Cast Iron

Marriage Is All About Compromise Beef Stroganoff

February  8, 2019
0 Ratings
Photo by Julia Gartland
Author Notes

This is a beef stroganoff my husband and I can both get behind. There’s less beef, more vegetables—mushroom, onion, carrot, parsnip, scallion—and Greek yogurt instead of sour cream. The one aspect of the original we agree on? Heavily buttered and parsleyed egg noodles.

About the stock: Homemade is ideal, but obviously not practical all the time. If your go-to shortcut is boxed stock, use chicken instead of beef (beef versions are reliably bland). Or, do as I do and mix up your own with bouillon or Better Than Bouillon (either beef or chicken works). —Emma Laperruque

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 2
Ingredients
  • 2 tablespoons vegetable (or other high-heat, neutral-flavor) oil, divided
  • 5 ounces sirloin steak, cubed (½-inch)
  • 10 ounces cremini mushrooms, quartered (stems still attached)
  • 2 tablespoons unsalted butter
  • 1 large carrot (about 7 ounces), finely diced (about 1 ½ cups)
  • 1 large parsnip (about 7 ounces), finely diced (about 1 ½ cups)
  • 1 medium yellow onion (about 8 ounces), finely diced (about 1 ½ cups)
  • 6 scallions, finely chopped (both the white and green parts)
  • 2 large garlic cloves, minced
  • 1 1/2 tablespoons all-purpose flour
  • 2 cups beef or chicken stock (see headnote)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon prepared horseradish
  • 1/4 cup whole-milk Greek yogurt, room temperature, plus more to taste
In This Recipe
Directions
  1. Set a large cast-iron skillet on the stove over medium-high heat. When it’s very hot, add 1 tablespoon vegetable oil. When that’s very hot, add the cubed beef in an even layer. Sear until crusty and deeply browned on all sides—about 1 to 2 minutes total. (The best way to get a good sear is to move the beef as little as possible.) Transfer the beef to a plate to rest and sprinkle generously with salt.
  2. Add the remaining tablespoon vegetable oil to the pan, still over medium-high heat. Add the mushrooms. Cook, stirring only once or twice, until deeply browned and there’s no more liquid in the pan. Transfer to the mushrooms to a plate to rest and sprinkle generously with salt.
  3. Add the butter to the pan. Once it’s melted, add the carrot, parsnip, and onion. Season with salt. Cook for 15 to 20 minutes, stirring regularly, until the vegetables are browned and quite soft.
  4. Add the scallion and garlic. Stir to combine. Cook for another 5 minutes until the scallion has wilted and the garlic is very fragrant.
  5. Sprinkle the flour over the vegetables. Stir to combine. Cook for another minute or so, just to get rid of the raw flour taste.
  6. Pour the stock on top. Stir to combine. Bring to a simmer and cook for about 2 minutes to thicken.
  7. Stir in the Dijon, apple cider vinegar, and horseradish. Now stir in the yogurt. Taste and adjust the seasoning as necessary (more Dijon? more yogurt? more salt?). When it tastes just right to you, stir in the beef and mushrooms, plus any of their juices.
  8. Serve on top of extra-wide egg noodles—boiled in salty water, heavily buttered, and tossed lots of chopped flat-leaf parsley. (Or, if that's not your thing, with bread.)

See what other Food52ers are saying.

  • Luciana Rodrigues
    Luciana Rodrigues
  • Emma Laperruque
    Emma Laperruque
  • Smaug
    Smaug
  • Karen
    Karen
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

    8 Reviews

    Karen February 21, 2019
    This is similar to the way I make beef stroganoff. Sometimes I get a second pan going without meat (just mushroom stroganoff) for my vegetarian daughter. Vegetable stock works fine for that. But my favorite substitute is spaetzle for the noodles. OMG so good---either homemade or packaged. Try it!
     
    Amanda February 24, 2019
    Ooooo, I bet that could be even better with a rich mushroom stock
     
    Luciana R. February 14, 2019
    I love beef stroganoff! My husband hates mushrooms:( do you have any ideas about what to swap in for mushrooms?
     
    Author Comment
    Emma L. February 14, 2019
    Oh no! You could increase the amount of beef—maybe from 5 ounces to 10 ounces? Or, you could swap in another hearty vegetable (thinking eggplant or beans). Or, could you increase the other vegetables already in the recipe (carrot, parsnip, onion, scallion). Hope this helps!
     
    Ttrockwood February 15, 2019
    In step 7) just keep mushrooms seperate and add them to only your bowl/portion. Keep leftover mushrooms and stew seperate too.
     
    Luciana R. February 15, 2019
    Great ideas - thank you! Can you believe the meal I ever cooked for him was beed strogonoff?! He didn’t say anything but there was a pile of mushrooms on the plate at the end!
     
    Smaug February 16, 2019
    There seem to be infinitely many dishes identified as "beef stroganoff", though this is about the farthest afield that I've seen. At any rate, mushrooms are not ingredients in a lot of them, including some of the oldest, and serving over noodles is by no means universal.
     
    Author Comment
    Emma L. February 18, 2019
    Great idea, Ttrockwood!