When it comes to stroganoff, you've got options that cater to every palate, whether you prefer classic beef or something lighter like chicken. You might even be interested in vegetarian variations that pack a flavorful punch without the meat. Each recipe offers a unique twist, ensuring you can whip up a satisfying meal any day of the week. But, what if you're short on time? You'll want to know which of these five recipes provides a quick and delicious solution for those busy evenings.
Classic Beef Stroganoff
Classic Beef Stroganoff is a hearty and comforting dish that showcases tender strips of beef in a creamy, savory mushroom sauce. This classic recipe is perfect for a cozy family dinner or as a special treat for guests. Paired with egg noodles or rice, this dish promises to be a crowd-pleaser with its rich flavors and satisfying texture.
Ingredients:
- 1 pound beef sirloin, cut into thin strips
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Egg noodles or rice (for serving)
Cooking Instructions:
In a large skillet, heat the olive oil over medium-high heat and add the beef strips, cooking until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic, sautéing until the onion is translucent. Stir in the sliced mushrooms and cook until they're tender.
Return the beef to the skillet and add the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Let the mixture simmer for about 5-7 minutes until slightly thickened.
Remove from heat and stir in the sour cream until well blended. Season with salt and pepper to taste.
Extra Tips:
For the best flavor, choose a well-marbled cut of beef such as sirloin or tenderloin, as it will stay tender during cooking.
To improve the dish, consider adding a splash of white wine for depth, or incorporate a dash of nutmeg for warmth.
If you prefer a thicker sauce, you can mix a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the simmering sauce before adding the sour cream.
Serve the stroganoff over cooked egg noodles or rice, and don't forget to garnish with fresh parsley for a pop of color and flavor!
Mushroom Stroganoff
Mushroom Stroganoff is a delightful vegetarian twist on the classic beef stroganoff, offering a creamy and savory sauce that perfectly complements tender mushrooms. This dish isn't only comforting but also quick to prepare, making it an ideal choice for a weeknight dinner or a cozy gathering.
Utilizing a variety of mushrooms, fresh herbs, and rich sour cream, this recipe is sure to satisfy even the heartiest appetite.
Ingredients:
- 12 oz wide egg noodles
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 oz mushrooms (cremini, button, or a mix), sliced
- 1 tsp dried thyme
- 1 tsp paprika
- 2 tbsp flour
- 1 cup vegetable broth
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
Begin by cooking the egg noodles according to the package instructions until al dente.
While the noodles are cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and any moisture has evaporated.
Sprinkle in the thyme, paprika, and flour, stirring to combine. Gradually pour in the vegetable broth, stirring constantly until the mixture thickens.
Reduce the heat to low, then add the sour cream and mix until smooth. Season with salt and pepper to taste.
Finally, drain the cooked noodles and toss them in the sauce until evenly coated.
Extra Tips:
For an extra layer of flavor, consider using a mix of wild mushrooms or adding a splash of white wine to the sauce before the vegetable broth for a deeper taste.
You can also substitute the sour cream with Greek yogurt for a lighter option.
If you prefer a bit of heat, a dash of cayenne pepper or red pepper flakes can be added to the skillet.
Serve the mushroom stroganoff with a sprinkle of fresh parsley and enjoy with crusty bread or a side salad for a complete meal.
Chicken Stroganoff
Chicken Stroganoff is a delightful twist on the classic beef stroganoff, bringing tender pieces of chicken together with a creamy mushroom sauce that's rich in flavor.
This comforting dish is perfect for a weeknight dinner and can be served over egg noodles, rice, or mashed potatoes for a satisfying meal. With its savory notes and creamy texture, Chicken Stroganoff is sure to become a family favorite.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 teaspoon paprika
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice (for serving)
Instructions:
In a large skillet, heat the olive oil over medium heat, then add the chopped onions and sauté until they're translucent.
Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender. Next, stir in the chicken pieces and paprika, cooking until the chicken is browned and cooked through.
Pour in the chicken broth and Worcestershire sauce, bringing the mixture to a simmer. Once it's simmering, reduce the heat and mix in the sour cream until fully combined.
Season with salt and pepper to taste, and allow the sauce to thicken slightly before serving over egg noodles or rice.
Extra Tips:
For a richer flavor, consider marinating the chicken in a bit of lemon juice and spices before cooking.
You can also add a splash of white wine to the sauce for added depth. If you prefer a healthier version, substitute Greek yogurt for the sour cream.
Finally, don't forget to garnish with fresh parsley for a pop of color and freshness on your plate!
Vegetarian Stroganoff
Vegetarian Stroganoff is a delicious and hearty twist on the classic beef stroganoff, perfect for those who prefer a meat-free meal. This dish typically features mushrooms as the main ingredient, providing a rich and savory flavor, while creamy sauce and tender noodles create a comforting and satisfying experience.
Whether served over egg noodles, rice, or even quinoa, this vegetarian version is sure to please everyone at the dinner table.
Ingredients:
- 12 oz wide egg noodles (or pasta of choice)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced (button or cremini work well)
- 1 cup vegetable broth
- 1 cup sour cream (or plant-based alternative)
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Start by cooking the egg noodles according to package instructions; drain and set aside.
In a large skillet, heat the olive oil over medium heat and add the chopped onion. Sauté until the onion is translucent, about 5 minutes, then add the minced garlic and sliced mushrooms. Cook until the mushrooms are soft and browned, approximately 8-10 minutes.
Stir in the vegetable broth, soy sauce, Dijon mustard, paprika, salt, and pepper; simmer for another 5 minutes. Remove the skillet from heat and stir in the sour cream until well combined.
Finally, add the cooked noodles to the sauce, toss to coat, and serve immediately, garnished with fresh parsley.
Extra Tips:
For a creamier texture, consider using a combination of sour cream and cream cheese or a plant-based cream alternative.
You can also add other vegetables such as spinach or bell peppers for added flavor and nutrition. If you want to improve the umami flavor, sauté some miso paste along with the onions and garlic.
Don't hesitate to adjust the seasoning to your taste, and remember that letting the stroganoff sit for a few minutes before serving can elevate the flavors even more!
Instant Pot Stroganoff
Instant Pot Stroganoff is a quick and savory dish that brings together tender beef, earthy mushrooms, and a creamy sauce, all cooked to perfection in your Instant Pot. This recipe cuts down on cooking time while still delivering the rich flavors that make stroganoff a beloved classic.
Perfect for a weeknight dinner or a cozy gathering, this dish is sure to impress your family and friends with minimal effort.
Ingredients:
- 1 lb beef stew meat (or sirloin, cut into bite-sized pieces)
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup sour cream
- 2 tablespoons olive oil
- 8 oz egg noodles
- Fresh parsley, chopped (for garnish)
Instructions:
Start by selecting the sauté function on your Instant Pot and adding the olive oil. Once heated, brown the beef stew meat for about 5 minutes, then stir in the onions, garlic, and mushrooms, cooking until softened.
Add the beef broth, Worcestershire sauce, Dijon mustard, paprika, and season with salt and pepper. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
Once done, perform a quick release of the pressure, then stir in the sour cream and cooked egg noodles. Let it sit for a few minutes to thicken before serving.
Extra Tips:
For an extra layer of flavor, consider adding a splash of white wine during the sautéing process before adding the broth.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it into the stroganoff after releasing the pressure, then sauté for a few more minutes until it thickens.
Don't forget to garnish with fresh parsley for a pop of color and freshness!