You have to Try This Creamy Beef Stroganoff - Meal Prep
You have to Try This Creamy Beef Stroganoff - Meal Prep is a medium Russian recipe that serves 5. 942 calories per serving. Recipe by Blake Bowman on YouTube.
Prep: 15 min | Cook: 36 min | Total: 1 hr 1 min
Cost: $19.60 total, $3.92 per serving
Ingredients
- 250 g Egg Noodles (dry, broken in half for easier cooking)
- 1 whole Brown Onion (medium size, about 150‑200 g)
- 1 clove Garlic (lightly smashed then diced)
- 200 g Mushrooms (any variety, stems trimmed, sliced 4‑5 mm)
- 750 g Rump Steak (trim excess fat, cut into 3‑4 mm strips, 4‑5 cm long)
- 50 g Unsalted Butter (cut into cubes)
- 50 g All-Purpose Flour (sifted)
- 500 mL Chicken Stock (low‑sodium broth)
- 100 g Light Sour Cream (full‑fat or reduced‑fat, for creaminess)
- 8 g Dijon Mustard (about 1 tsp)
- 1 tsp Salt (adjust to taste)
- 1 tbsp Vegetable Oil (for high‑heat searing)
Instructions
Heat Water for Noodles
Fill a medium saucepot halfway with water, place on high heat and bring to a rolling boil.
Time: PT2M
Dice the Onion
Cut the brown onion in half, remove the stem end, peel, then slice horizontally, vertically and finally dice into small pieces. Transfer to a bowl.
Time: PT5M
Prep the Garlic
Lightly smash the garlic clove with the side of the knife, trim the ends, peel and dice by slicing then running the knife through a few times.
Time: PT2M
Slice the Mushrooms
Trim the tough ends of the mushroom stems and slice the caps into 4‑5 mm thick pieces. Place in a bowl.
Time: PT3M
Cut the Beef
Trim any excess fat from the rump steak, cut into manageable pieces and slice into 3‑4 mm thick strips about 4‑5 cm long. Set aside in a bowl.
Time: PT5M
Cook the Egg Noodles
Add 250 g egg noodles to the boiling water and cook al dente, about 8‑10 minutes. Drain in a colander and set aside.
Time: PT10M
Temperature: boiling
Sear the Beef
Heat the large fry pan over high heat, add a thin layer of oil and let the pan become very hot. Cook the beef in two batches, 2 minutes on the first side then flip and cook 1 minute for medium‑rare. Remove each batch to a bowl.
Time: PT6M
Temperature: high
Sauté Onion and Mushrooms
Reduce heat to medium, add the diced onion and sliced mushrooms to the same pan. Cook, stirring occasionally, until they soften and release their water, about 4‑5 minutes.
Time: PT5M
Temperature: medium
Add Garlic
Stir in the diced garlic and cook for 1 minute until fragrant.
Time: PT1M
Temperature: medium
Make the Roux
Add 50 g butter to the pan, melt completely, then sprinkle 50 g flour over the butter. Stir constantly and cook for about 30 seconds to eliminate raw flour taste.
Time: PT1M
Temperature: medium
Add Chicken Stock
Gradually whisk in 500 mL chicken stock, stirring continuously until the sauce thickens and becomes homogeneous, about 1‑2 minutes.
Time: PT2M
Temperature: medium
Finish the Sauce
Stir in 100 g light sour cream, 8 g Dijon mustard, and 1 tsp salt. Add any beef juices collected in the bowl. Reduce the sauce for another 1‑2 minutes, tasting and adjusting salt as needed.
Time: PT2M
Temperature: medium
Check Noodles
If the noodles were not drained earlier, test for doneness now and drain them, setting aside.
Time: PT2M
Final Sauce Reduction
Allow the sauce to reduce a further 1‑2 minutes until it coats the back of a spoon.
Time: PT2M
Temperature: medium
Combine Noodles and Sauce
Add the cooked egg noodles to the pan, tossing to coat evenly.
Time: PT1M
Temperature: medium
Re‑Add the Beef
Turn off the heat, return the seared beef strips to the pan and toss until just combined and warmed through.
Time: PT1M
Portion and Garnish
Divide the Stroganoff evenly into five meal‑prep containers. Optionally garnish with freshly diced parsley.
Time: PT2M
Nutrition Facts
- Calories
- 942
- Protein
- 34 g
- Carbohydrates
- 35 g
- Fat
- 37 g
- Fiber
- 4 g
Dietary info: High protein, Contains gluten, Contains dairy
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Egg Noodles: spaghetti, fettuccine, gluten‑free noodles
- Instead of Brown Onion: yellow onion, white onion
- Instead of Garlic: garlic paste, minced garlic
- Instead of Mushrooms: cremini, button, portobello
- Instead of Rump Steak: sirloin, flank steak, ground beef
- Instead of Unsalted Butter: margarine, olive oil (for roux)
- Instead of All-Purpose Flour: whole‑wheat flour, gluten‑free flour blend
- Instead of Chicken Stock: vegetable stock, water with bouillon cube
- Instead of Light Sour Cream: Greek yogurt, regular sour cream
- Instead of Dijon Mustard: whole‑grain mustard, spicy brown mustard
- Instead of Salt: sea salt, kosher salt
- Instead of Vegetable Oil: canola oil, grapeseed oil
Equipment Needed
- Large Fry Pan
- Medium Saucepot
- Cutting Board
- Chef's Knife
- Mixing Bowls
- Colander
- Measuring Cups and Spoons (optional)
Critical Steps — Do Not Skip
- Sear the beef quickly over high heat in two batches to develop flavor without overcooking.
