Beef Stroganoff

A creamy and flavorful thick stew of beef and mushrooms served over egg noddles

Course Main Course

Cuisine American, Russian

Keyword beef, beef stroganoff

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 698kcal

Season steak on both sides with salt and pepper.
Cut into small cubes, removing any large pieces of fat as you do.
Cut the shallot into very small pieces, almost mincing like you would garlic.
Boil water and add salt. When ready, cook the egg noodles according to the package directions, draining when done.
Heat the butter in a large skillet or sauce pan over medium-high heat. Add the shallot and cook for about 1 minute.
Add the beef and brown on all sides. Depending on how you like your steak (medium-rare, medium), you can cook this a little more or less. I tend to cook for 3-4 minutes, which I would put in the medium-rare range.
Next, add the cans of soup and Worcestershire sauce. Stir so everything gets well combined and simmer until hot.
Serve over the egg noodles. Top with chopped parsley if using.

I usually use a large ribeye steak for this, but you could also use strip steak sirloin, beef tenderloin or even chuck roast.
Instead of a shallot you could use 1/3 of a yellow or white onion.
While I use the entire can of beef broth, if you want the mixture to be more like a thicker gravy rather than stew, you could use half the can.
I don’t add additional mushrooms besides what is already in the condensed soup, BUT if you like a lot of mushrooms in your beef stroganoff, you can use button, portobello or cremini mushrooms and cook them in the pan with the butter and shallot before the steak.
I always serve this over egg noodles, but other noodles like penne would work just as well. Other options include gnocchi, mashed potatoes or rice.
If you have leftovers, store the beef stew part separate from the noodles or whatever else you serve this with. Store in an airtight container in the refrigerator for up to three days. Rewarm in the microwave or stovetop.