Beef Stroganoff | Comfort Food | Beef Stroganoff Gravy | Hearty Gravy | How to Make Beef Stroganoff

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and higher in protein.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in calories; pork is often less expensive.

egg noodles

🥗Healthier: whole wheat pasta

💰Cheaper: regular pasta

Whole wheat pasta offers more fiber.

Dice the medium white onion and set aside.

Cut 1.5 pounds of top sirloin beef against the grain into strips.

Heat a sauté pan over medium to medium-high heat and add 1 tablespoon of olive oil.

Add the diced onions to the sauté pan and mix to coat with olive oil.

Add 8 oz of button mushrooms to the pan and sauté until tender, about 7 to 10 minutes.

Remove the cooked onions and mushrooms from the pan and set aside in a bowl.

Add 2 tablespoons of butter to the same pan, adding more olive oil if necessary to prevent burning.

Dust the beef strips with flour (optional) and sauté in batches for about 1 minute until browned but not fully cooked.

Combine the sautéed beef with the cooked onions and mushrooms in the bowl.

Pour 3 cups of beef stock into the sauté pan, scraping the bottom to incorporate the fond.

Bring the mixture to a simmer and let it reduce for 10 to 15 minutes until thickened.

Ladle some of the sauce into 1 cup of sour cream to temper it, mixing until smooth.

Pour the tempered sour cream mixture back into the sauté pan and stir to combine.

Add 1 tablespoon of Dijon mustard, 2 tablespoons of Worcestershire sauce, and season with salt and pepper to taste.

Bring the mixture back to a simmer over medium heat for about 5 minutes without boiling.

Add 6 cups of previously cooked egg noodles to the sauce, mixing to combine.

Serve immediately or refrigerate to let the flavors meld overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens