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French Onion Beef Stroganoff in A Cast Iron Skillet

French Onion Beef Stroganoff in A Cast Iron Skillet

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Winter is a great time for whipping up classic dishes, casseroles and more! I love skillet dishes, sheet pan meals, and tasty treats that normally seem a little futzy when the weather is warmer. This French Onion Beef Stroganoff in A Cast Iron Skillet checks a few of the boxes on that list: it is tasty, pretty easy, done in one pan, and always makes happy faces when they eat it.

french onion beef stroganoff


Here is the big thing: a lot of people don’t understand Beef Stroganoff!

What is the origin of Beef Stroganoff?

Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

What is Stroganoff served with?

Beef stroganoff is traditionally served with pasta; however, it is just as good with rice or mashed potatoes. (try these: Super Easy Instant Pot Mashed Potatoes) For low carb options, serve over zoodles, cauliflower rice or cauliflower mash. It does make it more Keto friendly, but I am a die-hard egg noodle queen when it comes to this dish. It is a cheaper waay to strech out a dish, and helps spread it out over the plate.

What sides go with Beef Stroganoff?

As the dish can be very rich, try to serve something green alongside, such as steamed green beans, sautéed broccoli or a crisp salad. Some people go traditional with Braised Red Cabbage, or even Garlic Bread. I like to Switch it up with our Greek Green Beans, or even A Slovakian Treat: Halusky S Kapustou.

Can Beef Stroganoff be made ahead of time?

At home – the same process applies – so the sauce in this Beef Stroganoff recipe can actually be made ahead of time and refrigerated until you’re ready to serve dinner. The meat is veined with fat, which makes it delicious and tender. That means it is a cut of beef that is hard to mess up!

French Onion Beef Stroganoff in A Cast Iron Skillet

You will need:

  • 2 Lbs, beefsteak (cubed)
  • Salt (to taste)
  • Pepper (to taste)
  • 1/2 C flour
  • 2 TBSP canola oil
  • 4 TBSP butter (unsalted)
  • 3 onions (french cut)
  • 2 garlic cloves (minced)
  • 1 bay leaf
  • 1 sprig thyme
  • 4 oz mushrooms (sliced)
  • 1/4 C red wine
  • 2 C beef broth
  • 2 tsp Worcestershire sauce
  • 2 C noodles (egg)
  • 2/3 C sour cream
  • 1 1/2 C Swiss cheese (grated)
  • Parsley (torn)
  • Large bowl
  • Large cast-iron skillet
  • Plate
  • Soup pot
  • Measuring cup set

Mix the cubed beef with the salt, pepper, and 1/4 cup of flour in a large bowl.

beef stroganoff

Mix until the beef is lightly coated.

Add oil to the cast iron skillet heating on medium-high heat. Divide the cubed beef into small batches. Begin searing small batches of meat in the skillet. Brown each side (about 8 minutes total). Remove the seared batch of beef to a plate and start on the next batch until all of the meat is seared and brown.

french onion beef stroganoff

Once all of the seared beef has been removed to the plate, add the butter to the pan. Lower the heat to medium. Slowly add the onions, garlic, bay leaf, and a sprig of thyme. Stir in salt and pepper. Cook until the onions are soft and almost caramelized. (about 20 minutes) Add the mushrooms and saute for about five more minutes. The mushrooms should be soft, slightly browned while the onions have caramelized. Remove the bay leaf and the thyme.

french onion beef stroganoff

Add red wine. Deglaze the pan. Scrape to loosen the brown bits then begin to sprinkle the remaining flour in the pan. Stir to combine. Slowly pour in the beef broth stirring to blend. Stir in the Worcestershire sauce and bring both (broth and Worcestershire sauce) to a simmer. Add the beef and allow the contents to simmer until the sauce has thickened. The beef will be cooked through. (about 8 minutes)
Preheat oven to 400 degrees.

While the sauce begins to thicken, follow the directions for cooking the noodles on the package. When the noodles have cooked drain them. Set aside.

Scoop out the cooked beef cubes. Set aside. Stir in the 2/3 cup of sour cream. Stir well. Next, add in the egg noodles. Add the grated cheese on top of the beef mixture. Transfer the cast iron skillet to the oven.
Bake at 400 degrees until the cheese has melted and has become slightly brown.
Garnish with the torn parsley and then serve.

Other Skillet Recipes you may like:

Print off a pdf of our French Onion Beef Skillet Recipe here: skillet french onion beef stroganoff

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