Rating: 3 stars
54 Ratings
  • 5 star values: 7
  • 4 star values: 13
  • 3 star values: 15
  • 2 star values: 12
  • 1 star values: 7

Though beef stroganoff reportedly originated in early 19th-century Russia (invented by none other than Count Pavel Aleksandrovich Stroganoff, to be exact), it has become part of the American comfort food canon. While many versions call for a full can of cream of mushroom soup as a short cut seasoning, our modern take on the dish features a quick, homemade sauce instead. Using whole-milk yogurt gives the sauce richness without being too heavy, and a sprinkling of fresh parsley brightens things up. Thanks to the fun, spiral-shaped egg noodles and the tender chunks of beef, we guarantee this will become a new family staple.


Credit: Greg DuPree

Recipe Summary

40 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle the beef with the salt, pepper, paprika, and 2 tablespoons of the flour in a large bowl and toss to coat. Heat the oil in a large, deep skillet over medium-high. Add the beef and cook, stirring occasionally, until browned on all sides, about 8 minutes. Remove the beef from the skillet and set aside.

  • Add the onion to the skillet and cook, stirring often, until beginning to brown and tender, 4 to 5 minutes. Whisk together the stock and the remaining 2 tablespoons of flour. Add the stock mixture to the onion, stirring and scraping to loosen any browned bits from the bottom of the skillet. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the sauce has thickened and reduced slightly, about 15 minutes. Meanwhile, cook the noodles according to the package directions.

  • Stir the beef and tomato into the sauce and cook until heated through, 3 to 5 minutes. Remove from heat and stir in the yogurt. Stir in the drained noodles and garnish with parsley.

Nutrition Facts

fiber 5g; 695 calories; sugars 7g; fat 26g; cholesterol 194mg; protein 41g; calcium 92mg; carbohydrates 71g; iron 5mg; sodium 815mg.