My husband stood over the pan at the stove and ate his entire dinner straight outta the pan – that’s how much he loved this stuff. This is my ultimate, Best Beef Stroganoff recipe, and it’s extra delicious for a few specific reasons. Read on for the deets or just jump ahead to the recipe itself.
Beef Stroganoff FAQ’s
This recipe strays from tradition in that I thicken the sauce with a very simple cornstarch slurry, as I find it works beautifully, keeps things gluten free (if that’s important to you), and it yields a luscious, very smooth sauce that will make you want to lick your plate.
What is beef stroganoff?
If you’ve never had it, you’re in for a treat with this one. Hailing from Russia, Beef Stroganoff or stroganov is a dish of thinly sliced and seared beef (I suggest sirloin for affordability) that is served in a mushroomy creamy sauce over egg noodles. You’ll often see wine in the sauce, as well as Dijon mustard. In my version, I give a big ole’ nod to Russia with a shot of vodka instead, but I do retain the Dijon, as the acid it brings to the party really helps provide a nice balance.
What is the best beef to use in Stroganoff?
As I mentioned above, I do recommend a couple of good sirloin steaks for this, as it really goes a long way and is very affordable. I also use flank steak for the same reason. You’ll be good to go with either cut.
Why make a slurry?
So, in my recipe I thicken the sauce with a very simple “slurry.” This is literally nothing more than mixing some cornstarch together with the hot sauce and then using that to thicken up the whole pan. After multiple tests, this yielded the best sauce flavor and consistency, without using a bunch of heavy cream. I’d rather use more sour cream (flavor!) and add in the rich smokiness of bacon. So, this recipe is a bit different than others, but it’s just SUCH a winner y’all.
Tips and Tricks on how to make the best beef stroganoff you’ll ever try
So, I contemplated sharing the easiest ever beef stroganoff recipe that I have – which is a few less ingredients and steps. So yes, it’s easier than this one. BUT. This recipe is truly something else – just utterly delicious and it still qualifies as very easy. We’re talking two pans (one for the noods, one for the sauce, mushrooms, and steak), and really only about 45 minutes total. I wanted to give you a recipe that is not just easy, but also truly a showstopper. This is a great one to serve to company, and everyone always raves.
Tip 1: Slice the steak as thinly as you can, as this makes for more tender bites. Thick, tough hunks of steak aren’t nearly as delectable as thinly shaved pieces. So that’s a nice thing to keep in mind as you’re slicing. Plus? The meat stretches remarkable far when you treat it this way. That’s one of the best things about this dish – you only need like, two steaks to feed four people. WINNING.
Tip 2: BACON.
Tip 3: Vodka! So to give this is very Russian flare, I opted to create a vodka cream sauce, rather than a white wine cream sauce, as I just think it all makes sense. I’d rather see vodka in my Russian cream sauce than in my Italian red sauce, but that’s just me.
Tip 4: Stock concentrate. If you’ve cooked along with me for a while, then you’re used to seeing this on my ingredient lists by now. Stock concentrate – in addition to actual stock – will help you build incredible flavor in your sauces. Just be sure to watch the salt as you cook. The stock and stock concentrate, along with the bacon, are pretty salty. So, just be mindful of that and you’ll be all good.
Best Beef Stroganoff Recipe: What You’ll Need
This is mostly classic, with the exception of a few very conspicuous visitors.
INGREDIENTS
6 strips of bacon, chopped
1.5 to 2 pounds beef sirloin steak(s), sliced into very thin strips/pieces
16 ounces sliced mushrooms (baby bella, mixed gourmet blend, etc.)
Salt and pepper, as needed
Olive oil, as needed
½ large onion, diced
2 garlic cloves, minced or grated
1 teaspoon beef or chicken stock concentrate
¼ cup vodka
3 cups beef stock
1 cup sour cream
1 tablespoon Dijon
3 tablespoons cornstarch
1 pound egg noodles
Best Beef Stroganoff Recipe: How to Make It
Simple, streamlined, and designed to help generate the best flavor in the least amount of time, this is a classic one-pot wonder type situation we’ve got going on here. Sear the bacon! Brown the beef in those drippings. Next, cook up the mushrooms (also in the drippings). Then make the sauce. Put it all together and what have you got? Bippity, boppity, stroganoff.
