Beef Stroganoff Recipe – How To Make Beef Stroganoff

By: Carla Meine CFNC

| June 11, 2021

We love beef stroganoff at our house. David can’t handle the dairy, so I substitute full-fat coconut milk in his and he’s a happy guy. The most important step for a good stroganoff is to start with a great cut of beef. We like to use rib-eye, sirloin, or beef tenderloin. Some people say they’d like to just cook those on the BBQ and I agree they are great that way but they also make an outstanding stroganoff. Once you’ve picked a great cut of beef the next most important part is to sear the meat quickly. I think this ensures that the beef is tender and you don’t have to worry if it gets cooked later when you simmer the sauce. We recommend using heavy cream and full-fat sour cream for this recipe. I know that for many this will be hard to do, but I think you’ll find if you can tolerate dairy then the full-fat products will be easier on your system.


2 – 12-14 oz boneless rib-eye steaks, cut into small strips

1/4 cup avocado oil

2 cups mushrooms, sliced

3 cloves garlic, minced

1 onion, sliced thin

1 cup beef broth

1 cup heavy cream

2/3 cup full-fat sour cream

Salt and pepper

Serve over miracle noodles (prepare during the last step while the sauce is simmering) or cauliflower mash (start that before you start the stroganoff and then mash them during the last step).


Heat a large saute’ pan on high heat. Add a TBSP of avocado oil until hot. Add half the meat and sear on one side for 30 seconds.  Turn over and sear the other side for 30 seconds.  Remove from heat and put on a serving plate. Add another TBSP of oil and cook the remaining meat the same way.

After removing the meat from the pan, turn down the heat to medium-high and add the rest of the avocado oil and heat it up. Add onions and garlic and saute’ until fragrant.  Add mushrooms and cook until tender. Add beef broth scraping up all the brown bits. Add heavy cream and cook until thick. Add sour cream and salt and pepper to taste. Cook on medium-low heat until it thickens.

Add the meat back into the sauce and cook for another 10 minutes, stirring occasionally so all the mixture combines. Serve on top of miracle noodles or cauliflower mash.