Beef Stroganoff
Tender beef strips in a creamy mushroom sauce served over egg noodles. A cozy, rich dinner classic.
Tender beef strips in a creamy mushroom sauce served over egg noodles. A cozy, rich dinner classic.
Per serving · Adjust servings below to scale ingredients
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Season beef strips with salt and pepper. Toss with 1 tbsp flour to coat lightly.
Heat 1 tbsp butter in a large skillet over high heat. Sear beef strips in a single layer for 1-2 minutes per side until browned. Remove and set aside — do not cook through.
Reduce heat to medium. Add remaining butter and cook onion for 3 minutes until softened. Add garlic and mushrooms, cook for 4-5 minutes until mushrooms are golden.
Sprinkle remaining 1 tbsp flour over the mushrooms and stir for 1 minute. Pour in beef broth and Dijon mustard, scraping up any browned bits. Simmer for 2-3 minutes until slightly thickened.
Remove pan from heat and stir in sour cream until smooth. Return beef strips to the pan and toss to coat. Taste and adjust seasoning.
Serve immediately over cooked egg noodles, garnished with fresh parsley.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Beef Stroganoff delivers 36g of protein at 480 calories — that's 13 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 30% of total calories in this dish. The 38g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 22g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Beef Stroganoff is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 36g of protein and 480 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Beef Stroganoff also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 36g-protein meals ready throughout the week with zero daily effort.
Brown the beef ahead and refrigerate for up to 3 days. Reheat in the sauce over medium-low heat — the meat absorbs more flavour as it sits.
Swap heavy cream for coconut cream (dairy-free) or half-and-half (lighter). The sauce will be thinner but still delicious. Greek yogurt stirred in at the end also works.
The pan must be hot before the protein goes in — add oil and wait until it shimmers. Pat the protein completely dry first (moisture prevents browning). Don't crowd the pan; cook in batches with space between each piece.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
