merely need a few simple ingredients to make this truly piece of cake recipe. The exact measurements are listed in the recipe card below. Here'south an overview of what yous'll need:

Sirloin strips: You tin splurge and utilize tenderloin for truly tender beef, but I normally become with sirloin.

Kosher table salt and black pepper: If using fine salt, yous should reduce the amount you use, or the dish could end upwardly too salty.

Avocado oil: An excellent neutral-tasting cooking oil with a high smoke point. Ghee is another tasty choice.

Veggies: I employ lots of onions, garlic, and mushrooms.

Sour cream: It's all-time to apply full-fatty sour cream for the richest and tastiest result.

Chopped parsley: Used purely for garnish, so information technology's optional.

Instructions

Making my version of beefiness stroganoff is truly easy! Scroll downwards to the recipe bill of fare for detailed instructions. Hither are the bones steps:

Melt the meat. Season the beefiness and melt it in avocado oil until no longer raw, then transfer information technology to a plate.

Cook the vegetables. In the same skillet, melt the onions, mushrooms, and garlic with salt and pepper.

Add the sour foam. Add the beef back to the skillet. Reduce the heat and stir in the sour foam.

A photo collage showing the steps for making beef stroganoff.

Expert tip

Removing the sour foam from the fridge at the get-go of cooking will help it warm up a fleck, reducing the risk of information technology curdling when you add together it to the hot dish. It too helps to reduce the rut and allow the skillet to cool off earlier mixing it in.

Often asked questions

What is Beef Stroganoff?

It'due south a Russian dish of sautéed pieces of beef, served in a sour foam sauce.

In that location are many variations of this classic dish. Mine is quick and like shooting fish in a barrel. I get in with lean beefiness (sirloin), lots of onions and mushrooms, and a little sour foam. And so basically I change the ratio of the traditional ingredients, adding more vegetables and using less meat and sour cream.

What cut of meat should I use?

The traditional cut of meat used in this recipe is beef tenderloin, which is a lean and tender cut of meat.

I really prefer to employ sirloin, another lean cut of meat. Information technology's not as tender, but it'due south more flavorful, and information technology'due south as well much more affordable.

Some people brand this dish with ground beefiness. I haven't tried that. Although I can see how information technology would work. Simply the fashion Korean ground beef is just as proficient every bit Korean beef, or possibly even improve. Sometimes it's easier to mix flavors and spices into ground beef considering of its finely ground texture.

Can I use Greek yogurt instead of sour foam?

I advise confronting that. This is one recipe where you really practice want the richness of total-fat sour cream. It'south admittedly worth it.

Variations

I honey this recipe as is and well-nigh always brand it as written. Simply in case you'd like to vary the basic recipe, here are a few ideas for you lot:

Instead of cooking the dish in avocado oil, you tin use ghee. I also similar to use duck fat - it'south so very flavorful.
Y'all tin experiment with adding more seasonings to this dish. Good options include paprika and dried thyme.
While nontraditional, try adding a handful of wild mushrooms instead of some of the white (or cremini) mushrooms. I love the flavor they add to the dish.

Serving suggestions

This dish is often served on top of noodles. But I skip the starch and serve it over mashed cauliflower. It's really good! Yous can also serve it on top of spaghetti squash noodles.

I also similar to add a side of a bright green veggie such as roasted broccoli, steamed asparagus, or sautéed spinach. It makes for a prettier presentation. This dish, though utterly succulent, is not exactly pretty to look at.

Storing leftovers

You tin keep the leftovers in the fridge, in an airtight container, for up to three days. When reheating them, do then very gently, to avoid drying out the meat and curdling the sour foam. I reheat the leftovers in the microwave, covered, on 50% power.

Beef stroganoff served on a white plate.

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Recipe carte du jour

Like shooting fish in a barrel Beef Stroganoff

This easy beefiness stroganoff is fabricated with lots of tasty vegetables. Served over mashed cauliflower, it's a true comfort food!

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course: Main Course

Cuisine: Russian

Servings: 6 servings

Calories: 290 kcal

▢ ¾ cup sour cream at room temperature
▢ 1 lb. sirloin steak cutting into strips*
▢ two teaspoons Diamond Crystal kosher salt divided
▢ ½ teaspoon black pepper divided
▢ 2 tablespoons avocado oil
▢ one large onion chopped (8 oz)
▢ sixteen oz sliced mushrooms white or cremini
▢ 1 tablespoon minced fresh garlic
▢ 2 tablespoons chopped parsley optional, for garnish

Measure out out the sour cream and remove it from the fridge, to allow it to get to room temperature.
Season the beefiness with 1 teaspoon kosher table salt and ¼ teaspoon blackness pepper.
Estrus the oil in a large saucepan over medium-high oestrus, for about 2 minutes. Add the beef. Melt, stirring, just until no longer raw, about ii minutes. Speedily remove the beef to a plate to forestall it from over-cooking.
Add together the onion and the mushrooms to the bucket, with 1 more teaspoon of kosher table salt. Cook, stirring often, until tender, 5-7 minutes, also adding the juices that take accumulated from the resting meat.
Add together the garlic and cook for 1 more infinitesimal. Add back the beef and stir-fry for one more infinitesimal.
Reduce the heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing information technology well with a wooden spoon into the beefiness mixture. Don't let the sour cream to simmer or boil, to avert curdling.
Flavor the dish with more black pepper, garnish with parsley, and serve.

*It's easier to cut the beefiness into strips if you freeze it for about 20 minutes first. Or yous could buy pre-sliced beefiness, marked as "stir fry beef."

Removing the sour cream from the fridge at the start of cooking will aid it warm upward a bit, reducing the run a risk of it curdling when you add it to the hot dish. It also helps to reduce the heat and let the skillet to cool off before mixing it in.

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