This easy Beef Stroganoff recipe is made with tender top sirloin, onions, garlic, and mushrooms simmered in a rich sour cream sauce and served over egg noodles. It’s quick to make, delicious, and the ultimate comfort food.
Every year Google compiles a list of their most popular searches in different categories, including recipes. Do you know what the most searched for recipe was in the United States for 2017? My very favorite food in all the world, beef stroganoff.
And I had a ridiculous reaction when I heard that: How does everyone know what stroganoff is? I haven’t shared it with them yet.
That’s right, my first reaction upon hearing that millions of people had searched for stroganoff recipes in 2017 was disbelief because I hadn’t personally introduced each and every one of them to the recipe first.
Like I said, ridiculous.
In my defense, while beef stroganoff may be incredibly popular around the US, it really wasn’t where I’m from. Growing up, my mom was the only person I knew who made it, and all of my friends tried stroganoff for the first time at our house. When I grew up and moved away, I made stroganoff for friends all the time and none of them had ever eaten it before. Most of them had never even heard of it.
So when I started this blog, I always assumed that I’d post it here someday and get to introduce this obscure little Russian dish to a wider audience. LOL, okay so clearly not the case.
Beef stroganoff doesn’t need my help, and the rest of the internet got there first.
Turns out that there are about a trillion other stroganoff recipes out there, but that’s okay, because those recipes are not my mom’s recipe, and my mom’s recipe is the best. (Fight me 😉 )
What is beef stroganoff?
If you weren’t one of the millions of people searching for stroganoff recipes in 2017, and are reading this going what the heck is stroganoff , friend, you’re in for such a treat, because stroganoff is only the best food known to man.
It is tender slices of beef, mushrooms, onions, plenty of garlic and a splash of wine (we’ll be using sherry) in a rich, creamy, tangy sour cream sauce. It’s served over egg noodles, and I love it so much.
It’s rich, delicious comfort food, and your life will never be the same after you’ve tried it.
Ingredient Notes
- Button/white mushrooms: I typically use sliced button/white mushrooms for stroganoff, but use whatever mushroom you prefer.
- Top sirloin: For the most tender meat, slice the top sirloin against the grain. If you don’t know how to do this, here’s a good tutorial .
- Flour: Just a couple tablespoons of flour in the recipe help thicken the stroganoff sauce.
- Beef consommé: Beef consommé is clarified beef broth , a little richer and more gelatinous than straight broth. You can usually find it in the canned soup aisle, but if your store doesn’t sell it, replace the consomme with 2 cups of beef broth.
- Lemon juice: Lemon juice helps brighten up the sauce. Fresh or bottled works just fine.
- Egg noodles: Egg noodles are the classic stroganoff pairing, but you can also serve stroganoff over mashed potatoes.
What kind of meat do you use for beef stroganoff?
People use lots of different cuts of meat for stroganoff: beef tenderloin, chuck, ground beef. My personal favorite is top sirloin. It has a great beefy flavor and it cooks up nice and tender with a short cooking time.
The one thing to watch out for is that top sirloin tends to fluctuate hugely in price (at least here in Southern California) from quite cheap to insultingly pricey. If you’re planning on making stroganoff in the near future, keep an eye on the prices and buy and freeze the top sirloin when you see it at a reasonable one.
P.s. If you’re having trouble finding top sirloin at a good price, you can also grab some cheap pork tenderloin and make pork stroganoff .
How to Make Beef Stroganoff
Stroganoff is one of the first dishes I learned to cook for myself as a kid. It’s incredibly easy and surprisingly fast to make.
- Make your kitchen smell amazing by cooking the mushrooms, onions, and garlic in a large pan until tender.
- Add the top sirloin and cook until just browned.
- Stir in the rest of your ingredients minus the sour cream, and simmer for 15 minutes.
- Temper the sour cream by stirring spoonfuls of the hot cooking liquid into sour cream until it’s warm and then stir it into the sauce.
- Serve over egg noodles and enjoy!
If you’re efficient with your prep, you can be eating within about 40 minutes.
What to serve with beef stroganoff?
Stroganoff is incredibly rich comfort food and served over noodles, so I recommend steering clear of more carbs (you really don’t need bread with this dish) and sticking with a really simple side salad or something like garlic green beans or roasted zucchini .
Can you freeze beef stroganoff?
Yes! Stroganoff freezes extremely well. Freeze the sauce (without the noodles) in airtight containers or freezer bags and store for up 3 months. Defrost in the refrigerator overnight and reheat in the microwave or on the stove. Serve each individual serving over 2-3 ounces of egg noodles.
Can I make stroganoff without alcohol?
