Beef Stroganoff
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 45 mins
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Total Time
2 hrs 55 mins
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Servings
6 servings
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Calories
264 kcal
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Course
Main Course, Dinner
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Cuisine
Russian
Beef Stroganoff
Description
This Beef Stroganoff recipe starts by searing seasoned chuck beef cubes to develop a golden crust. Baby bella mushrooms and thinly sliced onions are cooked in the same pan until softened and caramelized. Apple cider vinegar is added to deglaze the pan, lifting flavorful browned bits.
Flour, Dijon mustard, and paprika are stirred in to coat the vegetables and create a base for the sauce. Adding beef stock and returning the meat to the pan, the mixture simmers gently for about two hours until the beef becomes tender. The slow simmer allows flavors to meld and sauce to thicken.
At the end, Greek yogurt is whisked in to add creaminess without overpowering tang. The dish is garnished with fresh parsley and served over cooked egg noodles, offering a comforting, filling main course with earthy mushroom flavor and tender beef pieces.
To store, cool completely before refrigerating or freezing without noodles. Reheat gently on the stove or microwave to retain texture. Greek yogurt may be substituted with sour cream if preferred.
Ingredients
- 1 tablespoon olive oil
- 1 ¼ pounds chuck beef cut into 2-inch cubes
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- 24 ounces baby bella mushroom slice
- 1 onion thinly sliced
- 1 tablespoon apple cider vinegar
- ¼ cup all-purpose flour
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 3 cups beef stock
- 2 tablespoons Greek yogurt full-fat
- 2 tablespoons parsley chopped, fresh
- egg noodles for serving, cooked
Instructions
- In a large deep pot, heat olive oil over medium-high heat. Season the beef with ½ teaspoon salt and ½ teaspoon pepper. Add beef and sear for about 3 to 4 minutes per side. Remove with a slotted spoon and set aside.
- Add mushrooms and onions to the pot, and season with the remaining salt and pepper. Cook for 6 to 8 minutes, or until the mushrooms have released all their moisture and the onions are golden brown. Add apple cider vinegar to deglaze the pan and cook for about 1 minute.
- Add flour, dijon mustard and paprika, stirring to coat the onions and mushrooms evenly in the flour. Add the beef and beef stock and bring to a boil.
- Reduce heat to low, cover and simmer for about 2 hours, or until the beef is very tender.
- Remove from heat and whisk in greek yogurt. Garnish with parsley, then serve over egg noodles.
Notes
- Allow stroganoff to cool completely before storing in an airtight container; refrigerate up to 3-4 days or freeze up to 3 months without noodles.
- Reheat gently over medium-low heat or in the microwave with a vented cover to prevent splattering.
- Greek yogurt can be substituted with sour cream for a more traditional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 925mg | 39% |
| Potassium | 1107mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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