Beef Stroganoff + Happy November

0 Flares Made with Flare More Info'> 0 Flares ×

This was a happy accident, not going to lie at all. It’s what I get for turning a vegetarian recipe into a meaty one, without fully reading the directions and therefore having to think on my feet.

I love it when a recipe truly becomes my own. While I get excited about the process of finding a recipe and perfecting it, I also like when I can use my knowledge of cooking and apply principles to all kinds of situations.

November marks 5 months of Solid Gold Eats. 112 published posts. We’re still on a roll – happy November!

Here’s what I did – I was intrigued by this skinny mushroom stroganoff from Skinny Taste, but I wanted to add a meat to it. Beef chunks seemed to be the most appropriate. What I liked the most was that it didn’t involve cream of mushroom soup or a french onion packet.

By adding heavy cream, it’s not exactly “skinny” anymore, but that wasn’t the original point. This is how I’m going to make my beef stroganoff from now on.

Beef stroganoff

Makes 4 servings


  • 2 tbsp butter
  • 1 small yellow onion, diced
  • 1 lb stew meat, or any cut of beef that you cut into bite-sized pieces
  • 2 tbsp flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 8 oz sliced mushrooms, I used bella crimini
  • 1/4 cup heavy cream
  • 8 oz no-yolk noodles, penne, or whatever you prefer
  • Salt and pepper
  • Parsley for garnish

In a large skillet, melt the butter over medium high heat. Add the onion and saute for about 5 minutes.

In a large pot, bring water to a boil for your noodles.

Add the meat, season with salt and pepper and start browning for about 4-5 minutes. At this point you should drop your noodles in the boiling water.

Add the mushrooms and continue cooking for 4 minutes or until the mushrooms are softened and the meat has finished browning. So much steam was coming off of the skillet that it fogged up the iPhone camera. When the meat is mostly brown, add the flour and stir to incorporate.

Pour in the beef broth and Worcestershire and let cook for 3 minutes, stirring occasionally. Add the heavy cream, taste for seasoning and add more salt and pepper if necessary.

Mix the noodles into the large skillet and stir to get everything thoroughly combined. Pinch off pieces of parsley for color and enjoy!

0 Flares Twitter 0 Facebook 0 Pin It Share 0 Buffer 0 Google+ 0 Reddit 0 Made with Flare More Info'> 0 Flares ×
  • Kalamity Kelli

    This looks great! I would have to leave the mushrooms out because of Mr. Picky eater, but I could do that and the rest looks wonderful!

    • solidgoldeats

      The mushrooms really cook down into almost nothing, just a slight mushroom flavor that you’d get from a cream of mushroom soup. John doesn’t like mushrooms either but he’s willing to try anything I make, such a sweet guy!

  • Anita at Hungry Couple

    I actually make a skinnier version of classic beef stroganoff and it tastes like the original. One of Mr. Hungry Couple’s favorites.

    • solidgoldeats

      What do you do to make it skinny? I realized I threw that out the window once I poured in the heavy cream!