You can, but I don’t recommend it. The sherry adds a really delicious extra flavor dimension that you’d definitely miss if it were omitted.
More Comfort Food Recipes
- Easy Hungarian Goulash
- Ham and Potato Soup
- Creamy Chicken Noodle Soup
- Homemade Carnitas
- Pork Ragu
Ingredients
- ▢ 2 tablespoons ( 1oz ) butter salted or unsalted is fine
- ▢ 8 ounces button mushrooms sliced
- ▢ 1/4 cup diced onions
- ▢ 2 cloves garlic crushed
- ▢ 1 pound top sirloin sliced across the grain into 3 x 1/4-inch strips
- ▢ 2 tablespoons ( 15g ) all-purpose flour
- ▢ 1 10.5-ounce can beef consommé *
- ▢ 3 tablespoons dry sherry
- ▢ 1 tablespoon lemon juice
- ▢ 1/4 teaspoon pepper
- ▢ Salt
- ▢ 8 ounces ( 4 cups) egg noodles
- ▢ 1 cup ( 8oz ) sour cream
Instructions
Start Stroganoff
- In a large skillet, melt butter over medium heat. Add mushrooms, onions, and garlic, and cook until tender, about 5 to 7 minutes.
- Turn heat up to medium-high and add sliced sirloin. Cook until browned. Stir in flour, followed by consommé, sherry, lemon juice, and pepper, and stir until well-combined.
- Bring to a boil and then reduce heat. Simmer for 15 minutes, stirring occasionally.
Start Egg Noodles
- While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.
Finish Stroganoff
- Measure sour cream out into a medium bowl. Ladle about ¼ cup of the hot cooking liquid into the sour cream and whisk until well-combined. Repeat this process until sour cream is very warm to the touch.*
- Stir the warmed sour cream into your beef mixture and add salt to taste.
- Serve over egg noodles and ENJOY!
Notes
Recipe from Southern Living Five-Star Recipe Collection (appears to be out of print) via my mom 😉
This Small-batch Frosted Sugar Cookie recipe is exactly what you want from a frosted sugar cookie: soft, with just a little chew, a hint of vanilla, and a borderline excessive amount of frosting. Plus sprinkles. Never forget the sprinkles.
Hey, friends, it’s been a couple weeks since I last posted a dessert around here. The last ones were these Chocolate Banana Muffins (SO good) and Chocolate Cookie Dough Cupcakes (Cookie dough!!!) at the end of February, and that was too long ago.
So, here today to make your life a little sweeter, I have Small-batch Soft Frosted Sugar Cookies.
Frosted Sugar Cookies!!!
Folks, if ever there were a recipe that needed to be made small batch (this recipe makes just six), it’s Frosted Sugar Cookies, because these things are ADDICTING. My test batches were immediately boxed up and distributed to family because if I had kept all the cookies, I would have eaten ALL THE COOKIES.
And oh man, these are some good cookies. They’re exactly what you want from a frosted sugar cookie: soft, with just a little chew, a hint of vanilla, and a borderline excessive amount of frosting. Plus sprinkles.
Never forget the sprinkles.
And the best part? There’s no dough chilling required, and they couldn’t be easier to make.
How to Make Frosted Sugar Cookies
To get nice soft, fluffy cookies, this recipe starts with creaming butter and sugar. That means you need softened butter. If you’re in a hurry and want your cookies ASAP, measure out your butter, cut it into small pieces, and set it on a plate somewhere warm in your kitchen. Preheat your oven and measure out all your other ingredients while you wait, and within about 15 minutes, your butter should be ready to go.
If you’re not sure if your butter is the right temperature, give it a little press with one finger. You should easily be able to squish an indentation into the butter, but the butter around it should still keep its shape.
Once you have properly softened butter, these cookies come together fast. You cream the butter and sugar followed by the rest of the wet ingredients and then stir in the dry ingredients. You’ll end up with a pretty sticky dough, and at this point you’d usually refrigerate the dough until it was chilled enough to handle, but waiting is the worst, so instead, you use a couple of spoons to drop dollops of the dough into a bowl of powdered sugar, toss to coat so the dough’s no longer sticky, and roll into a tidy ball. Rolling the dough into a ball helps you get perfectly round cookies (and everyone knows symmetry is extra tasty 😉 ).
And the final step before they go in the oven: smash your cookies. If left on the sheet as balls, they will stay like that, so you use the bottom of a cup to smash the cookies, bake, and cool.
Then it’s time to slather on some really good frosting.
