Beef Stroganoff with Dumplings
The rich gravy clings to the tender dumplings, and it’s a big warm hug in the cooler months.
Serves4
Prep15 minutes to 25 minutes
Cook1 hour 30 minutes to 1 hour 40 minutes
When I was growing up, the special-occasion birthday dinner in my stepdad’s family was beef stroganoff. Instead of egg noodles, it was served with drop dumplings — and I still prefer that version to this day. The dumplings require just a few pantry staples and come together in minutes, and make for a hearty, comforting dish I crave every year as soon as the air begins to take on the fall crispness.
This recipe I grew up with came to my family through my step-dad’s uncle’s Hungarian wife, Giz. She passed away when I was young, but my family continued to make her dish. In fact, my Aunt Lynn says she still makes it every other week! The recipe is pretty straightforward, with mushrooms, strips of beef, and a thick brown gravy that coats the dumplings. It’s by no means a traditional beef stroganoff, but it’s authentic to my family.
My Updated Take on My Family’s Beef Stroganoff
My version, which I’ve adapted to suit my own palate, involves a few elegant upgrades. I reduce a little white wine into the sauce, and instead of sirloin, I opt for chuck or rib-eye — the extra marbling in the meat turns the beef strips into unctuous bites. I also enlist a little help from some tomato paste, Dijon mustard, and Worcestershire sauce, which help deepen the overall flavor.
As you’ll see in the recipe below, I like to make the dumplings while the beef and veggies are simmering. They’re a simple mix of flour, baking powder, salt, whole milk, and butter. Let the dough rest while you bring a pot of water to a boil, then drop the dumplings into the pot and let them rise to the surface. Simmer for five minutes more, until the dough is cooked through to the center.
When the stroganoff is ready to serve, stir some room-temperature sour cream and a squeeze of lemon juice into the skillet. Then, serve the stroganoff on top of the dumplings and garnish with fresh parsley, chives, or dill. The rich gravy clings to the tender dumplings and it’s a big, warm hug in the cooler months.
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Beef Stroganoff with Dumplings Recipe
The rich gravy clings to the tender dumplings, and it’s a big warm hug in the cooler months.
Prep time 15 minutes to 25 minutes
Cook time 1 hour 30 minutes to 1 hour 40 minutes
Serves 4
Nutritional Info
Ingredients
For the stroganoff:
- 1
large yellow onion
- 8 ounces
cremini or button mushrooms
- 2 cloves
garlic
- 1 pound
boneless chuck or ribeye steaks
- 1 1/2 teaspoons
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 1/4 cup
sour cream
- 4 tablespoons
(1/2 stick) unsalted butter, divided
- 1/4 cup
dry white wine (optional)
- 1 tablespoon
double concentrated tomato paste (from a tube)
- 2 tablespoons
all-purpose flour
- 2 cups
low-sodium beef broth
- 1 tablespoon
Worcestershire sauce, plus more as needed
- 1 tablespoon
Dijon mustard
- 1 teaspoon
Small bunch fresh parsley
Small bunch fresh chives
- 1 tablespoon
freshly squeezed lemon juice
For the dumplings:
- 1 cup
all-purpose flour
- 1 teaspoon
baking powder
- 3/4 teaspoon
kosher salt
- 1/2 cup
whole milk
- 1 tablespoon
unsalted butter
Vegetable oil, for the baking sheet
Instructions
Thinly slice 1 large yellow onion (about 2 cups). Thinly slice 8 ounces cremini or button mushrooms (about 3 cups). Thinly slice 2 garlic cloves. Cut 1 pound chuck or ribeye steaks crosswise into 1/2-inch-thick slices, then season with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Measure out 1/4 cup sour cream and let sit on the counter to come to room temperature.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the unsalted butter. When melted, add the steak and spread out in an even layer. Cook until seared and browned on the bottom, about 3 minutes. Toss and cook until just cooked through, about 2 minutes more. Transfer to a plate.
Add the remaining 2 tablespoons unsalted butter to the skillet. Add the onions, garlic and mushrooms and cook until the mushrooms begin to release their liquid, about 5 minutes. Add the remaining 1/2 teaspoon kosher salt and cook, stirring occasionally, until the mushrooms and onions are tender and the onions are beginning to caramelize, about 7 minutes.
Add 1/4 cup dry white wine and cook until evaporated, about 3 minutes. Add 1 tablespoon tomato paste and stir until it coats the mushrooms and onions and darkens in color, about 2 minutes.
Sprinkle 2 tablespoons all-purpose flour into the pan and toss to coat. Add 2 cups low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon hot paprika, and the remaining 1/4 teaspoon black pepper. Stir and bring to a boil.
Return the beef and any accumulated juices to the pan. Partially cover with a lid and reduce the heat to maintain a low simmer. Simmer, stirring occasionally, until the beef is tender, 60 to 70 minutes. Meanwhile, prepare the dumplings and garnishes about halfway through the cooking time.
Make the dumplings:
Fill a large pot with water and bring to a boil over medium-high heat.
Place 1 cup all-purpose flour, 1 teaspoon baking powder, and 3/4 teaspoon kosher salt in a large bowl and whisk to combine.
Place 1/2 cup whole milk and 1 tablespoon unsalted butter in a microwave-safe measuring cup or small bowl. Microwave until the butter is melted, stirring halfway through, about 1 minute total. Pour into the flour mixture and stir with a wooden spoon or rubber spatula until all the liquid is incorporated and there are no visible dry spots. Let rest for about 5 minutes.
Coat a baking sheet with vegetable oil. Once the water is boiling, scoop and drop the flour mixture into the water 1/2 tablespoon at a time. Let the dumplings rise to the top and continue to simmer until they have no dry spots in the center, are cooked through, and are smooth with some bumps and dimples, about 5 minutes. Transfer with a spider or slotted spoon onto the greased baking sheet. You should have about 25 dumplings.
Finely chop fresh chives and parsley leaves until you have 2 tablespoons each.
When the stroganoff is ready, add 1 tablespoon freshly squeezed lemon juice and stir to combine. Taste and season with more kosher salt, black pepper, or Worcestershire sauce. Add half of the sour cream and stir to combine. Transfer cooked dumplings to a serving dish. Serve the stroganoff over the dumplings. Garnish with a small dollop of the remaining sour cream, parsley, and chives.
Recipe Notes
If not using wine, omit completely or use an equal amount of beef broth.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.