Beef Stroganoff: Choosing The Right Cheesy Topping

Beef stroganoff is a popular comfort food, but what type of cheese goes best with it? Some recipes call for cheddar cheese, while others suggest mozzarella. In addition, some recipes recommend using Greek yoghurt or sour cream to create a creamy texture. However, one thing remains consistent: the beef stroganoff sauce should be tangy and creamy, with a generous helping of mushrooms.

Cheddar cheese and ground beef stroganoff

This recipe is a twist on the classic beef stroganoff, using ground beef instead of steak, and adding cheddar cheese for a comforting, casserole-like vibe. It's a great option for picky eaters and those who are not big fans of steak.

Ingredients:

• Ground beef
• Salt and pepper
• Onion
• Garlic
• Butter
• Flour
• Beef broth
• Sour cream, Greek yogurt, or cream cheese
• Mustard (optional)
• Worcestershire sauce
• Frozen vegetables of your choice (peas, carrots, corn, green beans, or mushrooms)
• Cheddar cheese
• Egg noodles
• Parsley (for garnish)

Instructions:

• Season the ground beef with salt and pepper, and cook it in a skillet on medium-high heat until it is browned.
• Add the onions and continue cooking until the beef is cooked through.
• Drain any excess grease, then add the garlic and cook for another minute or two.
• Stir in the butter until melted, and then add the flour. Cook this mixture for a couple of minutes.
• Gradually add the beef broth, stirring continuously. Use a spatula to scrape up any browned bits from the pan for extra flavour.
• Bring the mixture to a boil, then reduce the heat to low.
• Add the sour cream or Greek yogurt, mustard (if using), Worcestershire sauce, frozen vegetables, and half of the cheddar cheese. Stir everything together and let the sauce simmer.
• Meanwhile, cook the pasta for one minute less than al dente. Drain the pasta and add it to the sauce, stirring to combine.
• Transfer the mixture to a casserole dish if your skillet is not oven-safe.
• Top the dish with the remaining cheddar cheese, cover, and bake at 375°F for about 20 minutes, until the cheese is melted and bubbly.
• Garnish with fresh parsley and serve!

Tips:

• This dish can also be made on the stovetop without baking. Simply cook the noodles for the full amount of time, add them to the sauce, top with cheese, and cover the pot until the cheese is melted.
• You can prepare the dish ahead of time and store it in the fridge for up to 2 days. When ready to serve, add about 10 minutes to the covered baking time.
• If you want to include mushrooms, it is recommended to cook them separately to release their water and concentrate their flavour. Add them to the dish when you add the cooked noodles to retain their colour, texture, and flavour.
• For the best melting and taste, shred the cheddar cheese from a block instead of using pre-shredded cheese.

Baked beef stroganoff with mozzarella

Ingredients:

• 1 lb lean ground beef
• 1/2 cup diced onion
• 1 1/4 tsp kosher salt, divided
• 1 tsp minced garlic (about 2 cloves)
• 8 oz cremini mushrooms, chopped
• 1 tbsp all-purpose flour
• 2 cups low-sodium beef stock, warmed
• 1 tbsp + 1 tsp Worcestershire sauce
• 2 1/2 tsp Dijon mustard
• 7 oz plain Greek yogurt
• 1 1/2 cups shredded mozzarella cheese
• Egg noodles

Method:

Preheat the oven to 350°F. Bring a large pot of water to a rolling boil.

In a large oven-proof skillet, cook the ground beef over medium-high heat. Use a wooden spoon to break up the meat as it cooks. Once it's almost cooked through, add the onions, garlic, mushrooms, and salt. Continue cooking until the vegetables are softened and the beef is cooked through.

Add the flour and stir to combine. Pour in the beef stock, Worcestershire sauce, Dijon mustard, and remaining salt. Stir to combine and bring to a boil. Reduce the heat to a simmer and cook for about 5 minutes, or until thickened.

Turn the heat to low and add the Greek yogurt. Stir until combined. Season the sauce with salt and pepper to taste.

Cook the egg noodles in the boiling water until just under al dente. Drain the noodles and add them to the sauce. Toss until combined. If needed, add a little bit of pasta water to loosen the sauce. Smooth out the noodles and cover with mozzarella cheese.

Place the skillet in the preheated oven and bake until the cheese has melted and the pasta is hot. Serve immediately.