The Best Frosting for Sugar Cookies
An American buttercream is my favorite frosting when it comes to sugar cookies. I think the rich creaminess of the butter and the sweetness of the frosting (American buttercreams are SWEET) is nicely offset by and really enhances the mild vanilla sugar cookie. For this recipe, I used my Small-batch Vanilla Buttercream Frosting , but any of the other small-batch frostings on the site would be an excellent choice, especially Chocolate Frosting or Cream Cheese Frosting .
Swirl on that frosting with a knife or offset spatula, cover with a mountain of sprinkles, and enjoy your perfectly pretty Frosted Sugar Cookies.
Recipe Notes
- If you’re not worried about getting the most perfectly round cookies, you can skip the powdered sugar/rolling-into-a-ball step and use two spoons or a heaping 1-ounce cookie scoop to scoop dough directly onto a baking sheet and then use the bottom of a glass or the palm of your hand dusted with flour or powdered sugar to gently flatten the dough to 1/2-inch thick.
- This recipe uses just one egg white. Check out these Egg Yolk Recipes for ideas on what to do with the leftover egg yolk.
- Looking for more Small-batch Cookie Recipes ? Try my Small-batch Cut-out Sugar Cookies , Small-batch Chocolate Chip Cookies , and Small-batch Peanut Butter Cookies , or check out my entire Small-batch Dessert Recipes archive.
Ingredients
Special Equipment
- ▢ Handheld electric mixer Optional but helpful
Sugar Cookies
- ▢ 3/4 cup + 2 tablespoons ( 105g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1/2 teaspoon baking powder
- ▢ 1/4 teaspoon salt
- ▢ 1/3 cup ( 76g ) unsalted butter softened
- ▢ 1/4 cup + 2 tablespoons ( 75g ) granulated sugar
- ▢ 1 large egg white
- ▢ 1/2 teaspoon vanilla extract
- ▢ 1/3 cup ( 40g ) powdered sugar optional for rolling
Vanilla Buttercream Frosting
- ▢ 3 tablespoons ( 1.5oz ) unsalted butter softened
- ▢ 3/4 cup ( 90g ) powdered sugar sifted
- ▢ 1-2 teaspoons milk or cream divided
- ▢ 1/4 teaspoon vanilla extract
- ▢ Pinch of salt
- ▢ Food coloring optional
Optional Toppings
- ▢ Sprinkles Optional
Instructions
Sugar Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a medium bowl, combine butter and sugar and then cream them together until light and fluffy, 1 to 2 minutes. Add egg white and vanilla extract and beat until well-combined.
- Add flour mixture and beat until mixed. Dough will be fairly soft and sticky.
- Place powdered sugar in a small bowl and drop a 1 1/2-ounce spoonful of dough into the powdered sugar. Toss to coat and roll into a ball. Place dough on your prepared baking sheet and repeat with remaining dough. This should make 6 cookies.
- Use a flat-bottomed glass or the palm of your hand to smash each cookie dough ball until it is 1/2-inch thick. Bake for 9 to 12 minutes, until cookies look set and the bottoms are lightly golden. Do not overbake.
- Allow cookies to cool on the baking sheet until cool enough to handle before transferring them to a cooling rack. Cool completely before frosting.
Vanilla Buttercream Frosting
- In a medium bowl, beat softened butter until fluffy. Add powdered sugar, 1 teaspoon of the milk/cream, vanilla, and salt and beat until smooth.
- Add milk by the 1/4 teaspoon until frosting reaches your desired consistency. Add a couple drops of food coloring to color if desired.
- Use a knife or offset spatula to swirl frosting onto the cooled cookies. Top immediately with sprinkles and enjoy.
Notes
This creamy Keto Chicken Soup, AKA Low-carb Chicken and “Rice” Soup is pure comfort food and so fast and easy to throw together. If you have shredded chicken on hand, this soup will take you less than 15 minutes to make.
Hey, friends, I’m switching things up a little today and sharing one of my favorite keto recipes: Creamy Keto Chicken and Rice Soup, the rice being cauliflower rice of course.
This is pure comfort food, so rich and creamy and satisfying, it’s exactly the sort of thing you want to curl up on the couch with when the evenings are chilly.
And best of all, it’s easy and FAST to make.
If you have cooked chicken on hand and some cauliflower rice (store-bought or homemade ), this soup will take you less than 15 minutes to throw together, and that includes prep time.
How to Make Keto Chicken Soup
To make this soup, you just brown a little garlic in butter, toss with shredded chicken and cream cheese, and simmer for a couple minutes with chicken broth, cream, and some spices. Stir in some cooked cauliflower rice, heat through, and that’s it. It’s hardly even cooking, more like combining. 😉
This recipe makes about four cups of soup, two really big servings of Keto Chicken Soup or three smaller ones and comes in at 5 net carbs. Leftovers reheat really well if you’re making it for one, and if you’re feeding someone who doesn’t eat keto, it’s so rich and creamy that it’s very non-keto eater friendly.