DIRECTIONS
Cook the bacon until crispy in a large skillet over medium heat. Transfer to a small plate/bowl, leaving the drippings in the pan.
Increase the heat to med-high. Brown the steak slices in the drippings, seasoning them well with salt and pepper (you can add a little oil, if you need to). When they’re browned (about 3 to 4 minutes), transfer them to a large plate. Add the mushrooms and cook until browned; about 5 minutes. Transfer them to the plate with the steak.
Reduce the heat to medium. Add a small amount of oil to the pan, followed by the onion. Cook until tender, about 3 to 4 minutes. Add the garlic and stock concentrate and cook for one minute more. Next, put the vodka and stir to cook off the alcohol for about 30 seconds. Add the beef stock and sour cream and stir until totally smooth.
Put the cornstarch in a small bowl and whisk it together with enough of the hot sauce to create a smooth, pourable mixture (a “slurry.”). Pour this back into the pan, whisking very thoroughly to ensure it all stays smooth and blended (no clumps!). Bring to a nice simmer over medium high heat and then reduce to low.
When it’s thickened, slide the beef and mushrooms back in, and stir to mix.
Serve the sauce over egg noodles, topped with the crispy bacon. I recommend topping with peppery greens such as arugula or watercress. But chopped parsley or scallions also work.
If you like the looks of our Best Beef Stroganoff recipe with Vodka Sauce, you might also enjoy:
Best Ever Beef Stroganoff with Vodka Sauce
The best version of a classic beef stroganoff features a shot of vodka (makes sense, yes?), garlic, and in our bold-yet-delicious move – bacon. The crunchy bits makes the perfect topping for this super special, decadent dish.
Ingredients
- 6 strips of bacon, chopped
- 1.5 to 2 pounds beef sirloin steak(s), sliced into very thin strips/pieces
- 16 ounces sliced mushrooms (baby bella, mixed gourmet blend, etc.)
- Salt and pepper, as needed
- Olive oil, as needed
- 1/2 large onion, diced
- 2 garlic cloves, minced or grated
- 1 teaspoon beef or chicken stock concentrate
- 1/4 cup vodka (dry white wine may be subbed)
- 3 cups beef stock
- 1 cup sour cream
- 1 to 2 tablespoons Dijon mustard (to taste)
- 3 tablespoons cornstarch
- 1 pound egg noodles, cooked per package directions
SERVING SUGGESTION: Peppery greens like arugula or watercress, or chopped parsley
Instructions
- Cook the bacon until crispy in a large skillet over medium heat. Transfer to a small plate/bowl, leaving the drippings in the pan.
- Increase the heat to med-high. Brown the steak slices in the drippings, seasoning them well with salt and pepper (you can add a little oil, if you need to). When they’re browned (about 3 to 4 minutes), transfer them to a large plate. Add the mushrooms and cook until browned; about 5 minutes. Transfer them to the plate with the steak.
- Reduce the heat to medium. Add a small amount of oil to the pan, followed by the onion. Cook until tender, about 3 to 4 minutes. Add the garlic and stock concentrate and cook for one minute more. Add the vodka (or white wine) and stir to cook off the alcohol for about 30 seconds. Add the beef stock, sour cream, and mustard and stir until totally smooth.
- Put the cornstarch in a small bowl and whisk it together with enough of the hot sauce to create a smooth, pourable mixture (a “slurry.”). Pour this back into the pan, whisking very thoroughly to ensure it all stays smooth and blended (no clumps!). Bring to a nice simmer over medium high heat and then reduce to low.
- When it’s thickened a bit (for a couple of minutes), slide the beef and mushrooms back in, and stir to mix. The beef will cook through very quickly in the hot sauce.
- Serve the sauce over egg noodles, topped with the crispy bacon. I recommend also topping with peppery greens such as arugula or watercress. But chopped parsley or scallions also work.