- Create a proper roux with butter and flour, cooking it just long enough to remove raw taste.
- Add sour cream off the boil to prevent curdling and keep the sauce silky.
Chef Tips from the Video
- Pat the beef strips dry with paper towels before searing for a better crust.
- Use a splash of dry white wine instead of part of the stock for extra depth.
- Finish with a squeeze of fresh lemon juice for a bright contrast to the richness.
Troubleshooting
Sauce is too thin after adding stock.
Continue simmering uncovered until it reduces to the desired thickness, or whisk in an extra teaspoon of flour mixed with a little cold water.
Sauce curdles after adding sour cream.
Remove the pan from heat before stirring in sour cream and keep the temperature low; add the sour cream gradually while whisking.
Beef becomes tough and overcooked.
Sear the strips only 2‑3 minutes total and finish cooking them in the sauce off the heat; avoid cooking the beef for a long time after searing.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze individual portions for up to 2 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the noodles and store them separately from the sauce to keep them from becoming soggy.
- The sauce can be made a day ahead; reheat gently and add a splash of stock if it thickens too much.
- Portion the beef and sauce together, then refrigerate; reheat in a microwave or skillet before serving.
Frequently Asked Questions
What is the cultural significance and history of Beef Stroganoff in Russian cuisine?
Beef Stroganoff originated in 19th‑century Russia as a dish for the aristocratic Stroganov family, combining sautéed beef with a creamy mustard‑sour cream sauce. It became popular worldwide after Russian émigrés introduced it to Europe and the United States in the early 20th century.
What are the traditional regional variations of Beef Stroganoff in Russian and Eastern European cuisine?
Traditional Russian Stroganoff uses thinly sliced beef, onions, and a sour cream‑based sauce, while variations in Ukraine may add mushrooms or paprika. In Finland, a version called "karjalanpaisti" uses pork, and in the United States the dish often includes beef strips with mushrooms and is served over egg noodles.
How is Beef Stroganoff authentically served in Russia?
In Russia, Beef Stroganoff is traditionally served over wide egg noodles, rice, or mashed potatoes, and garnished with fresh parsley. It is often accompanied by a simple green salad or pickled vegetables.
What occasions or celebrations is Beef Stroganoff traditionally associated with in Russian culture?
Beef Stroganoff is a popular dish for family gatherings, holiday meals such as New Year’s Eve, and special occasions because it is hearty, elegant, and can be prepared in large batches for many guests.
What makes Beef Stroganoff special or unique in Russian cuisine?
The dish’s signature richness comes from the combination of a butter‑flour roux, chicken stock, and tangy sour cream, creating a velvety sauce that balances the savory beef. This creamy texture distinguishes it from other Russian stews that are broth‑based.
What are the most common mistakes to avoid when making Beef Stroganoff?
Common errors include overcrowding the pan when searing the beef, which prevents a good crust; overcooking the beef, making it tough; and boiling the sauce after adding sour cream, which can cause curdling. Follow the recipe’s quick‑sear and low‑heat finishing steps.
Why does this Beef Stroganoff recipe use a butter‑flour roux instead of cornstarch as a thickener?
A butter‑flour roux provides a richer, silkier mouthfeel that complements the sour cream, whereas cornstarch creates a glossy but less creamy texture. The roux also adds a subtle toasted flavor that enhances the overall dish.
Can I make Beef Stroganoff ahead of time and how should I store it?
Yes, you can prepare the sauce and sear the beef a day ahead. Store the sauce and noodles in separate airtight containers in the refrigerator for up to 4 days. Reheat gently, combine, and add the beef at the end to keep it tender.
What texture and appearance should I look for when the Beef Stroganoff sauce is finished?
The sauce should be smooth, glossy, and coat the back of a spoon without being runny. It should have a pale ivory color from the sour cream and a slight thickness that clings to the noodles and beef.
What does the YouTube channel Blake Bowman specialize in?
The YouTube channel Blake Bowman focuses on practical meal‑prep tutorials, quick weeknight dinners, and approachable home‑cooking techniques aimed at busy home cooks who want flavorful, nutritious meals.
How does the YouTube channel Blake Bowman's approach to Russian cooking differ from other cooking channels?
Blake Bowman emphasizes straightforward, no‑fuss methods with clear visual cues, using readily available ingredients and minimal equipment, whereas many other channels may rely on specialty items or elaborate plating. His videos prioritize efficiency for meal‑prepping.
Last updated: August 29, 2026