Keto Chicken Soup Recipe Tips
- If you don’t have shredded chicken on hand, I’ve included instructions for cooking shredded chicken below the recipe, or see my post How to Cook Shredded Chicken for step-by-step photos.
- If you don’t want the cauliflower carbs, you can omit the cauliflower rice, and the soup is still delicious.
- Looking for more keto-friendly recipes? Try my Bacon and Feta Stuffed Chicken Breast , Keto Fried Rice , and Keto Chicken in Cream Sauce .
Ingredients
- ▢ 2 tablespoons ( 1oz ) butter
- ▢ 2 cloves garlic pressed or minced
- ▢ 2 cups shredded chicken 2 small/ 1 large chicken breast
- ▢ 4 ounces cream cheese cubed
- ▢ 2 cups ( 1 14.5oz can) chicken broth
- ▢ 1/4 cup heavy cream
- ▢ 3/4 teaspoon dried parsley flakes optional
- ▢ 1/2 teaspoon onion powder optional
- ▢ 1 1/2 cup cauliflower rice cooked
- ▢ Salt to taste
Instructions
- In a medium saucepan, melt butter over medium heat. Add garlic and cook until lightly golden, about 30 seconds. Add chicken and stir until coated in butter.
- Add cubed cream cheese and stir until cream cheese melts and coats the chicken.
- Add broth, heavy cream, parsley, and onion powder. Bring to a boil over medium-high heat, and turn stove down so soup is just at a simmer. Simmer for 3 to 4 minutes until slightly reduced. Stir in cooked cauliflower rice and salt to taste. If your cauliflower was cold, heat soup over medium until hot.
- Serve and enjoy!
Notes
Recipe Adapted From Ketogasm
Ingredients
- ▢ Cooking spray or your favorite cooking oil
- ▢ Boneless skinless chicken breasts
- ▢ Salt and pepper
Instructions
- Generously salt and pepper both sides of the chicken.
- Heat a skillet (with a lid) over medium-high heat. Spray with cooking spray or drizzle on a bit of your favorite cooking oil. Once hot, add chicken to the pan and cook until browned, 3 to 4 minutes.
- Flip and repeat. Once browned, add about 1/2 inch of water to the pan, cover, turn heat down to medium, and cook for 5 to 8 minutes (longer if breasts are large), until an instant-read thermometer inserted into the center of the breasts reads 165°F. If at any time all the water evaporates from the pan, add more as needed.
- Remove from heat and allow to cool for 5 minutes. Once cooled, transfer chicken breasts to your stand mixer. With the paddle attachment, set mixer to low, working up to medium, and process chicken until mostly shredded. Don’t over process–there will be a couple larger pieces you will need to finish pulling apart by hand.
- Wash up and use your moist, shredded chicken in something delicious.
Notes
Easy Beef Stroganoff
Ingredients
- 2 tablespoons ( 1oz ) butter salted or unsalted is fine
- 8 ounces button mushrooms sliced
- 1/4 cup diced onions
- 2 cloves garlic crushed
- 1 pound top sirloin sliced across the grain into 3 x 1/4-inch strips
- 2 tablespoons ( 15g ) all-purpose flour
- 1 10.5-ounce can beef consommé *
- 3 tablespoons dry sherry
- 1 tablespoon lemon juice
- 1/4 teaspoon pepper
- Salt
- 8 ounces ( 4 cups) egg noodles
- 1 cup ( 8oz ) sour cream
Instructions
Start Stroganoff
- In a large skillet, melt butter over medium heat. Add mushrooms, onions, and garlic, and cook until tender, about 5 to 7 minutes.
- Turn heat up to medium-high and add sliced sirloin. Cook until browned. Stir in flour, followed by consommé, sherry, lemon juice, and pepper, and stir until well-combined.
- Bring to a boil and then reduce heat. Simmer for 15 minutes, stirring occasionally.
Start Egg Noodles
- While your sauce simmers, bring a lightly salted pot of water to a boil and cook egg noodles according to package instructions. Drain and set aside.
Finish Stroganoff
- Measure sour cream out into a medium bowl. Ladle about ¼ cup of the hot cooking liquid into the sour cream and whisk until well-combined. Repeat this process until sour cream is very warm to the touch.*
- Stir the warmed sour cream into your beef mixture and add salt to taste.
- Serve over egg noodles and ENJOY!
