Beef Stroganoff for 2

Recipe beef stroganoff for two recipe

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
817 Calories
40g Fat
58g Carbs
44g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2
Amount per serving
Calories 817
% Daily Value*
Total Fat 40g 52%
Saturated Fat 18g 91%
Cholesterol 199mg 66%
Sodium 608mg 26%
Total Carbohydrate 58g 21%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 44g
Vitamin C 7mg 33%
Calcium 88mg 7%
Iron 7mg 40%
Potassium 1150mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef stroganoff's origins may be Russian, but it's turned into a classic American comfort food dish over the years. And although beef stroganoff might sound like a lot of work, it's actually the perfect recipe to make when you have a few ounces of leftover cooked steak. It's a dish that's also not hard to make, even if you don't have leftover beef; you can easily start from scratch with raw sirloin tips, for example.

Before adding the leftover steak to the recipe, be sure to bring it to room temperature from the fridge so it reheats evenly when you add it to the other ingredients in the pan. The recipe starts with cooking up mushrooms and cream sauce. Throw the steak in toward the end, only to get it warmed back up. Cooking it last will also help to keep that steak tender and keep it from overcooking and getting tough.

This dish is traditionally served over egg noodles if you like (rice would work, too) and a garnish with fresh dill or parsley adds a nice finishing touch.

Ingredients

  • 6 to 8 ounces cooked steak or raw sirloin tips, trimmed and sliced 1/8 inch thick

  • 8 ounces cremini or white button mushrooms, cleaned and quartered

  • 1/4 teaspoon kosher salt

  • 2 tablespoons unsalted butter, more as needed

  • 1/4 cup thinly sliced shallot or onion

  • 2 tablespoons all-purpose flour

  • 1/4 cup cognac or brandy

  • 1 cup low-sodium beef stock or broth

  • 3 tablespoons sour cream

  • 2 cups cooked egg noodles, for serving

  • 1 tablespoon minced fresh dill or parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients for beef stroganoff
    The Spruce / Diana Chistruga
  2. Remove the leftover cooked steak from the refrigerator and let it come to room temperature.

    Cooked steak sliced on a white plate
    The Spruce / Diana Chistruga
  3. Pile the mushrooms into a small sauté pan; they should be crowded. Sprinkle with about 1/4 teaspoon of kosher salt and add the 2 tablespoons butter.

    Mushrooms in a pan with butter
    The Spruce / Diana Chistruga
  4. Add enough water to cover the contents (the mushrooms will float, but that's OK). Set the pan over high heat and bring to a boil. When the butter melts, stir to combine. Reduce the heat to a low boil and cook until the water evaporates completely. Continue to cook, stirring, until the mushrooms begin to brown.

    Boil mushrooms in a sauté pan
    The Spruce / Diana Chistruga
  5. Add the shallot to the pan with the mushrooms and cook, occasionally stirring, until the shallot softens and starts to brown, about 3 minutes.

    Shallot cooked with mushrooms
    The Spruce / Diana Chistruga
  6. Sprinkle the shallot and mushrooms with the flour and cook, stirring, for a few minutes until the flour is browned.

    Sprinkle shallot and mushrooms with flour and cook
    The Spruce / Diana Chistruga
  7. Remove the pan from the heat and add the cognac.

    Remove from pan and add the cognac
    The Spruce / Diana Chistruga
  8. Return to medium heat and scrape the bottom of the pan to dissolve the fond.

    Return pan with mushrooms to medium heat
    The Spruce / Diana Chistruga
  9. When the cognac is mostly evaporated, add the stock and bring to a boil. Cook until thickened to the desired texture.

    Stock is added and brought to a boil
    The Spruce / Diana Chistruga
  10. Reduce heat to very low—the liquid should almost stop simmering before the next step. Stir in the sour cream, then the beef. Heat for a few minutes, just until the sour cream is mixed in and the beef is warm.

    Sour cream and beef are added to mushrooms and stirred
    The Spruce / Diana Chistruga
  11. Serve over egg noodles.

    Serve mushroom mixture over egg noodles
    The Spruce / Diana Chistruga
  12. Just before serving, sprinkle with the dill, if using.

    Beef stroganoff for two using leftover steak and sprinkled with dill
    The Spruce / Diana Chistruga

How to Make the Stroganoff With Raw Steak

If using raw beef, sprinkle it with salt and toss to distribute the salt. Let rest for 15 minutes to help it come to room temperature. Heat a couple of tablespoons of butter in a small sauté pan until the foaming subsides. Sear the beef slices on both sides just until done. If necessary, work in batches so you don't crowd the pan. Remove the meat and set aside. Add enough water to the pan to dissolve the browned fond on the bottom of the pan, scraping to get as much dissolved as possible. Add the cleaned mushrooms to the pan and follow the remaining steps as indicated above, adding the meat back into the pan toward the end.

How to Store Beef Stroganoff

  • Beef stroganoff will keep in the refrigerator for three to four days if stored in a tightly sealed container.
  • Reheat the stroganoff gently to avoid curdling the sour cream sauce.

Tips

  • When adding the flour, it's important to stir and cook for about 2 minutes to cook away any raw flour taste.
  • If using raw steak, it's easier to slice when partially frozen.


Recipe Variations

  • Replace the sour cream with Greek yogurt.
  • Add an extra pop of flavor with a dash of Worcestershire sauce.
  • Instead of steak, make the stroganoff with leftover pork roast.
  • If you don't have cognac or brandy, use white wine.
  • If you prefer not to cook with alcohol, add an extra 1/4 cup of beef stock.
  • Instead of noodles, serve the stroganoff with hot mashed potatoes or rice.