Tips:

• If your skillet is not oven-safe, transfer the stroganoff to a lightly greased 9 x 13-inch casserole dish before baking.
• For a healthier option, use whole wheat or gluten-free pasta.
• You can use any type of mushroom, such as cremini or button mushrooms.
• To make the sauce thicker, heat up the beef stock before stirring it into the flour.
• You can use whole-milk, low-fat, or non-fat Greek yogurt, or substitute it with sour cream.

Stroganoff with Greek yoghurt

Stroganoff is a classic comfort food, and using Greek yoghurt is a healthier alternative to the traditional sour cream or heavy cream. It gives the dish a creamy texture while being lighter and adding some protein.

Ingredients:

• Beef – sirloin, tenderloin, or ground beef
• Greek yoghurt – plain, 2% or full-fat, depending on preference
• Egg noodles
• Olive oil
• Onion
• Garlic
• Mushrooms
• Dijon mustard
• Flour
• Beef broth
• Worcestershire sauce
• Smoked paprika
• Salt and pepper
• Parsley, to garnish

Method:

Boil the egg noodles according to the package instructions.

Season the beef with salt and pepper, and cook in a skillet with olive oil until browned. Remove the beef from the skillet and set aside.

In the same skillet, cook the onions, garlic, and mushrooms until the onions are translucent and the mushrooms are browned. Season with salt and pepper.

Stir in the Dijon mustard and flour, and cook for a further 1-2 minutes.

Gradually whisk in the beef broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken.

Add the Greek yoghurt, Worcestershire sauce, and smoked paprika, and whisk until the yoghurt has fully melted into the sauce.

Return the beef to the skillet and cook for an additional 2-3 minutes, or until the beef is cooked to your liking and the sauce is creamy.

Add the drained and cooked egg noodles directly to the sauce, or serve the sauce over the noodles. Season with salt and pepper to taste, and top with freshly chopped parsley.

Tips and Variations:

• For a creamier sauce, use full-fat Greek yoghurt.
• For a gluten-free version, use gluten-free flour and noodles.
• For a low-carb option, omit the noodles and serve the stroganoff over white rice, cauliflower rice, or zoodles.
• For added heat, add red pepper flakes or hot sauce.
• For a thicker sauce, add an extra tablespoon of flour or use a cornstarch or arrowroot powder slurry.
• To save time, slice the beef against the grain and chop the vegetables before starting to cook.
• To make this dish in advance, prepare the recipe and store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven or on the stovetop until hot and bubbling.

Enjoy your healthier, creamy, and protein-packed stroganoff!

Stroganoff with cream cheese

Stroganoff is a classic comfort dish that can be made with various types of beef, including ground beef, steak, or even leftover filet mignon. While the traditional recipe doesn't include cheese, some variations call for the addition of cream cheese, which melts into the meat and mushrooms, making the sauce extra creamy and decadent. Here's a detailed guide on how to make a mouthwatering Stroganoff with cream cheese:

Ingredients:

• Olive oil or butter
• Onion, finely chopped
• Garlic, minced
• Mushrooms, sliced (white button, baby bella, or cremini)
• Beef (ground beef, steak, or leftover filet mignon)
• Cream cheese, cubed
• Beef broth or stock
• Sour cream, at room temperature
• Mustard (Dijon or yellow)
• Worcestershire sauce (optional)
• Salt and pepper, to taste
• Parsley, for garnish (optional)
• Noodles (egg noodles, rigatoni, or farfalle)

Instructions:

• Start by heating some olive oil or butter in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened.
• If using ground beef, add it to the skillet and cook until browned and crumbly. For steak or filet mignon, thinly slice the beef and cook until desired doneness.
• Add the sliced mushrooms to the skillet and cook until tender and slightly browned.
• Stir in the cubed cream cheese and let it melt, coating the meat and mushrooms.
• In a separate bowl, combine the beef broth or stock with flour to create a slurry. You can also add milk to this mixture.
• Pour the slurry into the skillet and cook until the sauce thickens, stirring occasionally.
• Add the sour cream, mustard, Worcestershire sauce (if using), and season with salt and pepper to taste. Stir until well combined and heated through.
• Meanwhile, cook your desired type of noodles according to the package instructions. Drain and set aside.
• Add the cooked noodles to the skillet and toss to coat with the creamy sauce.
• Garnish with freshly chopped parsley (optional) and serve warm.

