Beef Stroganoff is made with super tender chunks of beef and slices of mushrooms in a rich, creamy, incredibly flavorful sauce. This recipe can be kept low carb and gluten free by making just a few minor adaptations to the classic version.
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Beef Stroganoff is the first recipe that I made in culinary arts school that I just had to recreate. It seems really basic, and I guess it is, but it is so good.
This recipe is what I would call “restaurant style” in that it does not cut any corners when it comes to butter and cream. But this is also what gives the dish the most intense rich, delicious flavor.
Traditionally, in America, stroganoff is served over egg noodles. I like it over cauliflower rice to keep it low carb, keto friendly, and gluten free. In Russia, where the dish originated from, it’s usually served over fried potatoes.
Why This Recipe Works
This recipe is made with butter, heavy cream, and sour cream. It’s super rich, creamy, and filling.
There are some short-cuts that can be taken to make this recipe quicker and easier, but still as flavorful as the original. You can use less expensive cuts of beef, pre-sliced mushrooms, and store-bought demi-glace (be sure to check the ingredients if you need to follow a gluten free diet, as some have wheat in there). I used this demi-glace recipe, but substituted corn starch to keep recipe gluten free.
Chef’s Note: a lot of modernized beef stroganoff recipes call for beef stock instead of demi-glace. However, demi-glace is much more concentrated and the the overall flavor of the dish will have much more depth by using it, if possible.
This is a great recipe for families who have to follow different diets. It can be made gluten free and served in a variety of ways, like over cauliflower rice, zoodles, or spaghetti squash, if low carb or keto options are needed.
How To Make Beef Stroganoff
Ingredients
- You can use ribeye or top sirloin in place of beef tenderloin tips, if needed.
- Buy pre-sliced mushrooms to save time, if desired.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the tenderloin into bite size pieces.
Finely dice the shallot and clean and slice the mushrooms.
Create!
Melt butter in a large skillet. Add the beef tenderloin tips and brown on all sides, until medium-rare, or as desired. Remove to a plate and tent with foil to keep warm.
Add the shallot to the pan and cook, stirring frequently, until softened, about 2-3 minutes.
Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes.
Stir in the demi-glace, bring to a boil, then lower the heat and simmer about 10 minutes.
Stir in the heavy whipping cream, sour cream, dijon mustard, tenderloin, and any accumulated juices. Cook a minute or two to warm through.
Taste and season with salt and pepper, as needed.
Present!
Either stir in the parsley immediately before serving, or sprinkle it on top as a garnish. You can also add a dollop of sour cream to garnish, as well.
To keep the recipe low carb, serve over cauliflower rice, zoodles, or spaghetti squash.
For a more traditional stroganoff, serve over egg noodles or fried potatoes.
Tips and Techniques
- You can use ribeye or top sirloin in place of beef tenderloin tips, if needed.
- You can use store-bought demi-glace or homemade. Just be sure to check the ingredients on store-bought demi-glace as it may contain wheat. I use this recipe and substitute cornstarch to keep the recipe gluten free.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
FAQ’s
What Meat is Best for Stroganoff?
Usually beef tenderloin tips are used to make beef stroganoff. Other cuts of beef can be used. Ribeye or top sirloin are common substitutes.
What Can Be Used in Place of Sour Cream in Beef Stroganoff?
A good sour cream substitute is mixing 1 tablespoon of lemon juice with one cup of milk. You can also use Greek yogurt.
Can You Freeze Beef Stroganoff?
Beef Stroganoff can be frozen up to 3 months. However, when reheating it the texture may be slightly different and the sauce may separate. It can usually be brought back together by whisking it.
More Beef Recipes
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Beef Stroganoff
Ingredients
- 2 pounds beef tenderloin tips (cut into bite size pieces)
- 3 tablespoons unsalted butter
- 1/2 cup shallot (finely diced)
- 1 pound mushrooms (sliced)
- 1 cup demi-glace (see notes)
- 1 cup heavy cream
- 1 cup sour cream
- 1 tablespoon dijon mustard
- salt (to taste)
- pepper (to taste)
- 1 tablespoon fresh parsley (minced)
Instructions
- Melt butter in a large skillet. Add beef tenderloin tips and brown all sides, until medium-rare, or as desired. Remove to a plate and tent with foil to keep warm.
- Add the shallot to the pan and cook, stirring frequently, until softened, about 2-3 minutes.
- Add the mushrooms and cook until the pan is mostly dry, about 3-4 minutes.
- Add demi-glace, bring to a boil, then lower the heat and simmer about 10 minutes.
- Stir in the heavy whipping cream, sour cream, dijon mustard, tenderloin, and any accumulated juices. Cook a minute or two to warm through.
- Taste and season with salt and pepper, as needed.
- Serve over egg noodles (American version), fried potatoes (Russian version), or cauliflower rice, zoodles, or spaghetti squash (low carb versions).
Notes
Tips and Techniques
- You can use ribeye or top sirloin in place of beef tenderloin tips, if needed.
- You can use store-bought demi-glace or homemade. Just be sure to check the ingredients on store-bought demi-glace as it may contain wheat. I use this recipe and substitute cornstarch to keep the recipe gluten free.
- Store leftovers tightly covered in the refrigerator. Use within 3-4 days.
