Chef Greg’s Wild Mushroom & Beef Stroganoff takes classic stroganoff to the next level with wild Oregon mushrooms. This truly memorable meal uses flat iron steak, or another beef steak of your choosing. You can also leave out the meat for an equally satisfying vegetarian meal – just simply substitute mushroom or vegetable stock in place of beef stock. It’s comfort food at its finest!

What is beef stroganoff?

Beef stroganoff originated in Russia the mid-19th century. Traditionally, the meal includes cubed beef and has no mushrooms or onions, but many variations now have veggies and different cuts of beef. Different forms of this recipe are present throughout the world, including the United States, Britain, Sweden, Brazil and Japan. In the United States, the dish is served over egg noodles, with mushrooms, beef strips and sour cream sauce like in Chef Greg’s recipe.

What type of mushrooms should I use?

Shiitake, maitake, cremini, chanterelle, porcini – Chef Greg calls mushrooms a chef’s secret weapon! A variety of mushrooms is truly what makes this stroganoff. Each mushroom type adds its own unique flavor to this hearty dish. Because the mushrooms provide so much substance to this meal, adding the beef is optional, so it easily converts to a vegetarian entrée.

Wild Mushroom & Beef Stroganoff Recipe

Serves: 6
Difficulty: easy
Prep time: 10 min
Cook time: 20 min

1½ lb beef flat iron steak or other, sliced into thin, short strips
3 T olive oil
1½ lb wild mushrooms, mixed, trimmed and cleaned
3 T butter
1 lg shallot, minced
1 T garlic, minced
3 T flour
½ c sherry
1½ T whole-grain mustard
½ t ea salt and pepper
1 t dried porcini mushrooms, chopped fine
½ t onion powder
½ t smoked paprika
2 t thyme leaves, fresh
1 T Worcestershire
1 T soy sauce
2 c beef stock or mushroom/vegetable stock
1½ c sour cream
2 T parsley leaves
1 lb egg noodles, cooked (or sub desired pasta)

Season beef strips with a little salt and pepper. Heat a large skillet or sauce pot over medium-high heat. Add oil to pan and sear beef on all sides to medium rare, approx. 2 min. Remove beef from pan and set aside, reserving all juices. Sear wild mushrooms in same pan, adding more oil, if needed. Remove mushrooms from pan, adding them to the beef. Add to the hot pan: butter, shallot and garlic, cooking until fragrant and softened, approx. 2 min. Add flour, cooking until golden, approx. 1 min. Add sherry and reduce by half. Add mustard, seasonings, sauces and stock and bring to a simmer. Add sour cream and parsley and return to a low simmer, whisking until smooth. Add reserved beef and mushrooms with all juices and heat through. Toss with warm, cooked pasta and serve immediately garnished with fresh parsley.

If you like this recipe, you may also like our online recipes for Beef Fillet with Bourbon and Mushroom Sauce on Kale and Roasted Potatoes, Porcini and Paprika-Crusted Prime Rib with Horseradish and Yukon Gold Gratin or Stuffed Shitake Mushrooms.