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Beef Stroganoff

Beef Stroganoff is a classic comfort dish featuring tender strips of beef and mushrooms cooked in a rich, creamy sauce. Served over egg noodles or rice, it’s a hearty meal that’s perfect for family dinners or cozy gatherings. This recipe includes modifications for IDDSI compliance, making it accessible for all to enjoy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Russian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • Main Ingredients
  • 1 lb 450g beef sirloin or tenderloin, sliced into thin strips
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • 2 tablespoons unsalted butter
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 cups mushrooms sliced (button or cremini)
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon paprika
  • Fresh parsley for garnish optional
  • Optional Accompaniments
  • Egg noodles mashed potatoes, or rice

Equipment

  • Large skillet or sauté pan
  • Knife and cutting board
  • Mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Blender or food processor (for Level 4 puree)

Method
 

  1. Season the beef strips with salt and black pepper. Dredge in flour, shaking off any excess. In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the beef in batches and sear until browned, about 2-3 minutes per side. Remove and set aside.
  2. Add the remaining 1 tablespoon of butter to the skillet. Sauté the onions for 3-4 minutes until translucent. Add the garlic and mushrooms, cooking for another 4-5 minutes until the mushrooms are browned and tender.
  3. Pour the beef broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom. Stir in the Dijon mustard and paprika. Reduce the heat to low and add the sour cream, stirring until the sauce is smooth and creamy.
  4. Return the seared beef to the skillet and cook for another 2-3 minutes, ensuring the beef is warmed through and coated in the sauce. Season with additional salt and pepper if needed.
  5. Serve over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired.

Notes

IDDSI Texture Modifications:
  • Puree 4 (PU4): Blend the cooked beef stroganoff with extra sauce and a small amount of broth until smooth. Serve over pureed potatoes or cream of wheat. Top with pureed parsley sauce.
  • Minced & Moist 5 (MM5): Finely mince the cooked beef, onions, and mushrooms (and noodles if using), then mix with plenty of sauce to keep everything moist and cohesive.
  • Soft & Bite-sized 6 (SB6): Ensure the vegetables and beef are nice and tender and cut into pieces smaller than the width of the fork tines. 
  • Easy to Chew 7 (EC7): Serve as is, ensuring the beef and vegetables are nice and tender. 
Macro Adjustments:
  • Protein: Use extra beef, use Greek yogurt in place of sour cream, add white beans blended into the sauce. 
  • Fats: Add butter to sauce or high fat dairy to increase. Use lean beef, reduce fat content of dairy. 
  • Carbs: Serve over zucchini noodles, cauliflower mash, steamed greens instead of starchy sides.
Dietary Swaps:
  • Gluten-free: Use cornstarch or rice flour instead of all-purpose flour and pair with rice or potatoes. 
  • Dairy-free/Vegan: Ue seitan or tempeh strips instead of beef, use vegetable broth, use your favorite vegan sour cream. 
Low-Spoons Shortcuts:
Buy pre-sliced beef strips (often used for hot pots) or even use ground beef instead of slicing sirloin. 
Use a store bought gravy as a shortcut.
Serve over a quick base like microwave rice pouches or instant mashed potatoes.