Best 10 Beef Stroganoff Round Steak Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the enticing flavors of beef stroganoff, a classic dish that blends tender beef, creamy sauce, and aromatic mushrooms. This versatile recipe offers three variations to cater to diverse preferences and dietary needs. The traditional beef stroganoff recipe embodies the essence of this dish, featuring succulent beef sautéed with mushrooms and onions in a rich sour cream sauce. For a healthier alternative, the light beef stroganoff recipe utilizes leaner cuts of beef and a lighter sauce, making it a guilt-free indulgence. Craving a vegetarian twist? The vegetarian stroganoff recipe replaces beef with hearty mushrooms, offering a meatless option that is equally flavorful and satisfying. Each variation promises an unforgettable culinary experience, whether you're a traditionalist, health-conscious, or vegetarian.

Here are our top 10 tried and tested recipes!

QUICK & EASY BEEF STROGANOFF



Quick & Easy Beef Stroganoff image

This beef stroganoff recipe is one of the easiest and tastiest things you can make for the family on a busy weeknight!

Provided by Holly Nilsson

Categories     Beef     Dinner     Main Course

Time 40m

Number Of Ingredients 14

1 ½ pounds sirloin steak (cut ½" thick)
3 tablespoons flour (divided)
½ teaspoon seasoned salt
½ teaspoon pepper
2 tablespoons olive oil
2 tablespoons butter
1 small onion (diced)
8 ounces mushrooms (sliced)
1 clove garlic (minced)
14 ½ ounces beef broth
2 teaspoons Worcestershire sauce
½ tablespoon dijon mustard
½ teaspoon thyme
½ cup sour cream

Steps:

  • Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
  • Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
  • Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
  • Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
  • Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
  • Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
  • Season with salt & pepper and serve over egg noodles and garnish with parsley.

Nutrition Facts : Calories 453 kcal, Carbohydrate 12 g, Protein 43 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 148 mg, Sodium 761 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

THE BEST BEEF STROGANOFF



The Best Beef Stroganoff image

We used a marbled, tender piece of ribeye as the star of this comfort food classic. Two kinds of mushrooms are cooked until crispy to add an extra element of flavor. The whole dish is brought together with a rich, tangy sauce made with sour cream and Dijon and served over egg noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

1 pound ribeye steak, trimmed of excess fat and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitakes, caps sliced (stems removed and discarded)
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock
10 ounces medium or wide egg noodles
1/2 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon chopped chives, plus more for serving

Steps:

  • Bring a large pot of salted water to a boil.
  • Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
  • Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
  • Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
  • Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
  • Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
  • Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

OVEN-BAKED BEEF STROGANOFF



Oven-Baked Beef Stroganoff image

Serve this simple stroganoff made with round steak over hot wide noodles. Use a wine such as a Burgundy or a zinfandel.

Provided by Sylvia Arrowood

Categories     Meat and Poultry Recipes     Beef     Steaks     Round Steak Recipes

Time 1h25m

Yield 10

Number Of Ingredients 13

5 tablespoons olive oil, divided
2 ½ pounds top round steak, cut into thin strips
1 large onion, thinly sliced
2 cups sliced fresh mushrooms
1 clove garlic, smashed
¼ cup dry red wine
¼ cup tomato paste
3 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf, crumbled
½ cup beef broth
½ cup sour cream

Steps:

  • Heat a frying pan over medium-high heat. Coat bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish.
  • Add remaining oil to the frying pan. Saute onion, mushrooms, and garlic until softened, about 5 minutes. Remove from heat; add red wine, tomato paste, flour, salt, pepper, and bay leaf. Blend in beef broth until well combined. Pour mixture over beef. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until beef is tender, about 1 hour. Gently stir in sour cream and serve.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.7 g, Cholesterol 65.5 mg, Fat 17 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 5.4 g, Sodium 361.9 mg, Sugar 1.7 g

BEEF STROGANOFF



Beef Stroganoff image

RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy - a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing - and perfect for Stroganoff.

