Skip to main content

Russian Stroganoff

Russian Stroganoff

This hearty dinner is sure to leave your family full and happy! Plus it can make for great leftovers too.


  • 2 lbs flank steak, cut into 1/2-inch strips
  • 1 Tbsp vegetable oil
  • 2 cups sliced brown mushrooms
  • 1 cup peeled and sliced yellow onion
  • 2 cups milk
  • 2 cups water
  • 1 package brown gravy mix
  • 1 cup frozen peas
  • 1 cup plain Greek yogurt
  • 6 cups egg noodles, cooked
  • 3/4 cup shredded white Cheddar cheese


  • In a large pot, cook flank steak in oil over medium-high heat for 3 to 5 minutes; remove from pot and set aside.
  • Add mushrooms and onion, cook over medium-high heat for 3 to 5 minutes or until onions begin to soften.
  • Return beef to pot.
  • Add milk and water.
  • Bring to a boil over medium-high heat.
  • Slowly add gravy mix, stirring until incorporated.
  • Reduce heat and simmer, uncovered, for 20 to 30 minutes or until beef is tender and sauce is thickened.
  • Add peas.
  • Remove from heat and stir in yogurt.
  • Serve stroganoff over egg noodles.
  • Topped with Cheddar cheese.
  • Enjoy!


If preparing stew in advance, do not add yogurt or peas until reheating.

Inspired by and adapted from: DairyGood