Beef Stroganoff

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
liquid	165%	98%
fat	8%	6%
aromatics	0%	21%
salt	1%	0%
thickener	3%	2%
vegetables and beans	67%	33%
collagen idx	0.8	0.8
marbling idx	0.8	0.6

Where it stands out

• #4 of 136 for depth of browning

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1 1/2 pounds boneless sirloin steak
4 g	1 teaspoon kosher salt
1 g	1/2 teaspoon ground black pepper
1 g	1/2 teaspoon garlic powder
2 g	1/2 teaspoon onion powder
27 g	2 tablespoons extra-virgin olive oil
28 g	2 tablespoons unsalted butter
15 g	2 tablespoons all-purpose flour
454 g	16 ounces cremini mushrooms ((baby bella), sliced)
960 g	4 cups unsalted beef stock (divided)
227 g	8 ounces whole wheat egg noodles ( or penne, rotini, or similar short noodle)
163 g	2/3 cup plain whole milk Greek yogurt (do not use nonfat or it will curdle)
48 g	3 tablespoons Worcestershire sauce
7 g	1 1/2 teaspoons Dijon mustard
8 g	1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
4 g	2 teaspoons chopped fresh thyme (plus additional for serving)

Method: 8 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I was looking forward to trying this recipe as I had fond memories of my Mom’s stroganoff when I was growing up. That being said, my first bite was a disappointment. In my opinion, the Greek yogurt was too strong of a flavor, making the sauce too sour. I actua” — a cook, 3★

“I made this but with a couple of changes. I used Better than Bouillon Beef base mixed with water; potato starch – because I share this and a friend is allergic to cornstarch; and sour cream because unlike Greek yogurt it has less sugar in it. I made the crock ” — a cook, 5★