Stroganoff – 4 Ways

Stroganoff is a traditional Russian dish comprised of beef, beef bouillon and sour cream.  The traditional recipe does not include onion or mushroom.  It wasn’t until the early 1900’s that stroganoff recipes started to include tomato, mushroom and onion.  Stroganoff has generally always been served over pasta (egg noodle pasta), however, some places serve the creamy mixture over rice.

I have made stroganoff more times then I can count over the last couple of years.  It is an easy recipe that can be adjusted to fit ones taste, dietary needs or budget.  I have included the multiple ways I have found to make stroganoff in this recipe page.  I have kept a lot of the general stroganoff concepts the same in each recipe, just making some minor substitutions.  I have included recipes for beef stroganoff, turkey stroganoff, vegetarian stroganoff and allergy free stroganoff.

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Traditional stroganoff is made using beef broth or beef bouillon.  I have altered that part of the recipe and use beef stock instead.  Beef stock, in my opinion, has more flavor then beef broth.  I also use beef stock because I am also not a fan of beef bouillon cubes.  If you have ever read the ingredients on beef bouillon you will understand why I do not use the stuff.

Speaking of ingredients I am a stickler for reading labels.  Most of the ingredients in a stroganoff recipe are unprocessed foods so, thankfully, there is not a lot of label reading.  However, the recipe, as mentioned above, does include beef stock.  There are many boxed and canned beef stocks on the market.  They vary in ingredients, quality, taste and price.  I have found the best two beef stock brands are  “Kitchen Basics Stock Original Beef*”, which can be found here and “Kettle & Fire Beef Bone Broth*“, which can be found here.

Beef Stroganoff  (the traditional way)

1 pound beef sirloin steak (cut into strips) or for a cheaper option use ground beef

1 tablespoon butter

2 cups beef stock (see above for recommendations)

1 teaspoon Worcestershire sauce

1 tablespoon corn starch

1 tablespoon water

1/2 teaspoon salt

1/2 teaspoon onion powder

1 tablespoon ketchup

1 cup sour cream

3 cups cooked egg noodles (about half of a big bag)

Optional – 2 cups sliced mushrooms (my family dislikes mushrooms so I have them as optional)

In a medium sized pan, heat butter over medium heat.  Add cut beef into the skillet, cook until brown and no longer red inside. Stir in the beef stock, salt, onion powder, ketchup, optional mushrooms and Worcestershire sauce.  Heat to a boil and then reduce heat to a simmer.  In a small cup mix corn starch and water.  Add starch mixture to the stock mix.  Stir in sour cream.  Heat until hot and then serve over noodles.

Ground Turkey Stroganoff  (the healthier way)

1 pound ground turkey

1 tablespoon butter

2 cups beef stock (see above for recommendations)

1 teaspoon Worcestershire sauce

1 tablespoon corn starch

1 tablespoon water

1 tablespoon ketchup

1/2 teaspoon salt

1/2 teaspoon onion powder

1 cup plain greek yogurt

3 cups cooked egg noodles (about half of a big bag)

Optional – 2 cups sliced mushrooms (my family dislikes mushrooms so I have them as optional)

In a medium sized pan, heat butter over medium heat.  Add cut beef into the skillet and cook until brown. Stir in the beef stock, salt, onion powder, optional mushrooms, ketchup and Worcestershire sauce.   Heat to a boil and then reduce heat to a simmer.  In a small cup mix corn starch and water.  Add starch mixture to the stock mix.  Stir in sour cream (or greek yogurt).  Heat until hot and then serve over noodles.

Vegetarian Stroganoff (the meatless way)

3/4 pound portbello mushrooms (cleaned and sliced)

1 tablespoon butter

2 cups vegetable stock

1 teaspoon Worcestershire sauce

1 tablespoon corn starch

1 tablespoon water

1/2 teaspoon salt

1 tablespoon ketchup

1/2 teaspoon onion powder

1 cup sour cream or 1 cup plain greek yogurt

3 cups cooked egg noodles (about half of a big bag)

In a medium sized pan, heat butter over medium heat. Add sliced mushrooms and cook until the mushrooms have softened and browned.  Place mushrooms in a bowel and set aside. Stir in the vegetable stock, salt, onion powder, ketchup and Worcestershire sauce. Heat to a boil and then reduce heat to a simmer.  In a small cup mix corn starch and water.  Add starch mixture to the stock mix.  Stir in sour cream (or greek yogurt) and cooked mushrooms.  Heat until hot and then serve over noodles.

Paleo/Grain/Gluten/Dairy Free Stroganoff  (the allergy friendly way)

1 pound ground turkey or 1 pound beef sirloin steak (cut into strips)

1 tablespoon coconut oil or butter (if dairy is okay)

2 cups beef stock (see above for recommendations)

1 teaspoon Worcestershire sauce

1 tablespoon tapioca starch

1 tablespoon water

1/2 teaspoon salt

1/2 teaspoon onion powder

1 cup cauliflower puree (see instructions below) or dairy free greek yogurt

3 cups cooked spaghetti squash or any grain free pasta

Optional – 2 cups sliced mushrooms (my family dislikes mushrooms so I have them as optional)

In a medium sized pan, heat butter over medium heat.  Add cut beef into the skillet and cook until brown. Stir in the beef stock, salt, onion powder, optional mushrooms and Worcestershire sauce. Heat to a boil and then reduce heat to a simmer.  In a small cup mix tapioca starch and water.  Add starch mixture to the stock mix.  Stir in cauliflower puree or dairy free greek yogurt.  Heat until hot and then serve over grain free noodles or spaghetti squash.

Cauliflower puree – Dice 1/2 head of cauliflower.  Place in a microwave safe bowl, add a 1/2 cup of water and cover.  Microwave for about 6 minutes.  Carefully remove the hot bowl and puree in a blender.

*I am not a compensated endorser of these products. I do, however, list the product name and link to the product(s) I use since some readers have asked for recommendations. I provide this information in my recipes to help readers select types and brands of certain products. I am an avid product label reader and critic. I only purchase and list products in my blog that have quality ingredients listed on their label. I hope my researched selections can assist my readers in the grocery stores and can hopefully cut down on the time they spend in the grocery store pining over labels.

 

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