Bobby Flay Beef Stroganoff Recipe

This Bobby Flay Beef Stroganoff is a creamy and savory recipe, which is made with tender ribeye steak and a rich mushroom sauce. It’s the ultimate comfort food, a restaurant-quality dish that’s surprisingly easy to make, ready in about 45 minutes.

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Bobby Flay Beef Stroganoff Ingredients

A classic combination for a truly decadent and comforting meal.

For the Stroganoff:

1 pound ribeye steak, trimmed and cut into 2-by-1/2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1 medium yellow onion, sliced
8 ounces white button mushrooms, quartered
7 ounces shiitake mushrooms, caps sliced
1 tablespoon chopped fresh thyme
1 clove garlic, minced
1/2 cup dry white wine
2 tablespoons all-purpose flour
3/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth or beef stock

For Serving:

10 ounces medium or wide egg noodles
2 tablespoons butter, for noodles
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon chopped chives, plus more for serving

How To Make Bobby Flay Beef Stroganoff

A step-by-step guide to this classic, one-pan comfort food dinner.

Sear the Steak: Season the beef strips with salt and pepper. Heat the vegetable oil in a large skillet over high heat. Add the steak and cook for about 1 minute per side until browned but still pink inside. Transfer the steak to a bowl and set aside.
Sauté the Vegetables: In the same skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook for 4-5 minutes until soft. Add the button mushrooms, shiitakes, thyme, and garlic. Cook for another 5-6 minutes until the mushrooms have released their liquid and started to brown.
Make the Creamy Sauce: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 5 minutes. Sprinkle the flour over the vegetables and stir well to combine. Stir in the sour cream, Dijon mustard, Worcestershire sauce, and beef broth.
Simmer and Finish: Let the sauce simmer gently for about 5 minutes, until it has thickened. While the sauce simmers, cook the egg noodles according to package instructions.
Serve: Drain the cooked noodles and toss them with butter, parsley, and chives. Add the seared beef and any accumulated juices back into the sauce, and stir for 1 minute to heat the beef through. Divide the buttered noodles among bowls and top with the beef stroganoff. Garnish with extra chives, if desired.

Recipe Tips

For the most tender steak and richest, creamiest sauce.

How to get perfectly tender beef? Using a quality cut like ribeye and slicing it thinly is key. The most important step is to sear it quickly over high heat and then remove it from the pan. Adding it back in at the very end just to warm it through prevents it from becoming tough and overcooked in the sauce.
How to get a rich mushroom flavor? Using a combination of mushrooms, like earthy shiitakes and classic button mushrooms, provides a wonderful depth of flavor. Be sure to let them cook until they are nicely browned after releasing their liquid.
How to prevent the sauce from curdling? It is very important not to let the sauce boil rapidly after you add the sour cream. Keep it at a gentle, low simmer while it thickens to ensure a smooth, creamy consistency.
Can I make this ahead of time? This dish is best served fresh. However, you can prepare the sauce completely, let it cool, and store it in the fridge. When ready to serve, gently reheat the sauce, then add the freshly seared beef and serve with freshly cooked noodles.

What To Serve With Beef Stroganoff

Classic pairings that are perfect for soaking up the rich gravy.

This hearty dish is traditionally and most deliciously served over:

Wide, buttery egg noodles
Creamy mashed potatoes
Fluffy white rice
A simple green salad or steamed green beans on the side

How To Store Beef Stroganoff

This dish makes for fantastic leftovers.

Refrigerate: Store any leftover stroganoff in an airtight container in the refrigerator for up to 3 days. It’s best to store the noodles separately if possible.
Reheat: Gently rewarm the stroganoff in a saucepan over low heat, adding a splash of beef broth or milk to loosen the sauce. Be careful not to let it boil.

Bobby Flay Beef Stroganoff Nutrition Facts

An estimated guide per serving.

Calories: 750 kcal
Carbohydrates: 45 g
Protein: 40 g
Fat: 45 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What’s a good substitute for ribeye steak?

If you don’t have ribeye, a well-marbled sirloin steak, cut into thin strips, is an excellent and slightly more economical substitute that will still be very tender.

Can I make this non-alcoholic?

Yes. To make the recipe without wine, simply substitute the 1/2 cup of white wine with an equal amount of extra beef broth.

My sauce is too thin. How can I thicken it?

If your sauce hasn’t thickened enough after simmering, you can make a small slurry by whisking a teaspoon of cornstarch with a tablespoon of cold water, then stir it into the simmering sauce and let it cook for another minute until it has thickened.