Tips and Variations:

• You can adjust the amount of cream cheese and sour cream to your preference.
• If you want a thicker sauce, add more flour or cook the mixture longer. For a thinner sauce, add more beef broth or milk.
• Feel free to add other vegetables like peas, carrots, or corn for extra nutrition and flavor.
• If you're short on time, you can use canned or frozen mushrooms instead of fresh ones.
• For a lighter version, substitute Greek yogurt for the sour cream.
• While Stroganoff is typically served with noodles, you can also serve it with mashed potatoes or rice.
• This dish can be made ahead of time and refrigerated for up to 3 days or frozen for up to 3 months.

Stroganoff with sour cream

Ingredients

The key ingredients for stroganoff with sour cream are beef, onions, mushrooms, beef broth or stock, and of course, sour cream.

Beef

For stroganoff, it is best to use a tender, juicy cut of beef such as boneless rib eye, sirloin, or beef tenderloin. These cuts may be more expensive, but they will ensure your stroganoff is tender and flavourful. If you are on a budget, you can use a cheaper cut of beef such as chuck beef or round steak, but these cuts are better suited for slow cooking, so you may need to adjust your cooking method.

Onions and Mushrooms

Onions and mushrooms add flavour and texture to your stroganoff. When choosing onions, yellow or white onions are best, as they are milder and sweeter than white onions. For mushrooms, cremini or button mushrooms are a good choice, but you can use any variety you prefer.

Broth or Stock

Beef broth or stock is used as a base for the stroganoff sauce. If you are using low-sodium broth, you may need to add extra salt to taste.

Sour Cream

Sour cream is the traditional choice for stroganoff and gives the gravy a creamy texture and tangy flavour. For a healthier option, you can replace sour cream with full-fat Greek yoghurt, which adds protein and reduces calories.

Method

Sear the Beef

Cut your beef into thin strips or cubes, removing any excess fat. Season the beef with salt and pepper, and toss with a small amount of flour. Heat some olive oil or vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the beef to the skillet in small batches to avoid overcrowding, and sear for about one minute on each side until lightly browned. Transfer the beef to a plate and set aside.

Cook the Vegetables

Reduce the heat to medium and add butter, onion, and garlic to the pan. Cook until the onion is softened, about 4-5 minutes. Then, add the mushrooms and continue cooking until they are softened, about another 4 minutes.

Make the Sauce

Add flour to the vegetable mixture and cook for one minute, stirring frequently. Then, slowly add the beef broth, stirring continuously. Add in mustard, thyme, or other spices to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes to thicken.

Combine and Serve

Return the beef to the skillet and cook until the beef is heated through. Remove from the heat and stir in the sour cream. Be careful not to boil the sour cream, as it may curdle. Serve your stroganoff over egg noodles, rice, mashed potatoes, or cauliflower mash for a low-carb option.

Tips for Success

• Brown the beef in small batches to ensure even cooking and browning.
• Don't overcook the beef at this stage, as it will continue cooking in the sauce. It's okay if the beef is still a little pink inside.
• For extra flavour, deglaze the skillet after cooking the vegetables by adding a splash of dry white wine or beef broth and scraping up any browned bits from the bottom of the pan.
• If you prefer a thicker sauce, make a slurry by mixing equal parts cornstarch and water, and add it to the sauce a little at a time until you reach the desired consistency.
• Don't boil the sour cream, as it may curdle.
• Leftover stroganoff can be stored in the refrigerator for up to 4 days or frozen for up to a month. When reheating, add a little milk if the sauce becomes too thick.

Variations

• Cheese: While stroganoff is not traditionally made with cheese, some people like to add a sprinkle of shredded cheddar or mozzarella cheese on top.
• Vegetables: In addition to onions and mushrooms, you can add other vegetables such as peas, carrots, or green beans.
• Spices: Experiment with different spices and seasonings to suit your taste. Some popular options include paprika, Worcestershire sauce, and Dijon mustard.
• Meat alternatives: If you don't eat beef, you can use other types of meat such as ground beef, pork, or chicken. You can also make a vegetarian stroganoff by substituting the meat with mushrooms, lentils, or plant-based meat alternatives.
• Gluten-free and dairy-free: For a gluten-free stroganoff, use gluten-free flour or cornstarch instead of regular flour, and serve with gluten-free noodles or rice. For a dairy-free option, use plant-based sour cream or yoghurt.

Frequently asked questions