Our best beef stroganoff recipe is quick and easy with a flavorful creamy mushroom sauce over hot egg noodles; It makes the perfect weeknight meal!
Beef stroganoff is a dish that I have always loved, but I always thought of it as a dish that was hard to make or contained less than real ingredients.
I am thrilled to say that I was wrong! Not only is beef stroganoff easy and quick to make, it’s also simple to make as a healthier version.
Beef, mushrooms and onions are cooked and combined with a light cream sauce then served over egg noodles. It really is the ultimate comfort food!
Now I’m obsessing on how this delicious meal comes together so quickly and with such a small amount of work.
Best Cuts of Meat for Beef Stroganoff
Classically, round or rump steak is used because the cost per pound is lower. A pricier (blut less flavorfull) option would be tenderloin.
Chuck (from the shoulder) is a wonderful cut for making stroganoff because it’s a relatively cheap cut with good flavor and lots of connective tissue and fat.
That connective tissue makes it a very flavorful and appealing choice for stews.
Why Use Stew Meat for Stroganoff?
Because stew meat provides a great balance between cost, flavor and tenderness, stew meat (specifically chuck) is perfect to use in a beef stroganoff recipe.
Tips for making the best beef stroganoff
- Sauté the mushrooms and onions first, then set aside while the beef cooks
- Cook the noodles while the beef is browning
- Add the beef to the same pot and cook until medium doneness
- Combine the beef, onions & mushrooms and cream sauce just before putting it on top of the noodles
These tips will give you the most flavorful and mouthwatering tender beef stroganoff you’ve ever eaten. Plus, it saves time!
What’s makes this beef stroganoff the best?
I love feeding my family healthy meals that don’t use processed ingredients.
This recipe doesn’t use cream of mushroom soup, but instead uses real, whole ingredients!
The addition of the Dijon mustard adds another depth of flavor that elevates this recipe and gives it incredible flavor with little effort.
What makes this Beef Stroganoff Healthier?
Greek yogurt is higher in protein and waaaaaaay lower in fat than sour cream. And as it so happens, Greek yogurt makes a wonderful substitute for sour cream.
Also, I don’t use boullion cubes in my recipes. This recipe uses Beef flavor Better Than Boullion to make beef stock.
This lightened up comfort food favorite reheats well, making it perfect for leftovers!
Your home will smell heavenly for a few hours after you make this beef stroganoff – just sayin’!
Tools for Using the Best Beef Stroganoff
Scanpan covered pan – these pans are some of the very best quality, healthiest pans in any kind of affordable bracket. They are amazing!
Better than Boullion Beef base – made with real ingredients, Better Than Boullion makes a delicious, cheap stock base.
Pair beef stroganoff with a salad and some fruit for a well-balanced, healthy comfort food meal!
Video Showing How to Add Flour to Stock Without Lumps:
Add This Simple and Easy Stew Meat Beef Stroganoff Recipe To Your Monthly Meal Plan!
Also Check Out:
Strawberry Salad
Crock Pot Peach Crisp
Healthy Apple Crisp
| Servings | Prep Time |
| 6-7 people | 10-20 minutes |
| Cook Time |
| 20-25 minutes |
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Our best beef stroganoff recipe is quick and easy with a flavorful creamy mushroom sauce over hot egg noodles; It makes the perfect weeknight meal!
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- 1 lb stew meat
- 1 medium onion, diced
- 2.5 cups mushrooms, diced
- 1 clove garlic, diced
- 1/4 cup butter or Olive oil
- 2 cups beef broth
- 1/2 tsp salt
- 2 tsp Worchestershire sauce
- 1 tsp Dijon mustard
- 1/4 cup all purpose flour
- 1.5 cups Greek yogurt
- 3 cups hot cooked egg noodles
- Cut meat into bite-sized thin strips, about 3/4 inches x 1/2 inches
- Sauté mushrooms, onion, garlic in butter in a skillet. Once onions are tender, remove from heat.
- Cook beef in same skillet until medium doneness.
- Stir in 1 cup broth, salt, and Worchestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes
- Stir remaining cup broth into flour. Stir into beef and broth.
- Add onion mixture.
- Heat to boiling and boil for 1 minute.
- Stir in Greek yogurt; heat until hot (don't boil).
- Serve immediately over hot egg noodles.
- Refrigerate any leftovers in an airtight container for up to 7 days.
* for beef broth, either use a carton beef broth (I like Pacific brand) or make your own using Better Than Boullion beef base (my preferred method - it's cheaper).
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