High Protein Beef Stroganoff
Freezing the steak for 30 minutes before slicing makes it far easier to cut thin, and cutting against the grain is what keeps the strips tender instead of chewy once they hit the sauce.
The beef only gets a quick sear in batches, since these thin strips toughen fast if overcooked, either in the pan now or left simmering in the sauce later.
A proper sour cream sauce, kept well below a boil so it stays smooth, over noodles for a classic stroganoff with a genuinely high protein count.
High Protein Beef Stroganoff
BEEF STROGANOFF · BEEF · MEAL PREP · MEDIUM
Tender beef, done the right way
Slicing thin and against the grain, after a quick trip to the freezer to firm it up, is the real difference between tender strips and something chewy.
Keeping the heat low once the sour cream goes in stops the sauce from splitting, sour cream is more delicate than regular cream and doesn't forgive a rolling boil.
With close to 57g of protein a serving, this is a classic comfort dish that actually holds its own as a meal prep option.
High Protein Beef Stroganoff Meal Prep
Ingredients
Beef
- 900 g Rump or Sirloin Steak Thinly Sliced
- 15 ml Olive Oil
- 8 g Plain Flour
- Salt & Pepper
Sauce
- 14 g Unsalted Butter
- 1 Brown (Yellow) Onion Sliced
- 350 g Swiss Brown (Cremini) Mushrooms Sliced
- 4 Garlic Cloves Minced
- 6 g Sweet Paprika
- 250 ml Beef Stock
- 125 ml Light Sour Cream
- 10 ml Worcestershire Sauce
- 10 g Dijon Mustard
- Flat Leaf Parsley Chopped
Pasta & Garnish
- 350 g Pasta of Choice
- Salt for Pasta Water
- Flat Leaf Parsley Chopped
- Cracked Black Pepper
Method
Cook The Noodles
- Bring a large pot of salted water to the boil. Add the egg noodles and cook until just al dente. Drain well and set aside.
Prepare The Beef
- For easier slicing, place the beef in the freezer for 30 minutes. Slice into thin strips across the grain. Pat dry with a paper towel, then season with salt and black pepper. Dust lightly with flour to aid browning and help thicken the sauce.
Sear The Beef
- Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef strips for 1–2 minutes per side, until they are browned. Remove to a plate and repeat until all the beef is seared.
Build The Sauce
- In the same skillet, melt the butter. Add the onions and mushrooms, cooking for 6–8 minutes until softened and golden. Stir in the garlic and paprika, cooking for 30 seconds. Deglaze the pan with beef stock, scraping up any browned bits, and simmer for 5 minutes to reduce the liquid.
Finish The Stroganoff
- Lower the heat and stir in Worcestershire sauce, Dijon mustard, and sour cream. Mix until smooth and silky. Return the seared beef and any juices to the pan, tossing gently to coat the beef. Stir through the chopped parsley to finish.
Assemble The Meal Prep
- Divide the noodles evenly into five containers. Top each with a generous portion of beef stroganoff and sauce. Garnish with extra parsley and cracked black pepper.
Why freeze the beef before slicing it?⌄
It firms the meat up, which makes it much easier to slice into thin, even strips. Thirty minutes is enough, no need to freeze it solid.
Can I use regular cream instead of sour cream?⌄
Yes, and it's actually more forgiving with heat since sour cream splits more readily. You'll lose a bit of the tang that's classic to stroganoff, though.
Why sear the beef in batches instead of all at once?⌄
Crowding the pan drops the temperature and the beef steams instead of searing. Batches keep the pan hot enough to actually brown the strips.
Can I use a different cut of beef?⌄
Rump and sirloin both work well here since they're lean and slice thin easily. Stick to a quick-cooking cut rather than something meant for slow braising.