Provided by Nagi

Categories     Main

Time 30m

Number Of Ingredients 12

600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))
2 tbsp vegetable oil (, divided)
1 large onion ((or 2 small onions), sliced)
300 g / 10 oz mushrooms (, sliced (not too thin))
40 g / 3 tbsp butter
2 tbsp flour ((Note 2))
2 cups / 500 ml beef broth (, preferably salt reduced)
1 tbsp Dijon mustard
150 ml / 2/3 cup sour cream
Salt and pepper
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
Chopped chives (, for garnish (optional))

Steps:

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
  • Sprinkle with a pinch of salt and pepper.
  • Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside.
  • Add remaining 1 tbsp oil and repeat with remaining beef.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
  • Serve over pasta or egg noodles, sprinkled with chives if desired.

Nutrition Facts : ServingSize 243 g, Calories 586 kcal, Carbohydrate 9 g, Protein 37 g, Fat 44 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 449 mg, Fiber 1 g, Sugar 3 g

BEEF STROGANOFF II



Beef Stroganoff II image

Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.

Provided by sal

Categories     Pasta and Noodles     Noodle Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 pound sirloin steak, cut into bite size strips
1 onion, chopped
1 ½ tablespoons all-purpose flour
¾ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups fat free sour cream
1 (8 ounce) package egg noodles

Steps:

  • Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper.
  • Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well.
  • Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.

Nutrition Facts : Calories 606 calories, Carbohydrate 58.6 g, Cholesterol 129.9 mg, Fat 24.5 g, Fiber 2.3 g, Protein 35.2 g, SaturatedFat 8.5 g, Sodium 1062.6 mg, Sugar 8.2 g

BEEF STROGANOFF



Beef Stroganoff image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

4 teaspoons canola oil
1 pound top round, London broil, or flank steak, thinly sliced
1 small onion, thinly sliced
Two 8-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 5 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
2 cups low-sodium beef broth
1/2 cup dry red wine
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup plain Greek-style nonfat yogurt
4 cups cooked whole-wheat egg noodles
4 teaspoons minced fresh parsley

Steps:

  • Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate. Heat the remaining 2 teaspoons of oil in the skillet over medium-high heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are soft and have released most of their water, about 5 minutes. Return the beef and juices to the pan and stir to incorporate. Sprinkle with the flour and stir until well combined. Add the beef broth, wine, salt, and pepper and bring to a boil. Reduce the heat and simmer until the mixture thickens and reduces slightly, 5 minutes. Stir in the yogurt and cook for 1 minute more. Spoon the mixture over the noodles and garnish with parsley.
  • Excellent source of: Copper, Folate, Iron, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12, Vitamin K, Zinc
  • Good source of: Fiber, Magnesium

Nutrition Facts : Calories 520, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 85 milligrams, Sodium 560 milligrams, Carbohydrate 51 grams, Fiber 2 grams, Protein 40 grams

BEST BEEF STROGANOFF



Best Beef Stroganoff image

Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!

Provided by SPEECHTEACHER

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consomme
¼ cup Burgundy wine
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream

Steps:

  • Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.
  • Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.
  • In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Nutrition Facts : Calories 402.9 calories, Carbohydrate 42.4 g, Cholesterol 91 mg, Fat 17.2 g, Fiber 2.5 g, Protein 18.6 g, SaturatedFat 8.3 g, Sodium 228.7 mg, Sugar 2.4 g

CLASSIC BEEF STROGANOFF



Classic Beef Stroganoff image

With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of buttery noodles, it's no wonder Beef Stroganoff is such a hit. With all that flavor, you might assume it's a complicated dish, but it's actually quite the opposite. This from-scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it's really all about the simmer. (The key to transforming the beef into succulent morsels of mouthwatering meat.) So when you want to impress the family but don't have all day to do it-this one's a guaranteed hit!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 6

Number Of Ingredients 11

1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
1/4 cup butter
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal™ all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Steps:

