Beef Stroganoff

Name: Beef Stroganoff with Egg Noodles
Prep time: 10 min
Cook time: 4 h 15 min
Total time: 4 h 25 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1/2 tsp garlic powder; 1 lb beef chuck, cut into strips; 1 tbsp olive oil; 2 tbsp butter, melted; 1 medium onion, sliced; 8 oz cremini mushrooms, sliced; 1/2 cup beef broth; 1 (10 3/4 oz) can cream of mushroom soup; 8 oz egg noodles; 1 cup sour cream; 3 sprigs parsley, roughly chopped, for garnish; 1 1/2 tsp salt; 1/2 tsp black pepper

Beef stroganoff is a Russian comfort classic of tender slow-cooked beef and cremini mushrooms in a rich sour cream sauce, served over egg noodles. The key to this dish is browning the meat properly and finishing with cold sour cream to keep the sauce silky without curdling.

🌍Russian 🏷️Beef 🏷️Dinner 🏷️Family-friendly 🏷️Slow cook 🏷️Suvie Comfort food

🏷️

Total

4h 25m

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1/2 tsp garlic powder
1 lb beef chuck, cut into strips
1 tbsp olive oil
2 tbsp butter, melted
1 medium onion, sliced
8 oz cremini mushrooms, sliced
1/2 cup beef broth
1 (10 3/4 oz) can cream of mushroom soup
8 oz egg noodles
1 cup sour cream
3 sprigs parsley, roughly chopped, for garnish
1 1/2 tsp salt
1/2 tsp black pepper

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Instructions

1
In a large bowl, stir together 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1 lb beef chuck, 1 tbsp olive oil, and 1 medium sliced onion. Transfer to a Suvie pan.
2
In a separate Suvie pan stir together 8 oz sliced mushrooms and 2 tbsp melted butter. Insert both pans into your Suvie and broil for 20 minutes, stirring halfway through.
3
During the broil, whisk 1/2 cup beef broth and 1 can cream of mushroom soup together in a large bowl until smooth.
4
Once the broil is complete, add the mushrooms, onions, and steak to the bowl with the beef broth, stirring to combine. Divide the stroganoff between the two Suvie pans place in Suvie. Input settings below and set to cook now or schedule.
5
Add egg noodles to the Suvie starch strainer set within the Suvie pasta pot and load. Place the lid on top and place pot inside the Suvie Starch Cooker with the handle facing towards the back. Set pasta to cook for 10 minutes, and cook now or schedule.
6
Set Bottom Zone: Slow Cook Low for 3 hours, Top Zone: Slow Cook Low for 3 hours
7
After the cook, remove all pans from your Suvie. Divide the sour cream between the stroganoff and mix well to incorporate. Season to taste with salt and pepper. Serve the beef over the noodles with a sprinkle of parsley as garnish.

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Tips & Notes

Pro tips

Brown the beef strips thoroughly in batches before adding mushrooms—this develops flavor and prevents steaming. Don't skip this step.
Slice mushrooms uniformly and cook them separately first to release moisture and develop color, then combine with beef.
Temper the sour cream by stirring a few spoonfuls of warm sauce into it before adding it to the pot—this prevents curdling.
Finish with sour cream off the heat or on low, stirring constantly. Never let the sauce boil once sour cream is added.

Substitutions

beef chuck → beef sirloin tip or round steak (shorter cooking time, leaner)
cremini mushrooms → button mushrooms or portobello (same cooking method, different depth of flavor)
sour cream → Greek yogurt or crème fraîche (thinner consistency, slightly tangier)
cream of mushroom soup → beef broth + 2 tbsp flour mixed into melted butter as a roux (more control over thickness)

Storage & make-ahead

Store in an airtight container up to 3 days. Reheat gently on the stovetop over medium-low heat; add a splash of broth if sauce has thickened. Do not reheat with sour cream already mixed in—stir in fresh sour cream after reheating.

Common Questions

Can I use a different cut of beef for stroganoff?

Yes. Beef chuck works best for slow cooking, but you can also use sirloin tip, round steak, or even beef tenderloin if you prefer less cooking time and a leaner cut.

Why does my stroganoff sauce curdle?

Sour cream curdles when exposed to high heat. Always stir in cold sour cream off the heat or at the very end on low heat, and never let the sauce boil after adding it.

Can I make stroganoff ahead of time?

Yes. Cook the beef and mushroom mixture up to 2 days ahead, then reheat gently and stir in fresh sour cream just before serving to prevent curdling.

What can I serve instead of egg noodles?

Wide egg noodles are traditional, but you can also serve over rice, mashed potatoes, or buttered noodles—any starch works.

How do I know when the beef is tender enough?

The beef should break apart easily with a fork after slow cooking. If it's still tough after 45-60 minutes, continue cooking until it shreds without resistance.