CHOOSING YOUR STEAK

We used flank steak for this version because it cooks quickly and slices beautifully into thin strips. You can also substitute sirloin, strip steak, or even filet depending on what you prefer or have available. Just be sure to slice the meat thinly against the grain for the most tender bites.

PASTA OPTIONS

Egg noodles are traditional for beef stroganoff and soak up the creamy sauce perfectly. If you don’t have egg noodles, feel free to substitute another short pasta like rotini, fusilli, or farfalle. Even mashed potatoes or rice can work nicely if you’d like to change things up.

MAKE IT VEGETARIAN

For a vegetarian version, simply skip the steak and add more mushrooms. A mix of cremini, baby bella, or portobello mushrooms will give the sauce plenty of flavor and heartiness.

ADD A VEGETABLE

If you’d like to round out the bowl with a little extra color and nutrition, steamed broccoli or roasted asparagus would both pair beautifully with the creamy stroganoff sauce.

DON’T SKIP THE PAN DRIPPINGS

After cooking the steak, leave those browned bits in the skillet. They add incredible depth of flavor to the sauce once the wine hits the pan and lifts everything up.

FINISH WITH FRESH HERBS

A sprinkle of fresh parsley right before serving adds a little brightness that balances the rich, creamy sauce.

MUSHROOM VARIATIONS

Cremini mushrooms work beautifully here, but you can easily swap in baby bella or even a blend of mushrooms if you’d like a little more depth of flavor.

ADJUSTING THE SAUCE

If your sauce feels a little too thick, a splash of additional beef broth will loosen it up nicely. If it feels too thin, just let it simmer another minute or two until it reaches your desired consistency.

LEFTOVERS TIP

Stroganoff reheats surprisingly well the next day. If the sauce thickens in the refrigerator, simply warm it gently on the stovetop with a small splash of broth to bring it back to life.