Easy, delicious, and takes around an hour to prepare, this Beef Stroganoff by Giada De Laurentiis is prepared using beef chuck roast, butter, green onions, all-purpose flour, and sour cream.

To make Giada Beef Stroganoff, start by searing the beef until just browned, then simmer it in a rich broth with onions and spices for about an hour. Stir in sour cream and mushrooms just before serving for that creamy finish.

This dish is a real treat—like a warm hug on a cold day! Don’t just take my word for it; drop a comment below if you try it out. You’ll see how simple and satisfying it is!

Can I Use Any Type of Beef for Beef Stroganoff?

Absolutely not! You need a cut that’s tender and cooks quickly. Sirloin or beef tenderloin are your best bets. Save those tougher cuts for a slow-cooked stew instead. Trust me, it makes all the difference in your Beef Stroganoff.

Giada De Laurentiis Beef Stroganoff Ingredients

• 2 lbs of beef chuck roast
• 1/2 tsp of salt
• 1/2 tsp of ground black pepper
• 4 oz of butter
• 4 green onions, white parts only, thinly sliced
• 4 tbsp of all-purpose flour
• 1 can (10.5 oz) of condensed beef broth
• 1 tsp of prepared mustard
• 1 can (6 oz) of sliced mushrooms, drained
• 1/3 cup of sour cream
• 1/3 cup of white wine
• Extra salt and ground black pepper to taste

How To Make Giada De Laurentiis Beef Stroganoff

1. Prep the Beef: Trim any fat and gristle off the chuck roast. Cut the beef into 1/2-inch thick by 2-inch long strips. Sprinkle with 1/2 tsp of salt and 1/2 tsp of black pepper to season evenly.
2. Start Cooking: Heat up a large skillet and melt the butter over medium heat. Add your seasoned beef strips and brown them quickly on all sides.
3. Add Onions: Once the beef is seared, push it to one side of the skillet. Toss in the sliced green onions on the empty side and stir them around for 3 to 5 minutes until they soften and turn slightly golden.
4. Make the Sauce: In the same skillet, shift the onions next to the beef. Sprinkle flour over the juices left in the pan. Pour in the beef broth and crank up the heat to bring it to a boil, stirring non-stop. Drop the heat to low, mix in the mustard, cover, and let it simmer. Keep it going for about an hour or until the beef feels tender.
5. Final Touches: Five minutes before you’re ready to serve, stir in the mushrooms, sour cream, and white wine. Let everything heat through and then taste it. Season with more salt and pepper if you think it needs a kick.
6. Serve It Up: Ladle your beef stroganoff over a bed of cooked noodles. Dig in and enjoy!

Can Beef Stroganoff Be Made in Advance?

Yes, but keep this in mind: it’s best served fresh. If you must prepare in advance, focus on prepping the beef and the broth. Combine them with the sour cream and mushrooms just before serving to keep that fresh, vibrant taste.

Recipe Tips

• Avoid Overcooking the Beef: When browning the beef strips, ensure they’re just seared and not cooked through; they’ll finish cooking in the sauce and stay tender.
• Choosing the Right Cut: Opt for sirloin or ribeye for an even more tender and flavorful experience; these cuts are perfect for a quick sear.
• Low and Slow: Simmer the stroganoff gently to develop deeper flavors in the sauce; rushing this process can make the sauce taste flat.
• Wine Pairing: Don’t just cook with any wine—choose one you’d enjoy drinking. A good dry white wine adds a nice acidity to the dish, balancing the richness.

Recipe Variations

• Go Gluten-Free: Swap traditional noodles for gluten-free options or serve over mashed potatoes if you’re avoiding gluten but still crave something hearty.
• Add a Kick: Introduce a teaspoon of smoked paprika or a dash of cayenne pepper to the sauce for a subtle smoky flavor and a touch of heat; it’s a small twist that brings big change.
• Vegetarian Version: Substitute beef with thick slices of portobello mushrooms or seitan for a vegetarian take on this classic; they both make for a satisfying, meaty texture.
• Dairy-Free Delight: Use coconut cream instead of sour cream and a splash of lemon juice to keep that creamy texture while ditching the dairy; your lactose-intolerant friends will thank you!

What To Serve With Beef Stroganoff

Serve your Beef Stroganoff with buttered egg noodles, crisp green beans, roasted carrots, a tangy cucumber salad, and warm garlic bread.

You can also pair this dish with sautéed spinach or a fresh arugula salad with a lemon vinaigrette dressing.

How To Store Leftover Beef Stroganoff

In The Fridge:

Transfer the leftover Beef Stroganoff into an airtight container before placing it in the refrigerator for up to 3 days. Ensure it cools down to room temperature to avoid condensation inside the container, which can make the sauce watery.

In The Freezer:

Beef Stroganoff can be stored in the freezer, but the cream-based sauce might separate or become grainy once thawed. To freeze, place it in a freezer-safe container and label it with the date for up to 3 months.

How To Reheat Leftover Beef Stroganoff

Reheat your leftover Beef Stroganoff gently over medium-low heat on the stovetop, stirring occasionally until hot. Alternatively, microwave it in a covered dish, stirring midway to ensure even heating.

Check out More Giada Recipes:

• Giada Cabbage Rolls
• Giada Chicken Francese
• Giada De Laurentiis Beef Bourguignon