  • Cut beef across grain into about 1 1/2x1/2-inch strips.
  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Nutrition Facts : Calories 435, Carbohydrate 31 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

QUICK & EASY BEEF STROGANOFF



Quick & Easy Beef Stroganoff image

This is a quick version of the old time favorite. Its a great way to use up the leftover steak, tri-tip, roast, etc. This is a regular at our house! (I guessed at the 1 1/2 oz of brown gravy mix, I did not have one on hand to get the exact weight - just use a standard pkg)

Provided by Pvt Amys Mom

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb round steak, sliced in thin strips (or any leftover beef, one of the very best we have had was made with leftover smoked tri-tip, the sm)
1/2 onion, chopped
2 tablespoons butter
2 (1 1/2 ounce) packages brown gravy mix
1 1/2 cups water
1 cup sour cream

Steps:

  • Saute the beef and the onion in 2 T of butter.
  • There will be alot of"juice" in the pan so I turn up the heat for a couple of minutes to reduce the liquid.
  • (Start your rice or your noodles at this point).
  • Add the brown gravy mix to the water and stir to dissolve.
  • Add gravy mixture to meat and stir constantly until thick.
  • If you are in a hurry, you can add the sour cream at this point and be done with it or you can simmer the meat and gravy until your noodles or rice are done, then add the sour cream right before serving.
  • Serve over rice or noodles.
  • Makes 4 large servings.
  • (If you like red wine, you can add 1/2 cup of red wine and 1 cup of water for the liquid).
  • (You can also add mushrooms if desired).

ROUND STEAK STROGANOFF



Round Steak Stroganoff image

I found this recipe years ago in an old Taste of Home cookbook. It is the only recipe I use for stroganoff. " The thinner you slice the round steak, the quicker the meat will cook and become tender. After the sour cream is added, do not boil the mixture or it will curdle"--Brenda Read (name printed on recipe)

Provided by rohanlori

Categories     Meat

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/2 cup all-purpose flour
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 1/2-2 lbs beef round steak, trimmed and cut into thin strips
3 tablespoons butter or 3 tablespoons margarine
1 cup chopped onion
1 garlic clove, minced
1 (14 1/2 ounce) can beef broth
3 tablespoons chili sauce
1/2 teaspoon ground mustard
1 lb fresh mushrooms, sliced
2 cups sour cream
hot cooked egg noodles
minced fresh parsley (optional)

Steps:

  • Combine flour, paprika, salt, and pepper in a large resealable plastic bag.
  • Add beef, a few pieces at a time, and shake to coat.
  • Ina a large skillet, melt butter over medium heat.
  • Brown half the beef at a time; remove.
  • Add onion and garlic; saute until tender.
  • Return beef to the pan.
  • Add broth, chili sauce, mustard, and mushrooms; cover and simmer for 1 hour or until the beef is tender.
  • Stir in sour cream; heat gently but do not boil.
  • Serve immediately over noodles.
  • Garnish with parsley, if desired.

Tips:

  • Choose a lean round steak, such as top round or sirloin tip. This will help to ensure that the beef stroganoff is not greasy.
  • Slice the steak against the grain. This will help to make the beef more tender.
  • Marinate the steak in a mixture of soy sauce, Worcestershire sauce, and garlic for at least 30 minutes. This will help to add flavor to the beef.
  • Cook the steak over high heat until it is browned on all sides. This will help to seal in the juices.
  • Add the mushrooms, onions, and garlic to the pan and cook until they are softened.
  • Stir in the flour and cook for 1 minute. This will help to thicken the sauce.
  • Add the beef broth, red wine, and Worcestershire sauce to the pan and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Stir in the sour cream and parsley. Serve over egg noodles or rice.

Conclusion:

Beef stroganoff is a classic dish that is easy to make and always a crowd-pleaser. By following these tips, you can make a delicious and flavorful beef stroganoff that your friends and family will love.

Related Topics