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5.0 from 6 votes

Beef Stroganoff

This delicious beef stroganoff recipe is perfect for a quick weeknight dinner. Ready to serve in 20 minutes, it's wonderfully rich and tangy and so easy to make. Gluten-free.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 607 kcal
Course: Main Course
Cuisine: Russian , International

Ingredients

  • 1.25 - 1.5 lbs top sirloin steak thinly sliced into strips *
  • 2 Tablespoon light olive oil
  • 2 Tablespoon butter
  • 1 medium onion sliced
  • 10 oz cremini mushrooms thickly sliced
  • 1 garlic clove minced
  • 3 Tablespoon butter
  • 2 Tablespoon flour i used gluten-free flour
  • 2 cups beef broth
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon Worcestershire sauce 
  • ¼ cup sour cream
  • ¾ cup heavy cream
  • salt and pepper to taste
To serve:
  • egg noodles
  • parsley optional

Instructions

    Cup of Yum
  1. Season steak strips with salt and pepper.
  2. Heat 1 Tbsp light olive oil in a large skillet over high heat. When the oil is hot, add half of the thinly sliced beef strips to the skillet in a single layer, and let beef brown for 30 seconds untouched. Turn beef quickly and let it brown on the other side for another 30 seconds, again without stirring. Immediately, remove to a plate and cover to keep warm. (don’t worry about pink bits and that it will be raw). Add remaining 1 Tbsp of olive oil and repeat with remaining beef.
  3. Turn heat down to medium high and melt butter in the skillet. Add chopped onions and mushrooms, and cook until they are soft and golden brown. Add minced garlic clove, and sauté 30 seconds until fragrant.
  4. Add flour and cook for 1 minute, stirring constantly. Add half the broth, while stirring. Once everything is incorporated, add the remaining broth and pour the heavy cream slowly, while stirring.
  5. In a small bowl, stir a few tablespoons of the sauce into the sour cream to temper it so the sour cream doesn’t curdle. Then add it to the pan while stirring constantly.
  6. Stir in Dijon mustard and season with salt and pepper to taste.
  7. Bring to simmer then reduce the heat to medium low and continue cooking until the sauce thickens. Taste sauce and adjust salt and pepper to taste.
  8. Add beef with any accumulated juices back to the pan and simmer for 1 minute, then remove from the stove immediately.
  9. Serve over egg noodles, pasta, rice, or a low carb option like spaghetti squash, zoodles, or cauliflower rice. Sprinkle with parsley, chives or green onions.

Notes

  • Use high-quality beef and make sure the meat cut is either Top Sirloin, Skirt Steak, Boneless Ribeye steak, Beef Tenderloin, or Filet Mignon tips.
  • Cut the beef across the grain when you slice it to help it tenderize.
  • For tender beef, make sure you don't overcook the meat (about 30 seconds on each side). It's enough to brown it on each side and to have some pink on the inside, it will continue cooking later.
  • Brown the beef in small batches, if you overcrowd the pan, it’ll steam and won’t get a nice crust.
  • Add sour cream at the end and just warm it. Do not boil sour cream because it can cause it to curdle.
  • For gluten-free beef stroganoff, use gluten-free flour or a little bit of arrowroot starch to thicken the sauce.
  • You can also use ground beef if you want to make ground beef stroganoff.

Nutrition Information

Calories 607kcal (30%) Carbohydrates 11g (4%) Protein 37g (74%) Fat 46g (71%) Saturated Fat 24g (120%) Cholesterol 190mg (63%) Sodium 778mg (32%) Potassium 924mg (26%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1269IU (25%) Vitamin C 6mg (7%) Calcium 97mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 607

% Daily Value*

Calories 607kcal 30%
Carbohydrates 11g 4%
Protein 37g 74%
Fat 46g 71%
Saturated Fat 24g 120%
Cholesterol 190mg 63%
Sodium 778mg 32%
Potassium 924mg 20%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 1269IU 25%
Vitamin C 6mg 7%
Calcium 97mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.